Cretan diet is widely well known today. It has its roots deep in antiquity it paves the way for a better quality of life and we being. The recent archaeological excavations but the study of written source has shown the light to new facts relative to the ancient Cretan diet which have many common features with of today’s.
Animals were part of sacrifice and ancient Cretans did not consume meat frequently, as found in traditional and modern Cretans therefore the animals which were discovered in excavations were cattle, pigs, cows as well aw red deer and chamois.
The Minoans consumed a great deal of pulses on a daily basis and rarely ate fish something which surprises one since Crete is an island even during the Minoan perival even now the Cretans don’t show a preference for fish.
However, when it concerns pulses, bulbs and different wildgreens they have an acquired taste. Dishes like broad beans with artichokes ungarliced pickles in vinegar. Yellow peas of broad beans and onion. Lamb, with pulpit oven baked goat with honey and thyme continue to be cooked.
On signs we see a reference of many of seasonings which even today are used coriander, cumin, fennel, sesame, celery, mint, cress.