Depictions of animal carcasses
Angela May's culinary journey through Greece takes her from the bustling capital of Athens to historic Thessalonica, and to the islands of Lesvos and Crete, on an exploration of this beautiful country's delicious and healthy Mediterranean cuisine. The classical civilisation of the Ancient Greeks still influences modern Greece, and in Athens, a melting pot of tastes and traditions, Angela is treated to a feast served in the elegant style that Athenians would have been accustomed to 2000 years ago. Sampling the street food Souvlaki in the busy streets beneath the Acropolis, Angela visits the central food market, before going on to learn how best to prepare and cook the Greek favourite, Moussaka. Travelling on to the island of Lesvos, Angela discovers how the aniseed-based Greek tipple of Ouzo came to be created here when all the local vines were wiped out by the phylloxera plague in the nineteenth century.