"In ancient Greece, a professional cook was regarded as an artist. When these cooks created new dishes, they were honored at ceremonies and given titles as rewards as well as gifts of gold and land. And Terion, an Athenian baker, was even mentioned in the writing of Plato and Aristophanes." – Peter Conistis, cookbook author and chef, Greek Cuisine, The New Classics, Ten Speed Press. Greek: Classic Dishes for Modern PalatesIn ancient Greece the agoras—markets—nourished some of history's ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.