About Mariana Kavroulaki

I’m an archaeologist specializing in the food history and sociology of Greek eating habits, always curious about other cultures.





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Favorite Foods

quince, bergamot, bitter orange, peach, wild greens, sea-urchins, snails, cheese, sourdough bread, olives, olive oil

Favorite Food Writers

Rachel Laudan, Ken Albala, Mariana Gerasimos, Anissa Helou

I call myself a…

food historian, author, gourmet, home cook

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Airy dough filled with Greek ricotta style cheese

From History of Greek Food by
February 4, 2011

It’s olive oil dough... oil was add after most gluten was developed, then I kneaded the dough very well, hence the airy texture.

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Mariana Kavroulaki’s Content


Recipe Boxes


Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

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