Mm, can you smell that? No, can you smell that? No, can you at least hear it?

I'm grilling sheep's leg, asparagus, and barley pita bread.

With it, I'm serving sauteed mustard greens,

as well as fried cheese, pepper-crusted baby squid and scallops, all doused in plenty of olive oil.

Hungry?

I'm the anthrochev and this is the history of ancient Greece with Ryan Stitt.

Every time I listen to this podcast I'm blown away at the breath of material covered. It's not just traditional historical subjects, but all kinds of other stuff.

Actually, no subject as it relates to ancient Greece is off limits and I'm always learning something not only new but totally unexpected

As such I'm sure that Ryan is going to do a great job covering Greek cuisine on his own someday.

But if you're just too impatient,

if you're so interested in the history of cooking,

how it shaped our evolution as a species

and continued to drive our development throughout the ancient world,

you just might want to pop over and check out the history of food,

available on iTunes, SoundCloud, or at anthrocheft. blog,

when you're done with this episode, of course.

The Bronze Age is just over the horizon

and soon enough will be in Aegean waters.

To explore not just the food and dining of Manoa and Crete,

other islands and the Greek mainland itself, but also, as always, how it ties directly into the history of the region and its peoples.

Keep a lookout for ancient Greek cuisine in future episodes.

Until then and forever after as well, you can satiate your hunger to learn all things

...