All articles: Αντωνία Λ. Ματάλα

Concerns and guidance for athletic performance in antiquity

The paper presents the prevailing views on the diet of elite athletes in antiquity, as derived from the classical Greek literature, and mainly from treatises written by doctors and philosophers.

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Sweet deserts and dishes made of blood from the Greek island of Tinos

Aim: The study documents the tradition of preparing dishes and deli foods which have blood as their main ingredient on a Greek island and addresses the cultural determinants of this practice.

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A king with rags: Cypriot meal habits of the past and traditional food products

Aim: The scientific literature contains limited information on the description of the diets traditionally followed by the Greek populations of the Mediterranean region.

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