Mariana Kavroulaki
Mariana Kavroulaki
Independent Researcher
Country
Greece
Member since
Bio
Having studied Sociology and Archaeology, I specialize in experimental, sensory, and public food-archaeology. Since 2000 I have been working as a freelance archaeologist exploring the evolution of Greek cuisine throughout the centuries and encouraging people to rethink historical dining, class, genre, and ancient food politics through experimental food-archaeology, multi-sensory history-themed dinners and tastings, workshops, and interactive lectures. I am also the founder and organizer of the Symposia of Greek Gastronomy, biennial weekend-long meetings at which academics, food writers, cooks, activists, artists and locals discuss issues within Greek food.
I have presented papers on Greek food and beyond, winning the Gourmand World Award 2012 for my book ‘The Language of Taste’, and have worked as a historical consultant in international TV productions and documentaries.
I have been a member of the Administrative Council of the Historical, Folklore, and Archaeological Society of Crete. I am Secretary-General of the Carob of Crete (Society for the Cultivation of Natural and Cultural Development of the Carob Tree in Crete).
My most recent work involves:
- The manners in which the senses are used as a hermeneutic tool for interpreting material culture and ancient foods.
- Hellenistic cooking pots and ancient ovens as a complex, multi-dimensional form of knowledge.
- Invented identities and how modern Cretans consume antiquity through their food.
- Recreating the past: pitfalls and dangers.
I have presented papers on Greek food and beyond, winning the Gourmand World Award 2012 for my book ‘The Language of Taste’, and have worked as a historical consultant in international TV productions and documentaries.
I have been a member of the Administrative Council of the Historical, Folklore, and Archaeological Society of Crete. I am Secretary-General of the Carob of Crete (Society for the Cultivation of Natural and Cultural Development of the Carob Tree in Crete).
My most recent work involves:
- The manners in which the senses are used as a hermeneutic tool for interpreting material culture and ancient foods.
- Hellenistic cooking pots and ancient ovens as a complex, multi-dimensional form of knowledge.
- Invented identities and how modern Cretans consume antiquity through their food.
- Recreating the past: pitfalls and dangers.
Topics of interest
Focus areas
Open for research collaboration in the following topics
Available for work in open-air museums or at cultural heritage events with demonstration skills in
Happy to mentor and share my experience in the following skills
