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The Cooking of the Mediterranean

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

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Around 1500 bc a terrible catastrophe – a volcanic explosion and a huge tidal wave – devastated Crete and the small island of Santorini, burying fine towns of the Minoan civilization. In Athens now, at the museum, one may see excavated paintings and pots from Santorini, including the most practical spit rests for grilling kebabs. They consist of two pottery walls, each with two handles for easy moving; the top ridges are grooved so that the skewers of meat could rest tidily over the fire. W