Don’t call it a comeback

Healthy living, and eating locally and sustainably, is what people are looking for at the moment. The Cretan diet fits this bill. Neos Kosmos looks at why a regional cuisine is making a comeback.

Cretan eating is a cuisine currently enjoying a moment in the limelight. Touted as a region that manufactures spectacular olive oil, gorgeous wines and simple honest fare, foodies are sourcing out Cretan produce and ideas. Agnes Weninger, along with her business partner Krisztina Csedrik, created the Meet and Eat in Crete: Dine and Wine Guide, now in it’s tenth year of publication. Neos Kosmos asks a Canadian by birth (with a Hungarian background) residing in Crete: why the big deal over Cretan food? There’s been a sudden surge and interest in Cretan food, can you explain why?

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