Fresh salads, with feta, kalamata olives, juicy tomatoes and crisp lettuce. Hot, baked and steaming pita bread, with sides of that luscious cucumber concoction, tzatziki sauce. Grilled lamb or beef or shrimp savored with a chilled glass of the local retsina, wine infused with pine aroma, being made in the world for at least 2000 years.
With the history of the food came the history of the land, visiting ancient Olympia, where I ran on the track the ancient athletes once sprinted. They built temples to their gods and goddess and I felt the power of Hera even amidst the ruins.
Near Athens is the Temple of Poseidon, still a remote area, and the god of the sea could still be perceived amongst the constant sea breeze, reminding all of the creative and destructive power of the ocean.
As we reached Turkey, I realized that my senses and palate had been forever changed, by the climate, the land, the people, the food. At the Parthenon I thanked the gods for the culinary infusion and awakening within.