Moussaka: The Reinvention of a Greek ClassicHow a beloved 'traditional' dish got a French makeover.
From the show
Food History UnpackedDiscover the surprising modern origins of Moussaka. In the 1920s, a Greek chef updated the classic eggplant stew by adding a French béchamel sauce, aiming to align his country's cuisine more closely with Western Europe. This single culinary change reflects a wider cultural and political movement in Greece to distance itself from Eastern influences. It reveals how food can be used as a powerful tool for shaping national identity.
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