Greek Out

As they say: "It's all Greek to me." And, it's most-certainly just that in the food press these days. You can't open a newspaper from New York to Monterey, California without seeing a story about Greek cuisine, in conjunction to the upcoming Olympic games in Athens.

According to food authority Susanna Hoffman, who just penned "The Olive and the Caper: Adventures in Greek Cooking," the connection between food and the Olympics is stronger than one might have realized:

Prizes for victories in the Olympic Games were somewhat different from today. To take the gold was as important then as now -- except that the gold then was not a medal but real money that could be spent. One prize was 500 drachmas, a true fortune in those days. More important was to take a trophy. And in Greek, trophy means "food."

Triumphant athletes received oil, figs and, more importantly, meal stipends. Victors from Athens, for example, were provided with food for the rest of their lives.

No wonder I was craving Baklava when I was near Astoria earlier today for a business meeting. Unfortunately, we weren't "near enough" to the neighborhood's bakeries, so I had to forgo that particular Greek treat. But, I think I see a Greek Salad in my future for lunch tomorrow.

And, if I look way into the future, I think I can make out a Chinese Banquet in 2008.