Edibles & Potables: How Greek patriotism revolutionized moussaka

<div>Edibles & Potables: How Greek patriotism revolutionized moussaka</div>

“Edibles & Potables” is F&D’s Sunday morning slot for stories that range beyond our metropolitan Louisville coverage area, as with today’s look at how the familiar Greek “national” dish called moussaka came to be — at least, as we know it now.

My first overseas travel experience came in 1985, and included time in Greece. Moussaka was on the short list of dishes I’d be looking to try, and did. There was a mom ‘n’ pop taverna at the foot of the Acropolis, just a few blocks from my lodging, and it was both inexpensive and wonderful.

One of the most influential books of my life is Betty Crocker’s International Cookbook (1980 edition). My friend Bob discovered it. I’d already found a few Greek and Russian recipes at the library prior to the trip in 1985, learning that venison was a fine stand-in for lamb in moussaka, and borscht wasn’t necessarily thin or cold; make it Ukrainian and it could feed legions.

I found moussaka to be much as I’d expected, according to the example of my Betty Crocker-led home cooking, although it came with an insinuation — by none other than budget travel Arthur Frommer (he’ll be 95 in July)...Read more