Honey. Figs. Olives. Olive Oil. Cheeses. Nuts. Snails. Spices. These are just a few of the foods that mark one of the most characteristic aspects of Greek cuisine: the continuity of ingredients from as far back as Neolithic times antiquity to the present. In a magical tour of Athens that stretches​ ​from a walk with Diane through the bustling modern market to the Ancient Agora ​with ​Dr. John Camp, one of the rock stars of archeology, this episode explores the history of this ancient cuisine, making it delightfully relevant to our needs and tastes today. Back in the kitchen, Diane prepares an ancient feast for modern cooks, based on ingredients that have been part of this diet for thousands of years. She even cooks in an earthenware pot whose design has stood the test of time.