5,000 Years of Fine Cretan Wines

Al Leonard is professor emeritus in Classical Archaeology and Near Eastern Studies at the University of Arizona, as well as an honorary associate at the Harvard Museum of the Ancient Near East. An archaeologist who specialises in the social impact of interregional trade, Al has directed excavations in Italy, Egypt, Cyprus, Portugal, Israel and Jordan, but Crete has always been his favourite place to excavate, study, or simply relax with a glass of fine Cretan wine. In addition to archaeology, Al writes and speaks on wine and food as his alter ego, the Time Traveling Gourmet, and has been a member of the Society of Wine Educators and of Slow Food International for over 20 years. He is the author of Mediterranean Wines of Place: A Celebration of Heritage Grapes (Lockwood Press, 2020).Philip P. Betancourt is the Laura H. Carnell Professor Emeritus of Aegean Prehistoric Art and Archaeology at Tyler School of Art and Architecture at Temple University in Philadelphia. He is the author or editor of an extensive series of books and other scholarly publications that primarily deal with research on the Minoan civilisation of the Aegean Bronze Age. He has been honoured with many awards including an honorary doctorate from the University of Athens, and the Gold Medal for Distinguished Archaeological Achievement from the Archaeological Institute of America.

• 1. Cretan Wine: A Brief Historical Overview of the Greek Island;2. An Introduction to Wine of Ancient Crete; 3. The Early Bronze Age: An Early Phase in a Long Tradition of Wine in Crete; 4. The Middle Bronze Age: Wine Trade in Crete; 5. The Late Bronze Age: What the Minoan Tablets Say about Wine; 6. Classical Greece: Dionysos/Bacchus, the Greco-Roman God of Wine;7. Cretan Heritage 1: The Wine Glass with a Stem and Base; 8. Cretan Heritage 2: The Great Jar Tradition; 9. Byzantine Wine and the Geoponika; 10. The Enigmatic Malvasia di Candia Wine; 11. The Heritage Grapes of Cretan Wine; 12. The Message on the Bottle; 13. Glimpses of the Past in the Future of Cretan Wines: Resins, Raisins, Pots, and People

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