A bit of Background story
The core of the Cretan cuisine consists of food derived from natural sources, whereas food of animal origin was more peripheral in nature. In general, people consumed seasonal products, available in the wider local area, which underwent minimal processing or none at all.
The traditional cuisine was widespread in the island until the 1960s when, with improving living standards, alimentary patterns changed towards more meat and other animal-derived produce.
The island is first referred to as Kaptara in texts from the Syrian city of Mari dating from the 18th century BC, repeated later in Neo-Assyrian records and the Bible (Caphtor). It was also known in ancient Egyptian as Keftiu, strongly suggesting a similar Minoan name for the island.
The current name of Crete is thought to be first attested in Mycenaean Greek texts written in Linear B, through the words, ke-re-te (*Krētes; later Greek: Κρῆτες, plural of Κρής), and, ke-re-si-jo (*Krēsijos; later Greek: Κρήσιος), “Cretan”.