Honey, olives, octopus: adventures at the Greek table

Description

Combining the best of memoir, travel literature, and food writing, Christopher Bakken delves into one of the most under appreciated cuisines in Europe in this rollicking celebration of the Greek table. He explores the traditions and history behind eight elements of Greek cuisine-olives, bread, fish, cheese, beans, wine, meat, and honey-and journeys through the country searching for the best examples of each. He picks olives on Thasos, bakes bread on Crete, eats thyme honey from Kythira with one of Greece's greatest poets, and learns why Naxos is the best place for cheese in the Cyclades. Worki.;Cover; Title; Copyright; Contents; List of Illustrations; Acknowledgments; Prologue; 1 Olives: The Throumbes of Thasos; 2 Bread: The Prozymi of Kyria Konstandina; 3 Fish: Tailing Barbounia; 4 Cheese: The Stinky Cheeses of Naxos; 5 Meat: Goats in the Ghost Towns of Chios; 6 Beans: Chasing Chickpeas at Plati Yialós; 7 Wine: Another Carafe at Prionia; 8 Honey: The Thyme Honey of Aphrodite; Epilogue: At the Still in the Hills; Sources; Index. Cover Title Copyright Contents List of Illustrations Acknowledgments Prologue 1 Olives: The Throumbes of Thasos 2 Bread: The Prozymi of Kyria Konstandina 3 Fish: Tailing Barbounia 4 Cheese: The Stinky Cheeses of Naxos 5 Meat: Goats in the Ghost Towns of Chios 6 Beans: Chasing Chickpeas at Plati Yialós 7 Wine: Another Carafe at Prionia 8 Honey: The Thyme Honey of Aphrodite Epilogue: At the Still in the Hills Sources Index.