In the homeland of Homer, Sophocles, and Plato, where historical-cultural treasures and Mediterranean flair are part of everyday life, the love of good food is an integral element of the culture. This volume of Culinaria leads us from the banquet tables of ancient times to the sophisticated arrangements of haute cuisine in the cities as well as the simpler fare enjoyed by fishermen, farming families, and shepherds. Naturally, wine, olives, sheep's cheese, fish and fruits play an important role in Greek dishes. This sensual journey across the mainland and the islands provides a view behind the scenes of Greek culinary culture for fans of this country, in which the Orthodox Easter celebration is just one of the highlights. More than 1,300 colour illustrations on 460 pages as well as numerous authentic recipes make even just reading this book an experience for the palate.
About the Author
Marianthi Milona was born in 1965 in Thessaloniki and studied German, English, and Greek philology in Cologne. Since 1990, she has been a journalist for regional, national, and international radio and print media.
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