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Cookies, Candies, And Preserves

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...Sesame and Honey Bars Zakynthos Here is a goody which is invariably served at panigýria and other celebrations. It is also packaged and sold in health food stores. A nutritious way to satisfy a craving for something sweet...

Vegetable Dishes

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...The cuisine of the Ionian Islands is filled with delicious and imaginative ways of preparing vegetables. Most of them became imaginative out of necessity, the population as a whole being extremely poor for centuries and unable to afford...

Introduction

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

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Lisa Cooperman

Lisa Cooperman

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Food and Architecture : At the Table

Bloomsbury Academic, 2016

Book chapter

...The most familiar and enduring example comparing architecture and cuisine hails from the nineteenth century and the magnificent edible fantasies of Marie-Antonin Carême, king of chefs and chef of kings. Carême is credited with having said...

Appetizers, Soups, and Salads

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...Appetizers Mezedákia Although for generations people in the Ionian Islands ate their meals Italian style, with a first course of pasta or soup, followed by a main course, they also have all the tidbits (mezédes...

Basic Recipes

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...Tomato Sauce for Pasta Sáltsa dormáta yia makarónia 1 pound (½ kg.) fresh ripe tomatoes, peeled, halved, and grated 1 tablespoon olive oil 2...

Breads

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...The Staff of Life for many generations in the Ionian was not wheat bread but corn bread. Corfu long ago even exported wheat so much was grown on the island. The Venetians changed all that; they permitted no crop that would conflict...

Afterword: Italy represented

Peter Naccarato

,

Peter Naccarato is Professor of English and Chair of the Humanities Division at Marymount Manhattan College, USA. Author affiliation details are correct at time of print publication.

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Zachary Nowak

Zachary Nowak (translator and editor) is pursuing his doctorate in American Studies at Harvard University, USA. He is also the Associate Director for the Food Studies Program at the Umbra Institute, in Perugia, Italy. Author affiliation details are correct at time of print publication.

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Elgin Eckert

Representing Italy Through Food

Bloomsbury Academic, 2017

Book chapter

...It is perhaps hardly surprising that three of the fourteen chapters in this volume discuss Italian pasta sauces. Sauce’s fluidity highlights the malleability of the meanings of Italian food, but this representational malleability...

A Conversation with Ken Albala

Jeff Miller

Jeff Miller, Colorado State University. Author affiliation details are correct at time of print publication.

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Jonathan Deutsch

Jonathan Deutsch is professor and program director in the Department of Hospitality Management, Culinary Arts, and Food Science at Goodwin College, Drexel University, USA, Author affiliation details are correct at time of print publication.

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Food Studies : An Introduction to Research Methods

Bloomsbury Academic, 2009

Book chapter

...Ken Albala, Professor of History at the University of the Pacific, is the author of nine books including Eating Right in the Renaissance, The Banquet, and the award-winning Beans: A History. He is also the editor of three food series from...
...Before the paper gets greasy The burek, an important, frequently prepared dish among many immigrants to Slovenia and their descendants, is probably also Slovenia’s most popular fast food.A modified version of this text was previously...

Clara Sereni’s Casalinghitudine: Recipes for political history

Representing Italy Through Food

Bloomsbury Academic, 2017

Book chapter

...Casalinghitudine is Clara Serini’s second novel, which she wrote thirteen years after writing Sigma Epsilon. Clara Sereni, Sigma Epsilon (Venice: Marsilio Editore, 1974). Clara Sereni, Casalinghitudine (Turin: Giulio Einaudi...