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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...

Chicken And 0ther Birds

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...Chicken, turkey, and game were staple foods of the middle and upper classes in the Ionian. Edward Lear, painter of watercolors and composer of limericks, used to complain bitterly of "dining on everlasting chicken" when he stayed in Corfu...

Cheese, Eggs, And Pasta

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...Though the Ionians add cheese to many of their dishes, they have very few recipes in which cheese is the featured ingredient. The egg dishes represent beautiful marriages with garlic...

Coffee And Desserts

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...We deciphered many of these recipes from tattered old notebooks, handed down from mother to daughter. Their compilers, who copied them down in spidery, old-fashioned writing, were far more interested in sweets than in main dishes, which did...