Loading
Loading

Results

Sort By:  1-10 of 17 (2 pages)
Results per page:
         

Food and Drink in the Ancient World

Writing Food History : A Global Perspective

Berg, 2013

Book chapter

2

... of ordinary citizens. Why was it so important for Greek cities to have a prytaneion, or hospitality building holding the central hearth of the city? Details in S. Miller, 1978. Answer: the city offered hospitality to its...

The Olive Tree, Its Oil And Fruit

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

1

... in the rest of Greece since antiquity. Boasting that they beat neither their wives nor their trees, they wait for the olives to ripen and fall of their own accord. As John Davy wrote in the 1830s, this is now a tradition and upheld almost...

Meat

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

0

...With so many days dedicated to fasting and with so much of the population poor for so long, meat has never been an important feature of the Ionian diet. Visitors in the nineteenth century complained about the butchers' scant offerings due...

Fish

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

0

...Strange that on most of these islands fish should be such a luxury. Nevertheless, many of the visitors over the past two centuries have commented on the expense of fresh fish and described the excitement when a caïqueful would arrive from...

Daily Life on the Islands

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

1

... to an end on Epiphany and January 7th, St. John's day. Then a brief recovery period precedes Carnival, which usually begins around the end of January. Until twentieth-century commercialism penetrated Greek customs in the 1960s and 1970s, Christmas...

Basic Recipes

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

0

...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

0

...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...

The Wines of the Ionian

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

0

...Be not misled. Not all Greek wines taste of resin. In fact, retsina was never drunk in the Ionian until the tourists, who had heard so much about this unique beverage, demanded that it be imported from the mainland. Instead, as might...

Appetizers, Soups, and Salads

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

0

...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...

Cookies, Candies, And Preserves

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

0

...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...