This cookbook started out with the goal of investigation how Greece’s outdoor food market influences and/or reflects perspectives on the physical environment, but it turned into a more general review of my food experiences in Greece. My culinary adventure took me from the street market and coffee shops of Athens, to the island to Evia, a sheep farm in Bralos, Central Greece, and finishing in the ancient Byzantine city of Thessaloniki. I gathered recipes from tavernas, a Greek nutritionist, a Brazilian-born Greek sheep farmer, a Greek restaurant manager and her girlfriends, two Greek gardeners, and an American-born owner of a Greek restaurant. The diverse recipes—which range from the cities to the mountains to the beaches, crossing the country from south to north—reflect both the modern and traditional dishes I encountered while living in Greece for ten weeks.
Additional contributors: Craig Hassel; Anna Tahinci (faculty mentor)
This research was supported by the University of Minnesota’s Student Program for Amity among Nations (SPAN), and the Undergraduate Research Opportunities Program (UROP).
Kwong, Laura Hsi.
The Culinary Landscape of Greece and Thoughts on the Farmers' Market-Environment Relationship.
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