The Culinary Landscape of Greece and Thoughts on the Farmers' Market-Environment Relationship
2010-06-09
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The Culinary Landscape of Greece and Thoughts on the Farmers' Market-Environment Relationship
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2010-06-09
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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.
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Additional contributors: Craig Hassel; Anna Tahinci (faculty mentor)
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This research was supported by the University of Minnesota’s Student Program for Amity among Nations (SPAN), and the Undergraduate Research Opportunities Program (UROP).
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Kwong, Laura Hsi. (2010). The Culinary Landscape of Greece and Thoughts on the Farmers' Market-Environment Relationship. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/90876.
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