Kwong, Laura Hsi2010-06-092010-06-092010-06-09https://hdl.handle.net/11299/90876Additional contributors: Craig Hassel; Anna Tahinci (faculty mentor)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.en-USInstitute of TechnologyReport