Greek food in historical and cultural context | Culinaria Greece: Greek Specialties

Culinaria: Greece | Culinaria Greece: Greek Specialties | Marianthi Milona

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	• Culinaria Greece: Greek Specialties Marianthi Milona Ullmann, 2008 - 459 pages average customer review:based on 8 reviews view larger image
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highly recommended

Like getting a drink from a fire hydrant

This is without question, the finest collection of photos, anecdotal information, and cultural overview that I have ever experienced. At the turning of each page I was greeted with things that I had never heard of, or seen regarding Greek foods and spirits. As a second generation Greek-American, I had heard much from my yayias and papous (grandmothers and grandfathers) about the traditions and foods of their homeland, but their recollections were very localized. This wonderful book would be the equivalent of having hundreds of yayias and papous all spinning tales of what they did for the Easter Feast, or namesday celebrations, or the wonderful olive oil that they made in their old village. My only suggestion would be to increase the size of the fonts around the many beautiful photographs (which comes from the Greek words for light and writing--there you go). It looks like about a 6 point font, and is somewhat distracting. Yayia would need a magnifier to read them, but would nod approvingly and tell yet another story just like the one in the book.

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Greek food in historical and cultural context

As a Greek-American and a food fanatic, I am always on the prowl for cookbooks that put Greek food into context. This book is IT. I was drawn to the book not because of the content, but because I'm sure the fisherman pictured on the back cover is a long-lost relative of my dad's (the resemblance is uncanny -- right down to the smirk on his face!).

Upon opening the book, I found National Geographic-quality photography, along with narration that brings together:

*the history of ingredients ("In the same way the chestnut tree spread from Asia minor to Thessaly and thence to the Sporated Islands, the almond tree... likewise found its way to these small, rocky islands where it quickly put down roots...")

*the traditions and techniques of the geographic regions ("The women of the Sporades make an almond cream from peeled almonds by grating them while still warm and mixing them quickly with sugar and water.")

*drool-invoking recipes that are diverse and unique to the regions from which they came.

The book includes several handy reference tools- a table of contents, a detailed map of the regions by which the book is organized, a glossary, a bibliography, picture credits, and indexes of illustrations, dishes, recipes by English name, recipes by Greek name and an index of key words. Ingredient measurements are in American (1 generous cup) and International (250 g) measurements.

It's a great book for anyone who wants to go beyond a collection of recipes.

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Culinaria: Greece

After having purchased the France and Italy titles in this series I just had to buy the Greece volume when I saw it advertised. As a languages teaching resource, these books are outstanding: we're always studying food as part of our language studies and these books go beyond the mere recipes. The way the Greeks' attitude to food is presented, and the attention to detail in the book as well as the breathtaking photographs make this book invaluable to both teacher and gastronome. My Greek teachers were so impressed I had to order additional copies for them! I was always on the lookout for an 'Idiot's Guide' to Greek cooking and this book more than fits the bill. The recipes are presented in a manner that is easy to understand and the background information on the food is captivating. This is an excellent book in an excellent series.

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Fantastic Tour of Greek Culture and Food

I spent the last two days reading this book from cover to cover. The book is jam packed with information about Greek food and culture. Each region gets its own section. There is information about agriculture, animal husbandry, Greek mythology, and oh yes, many wonderful recipes that you will want to try. The photos are excellent.

The author obviously has a deep knowledge and great love of Greece in all it diversity. I can't tell you what a joy this book is to read.

I will be moving on to the other Culinaria books, and am looking forward to them.

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Wonderful food and culture book!

I have loved the CULINARIA series from the very first volume that I was given as a gift. If you are interested in lerning the history and culture of Greece by learning about the food eaten there, this is the book for you.

The book is divided into chapters by geographic regions. Each region is described by the physical features that make it unique, the foods and ingredients that are special to it, and recipes are given for the dishes that define it. There are abundant sidebars about significant topics either historical, political or cultural in the region that have shaped the food or people.

Then there is the photography. Beautiful photographs of the landscape, detailed photographic charts of ingredients, appetizingly displayed prepared dishes, step-by-step series showing ingredients being made, and people lovingly portrayed going about their daily lives.

This book is BIG, no bedtime reading with this one, you won't be able to hold it up! If you love cookbooks for the way they tell the story of a country, the CULINARIA Greece is not to be missed.

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Food and culture are inexorably tied together. The Culinaria series reports on every aspect of the cuisine of a country within the context of the people who created it. One of the most successful series in cook book history, these new editions are updated with the guidance of first-class chefs, and come in a durable flexi-cover format to withstand abuse while spending time in the kitchen.

The teams behind each Culinaria volume spend months in the region they are working on, allowing them time to fully absorb all of the food and drink a country can offer. Profusely illustrated with spectacular photography and abundantly peppered with authentic recipes, these volumes are a treat for both the mind and the palate.

Learn about the history behind the dishes, their cultural significance, and how to prepare them.
Beautiful photographs take you on a tour from the local villages to inside the kitchen where you will find the final product.
Enormous variety of magnificent photographs and tempting recipes together with knowledgeable text that is easy for readers and cooks of all skill levels to understand.

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