What do we think about when we think about Greek food? For many, it is the meze and the traditional plates of a Greek island taverna at the height of summer. In Gifts of the Gods, Andrew and Rachel Dalby take us into and beyond the taverna in our minds to offer us a unique and comprehensive history of the foods of Greece. Greek food is brimming with thousands of years of history, lore, and culture. The country has one of the most varied landscapes of Europe, where steep mountains, low-lying plains, rocky islands, and crystal-blue seas jostle one another and produce food and wine of immense quality and distinctive taste. The book discusses how the land was settled, what was grown in different regions, and how certain fruits, herbs, and vegetables became a part of local cuisines. Moving through historyfrom classical to modernthe book explores the country’s regional food identities as well as the export of Greek food to communities all over the world. The book culminates with a look at one of the most distinctive features of Greece’s food traditionthe country’s world renown hospitality. Illustrated throughout and featuring traditional recipes that blend historical and modern flavors, Gifts of the Gods is a mouth-watering account of a rich and ancient cuisine.
About the Author
Rachel Dalby lives on the island of Paros, Greece, where she and her partner run the Marina Café.
Table of Contents
Prologue One Origins Two Classical Feasts: The First Gastronomy Three Roman and Byzantine Tastes Four An Empire Reborn Five A Culinary Geography, Part I: Beyond Greece Six A Culinary Geography, Part II: Within Greece Seven Food of Recent Greece