The Metamorphosis of Greek Cuisine PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Metamorphosis of Greek Cuisine PDF full book. Access full book title The Metamorphosis of Greek Cuisine by Nafsika Papacharalampous. Download full books in PDF and EPUB format.
Author: Nafsika Papacharalampous
Publisher: Taylor & Francis
ISBN: 1000897346
Category : Social Science
Languages : en
Pages : 209
Get Book Here
Book Description
This book is an ethnography of the metamorphosis of rural foods and traditional dishes and of the making of cuisine and identity in contemporary Athens. In the wake of the financial crisis in Athens in the mid-2015s, forgotten rural foods of the past are transformed into luxurious artisanal foods, while traditional dishes appear reinvented in fine-dining restaurants, after decades of darkness. How, and why is this all happening in a city of poverty, hardship and economic crisis? Through sensory descriptions and thick ethnographic material, it follows the Athenian affluent middle class in upscale delis and goes inside fine-dining restaurant kitchens, discussing the complex combination of cuisine, tradition, memory and identity, revealing the cultural logic and social aspects of cuisine. It demonstrates how cuisine emerges from very different, often contradictory social spaces, not only as an intellectual and aesthetic endeavour of chefs or as a revival of foods and foodways that link the country and the city, but also as interlinked with embodied memories and embedded in social relations and commensality. This book will be of great interest to scholars and students in Anthropology and Food Studies.
Author: Nafsika Papacharalampous
Publisher: Taylor & Francis
ISBN: 1000897346
Category : Social Science
Languages : en
Pages : 209
Get Book Here
Book Description
This book is an ethnography of the metamorphosis of rural foods and traditional dishes and of the making of cuisine and identity in contemporary Athens. In the wake of the financial crisis in Athens in the mid-2015s, forgotten rural foods of the past are transformed into luxurious artisanal foods, while traditional dishes appear reinvented in fine-dining restaurants, after decades of darkness. How, and why is this all happening in a city of poverty, hardship and economic crisis? Through sensory descriptions and thick ethnographic material, it follows the Athenian affluent middle class in upscale delis and goes inside fine-dining restaurant kitchens, discussing the complex combination of cuisine, tradition, memory and identity, revealing the cultural logic and social aspects of cuisine. It demonstrates how cuisine emerges from very different, often contradictory social spaces, not only as an intellectual and aesthetic endeavour of chefs or as a revival of foods and foodways that link the country and the city, but also as interlinked with embodied memories and embedded in social relations and commensality. This book will be of great interest to scholars and students in Anthropology and Food Studies.
Author: Nafsika Papacharalampous
Publisher:
ISBN: 9781032341828
Category :
Languages : en
Pages : 0
Get Book Here
Book Description
"This book is an ethnography of the metamorphosis of rural foods and traditional dishes and of the making of cuisine and identity in contemporary Athens. In the wake of the financial crisis in Athens in the mid-2015s, forgotten rural foods of the past are transformed into luxurious artisanal foods, while traditional dishes appear reinvented in fine-dining restaurants, after decades of darkness. How, and why is this all happening in a city of poverty, hardship and economic crisis? Through sensory descriptions and thick ethnographic material, it follows the Athenian affluent middle class in upscale delis and goes inside fine-dining restaurant kitchens, discussing the complex combination of cuisine, tradition, memory and identity, revealing the cultural logic and social aspects of cuisine. It demonstrates how cuisine emerges from very different, often contradictory social spaces, not only as an intellectual and aesthetic endeavour of chefs or as a revival of foods and foodways that link the country and the city, but also as interlinked with embodied memories and embedded in social relations and commensality. This book will be of great interest to scholars and students in Anthropology and Food Studies"--.
Author: Nafsika Papacharalampous
Publisher:
ISBN:
Category : Financial crises
Languages : en
Pages : 616
Get Book Here
Book Description
This thesis focuses on the metamorphosis of the Greek cuisine at times of crisis and the 'exoneration of the Greek rural' by the Athenian middle class. My research as a 'native' anthropologist took place in Athens in the mid-2010s, when the effects of the financial crisis had established significant behavioural and social changes that penetrated food procurement and sharing practices. I investigate the new social and market formations, focusing on upscale delis in Athens and the middle-class Athenians who own and shop at these spaces. I engage with the chefs and cooks who create a New Greek Cuisine in the fine dining restaurants of the city. My ethnography brings together different spaces (the village and the city), as well as different temporalities, and how these are imaginatively reproduced through food practices. In search of the threads that bring the rural past into the urban present, I unveil the interconnections between Athenians and their foods at times of crisis and the emergence of a moral economy that protects social identities. Memories of the rural past, and the powerful role of food as a trigger of memory is central to this process. The thesis argues that previously denigrated rural foods are transformed into luxury items of value and associations with Greek rurality are exonerated, as Athenians are renegotiating their identities at times of crisis. This research contributes ethnographically to unveiling the shifting notions of the rural and the urban, tradition and modernity, and how the preservation and invention of foodways are redefined and negotiated in the creation of Greek cuisine. It illustrates how national and class identities, as well as individual and collective memories, are renegotiated and redefined at times of crisis in Greece. Beyond Greece, by engaging with food and the senses (smell and taste) as tropes of resistance at times of crisis, this thesis contributes ethnographically and theoretically to anthropological debates on precarity, moral economy and the political role of commensality.
Author: Andrew Dalby
Publisher: Reaktion Books
ISBN: 1780238630
Category : Cooking
Languages : en
Pages : 303
Get Book Here
Book Description
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 history—from classical to modern—the 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 tradition—the 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.
Author: Susanna Hoffman
Publisher: Workman Publishing
ISBN: 1563058480
Category : Cooking
Languages : en
Pages : 609
Get Book Here
Book Description
A collection of 325 authentic Greek recipes direct from the Mediterranean offers delicious old favorites and exciting secret dishes, and includes essays and information on Greek culture, myths, customs, culinary traditions, and more. Simultaneous.
Author: Christina Mouratoglou
Publisher: Mitchell Beazley
ISBN: 1784723533
Category : Cooking
Languages : en
Pages : 494
Get Book Here
Book Description
'Probaby the best Greek restaurant in England, Mazi is pure alchemy and poetry' - Alain Ducasse 'You must try it for its artful cooking, that honours the cuisine of Hellas while putting before the happy diner a succession of tastes that are blissfully new.' - Independent MAZI: TOGETHER - [tuh-geth-er] - adverb Gathering, company, mass, combination, mixture Tired of outdated perceptions of typical Greek food, Mazi is on a mission to revolutionize Greek cuisine. With a strong emphasis on sharing a feast of small dishes, Christina Mouratoglou and Adrien Carré bring a trendy tapas vibe to recipes exploding with flavour yet relying only on the finest fresh ingredients and simple techniques to achieve the best results. Introducing authentic flavours with a modern twist, Mazi is innovative Greek food at its best. Whether it's the Spicy tiropita with broken filo pastry, leeks & chillis, Crispy lamb belly with miso aubergine, chickpea & tahini purée or Loukoumades with lavender honey & crushed walnuts (Greek doughnuts soaked in honey), Mazi's food is intrisically edgy, cool and completely delicious.
Author: Diane Kochilas
Publisher: Harper Collins
ISBN: 0061859583
Category : Cooking
Languages : en
Pages : 1394
Get Book Here
Book Description
The Glorious Foods of Greece is the magnum opus of Greek cuisine, the first book that takes the reader on a long and fascinating journey beyond the familiar Greece of blue-and-white postcard images and ubiquitous grilled fish and moussaka into the country's many different regions, where local customs and foodways have remaained intact for eons. The journey is both personal and inviting. Diane Kochilas spent nearly a decade crisscrossing Greece's Pristine mountains, mainland, and islands, visiting cooks, bakers, farmers, shepherds, fishermen, artisan producers of cheeses, charcuterie, olives, olive oil, and more, in order to document the country's formidable culinary traditions. The result is a paean to the hitherto uncharted glories of local Greek cooking and regional lore that takes you from mountain villages to urban tables to seaside tavernas and island gardens. In beautiful prose and with more than four hundred unusual recipes -- many of them never before recorded --invites us to a Greece few visitors ever get to see. Along the way she serves up feast after feast of food, history, and culture from a land where the three have been intertwined since time immemorial. In an informed introduction, she sets the historic framework of the cuisine, so that we clearly see the differences among the earthy mountain cookery, the sparse, ingenious island table, and the sophisticated aromaticcooking traditions of the Greeks in diaspora. In each chapter she takes stock of the local pantry and cooking customs. From the olive-laden Peloponnesos, she brings us such unusual dishes as One-Pot Chicken Simmered with Artichokes and served with Tomato-Egg-Lemon Sauce and Vine Leaves Stuffed with Salt Cod. From the Venetian-influenced Ionian islands, she offers up such delights asPastry-Cloaked Pasta from Corfu filled with cheese and charcuterie and delicious Bread Pudding from Ithaca with zabaglione. Her mainland recipes, as well as those that hail from Greece's impenetrable northwestern mountains, offer an enticing array of dozens of delicious savory pies, unusual greens dishes, and succulent meat preparations such as Lamb with Garlic and Cheese Baked in Paper. In Macedonia she documents the complex, perfumed, urbane cuisine that defines that region. In the Aegean islands, she serves up a wonderful repertory of exotic yet simple foods, reminding us how accessible -- and healthful -- is the Greek fegional table. The result is a cookbook unlike any other that has ever been written on Greek cuisine, one that brims with the author's love and knowledge of her subject, a tribute to the vibrant, multifaceted continuum of Greek cooking, both highly informed and ever inviting. The Glorious Foods of Greece is an important work, one that contributes generously to the culinary literature and is sure to become the definitive book of Greek cuisine and culture for future generations of food lovers -- Greek and non-Greek alike.
Author: David E. Sutton
Publisher: Berghahn Books
ISBN: 1800732244
Category : Social Science
Languages : en
Pages : 128
Get Book Here
Book Description
What defines cooking as cooking, and why does cooking matter to the understanding of society, cultural change and everyday life? This book explores these questions by proposing a new theory of the meaning of cooking as a willingness to put oneself and one’s meals at risk on a daily basis. Richly illustrated with examples from the author’s anthropology fieldwork in Greece, Bigger Fish to Fry proposes a new approach to the meaning of cooking and how the study of cooking can reshape our understanding of social processes more generally.
Author: Chrissa Paradissis
Publisher: Echo Point Books & Media, LLC
ISBN:
Category : Cooking
Languages : en
Pages : 222
Get Book Here
Book Description
This delicious recipes in The Best Book of Greek Cookery celebrate one of the oldest and most influential culinary traditions of the world. Some historians believe that the food of nearly every ethnic group has roots in the Greek art of cooking, an epicurean legacy that spans centuries. For the home chef who craves the delectable elegance of the original Mediterranean cuisine—this book will be a constant kitchen companion. From heavenly entrees to lavish desserts, this book’s 100+ mouthwatering recipes cover it all. The pairing suggestions and menu ideas are especially helpful for anyone entertaining or looking to create a memorable cooking event. The fascinating historical and cultural backgrounds of the dishes impart the reader with a deep appreciation for the wonders of authentic Greek food. This is a culinary anthology you will turn to again and again. The Best Book of Greek Cookery is a necessary addition to any home chef’s library.
Author: Vepha Alexiadou
Publisher: Vefa Alexiadou
ISBN: 9789608807709
Category : Cooking
Languages : en
Pages : 80
Get Book Here
Book Description
