The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (Aglaia Kremezi) Finland from photographs & cartoons

from photographs & cartoons

including suggested menus set up by season

with darkening and dustiness to covers

the Mar da Palha

Whether you’re an adventurous home cook or an armchair traveller

The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (Aglaia Kremezi) Finland from photographs & cartoonsStretching from the shores of Turkey to the Ionian Sea east of Italy, the Greek islands have been the crossroads of the Mediterranean since the time of Homer. Over the centuries, Phoenicians, Athenians, Macedonians, Romans, Byzantines, Venetians, Ottoman Turks, and Italians have ruled the islands, putting their distinctive stamp on the food. Aglaia Kremezi, a frequent contributor to Gourmet and an international authority on Greek food, spent eight