Catalogue


Honey, olives, octopus [electronic resource] : adventures at the Greek table /
Christopher Bakken.
imprint
Berkeley : University of California Press, 2013.
description
xviii, 238 p. : ill. ; 21 cm.
ISBN
9780520275096 (cloth : alk. paper)
format(s)
Book
Subjects
subject
personal subject
More Details
imprint
Berkeley : University of California Press, 2013.
isbn
9780520275096 (cloth : alk. paper)
restrictions
Licensed for access by U. of T. users.
catalogue key
11950318
 
Includes bibliographical references and index.
A Look Inside
Excerpts
Flap Copy
"Christopher Bakken celebrates Greek food in the Greek style, sharing it with those he loves at joyous tables filled with overflowing trays of mezedes , carafes of wine, and cloudy glasses of ouzo. But he doesn't just look at the way the food is prepared or harvested--or eaten--he also immerses himself in the process and introduces us to the friends he makes along the way. This is food writing that goes beyond the simple pleasure of eating-- Honey, Olives, Octopus illuminates something about what it means to be alive." --Natalie Bakopoulos, author of The Green Shore "I have never been to Greece, or at least I hadn't until I read Christopher Bakken's poetic story of food and life on its islands. The book sings with Aegean beauty: the cobalt blue water, stoic olive groves, pine sap, and chicory I'd always dreamed I would find there. It is an absolute pleasure to take the journey with him in these pages." --Tamar Adler, author of An Everlasting Meal: Cooking with Economy and Grace
Flap Copy
"Christopher Bakken celebrates Greek food in the Greek style, sharing it with those he loves at joyous tables filled with overflowing trays of mezedes , carafes of wine, and cloudy glasses of ouzo. But he doesn't just look at the way the food is prepared or harvested--or eaten--he also immerses himself in the process and introduces us to the friends he makes along the way. This is food writing that goes beyond the simple pleasure of eating-- Honey, Olives, Octopus illuminates something about what it means to be alive."--Natalie Bakopoulos, author of The Green Shore "I have never been to Greece, or at least I hadn't until I read Christopher Bakken's poetic story of food and life on its islands. The book sings with Aegean beauty: the cobalt blue water, stoic olive groves, pine sap, and chicory I'd always dreamed I would find there. It is an absolute pleasure to take the journey with him in these pages." --Tamar Adler, author of An Everlasting Meal: Cooking with Economy and Grace
Summaries
Main Description
Combining the best of memoir, travel literature, and food writing, Christopher Bakken delves into one of the most underappreciated cuisines in Europe in this rollicking celebration of the Greek table. He explores the traditions and history behind eight elements of Greek cuisine--olives, bread, fish, cheese, beans, wine, meat, and honey--and journeys through the country searching for the best examples of each. He picks olives on Thasos, bakes bread on Crete, eats thyme honey from Kythira with one of Greeces greatest poets, and learns why Naxos is the best place for cheese in the Cyclades. Working with local cooks and artisans, he offers an intimate look at traditional village life, while honoring the conversations, friendships, and leisurely ceremonies of dining around which Hellenic culture has revolved for thousands of years. A hymn to slow food and to seasonal and sustainable cuisine, "Honey, Olives, Octopus" is a lyrical celebration of Greece, where such concepts have always been a simple part of living and eating well.
Main Description
Combining the best of memoir, travel literature, and food writing, Christopher Bakken delves into one of the most under appreciated cuisines in Europe in this rollicking celebration of the Greek table. He explores the traditions and history behind eight elements of Greek cuisine--olives, bread, fish, cheese, beans, wine, meat, and honey--and journeys through the country searching for the best examples of each. He picks olives on Thasos, bakes bread on Crete, eats thyme honey from Kythira with one of Greece's greatest poets, and learns why Naxos is the best place for cheese in the Cyclades. Working with local cooks and artisans, he offers an intimate look at traditional village life, while honoring the conversations, friendships, and leisurely ceremonies of dining around which Hellenic culture has revolved for thousands of years. A hymn to slow food and to seasonal and sustainable cuisine, Honey, Olives, Octopus is a lyrical celebration of Greece, where such concepts have always been a simple part of living and eating well.
Main Description
Combining the best of memoir, travel literature, and food writing, Christopher Bakken delves into the most underappreciated cuisine in Europe in this rollicking celebration of the Greek table. He explores the traditions and history behind eight elements of Greek cuisine--olives, bread, fish, cheese, beans, wine, meat, and honey--and journeys through the country searching for the best examples of each. He picks olives on Thasos, bakes bread on Crete, eats Cycladic honey with one of Greece's greatest poets, and learns about the history of pasta on Chios. Working with local cooks and artisans, he offers an intimate look at traditional village life, while honoring the conversations, friendships, and leisurely ceremonies of dining around which Hellenic culture has evolved for the past several thousand years. Honey, Olives, Octopus is a hymn to slow food, to seasonal and sustainable cuisine, and a lyrical celebration of Greece, where such concepts have always been a simple part of living and eating well.
Table of Contents
List of Illustrationsp. xi
Acknowledgmentsp. xiii
Prologuep. xv
Olives: The Throumbes of Thasosp. 1
Bread: The Prozymi of Kyria Konstandinap. 29
Fish: Tailing Barbouniap. 54
Cheese: The Stinky Cheeses of Naxosp. 87
Meat: Goats in the Ghost Towns of Chiosp. 118
Beans: Chasing Chickpeas at Plati Yialósp. 142
Wine: Another Carafe at Prioniap. 168
Honey: The Thyme Honey of Aphroditep. 193
Epilogue: At the Still in the Hillsp. 221
Sourcesp. 231
Indexp. 235
Table of Contents provided by Ingram. All Rights Reserved.

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