Gifts of the Gods: A History of Food in Greece (Foods and Nations)

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. What Do We Think About When We Think Of Greek Food? For Many, It Is The Meze And Traditional Plates Of A Typical Greek Island Taverna From Summer Holidays Or From Greek Restaurants At Home. This Book Takes Us Into And Beyond The Taverna To Offer Us A Unique, Comprehensive History Of The Foods Of Greece. Andrew And Rachel Dalby Discuss How The Land Was First Settled, What Was Grown, And How Certain Fruits, Herbs And Vegetables Came To Be Identified. Moving Through Prehistorical And Classical Greece, And The Roman, Byzantine And Ottoman Empires, They Explore The Variety Of Greek Foods Among Communities Outside The National Borders As Well As The Food Culture Of The Regions And Islands Of Greece Itself. Through A Synthesis Of Modern Greek Food, With All That It Owes To Christianity And To Greeks Of The Diaspora, They Lead Us Into A Discussion Of Greek Hospitality. Greek Food Is Brimming With Thousands Of Centuries Of History, Lore And Culture. With Many Superb Illustrations, And Traditional Recipes That Blend Historical And Modern Flavours, Gifts Of The Gods Is A Fine Account Of This Rich And Ancient Cuisine. Machine Generated Contents Note: 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. Andrew Dalby And Rachel Dalby. Includes Bibliographical References (pages 272-291) And Index. "What do we think about when we think of Greek food? For many, it is the meze and traditional plates of a typical Greek island taverna from summer holidays or from Greek restaurants at home. This book takes us into and beyond the taverna to offer us a unique, comprehensive history of the foods of Greece. Andrew and Rachel Dalby discuss how the land was first settled, what was grown, and how certain fruits, herbs and vegetables came to be identified. Moving through prehistorical and classical Greece, and the Roman, Byzantine and Ottoman empires, they explore the variety of Greek foods among communities outside the national borders as well as the food culture of the regions and islands of Greece itself. Through a synthesis of modern Greek food, with all that it owes to Christianity and to Greeks of the diaspora, they lead us into a discussion of Greek hospitality. Greek food is brimming with thousands of centuries of history, lore and culture. With many superb illustrations, and traditional recipes that blend historical and modern flavours, Gifts of the Gods is a fine account of this rich and ancient cuisine."--Provided by publisher Gifts of the Gods: A History of Food in Greece is a comprehensive history of Greek food from prehistoric times to the 21st century. The book reveals the many links between ancient and modern, and features numerous recipes, firmly based in Greek tradition, which the reader can try at home.