Honey, Olives, Octopus: Adventures at the Greek Table

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Honey, Olives, Octopus: Adventures at the Greek Table

Format:  Hardcover,

238 pages

Publisher: Univ of California Pr

Publish Date: Mar 2013

ISBN-13: 9780520275096

ISBN-10: 0520275098

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The following content was provided by the publisher.
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 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.

Specifications

:
Publisher: Univ of California Pr
Publish Date: Mar 2013
ISBN-13: 9780520275096
ISBN-10: 0520275098
Format: Hardcover
Number of Pages: 238
Shipping Weight (in pounds): 1.05
Product in Inches (L x W x H): 6.75 x 9.0 x 1.25

Chapter outline

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 Yialsp. 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

Book 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 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.

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