The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean by Aglaia Kremezi

The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean

Aglaia Kremezi

298 pages first pub 2000 (editions)

nonfiction informative lighthearted medium-paced
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Stretching 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, ...

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