This book is an ethnography of the metamorphosis of rural foods and traditional dishes and of the making of cuisine and identity in contemporary Athens.
This book is an ethnography of the metamorphosis of rural foods and traditional dishes and of the making of cuisine and identity in contemporary Athens.
Nafsika Papacharalampous is a food anthropologist and chef. For the last decade she has been researching Greek cuisine, traditional foods, restaurants and markets, focusing on identity, memory, the senses and cultural heritage. She is currently a Postdoctoral Research Associate at the SOAS Food Studies Centre. Nafsika is also a chef and consultant for artisan food companies, restaurants, museums and food organisations, and the curator of culinary experiences around Greek food. She holds an MA and a PhD in the Anthropology of Food from SOAS, University of London, and an MBA from the Athens University of Economics and Business.
Inhaltsangabe
Preface PART I: CUISINE IN ATHENS 1. An anthropologist's journey in a city of ashes 2. The smell of the Greek rural PART II: CUISINE IN DELIS 3. Delis of distinction 4. Inside Hara's kitchen 5. The case of the Greek Olive Oil PART III: CUISINE IN RESTAURANTS 6. A fine-dining cuisine of need 7. The taste of the Greek past 8. Tales from Athenian Restaurant kitchens PART IV: THE METAMORPHOSIS OF GREEK CUISINE 9. Epilogue: Rural Remedy Bibliography
Preface PART I: CUISINE IN ATHENS 1. An anthropologist's journey in a city of ashes 2. The smell of the Greek rural PART II: CUISINE IN DELIS 3. Delis of distinction 4. Inside Hara's kitchen 5. The case of the Greek Olive Oil PART III: CUISINE IN RESTAURANTS 6. A fine-dining cuisine of need 7. The taste of the Greek past 8. Tales from Athenian Restaurant kitchens PART IV: THE METAMORPHOSIS OF GREEK CUISINE 9. Epilogue: Rural Remedy Bibliography
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