Culinary Anthropologist

greece

  1. Flavours of Fieldwork Secret Kitchen series

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    Flavours of Fieldwork in association with the SOAS Food Studies Centre Anna is hosting a series of dinners based on anthropology PhD students’ research in Morocco, Japan, China and Greece. Each dinner will bring to life recipes and stories from fieldwork in home kitchens, restaurants, shops and archives, reveal some surprising insights into cuisines you […]

  2. Secret Kitchen, Fri 17th & Sat 18th March 2017 – a Greek moveable feast

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    A Greek moveable feast in a secret kitchen This special Secret Kitchen is a collaboration with fellow anthropologist and chef Nafsika Papacharalampous. Nafsika undertook fieldwork in the delis and restaurant kitchens of Athens, following the journey of Greek peasant foods of the past (such as trahanas) into the urban present. She is now writing up her PhD on Greek poverty and […]

  3. Baklava

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    The best baklava in Turkey comes from the southeast, notably the town of Gaziantep, which is surrounded by pistachio groves and known for its master baklava makers.  Traditionally it would be made with yufka, which is a super-fine dough rather like filo, and baked in a round dish called a tepsi in a wood-fired oven.  […]

  4. Wild garlic cacık

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    Cacık (pronounced ‘jajuk’) is the Turkish equivalent of Greek tzatziki – a garlicky yoghurt and cucumber dip/soup/salad, depending on what it’s served with.  It’s a fantastic accompaniment to kebabs, meatballs and cooked vegetable dishes, and there is some evidence that eating yoghurt with meat is good for us.  It’s usually made with pounded garlic cloves, […]

  5. We ate all the pies

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    For most British tourists, Greece is essentially a succession of islands and beaches.  For us, it was mostly a succession of pies.  We’d had börek in Turkey, heard talk of burek in Bulgaria; but it was in Greece that the bourek really came into its own. For one thing, we generally avoided the islands (making […]

  6. Barrelled alive: Feta with a capital F

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    Did you know that 2008 is the official year of Feta cheese? Neither did we, until we read it in the in-flight magazine on our way from Thessaloniki to Crete for a conference on ‘the Eastern Mediterranean diet’.  This strengthened our resolve to find a Feta-maker and learn all about this crumbly white cheese, which […]

  7. Roll out the barrels

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    Today Barnaby met Andonis Nikolopoulos, a feta cheese maker in Floka, a village near ancient Olympia in Greece.  Having already learnt about Munster in France, sheep’s and goat’s cheeses in Poland, and bladdered cheeses in Romania, Barnaby thought he probably knew pretty much all there is to know about cheese.  This is not the first […]

  8. Yiouvetsi – easy beef ‘n’ pasta stew

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    This has to be the easiest stew recipe I know.  The laziest cook in the world could make this, and produce something as delicious to eat as it is effortless to make.  I swiped it from Susanna Spiliopoulos of Hotel Pelops in Olympia, Greece, when we stayed with her this spring.  Susanna has her own […]

  9. Yiouvetsi – easy beef ‘n’ pasta stew

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    This has to be the easiest stew recipe I know.  The laziest cook in the world could make this, and produce something as delicious to eat as it is effortless to make.  I swiped it from Susanna Spiliopoulos of Hotel Pelops in Olympia, Greece, when we stayed with her this spring.  Susanna has her own […]

  10. Spinach and cheese pie

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    We found ıspanaklı ve peynirli börek to be as common in Turkey as spanakotyropita is in Greece, and made a point of sampling as many as humanly possible, purely in the name of research of course.  They are essentially the same dish – a savoury pie made of multiple layers of ultra-thin pastry with a […]

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