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| Introduction: The Olive, the Caper, and the Legacy of Greek Food | |
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| Honored Drinks, Small Dishes, and Savory Pies | |
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| From water to wine | |
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| Water | |
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| Wine | |
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| Ouzo | |
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| Tsikoudia | |
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| Brandy and Sweet Liqueurs | |
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| Beer | |
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| Coffee | |
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| Tea | |
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| Fruitades and Other Drinks | |
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| Meze: The Grand Array | |
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| The Simplest Mezedes | |
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| The Glorious Cheeses of Greece | |
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| The Many and Varied Greek Olives | |
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| The Salads and Spreads | |
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| The Eggplant Urbanization of Miltiades | |
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| The Cyclades and the Scent of Lemon | |
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| Two Famous Vegetable Mezedes | |
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| Inviting Meat Mezedes | |
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| Zeus, King of the Gods | |
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| Mezedes from the Sea | |
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| Tart and Tantalizing Pickles | |
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| The People, Provinces, and Culinary Specialties of Greece | |
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| Savory pies: From Filo Pastry | |
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| Filo Finesse | |
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| The Shapes of Filo Pies and Pastries | |
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| The Trail of the Olive | |
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| Opulent Byzantium | |
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| The Banquet of Dishes | |
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| Bread: The Staff of Life! | |
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| The Bread Man Cometh | |
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| Greece's First Bread Bakers | |
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| Cooking Bells and Beehive Ovens | |
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| Cyprus: the Coppery Island | |
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| Soup: For Hard Times and Good Times | |
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| Fava Stories | |
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| The Mycenaeans and Their Bill of Fare | |
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| Salads: A Veritable Bounty | |
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| The Tomato Revolution | |
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| Pericles, the Father of Democracy | |
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| The Sarakatsani, Greece's Roving Shepherds | |
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| Eggs: The Daily Gift | |
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| Oregano, Dill, and Mint | |
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| The Greek Diaspora and the Denver Omelet | |
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| Sustaining grain: Barley, Wheat, Rice & Noodles | |
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| An Island Harvest | |
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| The Sin of Opsophagia | |
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| Saffron | |
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| The Olympic Games | |
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| Whence Cometh Trahana? | |
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| Alexandria, Greek City by the Sea | |
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| Alexander the Great and the Spread of Hellenism | |
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| The vegetable parade | |
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| Simmered, Sauteed & Fried | |
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| The Herbs of Greece | |
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| Stewed Vegetable Stand-Outs | |
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| Apollo, the Sun God | |
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| Crisp Croquettes and Fritters | |
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| The Welcome Party | |
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| Stuffed Vegetables | |
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| The Renowned Casserole | |
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| Two Greek Cooks, Two Great Moussakades | |
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| Classical Greece--A Time of Philosophers and Farmers | |
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| Fish and shellfish | |
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| The Foufou | |
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| Salt Cod, the Fish That Feeds in Hard Times | |
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| Poseidon | |
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| Where Did the Name "Greek" Come From? | |
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| The Aegean and the Ionian--The "Fishing Ponds" of Greece | |
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| Archestratos and His Fish | |
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| The Minoans--Inhabitants of Greece Before the Greeks | |
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| Meat: Of Every Sort | |
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| Grilling | |
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| The Caper Family Bush | |
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| The Warp and the Weft: Sheep and Their Wool | |
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| An Easter Journey on the Sea | |
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| Who Were the First Greeks? | |
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| Birds: From the Coop | |
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| Chicken and the Changing Squares of Athens | |
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| The Jews of Greece and Their Joseph's Coat Cuisine | |
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| Wild game: From the Woods and Sky | |
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| Aesop's Wild Kingdom: Morals with the Meal | |
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| Savces, toppings, and marinades | |
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| The Sauces | |
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| Souvlaki Stands and the Best Tzatziki | |
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| The Dodecanese Islands--Gateway of Many Sauces | |
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| The Toppings | |
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| Rhodes and the Crusaders | |
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| The Marinades | |
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| Greece's Saucy Minorities and Their Foods | |
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| Fruit as the finale | |
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| Greece's Fruitful Choices | |
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| Confections Dulcet as Ambrosia | |
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| Sweets: In Profusion | |
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| Time-Honored Syrups | |
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| From Beehive to Oven | |
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| The Nuts of Greece | |
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| Tsikoudia and the Moor | |
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| A Final Validation | |
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| How Spices Got to Greece | |
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| Luscious Puddings | |
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| Sweetness by the Spoonful | |
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| Croesus and His Golden Coins | |
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| Plato, the "Cool" Philosopher | |
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| Seven Innovative Sweets | |
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| Night Wine, Day Wine, and the Barefoot Compressor | |
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| Cyclades Village Wedding | |
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| Ceremonial Sweets | |
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| The Ottoman Rule and the Greek Fight for Independence | |
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| Conversion Tables | |
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| Bibliography | |
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| Index | |