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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 | |