A Taste Of The Aegean PDF, Epub Download (2024)

A Taste of the Aegean by Andy Harris Pdf

A celebration of Greece and Greek cooking

Aegean by Marianna Leivaditaki Pdf

'A delicious evocation of place and memory from one of my favourite cooks.' Allan Jenkins, Editor of Observer Food Monthly 'This book is so much more than a cookbook, it's a love song to a very special place and we are lucky to have the brilliant Marianna as our guide.' Itamar Srulovich, co-founder of Honey & Co. 'I want to make everything in this beautiful book. An absolute treasure.' Rosie Birkett, author of The Joyful Home Cook With photography from Elena Heatherwick, the Fortnum & Mason Food and Drink Photographer of the Year 2020 Marianna Leivaditaki is a natural storyteller. She grew up in Chania, on the Greek island of Crete, and spent her childhood helping out in the family-run taverna. After school, she carried around her blue notebook, writing down all the recipes she would like to cook, helped by the Greek grannies' kitchen wisdom. Marianna's love for the food of her heritage flows off every page, but she also has a contemporary take on it. As head chef of Morito in Hackney, she has championed high-quality ingredients, presenting them in simple, stunning sharing plates, and has been critically acclaimed for doing so. These inspirational recipes derive from the SEA, the LAND and the MOUNTAINS. We all know the health benefits of a Mediterranean diet, rich in olive oil, fresh vegetables and fruit, nuts, fish and whole grains, as well as the importance of how you eat and appreciate your food. Marianna offers achievable, yet delicious dishes celebrating seasonal, fresh food that you can take time to enjoy with friends and family.

Dais by Janice L. Crowley,Louise Hitchco*ck,Robert Laffineur Pdf

The Philistines and Aegean Migration at the End of the Late Bronze Age by Assaf Yasur-Landau Pdf

In this study, Assaf Yasur-Landau examines the early history of the biblical Philistines who were among the 'Sea Peoples' who migrated from the Aegean area to the Levant during the early twelfth century BC. Creating an archaeological narrative of the migration of the Philistines, he combines an innovative theoretical framework on the archaeology of migration with new data from excavations in Greece, Turkey, Cyprus, Syria, Lebanon, and Israel and thereby reconstructs the social history of the Aegean migration to the southern Levant. The author follows the story of the migrants from the conditions that caused the Philistines to leave their Aegean homes, to their movement eastward along the sea and land routes, to their formation of a migrant society in Philistia and their interaction with local populations in the Levant. Based on the most up-to-date evidence, this book offers a new and fresh understanding of the arrival of the Philistines in the Levant.

Secrets from the Greek Kitchen by David E. Sutton Pdf

Secrets from the Greek Kitchen explores how cooking skills, practices, and knowledge on the island of Kalymnos are reinforced or transformed by contemporary events. Based on more than twenty years of research and the author’s videos of everyday cooking techniques, this rich ethnography treats the kitchen as an environment in which people pursue tasks, display expertise, and confront culturally defined risks. Kalymnian islanders, both women and men, use food as a way of evoking personal and collective memory, creating an elaborate discourse on ingredients, tastes, and recipes. Author David E. Sutton focuses on micropractices in the kitchen, such as the cutting of onions, the use of a can opener, and the rolling of phyllo dough, along with cultural changes, such as the rise of televised cooking shows, to reveal new perspectives on the anthropology of everyday living.

My Greek Table by Diane Kochilas Pdf

Celebrity chef and award-winning cookbook author Diane Kochilas presents a companion to her Public Television cooking-travel series with this lavishly photographed volume of classic and contemporary cuisine in My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours. Inspired by her travels and family gatherings, the recipes and stories Diane Kochilas shares in My Greek Table celebrate the variety of food and the culture of Greece. Her Mediterranean meals, crafted from natural ingredients and prepared in the region’s traditional styles—as well as innovative updates to classic favorites—cover a diverse range of appetizers, main courses, and desserts to create raucously happy feasts, just like the ones Diane enjoys with her family when they sit down at her table. Perfect for home cooks, these recipes are easy-to-make so you can add Greece’s delicious dishes to your culinary repertoire. With simple-to-follow instructions for salads, meze, vegetables, soup, grains, savory pies, meat, fish, and sweets, you’ll soon be serving iconic fare and new twists on time-honored recipes on your own Greek table for family and friends, including: — Kale, Apple, and Feta Salad — Baklava Oatmeal — Avocado-Tahini Spread — Baked Chicken Keftedes — Retro Feta-Stuffed Grilled Calamari — Portobello Mushroom Gyro — Quinoa Spanakorizo — Quick Pastit*io Ravioli — Aegean Island Stuffed Lamb — My Big Fat Greek Mess—a dessert of meringues, Greek sweets, toasted almonds and tangy yogurt Illustrated throughout with color photographs featuring both the food and the country, My Greek Table is a cultural delicacy for cooks and foodies alike.

Introduction to Aegean Art by Philip P. Betancourt Pdf

This textbook is a compilation of the author's more than 35 years of teaching and excavation experience in the field of Aegean Bronze Age art history and archaeology. It is geared toward an audience of undergraduate and graduate students as an introduction to the Bronze Age art objects and architecture that have been uncovered on Crete, the Greek peninsula, and the Cycladic Islands.

New Governance and Management in Touristic Destinations by Valeri, Marco Pdf

As competition is increasingly taking place on a global scale, tourist destinations must act more like businesses than they have in the past. Development in the tourism sector has often been beset by ambiguities and contradictions and has been the subject of debate across a range of disciplines in terms of its sustainability and level of social commitment. New Governance and Management in Touristic Destinations analyzes the most proper governance model to be implemented to increase the competitiveness of tourist destinations. It also focuses on the need to develop a managerial orientation capable of making the tourism system interact with tourism demand. Covering topics such as electronic word of mouth, gastronomic tourism, and sustainable development, this book is essential for practicing hospitality and tourism managers, professionals in the hospitality and tourism industry, specialists and consultants, government officials, researchers, educators, academicians, and students.

A Pinch from the Aegean by Mr Melih Ugras Erol Pdf

In the Aegean, the passion of eating and drinking is inseparable. The abundance of food in Aegean, which is delicious and healthy, never exhausts. The secret of the Aegean tables is the endless greenery in the mountains, the fishy Aegean Sea, the productivity of plains, sincerity, and competence of the Aegean people. With such an inspiration, this work is a story that revolves around Aegean. This is a food and drink adventure of eating and drinking inspired by Aegean's few points, ingredients, and recipes. The adventure of eating and drinking in this work starts with olives and figs, continues from tarhana soup to fish mezes, from green herbaceous salads to stews, and a great story from sweets to drinks. In Aegean, cultures and cuisines are not stratified; they shall indeed identified together. Of course, it is impossible to mention the numerous methods and recipes in this few pages, however, in this book we inspired from couple of recipes and ingredients that you can hear if you visit neighbourhoods of Aegean. In fact, Aegean has coasts, actually not opposite but coasts that live shoulder to shoulder. Aegean hosted lots of civilisations that had lived over its lands. The closest friend of Aegean region is undoubtedly Greece and Turkey. The closeness of their cuisines is like lifetime friendship.This friendship even can be witnessed in names of foods. For instance, eggplant called "patlıcan" in Turkish becomes "melitzana" in Greek; while in Turkish parsley is "maydanoz" Greeks call it "maintanos" and so on. All these examples are just some pieces of evidence that shows how close are cuisines in Aegean. In fact, the similarity between the recipes is close and sometimes only the differences are on the used spices or kind of meat. Irreplaceable things underlie all of our shared values in Aegean. I inspired all of my recipes from the Aegean cuisine. Since I do not believe that any flavor occurs by itself, I do not also think that these recipes solely belong to me. You will see that these flavors benefit from the inheritance of the people living in Aegean land, who put various ingredients together to make delicious foods for centuries. Consequently, by feeling that these flavors and ingredients are in my genetic codes and the self-confidence of being from the Aegean region encouraged me to get into the kitchen.

Flavours of Greece by Rosemary Barron Pdf

The New York Times Editors’ Choice collection of recipes featuring the seasonal foods and flavors of Greek and Mediterranean cuisine. The classic cookbook of Greek cuisine, Rosemary Barron’s Flavours of Greece is regarded as the most authentic and authoritative collection of Greek recipes. Food explorers and cooks of all levels will enjoy more than 250 regional and national specialties—from the olives, feta, and seafood of mezes; to delicate lemon broths, hearty bean soups, grilled meats and fish, baked vegetables and pilafs; to fragrant, gooey honey pastries. Based on decades of research and refinement from Barron’s legendary cooking schools on the island of Crete and in Santorini, these delicious recipes have set the standard for contemporary Greek cuisine, showcasing seasonal foods and flavors perfect for informal eating with family, friends, and entertaining.

Ikaria by Diane Kochilas Pdf

The remote and lush island of Ikaria in the northeastern Aegean is home to one of the longest-living populations on the planet, making it a "blue zone." Much of this has been attributed to Ikaria's stress-free lifestyle and Mediterranean diet--daily naps, frequent sex, a little fish and meat, free-flowing wine, mindless exercise like walking and gardening, hyper-local food, strong friendships, and a deep-rooted disregard for the clock. No one knows the Ikarian lifestyle better than Chef Diane Kochilas, who has spent much of her life on the island. Part cookbook, part travelogue, Kochilas's Ikaria is an introduction to the food-as-life philosophy and a culinary journey through luscious recipes, gorgeous photography, and captivating stories from locals. Capturing the true spirit of the island, Kochilas explains the importance of shared food, the health benefits of raw and cooked salads, the bean dishes that are passed down through generations, the greens and herbal teas that are used in the kitchen and in the teapot as "medicine," and the nutritional wisdom inherent in the ingredients and recipes that have kept Ikarians healthy for so long. Ikaria is more than a cookbook. It's a portrait of the people who have achieved what so many of us yearn for: a fuller, more meaningful and joyful life, lived simply and nourished on real, delicious, seasonal foods that you can access anywhere.

Sea Peoples of Northern Levant? Aegean-Style Pottery from Early Iron Age Tell Tayinat by Brian Janeway Pdf

Drawing on many parallels from Philistia through the Levant, Anatolia, the Aegean Sea, and beyond, this research begins to fill a longstanding lacuna in the Amuq Valley and attempts to correlate with historical and cultural trends in the Northern Levant and beyond.

Temples and Sanctuaries from the Early Iron Age Levant by William E. Mierse Pdf

The vision for this impressive work on temple architecture in the Levant grew out of the author’s work on Roman temple designs on the Iberian Peninsula and continual references to Semitic influences on the designs of sanctuaries both on the Peninsula and in North Africa. It was assumed that Phoenician colonization had brought with it the full flowering of Levantine architectural forms. As Mierse began to search for relevant material on the ancient Levant, however, he discovered that no overall synthesis had ever been written, and it was virtually impossible to recognize and isolate Semitic elements in architectural forms. This book addresses this need. The analysis presented here is comparative and follows the methodology most commonly employed by architectural historians throughout the twentieth century. It is a formalist approach and permits the isolation of lines of continuity and the detection of discontinuity. While Mierse relies heavily on this traditional method, he also introduces some approaches from the postprocessual school of archaeology in its attempts to discern an appropriate way for cult to be investigated by archaeology. The sanctuaries that this book presents were erected between the end of the Late Bronze Age (conventionally assigned the date of 1200 B.C.E.) and the annexation of the Levantine region into the Assyrian Empire (when Mesopotamia again became highly influential in the region). The topic concerns temples that were produced during the period when the Levant was its own entity and politically independent of Egypt, Mesopotamia, or Anatolia. During this period, the designs chosen for inclusion in this book must reflect local choices rather than resulting from imposed outside concepts. The architecture that emerged in the wake of the downfall of the Late Bronze Age and the subsequent reemergence of social cohesiveness manifested significant changes in form and function. The five centuries under review reveal exciting developments in sacred architecture and show that, although the architects of the first millennium B.C.E. maintained important lines of continuity with the developments of the previous two millennia, they were also capable of creating novel forms to meet new needs. Included in this fascinating volume are 90 pages of photos, drawings, floor plans, and maps.

Processions: Studies of Bronze Age Ritual and Ceremony presented to Robert B. Koehl by Judith Weingarten,Colin F. Macdonald,Joan Aruz,Lara Fabian,Nisha Kumar Pdf

Robert Koehl has long considered processions to have played an integral role in Aegean Bronze Age societies. Papers concentrate mainly on evidence from Crete, the Cyclades and the Greek mainland, with additional perspectives from abroad, these geographic divisions forming the basic outline of this volume.

The Arts in Prehistoric Greece by Sinclair Hood Pdf

Originally published in 1978 by Penguin Books.