Greek Cuisine
ISBN: 978-960-85018-6-7
Βέφα Αλεξιάδου, Αθήνα, 2011
Γλώσσα πρωτοτύπου: Ελληνική, Νέα
€ 26.50 (περ. ΦΠΑ 6%)
Βιβλίο, Σκληρόδετο
29 x 21 εκ, 865 γρ, 160 σελ.

Greek cuisine, whether frugal or bountiful, has molded and developed along with the customs and traditions of the Greek people. It is characteristic of the Greeks to celebrate their joys, to sweeten their sorrows, and to assuage their struggles by eating and drinking in the company of family and friends. Customs also are tied closely to the distribution of special edibles such as Koufeta ( candy coated almonds) at baptisms and weddings, or Koliva (boiled wheat) at funerals. Each important feast of the year, such as Christmas, the Annunciation, the Easter, and the Assumption of the Blessed Virgin, has its own specialty. Orthodox Greeks as devout people eat specific foods on fasting days during the year, depending on the season (winter, spring, summer, autumn) and depending on what Greek soil haws to offer at that particular time of the year.

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