{"id":1987,"date":"2018-04-29T07:19:52","date_gmt":"2018-04-29T07:19:52","guid":{"rendered":"http:\/\/adhc.lib.ua.edu\/globalfoodways\/?p=1987"},"modified":"2018-04-29T07:26:30","modified_gmt":"2018-04-29T07:26:30","slug":"read-and-watch-more","status":"publish","type":"post","link":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/read-and-watch-more\/","title":{"rendered":"Watch and Read More"},"content":{"rendered":"

Youtube Videos:\u00a0\u00a0<\/strong><\/p>\n

\u201cThe Island Cooking of Crete\u201d <\/span>Youtube,<\/span><\/i> uploaded by The Culinary Institute of America, 9 December 2011, <\/span>https:\/\/youtu.be\/r0MgOpFoAs4<\/span><\/a><\/p>\n

This video takes viewers on a tour of the streets of Crete and introduces the local bakeries, markets, and spice stores without leaving the comfort of their computer screens. This video is a must-see for viewers who want to get an overview of Greek food and culture before they start cooking!<\/span><\/p>\n

 <\/p>\n

Food Blogs and Articles: <\/strong><\/p>\n

\u201cA Guide to Classic and Traditional Greek Foods.\u201d <\/span>davidsbeenhere.com<\/span><\/i>, 4 April 2014, <\/span>http:\/\/davidsbeenhere.com\/2014\/04\/04\/guide-to-classic-and-traditional-greek-foods\/<\/span><\/a><\/p>\n

David Hoffmann is a travel writer who documents his travel adventures on his website, davidsbeenhere.com<\/span>. <\/span><\/i>He briefly introduces the history of Greek cuisine, provides a list of traditional Greek recipes and presents a Greek food glossary.<\/span><\/p>\n

 <\/p>\n

Gaifyllia, Nancy. \u201c25 Classic Greek Recipes.\u201d <\/span>the spruce<\/span><\/i>, 3 October 2017. <\/span>https:\/\/www.thespruce.com\/classic-greek-recipes-1705423<\/span><\/a><\/p>\n

The website, spruce provides viewers with advice on creating \u00a0comfortable atmospheres in their homes . One of the writers, Nancy Gaifyllia, provides readers with recipes and tips on cooking hassle-free Greek cuisines in American kitchens. <\/span><\/p>\n

She gives readers twenty-five recipes of the most popular dishes in Greece including Baklava Pastry Fried Grilled Cheese. <\/span><\/p>\n

 <\/p>\n

\u201cGreek Food, The Essence of the Mediterranean Diet,\u201d <\/span>Ambrosia Magazine, <\/span><\/i>2014, <\/span>http:\/\/mediterraneanhealth.org\/wp-content\/uploads\/2017\/09\/interview-stefanos-kales.pdf<\/span><\/a><\/p>\n

Ambrosia Magazine<\/span><\/i> interviews Dr. Stefanos Kales about the different types of Greek foods that are part of The Mediterranean Diet. Dr. Kales explains how this lifestyle includes foods and dietary patterns from the people in rural Greece and Southern Italy in the 1960s.<\/span><\/p>\n

 <\/p>\n

Cookbooks: <\/b><\/p>\n

Fouros, Theodore A. <\/span>Feast for the Gods: Classic Greek Cooking of Seven Ionian Islands<\/span><\/i>. Authorhouse, 2009. <\/span><\/p>\n

As a child, Greek chef Theodore Fouros\u2019 mother and grandmother made him fall in love with cooking classic Greek and Mediterranean dishes. Fouros\u2019 cookbook provides over 165 traditional traditional Greek recipes with international flavors from his childhood and the seven islands of the Ionian Sea.<\/span><\/p>\n

 <\/p>\n

Kremezi, Aglaia. <\/span>The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean. <\/span><\/i>Houghton Mifflin Company, 2000. <\/span><\/p>\n

Food writer Aglaia Kremezi presents simple but authentic Greek recipes designed to cook in American kitchens. Novice and advanced cooks will find quick but famous recipes like Roast legs of lamb with potatoes and Baked Chicken with Orzo fun that are great to make and eat.<\/span><\/p>\n

 <\/p>\n

Scholarly Sources: <\/b><\/p>\n

Dalby, Andrew. <\/span>Siren Feasts: A History of Food and Gastronomy in Greece. <\/span><\/i>Routledge, 1996. <\/span><\/p>\n

Dalby gives readers an in-depth look into the social significance of food throughout Greece\u2019s history. He elaborates on important Greek culinary milestones like how wine and olive oil became the most important ingredients in Greece\u2019s culinary culture and the development of the modern Greek menu.<\/span><\/p>\n

 <\/p>\n

Erdkamp, Paul. \u201cIntroduction: Food and Commensality in the Ancient Near East.\u201d <\/span>A Cultural History of Food in Antiquity. <\/span><\/i>Edited by Paul Erdkamp. Bloomsbury Academic, 2012. pp.1-6. <\/span><\/p>\n

Erdkamp explains how Greek cuisine influenced societal roles in not only Ancient Greece but also major regions like Mesopotamia. He references basic foods like cereal, legumes, and fruits and why they were the most valuable resources in Greece other countries bordering the Mediterranean Sea.<\/span><\/p>\n

 <\/p>\n

Sutton, David E.<\/span> Secrets from the Greek Kitchen: Cooking, Skill, and Everyday Life on an Aegean Island. <\/span><\/i>University of California Press, 2014. <\/span><\/p>\n

David Sutton observed people on the greek island of <\/span>Kalymnos<\/span> to see if modern cooking techniques have completely changed their daily cooking practices. Sutton includes details about the islanders\u2019 use of can openers and cooking show references to explain why modern cooking technology has helped them cook traditional Greek dishes in a short amounts of time. <\/span><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Youtube Videos:\u00a0\u00a0 \u201cThe Island Cooking of Crete\u201d Youtube, uploaded by The Culinary Institute of America, 9 December 2011, https:\/\/youtu.be\/r0MgOpFoAs4 This video takes viewers on a tour of the streets of Crete and introduces the local bakeries, markets, and spice stores without leaving the comfort of their computer screens. This video is a must-see for viewers […]<\/p>\n","protected":false},"author":32,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[30,6],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts\/1987"}],"collection":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/users\/32"}],"replies":[{"embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/comments?post=1987"}],"version-history":[{"count":6,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts\/1987\/revisions"}],"predecessor-version":[{"id":1993,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts\/1987\/revisions\/1993"}],"wp:attachment":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/media?parent=1987"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/categories?post=1987"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/tags?post=1987"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}