The Metamorphosis of Greek Cuisine
Routledge (Verlag)
978-1-032-34182-8 (ISBN)
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In the wake of the financial crisis in Athens in the mid-2015s, forgotten rural foods of the past are transformed into luxurious artisanal foods, while traditional dishes appear reinvented in fine-dining restaurants, after decades of darkness. How, and why is this all happening in a city of poverty, hardship and economic crisis? Through sensory descriptions and thick ethnographic material, it follows the Athenian affluent middle class in upscale delis and goes inside fine-dining restaurant kitchens, discussing the complex combination of cuisine, tradition, memory and identity, revealing the cultural logic and social aspects of cuisine. It demonstrates how cuisine emerges from very different, often contradictory social spaces, not only as an intellectual and aesthetic endeavour of chefs or as a revival of foods and foodways that link the country and the city, but also as interlinked with embodied memories and embedded in social relations and commensality.
This book will be of great interest to scholars and students in Anthropology and Food Studies.
Nafsika Papacharalampous is a food anthropologist and chef. For the last decade she has been researching Greek cuisine, traditional foods, restaurants and markets, focusing on identity, memory, the senses and cultural heritage. She is currently a Postdoctoral Research Associate at the SOAS Food Studies Centre. Nafsika is also a chef and consultant for artisan food companies, restaurants, museums and food organisations, and the curator of culinary experiences around Greek food. She holds an MA and a PhD in the Anthropology of Food from SOAS, University of London, and an MBA from the Athens University of Economics and Business.
Preface
PART I: CUISINE IN ATHENS
1. An anthropologist’s journey in a city of ashes
2. The smell of the Greek rural
PART II: CUISINE IN DELIS
3. Delis of distinction
4. Inside Hara’s kitchen
5. The case of the Greek Olive Oil
PART III: CUISINE IN RESTAURANTS
6. A fine-dining cuisine of need
7. The taste of the Greek past
8. Tales from Athenian Restaurant kitchens
PART IV: THE METAMORPHOSIS OF GREEK CUISINE
9. Epilogue: Rural Remedy
Bibliography
| Erscheinungsdatum | 10.10.2024 |
|---|---|
| Reihe/Serie | Routledge Studies in the Anthropology of Food |
| Zusatzinfo | 9 Halftones, black and white; 9 Illustrations, black and white |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Themenwelt | Sozialwissenschaften ► Ethnologie |
| Sozialwissenschaften ► Soziologie | |
| ISBN-10 | 1-032-34182-3 / 1032341823 |
| ISBN-13 | 978-1-032-34182-8 / 9781032341828 |
| Zustand | Neuware |
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