DOCSLIB.ORG

Robert Lambert

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Robert Lambert Robert Lambert Dear Robert, Spring greetings from Northern California! I'm gratified to be busy filling orders right through what is usually my slowest period of the year for sales. Citrus season is over, I've finished the marmalades and syrups for the year, and now have a few weeks to assess what I've done, plan my major productions for the rest of the year, and think about new things I want to try. The Gene Lester Collection contains a rare tree that is a cross between a cherry and a plum, tempting me to go beyond marmalade to jam. Spoon Sweets A distinguished elderly Greek man once came by my market stall, took in my offerings and said, "Aaaah, you make spoon sweets!" A few weeks ago I heard this again, this time from Greek expatriate Daphne Zepos, renown cheesemonger and blogger for Atlantic Magazine, when we got together to pair her cheeses with my products as she interviewed me for an up-coming piece. "This is something a fashionable upper-class matron of Athens in the '60's would bring out to delight her guests," she said. Spoon sweets are small intensely flavored preserved fruits, nuts or vegetables in sweet syrups that are best served in small portions on a spoon. Greeks began to offer guests fruits and nuts sweetened with honey or grape molasses in ancient times as one of the earliest expressions of the art of hospitality. But it was the governors of the Ottoman occupation, who brought their love of spoon sweets, that made these foods a part of Greek culinary heritage. Green walnut and sour cherry. Quince flavored with basil. Pomodoro tomatoes with cinnamon and whole almonds. Tiny young eggplants with clove, cinnamon and lemon repeatedly cooked and cooled over many days. Rose and lemon geranium. And of course, much citrus. Candied bergamot with lemon blossom. Young Seville oranges. On the island of Chios a sticky sap-like substance called mastic is flavored with orange blossom, lemon and sugar and served on a spoon submerged in cold water for a special treat. Though every island and region had its specialties, I suspect there was as much variation from family to family as secrets were passed from one generation to the next. As the last 50 years took women out of the kitchen and slashed the hours once showered on these labor-intensive acts of love and pride, much of this tradition has been lost. Fortunately, some local agricultural cooperatives, small commercial producers and even monasteries are working to keep these traditions alive by making these foods available for sale to the general public. In any case, this explains how as my Midwestern preserving background met the Mediterranean ingredients of California when I first worked in catering, I unwittingly began to produce spoon sweets. While my fruits in wine syrup, my syrups made from candied citrus peels, even the chocolate sauces, are versatile and combine well with many foods from meat to cheese to ice cream or other desserts, they are wonderful on their own as an expression of pure flavor pleasure. I have many customers who find a single spoon of my chocolate sauce more satisfying than a whole candy bar, and a market customer right now who enjoys a single perfect Dark Cherry in Merlot every night before he goes to bed. Of Misspent Youth and Leftovers At this time of year I inevitably begin to anticipate my annual vacation, 3 weeks at the family farm in Northern Wisconsin. My brother lives there but everyone visits in tandem, Mom does all the cooking and baking, Dad mans the grill and I get to be 13 again for a time. I'm going in July rather than August this year so there's a chance I might catch the last of the peonies and perhaps asparagus, if I can get my brother to fudge the traditional harvest cutoff date of the 4th of July by a couple of days. The land's been ours since 1900, 160 acres, half fields, half forest and a tiny jewel of a lake in the woods where my brother and I swim daily with loons and otters. Fruit and vegetables come from the same garden my grandmother tended, and at least some of our meat from the farmer down the road. My 88 year old mother has the smallest containers for leftovers that I have ever seen. I sometimes wonder if, instead of 3 peas or a teaspoon of mashed potatoes, they might be meant to store food on a sub-atomic level. Of course she also has very large ones, and everything in between. The success of every meal depends on being able to move what remains to smaller quarters until it disappears. That anyone should eat more than they find satisfying, or that any amount of food should ever be thrown away, are concepts so alien as to be unthinkable. When the green beans, superb haricot vert that my brother grows, are ready for harvest, she will pick every last one if it means bent over a cane in a haze of mosquitoes. Last Saturday morning as I left early for the market I saw a neighbor's hulking Hummer embalmed in bubble wrap, as it had once been wrapped in toilet paper. Since there are teenage girls in the house, one would be likely to see the boyish prank as a silly wasteful product of misspent youth. It was perhaps a genetic inclination, but what I saw was a goldmine-from what I could tell, about $100 worth of clean fresh packing material. That evening after dark I gathered the discarded heap around me and walked it home. Cost and Value This brings me to the issue of cost. I truly wish my products didn't need to be so expensive, that they could be used as easily as we once went down to the cellar at the farm for a jar of this or that. Although the things my grandmother preserved were made with thrift in mind, the light of commercial enterprise exposes the vast amounts time and labor, the unpaid "women's work" that must suddenly be compensated. When added to the fixed costs of running a small business, the permits, insurance, kitchen, promotion, prices quickly mount. Scale of production makes commercial foods cheap. I have always been more attracted to the peculiar mix of poverty and luxury that was evident at our family farm, however, like the wild berries that took forever to pick but made something truly memorable. Most people who start a food business have a business plan, do cost analysis and marketing projections before they even begin. It is counterintuitive, but I am only adept at cramming more money in a jar. No one else uses whole milk and bar chocolate in their chocolate sauces. Using extra juices rather than water in my marmalades, I manage to squeeze up to 3 times as much fruit in a jar, and all by hand. I refrigerate the cakes for months just to age them. I use the finest liquors I can find. In an effort to cut costs I do everything but cut the fruit for marmalade. I no longer buy market fruit if I can find a source and pick it myself. On that model of thrift, everything is used, the syrups go into my chocolate sauce or fruits in wine, the peels candied to make the syrup go into the fruitcakes. The citrus seeds so painstakingly picked out during fruit cutting are used for their pectin. But with the costs involved in my handmade products, the finest ingredients and the huge reserves of time and care, I can by my best efforts only hope to keep a slightly larger portion of the take. If you subscribe to this newsletter, you likely already understand. Though I win national awards and sell to the finest stores in the country, the limited amount of product I am able to produce will never make more than a marginal living. But like the ancient Greeks, or the Athenian matron of 50 years ago, my mother or grandmother, I judge my success by what happens when my food meets your senses. Just yesterday I discovered this review of my most expensive item, my fruitcakes, on a blog that deals with nothing else; go to: mondofruitcake.com. In part: "It's a beautiful fruitcake, but the price-the price. $50 for a 16 oz cake. That's about $3 per ounce-- roughly 3 times the price of most other fruitcakes I've reviewed. Is it worth it? Yes--once in your lifetime, it's worth it. This fruitcake rocked my world." So perhaps, for most people, Robert Lambert can never be for every day. It was when I began making things to sell that I realized I can't often afford them myself! But for that first perfect summer dinner with your best friends. Or perhaps a day where nothing else went right. I have customers who take my foods to friends in hospice care. Even if it's only once in a lifetime, it is my professional aspiration to bring that kind of pleasure. Unless you're like that guy who savors one of my Cherries in Merlot every night, and such pleasure becomes necessary. My Best to you all--- Sincerely, Robert Lambert San Rafael, California June 2009 Forward email Email Marketing by This email was sent to [email protected] by [email protected]. Update Profile/Email Address | Instant removal with SafeUnsubscribe™ | Privacy Policy.
Load more

Recommended publications
  • Byzantine Gastronomy
    Byzantine Gastronomy Byzantine cuisine synthesized dishes from ancient Greece and the Roman Empire with new ingredients and many innovations. The Empress Theodora ( ca. A.D. 500 – 548) invited cooks from different parts of mainland Greece and the islands to cook for her. As the capital of a powerful and rich empire, Constantinople, a bustling city of as many as 1,000,000 inhabitants at its height during the Macedonian dynasty of the late 9th-early 11th centuries, was the center of the domestic and foreign trade of Byzantium. Grain, wine, salt, meat, cheese, vegetables and fruits flowed from the provinces into its markets. The capital was also the centre of luxury trade: exotic spices and lavish foods (such as black caviar) were popular imports for the wealthy land owners, the officials of the State and Church and the rich members of the new middle class, the “mesoi”, who could afford them. Beans were a common source of protein for the peasants, the poor and the monks during fasting. The variety of vegetables, fruits and condiments-black pepper, honey, olive oil, vinegar, salt, mushrooms, celery, leeks, lettuce, chicory, spinach, turnips, eggplant, cabbage, white beets, almonds, pomegranates, nuts, apples, lentils, raisins etc. which were listed as food of the poor by Ptohoprodromos (Poems-1150), mirrors both the interest in good eating and the availability of healthy ingredients regardless of economic class. Tomato and potato were not part of the Byzantine diet, as they were introduced to the area many years later. Bread played a very important role in the Byzantine diet, so much so that the guild of bakers of Constantinople and their animals were never used by the state in order that bread baking could not be interrupted (Book of the Eparch, 911-912).
    [Show full text]
  • Menu Items Also Available
    11:00PM-4:00PM | Weekends & Bank Holidays *The consumption of raw or uncooked eggs, meat, poultry or shellfish may increase your risk of food borne illness. Please inform your server of any allergies or dietary restrictions. BRUNCH Soup Of The Day D i p s S a n d w i c h e s Served with Pita Points Served with Crisps or Crudités Tzatziki – 10 – 17 S a l a d s Chicken Yogurt, Cucumber, Garlic Haloumi, Cucumbers, Spinach, Olive Paste, Myzithra – 18 Fava – 9 on Panino Bread Arugula, Grilled Chicken, Smooth Greek Yellow Myzithra Cheese, Caramelized Split Peas, Red Onions Vegetable – 13 Onions, Roasted Peppers, Zucchini, Eggplant, Roasted Citrus Segments, Walnuts, Melitzana – 13 Peppers, Balsamic Cream, White Truffle Balsamic Vinaigrette Roasted Eggplant, Peppers, on Panino Bread Onions Horiatiki – 16 Despaña Chorizo – 15 Tomatoes, Cucumbers,Red Onions, Trio – 22 Sautéed Peppers and Onions, Barrel-Aged Feta,Olives,Red Wine Tzatziki, Melitzana, Fava on Panino Bread Vinaigrette Pulled Pork – 17 Kataïfi – 22 Greek Cabbage Slaw, Mixed Greens, Grilled Shrimp, on Panino Bread Strawberries, Gorgonzola, Pistachios, Kataïfi, Prosciutto – 17 Strawberry Vinaigrette Kasseri Cheese, Arugula, Roasted Peppers, Beet – 18 on Panino Bread Beets, Mixed Greens, Falafel, Almonds, Goat Cheese, Champagne Raisin Vinaigrette E g g s Dressings Feature Locally-Owned EVOO Shakshuka – 14 K i d s Poached Eggs, Peppers, Onions, Vine Ripe Tomatoes, Mac n’ Cheese – 11 Toasted Village Bread Kid Friendly Cavatappi Cheddar G r i d d l e — Strapatsada – 13 Soft Scramble, Tomatoes,
    [Show full text]
  • Traditional Foods in Europe- Synthesis Report No 6. Eurofir
    This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.
    [Show full text]
  • The Food and Culture Around the World Handbook
    The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.
    [Show full text]
  • Cretan Dinner
    CRETAN DINNER STARTERS SALADS Chicken Soup Spinach 10,00€ 14,00€ With coarsely cooked tomatoes in the wood Hearts of spinach arugula, pomegranate, oven and pure virgin olive oil. crushed sour mizithra, almond, jelly from strawberry and orange fillets with pumpkin seeds. Flute 10,00€ Potato salad With greens and fennel on cream cheesse. 15,00€ Salad of broken boiled potatoes, summer toma- Liver toes, cucumber, onion and egg with 14,00€ pure virgin olive oil and village vinegar. Savory liver with caramelized onions & raisins. Snails 11,00€ PASTA With coarse salt, rosemary and vinegar. Skioufichta Haniotiko mpoureki 14,00€ 12,00€ Cretan traditional pasta cooked with tomato, Zucchini and Potato pie from Chania. served with cream cheese. Zucchini blossoms Magiri 13,00€ 16,00€ Stuffed with wild artichokes vegetables, rice and Round shapped Cretan pasta, with rabbit, light yoghurt mousse. and dry cream cheese. Meatballs Pilaf 12,00€ 14,00€ Minced beef with sour & mint served with With smoked apaki lime and saffron. smoked paprika emulsion. Cretan Tacos 12,00€ With lightly cooked lamb and potato. MAIN COURSES DESSERTS Organic Chicken Baklava 18,00€ 11,00€ Stuffed with Cretan gruyere, sun-dried tomatoes With walnuts and fresh vanilla ice cream with and olives on spinach & cream. cinnamon. Beef Sfakiani pie 19,00€ 11,00€ Roasted in dessert wine and round maggiri Traditional pie from Sfakia, stuffed with sweet with gruyere & okra. mizithra served with honey. Lamb shank Cool pie 22,00€ 11,00€ Simmered in the wood oven with herbs and With sheep yoghurt and sour cherries. papardelles cooked in its own juice with tomato and Cretan cream cheese.
    [Show full text]
  • Pics for PECS 2011 Wordlist
    Pics for PECS™ 2011 Wordlist© new images are in red Alphabet and Numerals Upper case A-Z Lower case a-z Numerals 0-10 Activities and Events 1. art 1 30. empty trash 59. morning circle 91. sort mail 2. art 2 31. file 2 92. sort post 3. assembly 32. fingerpaint 60. mow lawn 93. sort silverware 4. bed time 33. fire drill 1 61. music 94. sort washing 5. breakfast 34. fire drill 2 62. music class 95. sorting 6. cafeteria 35. fold 63. OT 96. speech 7. centers 36. fold clothes 64. party 97. spelling 8. centres 37. food prep 65. PE 1 98. stock shelves 9. change 38. grooming 66. PE 2 99. story time clothes 39. gross motor 67. picnic 100. stuff 10. circle 2 40. gross motor 68. play area envelopes 11. circle 3 game 69. PT 101. surprise 12. class 41. group 70. quiet time 102. sweep 13. clean 42. gym 71. reading 103. take out bathroom 43. iron 72. recess rubbish 14. collate 44. jobs 73. rec-leisure 104. take out trash 15. color 45. laminate 74. recycle 105. vacuum 16. colour 46. leisure 75. rice table 106. vending 17. cook 47. library 76. sand pit machine 18. cooking 48. line up 77. sand play 107. walk the dog 19. crafts 49. listen 78. sand table 108. wash dishes 20. cut grass 50. listening 79. sand tray 109. wash face 21. deliver mail 51. load 80. sandbox 110. wash hands 22. deliver dishwasher 81. school shop 111. wash windows message 52. look out 82.
    [Show full text]
  • Greek Traditional Cuisine Some Information for Greek Cuisine
    GREEK TRADITIONAL CUISINE SOME INFORMATION FOR GREEK CUISINE Greek cuisine is a Mediterranean cuisine, sharing numerous characteristics with Middle Eastern cuisines of the region. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including lamb, poultry, rabbit and pork. Greek cuisine has a long tradition and its flavors change with the season and its geography. Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence - via ancient Rome - throughout Europe and beyond .It has influences from the different people's cuisine the Greeks have interacted with over the centuries, as evidenced by several types of sweets and cooked foods. It was Archestratos in 320 B.C. who wrote the first cookbook in history. Greece has a culinary tradition of some 4,000 years. Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common .This trend in Greek diet continued in Roman and Ottoman times and changed only fairly recently when technological progress has made meat more available. Wine and olive oil have always been a central part of it and the spread of grapes and olive trees in the Mediterranean and further afield is correlated with Greek colonization. The Greek cuisine is comprised of: •Kritiki (Cretan cuisine) •Ipirotiki (Epirotic cuisine) •Cuisine of the Ionian islands •Cuisine of the Aegean islands Wine The origins of wine-making in Greece go back 6,500 years and evidence suggesting wine production confirm that Greece is home to the oldest known grape wine remnants discovered in the world and the world’s earliest evidence of crushed grapes.
    [Show full text]
  • Breakfast GREEK BREAKFAST HELLENIC CHAMBER of HOTELS GREEK BREAKFAST HELLENIC CHAMBER of HOTELS 2 3
    ...discover greek gastronomy at your hotel’s breakfast www.greekbreakfast.gr 1 ...discover greek gastronomy at your hotel’s breakfast GREEK BREAKFAST HELLENIC CHAMBER OF HOTELS GREEK BREAKFAST HELLENIC CHAMBER OF HOTELS 2 3 Identity of the Within the frame of its basic objectives the Hellenic Chamber Hellenic Chamber of Hotels of Hotels designed, realized, supported and most of all believed in the Greek Breakfast. The Hellenic Chamber of Hotels has been in operation since 1935 as a Legal Entity of Public Law. Within the frame of its basic objectives the Hellenic Chamber of Hotels designed, realized, supported and It is the institutional consultant of the State on matters of tourism and its members are by law all most of all believed in the Greek Breakfast. the hotels and organized camping sites of the country (about 10,000 units). It is run by a Board of The aim of the Hellenic Chamber of Hotels is to make Greek Breakfast a source of added value to the Directors of elected representatives of hotels and organized camping sites of the country and it Greek hospitality professionals: is a member of European Association of Hotels, Restaurants, Cafes and Similar Establishments in › By giving them the chance to diversify the provided services Europe (HOTREC). › By contributing to the upgrade of the travel experience of the tourists Among the main objectives of the Hellenic Chamber of Hotels are: › By contributing to the development of the primary sector. › To develop the hotel industry of the country and to enhance the tourism product. Performing its institutional role with a high sense of responsibility, the Hellenic Chamber of Hotels › To highlight the developmental and social role of the Greek hotel business.
    [Show full text]
  • Greek Traditional Delights
    GREEK TRADITIONAL DELIGHTS The PAPAGEORGIOU company was founded in 1926 and for three generations it is active in the production and distribution of Sweet Preserves, Loukoumi Delights, Jams, Vanilla-Mastic sweet (fondant) and cond. Sour Cherry Juice. With absolute respect and dedication to its traditional quality, it offers pure and healthy products loved by all, inextricably linked to the Greek tradition suitable for a modern Mediterranean diet with rich flavour and few calories. SWEET PRESERVES (SPOON SWEETS) Pure, sweet creations The “Papageorgiou” spoon sweets from fruit full of are prepared with particular respect aromas and flavours! to our traditional quality. Pure, sweet creations, without fat, in unique, classic and original flavours from fresh fruits full of rich aromas. Try them on yogurt, in ice cream, or enjoy them in whatever way you want! LIGHT SPOON SWEETS • No added sugars • With low glycaemic index and 30% fewer calories • Orange • Cherry • Sour Cherry • Quince • Grape PACKAGES: • Glass jars 450g & 750g • Fig • Metal cans 500g • Pl.Buckets 4.5kg / 12kg / 24kg Με γλυκαντικό από το φυτό W i t h s Sour Cherry • Cherry • Bergamot • Rose • Strawberry • Fig • Orange • Grape • Quince • Pumpkin • Tangerine • Black Cherry • Chestnut • Eggplant • Plum • Carrot, Aronia t e m v o io fr l g d ly ine cosides obta JAMS With care and the best fruit, for your enjoyment! The “Papageorgiou” jams are made with pure, fresh fruit. Each jar contains at least 60% fruit, and has no preservatives, additional flavour or colour. Break the monotony of your breakfast by choosing from the unique texture and many exciting flavours or use them every moment of the day in snacks, small meals and sweets.
    [Show full text]
  • QUINCE Planting Instructions
    Ison’s Nursery & Vineyard Planting Instructions QUINCE Planting Instructions Quince is believed to predate the apple. Many references to fruit in ancient texts, such as the forbidden fruit in the Garden of Eden, were probably referring to the quince. Greek mythology associates the quince with Aphrodite, the goddess of love, and many believe that the golden apple given to her by Paris was a quince. What Is Quince? The modern-day quince is shaped like a hybrid of an apple and pear, and similar in size. The average quince weighs about 4 ounces, has a rich yellow exterior, and gives off a strong, pleasant fragrance. It's hard, acidic, and astringent before cooking, but it turns red, takes on a whole different flavor, and tastes divine when cooked. Aluminum cookware will deliver the deepest red color in cooked quince. Quinces grow on trees and are ripe and ready for eating in late autumn. To eat it, you must always remove the fruit's peel and core before cooking. Then it can be roasted, stewed, pureed, poached, baked, made into jelly, or grilled. The quince is the sole member of the genus Cydonia in the family Rosaceae (which also contains apples and pears, among other fruits). It is a tree fruit that bears a deciduous pome fruit, similar in appearance to a pear, and is bright golden-yellow when mature. Quinces are used to make marmalade and jam, spoon sweets, and jellies. The fruit has a lot of pectin, a naturally occurring starch. Quinces also make great additions to apple pies, and they're delicious when cooked with meats.
    [Show full text]
  • Honey, Olives, Octopus
    H o n e y , O l i v e s , O c t o p u s Th e publisher gratefully acknowledges the generous support of the General Endowment Fund of the University of California Press Foundation. Honey, Olives, Octopus Adventures at the Greek Table christopher bakken Illustrations by Mollie Katzen university of california press Berkeley Los Angeles London University of California Press, one of the most distinguished university presses in the United States, enriches lives around the world by advancing scholarship in the humanities, social sciences, and natural sciences. Its activities are supported by the UC Press Foundation and by philanthropic contributions from individuals and institutions. For more information, visit www.ucpress.edu . University of California Press Berkeley and Los Angeles, California University of California Press, Ltd. London, England ©2013 by Th e Regents of the University of California Library of Congress Cataloging-in-Publication Data Bakken, Christopher. Honey, olives, octopus : adventures at the Greek table / Christopher Bakken. p. cm. Includes bibliographical references and index. ISBN 978-0-520-27509-6 (cloth, alk. paper) 1. Cooking, Greek. 2. Bakken, Christopher. 3. Subject—Social life and customs. I. Title. TX723.5.G8B28 2013 641.59495—dc23 2012026481 Manufactured in the United States of America 22 21 20 19 18 17 16 15 14 13 10 9 8 7 6 5 4 3 2 1 In keeping with its commitment to support environmentally responsible and sustainable printing practices, UC Press has printed this book on Natures Book, which contains 30% post-consumer waste and meets the minimum requirements of ANSI/NISO Z 39.48-1992 ( R 1997) ( Permanence of Paper ) .
    [Show full text]
  • Bk Inno 001153.Pdf
    LESSON NOTES Culture Class: Essential Greek Vocabulary #1 National Holidays CONTENTS 2 Greek 2 Romanization 2 English 3 Vocabulary 3 Sample Sentences 4 Cultural Insight # 1 COPYRIGHT © 2013 INNOVATIVE LANGUAGE LEARNING. ALL RIGHTS RESERVED. GREEK 1. What are the five most important national holidays in Greece? 2. 1. η 25η Μαρτίου. 3. 2. η 28η Οκτωβρίου. 4. 3. τα Θεοφάνεια. 5. 4. η Καθαρά Δευτέρα. 6. 5. Το Πάσχα. ROMANIZATION 1. What are the five most ibortand national holidais in Greece?̱ 2. 1. i 25i Martíu. 3. 2. i 28i Oktovríu. 4. 3. ta Theofánia. 5. 4. i Kathará Deftéra. 6. 5. To Páscha ENGLISH 1. What are the five most important national holidays in Greece? CONT'D OVER GREEKPOD101.COM CULTURE CLAS S : ES S ENTI AL GREEK VOCABULARY #1 - NATI ONAL HOLI DAYS 2 2. 1. The twenty-fifth of March. 3. 2. The twenty-eighth of October. 4. 3. Epiphany. 5. 4. Clean Monday. 6. 5. Easter. VOCABULARY Greek Romanization English Gender the twenty fifth of η 25η Μαρτίου I ikostí pémpti Martíou March feminine the twenty-eighth of η 28η Οκτωβρίου I ikostí ogdói Oktovríu October feminine τα Θεοφάνεια ta Theofánia Epiphany neuter η Καθαρά Δευτέρα Kathará Deftéra Clean Monday feminine Το Πάσχα tο Páskha Easter neuter SAMPLE SENTENCES Στην 25η Μαρτίου οι μαθητές Την 28η Οκτωβρίου πολλά κτίρια παρελαύνουν. και σπίτια είναι διακοσμημένα με Stin 25i (ikostí pémpti) Martíu i mathités ε λληνικέ ς σημαίες. parelávnun. Tin 28i (ikostí ogdói) Oktovríu polá ktíria ke spítia íne diakosmiména me elinikés simées. On the 25th of March, students parade.
    [Show full text]