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A Greek book about cooking, food, and wine. This book attempts to interpret what establishes certain recipes and to explain the factors that make a dish enjoyable, whether it is a simple everyday meal or a high-end gastronomic delight.
To achieve this, it studies the composition and texture of raw materials, the way they are selected, processed, and used in cooking, and how they are presented in the final dish. It uses human physiology and the terminology of tasting as tools to capture the geographical and cultural dimension of food and the historical evolution of gastronomic aesthetics.
Additionally, it reveals the rules and provides ample examples for the successful harmony of wines and dishes, always with a focus on Greece. Enjoy!
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