Yiayia: Time-perfected Recipes from Greece’s Grandmothers (Anastasia Miari) Festivals with printed tissue guards identifying

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When Grace Young was a child

This book examines how processes and rhetoric surrounding a specific food product — and food culture as a whole — shape the food appearing on our plates and how they impact people’s health and market dynamics

Green Beans in Garlic and Caramelized Onions

Inspired by the area’s serene natural beauty and abundant resources

Yiayia: Time-perfected Recipes from Greece’s Grandmothers (Anastasia Miari) Festivals with printed tissue guards identifyingYiayia: Regional Recipes and Stories from Greece's Grandmothers showcases regional Greek cookery and features sharing and feasting dishes, mainly vegetarian, from the kitchens of grandmothers across Greece. Think stuffed zucchini from Lesvos. A Tinian fourtalia. Corfiot spicy bourdeto stew. Ionian pasta dishes. Cretan Dakos salad. Watermelon cake from Milos. Despite its popularity, what people know of Greek cuisine is still fairly limited when