Sweet Greeks
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| Author | : Ann Flesor Beck |
| Publisher | : University of Illinois Press |
| Total Pages | : 396 |
| Release | : 2020-10-26 |
| Genre | : Cooking |
| ISBN | : 0252052285 |
Gus Flesor came to the United States from Greece in 1901. His journey led him to Tuscola, Illinois, where he learned the confectioner's trade and opened a business that still stands on Main Street. Sweet Greeks sets the story of Gus Flesor's life as an immigrant in a small town within the larger history of Greek migration to the Midwest. Ann Flesor Beck's charming personal account recreates the atmosphere of her grandfather's candy kitchen with its odors of chocolate and popcorn and the comings-and-goings of family members. "The Store" represented success while anchoring the business district of Gus's chosen home. It also embodied the Midwest émigré experience of chain migration, immigrant networking, resistance and outright threats by local townspeople, food-related entrepreneurship, and tensions over whether later generations would take over the business. An engaging blend of family memoir and Midwest history, Sweet Greeks tells how Greeks became candy makers to the nation, one shop at a time.
| Author | : Susanna Hoffman |
| Publisher | : Workman Publishing Company |
| Total Pages | : 609 |
| Release | : 2004-08-01 |
| Genre | : Cooking |
| ISBN | : 0761164545 |
This is the year "It's Greek to me" becomes the happy answer to what's for dinner. My Big Fat Greek Wedding, the upcoming epic Troy, the 2004 Summer Olympics returning to Athens--and now, yet another reason to embrace all things Greek: The Olive and the Caper, Susanna Hoffman's 700-plus-page serendipity of recipes and adventure. In Corfu, Ms. Hoffman and a taverna owner cook shrimp fresh from the trap--and for us she offers the boldly-flavored Shrimp with Fennel, Green Olives, Red Onion, and White Wine. She gathers wild greens and herbs with neighbors, inspiring Big Beans with Thyme and Parsley, and Field Greens and Ouzo Pie. She learns the secret to chewy country bread from the baker on Santorini and translates it for American kitchens. Including 325 recipes developed in collaboration with Victoria Wise (her co-author on The Well-Filled Tortilla Cookbook, with over 258,000 copies in print), The Olive and the Caper celebrates all things Greek: Chicken Neo-Avgolemeno. Fall-off-the-bone Lamb Shanks seasoned with garlic, thyme, cinnamon and coriander. Siren-like sweets, from world-renowned Baklava to uniquely Greek preserves: Rose Petal, Cherry and Grappa, Apricot and Metaxa. In addition, it opens with a sixteen-page full-color section and has dozens of lively essays throughout the book--about the origins of Greek food, about village life, history, language, customs--making this a lively adventure in reading as well as cooking.
| Author | : Kathy Tsaples |
| Publisher | : Touchwood Editions |
| Total Pages | : 0 |
| Release | : 2023-10-24 |
| Genre | : Cooking |
| ISBN | : 9781771514156 |
A collection of 90+ traditional Greek recipes that will help you master classic favourites like spanakopita and baclava, and add dozens of new treats to your repertoire. Kathy Tsaples's parents arrived in Australia as part of the early-1950s wave of immigrants from Greece and their household in Melbourne became a regular gathering place for the Greek families in their neighbourhood, nourished by Kathy's mother's cooking. Fast forward a few decades and following a battle with cancer that caused her to re-evaluate her life's purpose, Kathy began to focus on the Hellenic cuisine handed down to her. She opened a shop and soon began collecting her family's recipes into a book to share with home cooks. Stock your kitchen with Mediterranean staples like olive oil, lemon, olives, feta, rosemary, eggplant, spinach, tomato, peppers, dried beans, fish, and lamb and let Kathy teach you to make: Eggplant Dip Slow Roasted Okra Casserole Chargrilled Octopus Koulourakia Fig Spoon Sweet and so many more! Organized around feasts from the Greek Orthodox calendar as well as national holidays, the book also has a chapter dedicated to winter meals and another all about sweets. With 90+ wholesome, highly flavourful recipes adapted for the North American kitchen, accompanied by rustic photography and family ephemera, Sweet Greek will help you master familiar Greek favourites like moussaka, tzatziki, spanakopita, dolmades, and baclava, and add dozens of new treats to your repertoire.
| Author | : Dann Woellert |
| Publisher | : Arcadia Publishing |
| Total Pages | : 192 |
| Release | : 2017 |
| Genre | : Business & Economics |
| ISBN | : 1467137952 |
For more than a century, Cincinnati's candy industry satisfied our national sweet tooth. Dive into its specialties and past. Stick and drop candies appeared here long before their Civil War popularity. Opera creams, rich fondant-filled chocolate candy brought here by Robert Hiner Putman, provided decadence. Candy corn, which the Goelitz Company introduced to the United States before World War I, remains a ubiquitous treat. Marpro Products created and popularized the marshmallow cone candy. Doscher invented the French Chew and made caramel corn a baseball concession at Redland Field decades before Cracker Jack became synonymous with our national pastime. The city's many Greek and Macedonian immigrants influenced the unique Queen City tradition of finishing a Cincinnati-style threeway of spaghetti, chili and cheddar with a chocolate mint. Local food etymologist Dann Woellert tells these stories and more in this delectably sweet history.
| Author | : George James Patterson |
| Publisher | : University of Ottawa Press |
| Total Pages | : 169 |
| Release | : 1976-01-01 |
| Genre | : Social Science |
| ISBN | : 1772823260 |
An examination of the unparalleled retention of cultural traditions by Greek immigrants in the Kitsilano region of Vancouver, British Columbia.
| Author | : Timothy G. Roufs |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 641 |
| Release | : 2014-07-29 |
| Genre | : Cooking |
| ISBN | : |
From apple pie to baklava, cannoli to gulab jamun, sweet treats have universal appeal in countries around the world. This encyclopedia provides a comprehensive look at global dessert culture. Few things represent a culture as well as food. Because sweets are universal foods, they are the perfect basis for a comparative study of the intersection of history, geography, social class, religion, politics, and other key aspects of life. With that in mind, this encyclopedia surveys nearly 100 countries, examining their characteristic sweet treats from an anthropological perspective. It offers historical context on what sweets are popular where and why and emphasizes the cross-cultural insights those sweets present. The reference opens with an overview of general trends in desserts and sweet treats. Entries organized by country and region describe cultural attributes of local desserts, how and when sweets are enjoyed, and any ingredients that are iconic. Several popular desserts are discussed within each entry including information on their history, their importance, and regional/cultural variations on preparation. An appendix of recipes provides instructions on how to make many of the dishes, whether for school projects or general entertaining.
| Author | : |
| Publisher | : Oxford University Press |
| Total Pages | : 947 |
| Release | : 2015-04-01 |
| Genre | : Cooking |
| ISBN | : 019931361X |
A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy. In nearly 600 entries, beginning with "à la mode" and ending with the Italian trifle known as "zuppa inglese," the Companion traces sugar's journey from a rare luxury to a ubiquitous commodity. In between, readers will learn about numerous sweeteners (as well-known as agave nectar and as obscure as castoreum, or beaver extract), the evolution of the dessert course, the production of chocolate, and the neurological, psychological, and cultural responses to sweetness. The Companion also delves into the darker side of sugar, from its ties to colonialism and slavery to its addictive qualities. Celebrating sugar while acknowledging its complex history, The Oxford Companion to Sugar and Sweets is the definitive guide to one of humankind's greatest sources of pleasure. Like kids in a candy shop, fans of sugar (and aren't we all?) will enjoy perusing the wondrous variety to be found in this volume.
| Author | : Donald L. Deardorff |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 376 |
| Release | : 2000-09-30 |
| Genre | : Sports & Recreation |
| ISBN | : 0313095469 |
This guide to the available literature on sports in American culture during the last two decades of the 20th century is a companion to Jack Higg's Sports: A Reference Guide (Greenwood, 1982). The types of individual or team sports included in this volume include those that are viewed as physical contests engaged in for physical, emotional, spiritual, or psychological fulfillment. With a focus on books alone, chapters review the available literature regarding sports and each concludes with a bibliography. Academic journals likely to contain articles on the topics discussed are listed at the end of each chapter. Twelve chapters discuss sports and American history, business and law, education, ethnicity and race, gender, literature, philosophy and religion, popular culture, psychology, science and technology, sociology and world history. This reference and guide to further research will appeal to scholars of popular culture and sports. An index and two appendixes are included, one listing important dates in American sports from 1980 through 2000 and one listing sports halls of fame, museums, periodicals, and websites.
| Author | : Berry Nahmia |
| Publisher | : Wipf and Stock Publishers |
| Total Pages | : 208 |
| Release | : 2020-07-07 |
| Genre | : History |
| ISBN | : 1725272423 |
Berry Nahmia was born of Jewish parentage in the lovely Byzantine town Kastoria in the Macedonian province of Greece. In 1944, at eighteen years of age, she was torn from her home by the Nazis and deported along with her parents, brothers, sisters, grandparents, and relatives to the Auschwitz-Birkenau concentration camp. Upon arrival at the camp she was selected for work as she watched the rest of her family taken to the crematoria and burned. Her experiences in the camp and her miraculous survival there and on the Death March is the story of an incredible determination to survive the horror suffered by more than 6,000,000 Jews of the Holocaust. This story of survival is chronicled in her book, A Cry for Tomorrow, written in Greek and published in Athens in 1989. Sensitivity translated by David R. Weinberg, Greek scholar and student of the Holocaust, this Greek chronicle has now been made available to the English speaking world.
| Author | : Elaine Gavalas |
| Publisher | : Penguin |
| Total Pages | : 177 |
| Release | : 1998-10-01 |
| Genre | : Cooking |
| ISBN | : 0895298627 |
Naturally low-fat, traditional Greek cooking uses simple, wholesome ingredients and is the perfect antidote to the American high-fat and high-calorie diet. Now chef and novice alike can learn how to make mouth-watering traditional Greek delights, using the latest fat-free cooking products and techniques. Includes complete nutritional analysis for each recipe and a glossary of commonly used ingredients.
