A stunning collaboration between the team of experienced chefs at The Real Greek and the restaurant's consultant Tonia Buxton, this is a comprehensive guide to creating restaurant-standard food in the comfort of your own home. From delicious meze dishes to scrumptious feasts of lamb kleftiko and loukaniko this book will be the perfect companion for the restaurant's loyal customers, as well as for those looking to explore the wonders of Greek food. Providing a brief glimpse into the fascinating history of The Real Greek, its suppliers of authentic ingredients and the ideology at the very heart of its menu these recipes will leave you salivating over the page.
Food by Juliette Kellow,Lyndel Costain,Laurence Beeken
This guide is designed for quick reference and ease of use. It contains full nutritional information, including individual serving sizes, for each food listed. It covers healthy diets, exercise, diet myths and advice for losing weight safely.
This guide reviews some 350 recommended eating houses from Wimbledon to Wembley and Brixton to Brick Lane. It includes some very cheap places and some potentially very expensive establishments, but the rule for inclusion is that it must be possible to eat at every restaurant for under 35 pounds a head. Restaurants are grouped by area and should suit all budgets and tastes - cuisines include French, Indian, Chinese, British, Caribbean, Polish and Ethiopian. The book contains three indexes: A-Z by name, cuisine type and mood to help readers make the right decision.
How do people who were part of an extant socioeconomic and political system adapt in another world order? This book ethnographically addresses the two complementary processes of Pontic Greeks' ethnic displacement over a century: diaspora and repatriation. Longitudinal data is employed to argue that the concept of 'repatriation' should be construed as 'affinal', in the sense of 'return to each other', rather than 'return to a place'. The book documents the impact of multiple persecutions under Stalinism on the formation of a Soviet Greek collective identity. It explores the meaning of 'repatriation' and the emergence of a European identity as an option. The acquisition of this novel identity becomes a privilege entailing the right to move across and within the borders of Europe.
The Formation of National and Transnational Identities
Author: Maria Koundoura
Greece today finds itself caught on a turbulent edge of Europe, yet both high culture and popular myth have long placed Greece as a locus of Western civilisation, reinforced by English travellers' ‘discovery’ of Greece in the late-eighteenth century and the impact this had on English Literature. Opening up fresh avenues of discourse, Maria Koundoura maps what this dual representation signifies for Greeks, both national and diasporic. In doing so, she touches on twentieth-century diaspora cultures from Europe to the United States, offering a new critical paradigm from which to explore national and transnational identities. Koundoura deftly draws upon postcolonial theory to address and analyse the cultural material that has produced Greece’s representation as both ‘European’ and ‘other’.
Already in the century before photography's emergence as a mass medium, a diverse popular visual culture had risen to challenge the British literary establishment. The bourgeois fashion for new visual media - from prints and illustrated books to theatrical spectacles and panoramas - rejected high. Romantic concepts of original genius and the sublime in favor of mass-produced images and the thrill of realistic effects. In response, the literary elite declared the new visual media an offense to Romantic idealism. 'Simulations of nature,' Coleridge declared, are 'loathsome' and 'disgusting.' The Shock of the Real offers a tour of Romantic visual culture, from the West End stage to the tourist-filled Scottish Highlands, from the panoramas of Leicester Square to the photography studios of Second Empire Paris. But in presenting the relation between word and image in the late Georgian age as a form of culture war, the author also proposes an alternative account of Romantic aesthetic ideology - as a reaction not against the rationalism of the Enlightenment but against the visual media age being born.
Real Greek cuisine is the cuisine of the family, rich in the flavor that comes from fresh, healthful ingredients. Central to these savory dishes are olive oil, vegetables, yogurt, honey, fresh fish, and wine, providing all the benefits of the Mediterranean diet and more. In Real Greek Food, London’s leading Greek chef presents 100 authentic recipes arranged in sections that follow the progression of a traditional meal: mezedes (starters), fagakia (small dishes), main courses, cheeses, and desserts. Featured among the recipes are a Purée of Yellow Split Peas whipped into unusual lightness with Olive Oil and Herbs; Crab Claws simmered in Fragrant Muscat Wine; Okra baked with Tomatoes and Parsley; Succulent Roast Lamb Ribs with Crackling; and a Rose Petal Meringue with Blackberry-Scented Manouri.
Explore the real Greek myths behind Percy Jackson's story - he's not the first Perseus to have run into trouble with the gods . . . These are the mysterious and exciting legends of the gods and heroes in Ancient Greece, from the adventures of Perseus, the labours of Heracles, the voyage of Jason and the Argonauts, to Odysseus and the Trojan wars. Introduced with wit and humour by Rick Riordan, creator of the highly successful Percy Jackson series.
Famed chef Theodore Kyriakou and Glenfiddich Restaurant Writer of the Year award-winner Charles Campion bring Greek food in all its glory to life. The recipes in this lusciously designed cookbook come from across Greece-the cities, the countryside, and the sea-and the offerings range from familiar grilled lamb and stuffed vine leaves to more exotic fare, such as eggs served with nettles and cheese. For Kyriakou, an Athenian, these dishes are about more than food for the stomach; they're also about food for the soul, and they evoke the experience of growing up in his beautiful and rugged native country. Anecdotes, myths, and vivid descriptions provide context for these recipes, and the ingredients, meals, and scenery are beautifully illustrated by Jason Lowe's stunning color photographs.
Explorations in the Faith and Thought of Hannah Arendt
Author: J.W. Bernauer
Publisher: Springer Science & Business Media
The title of our collection is owed to Hannah Arendt herself. Writing to Karl Jaspers on August 6, 1955, she spoke of how she had only just begun to really love the world and expressed her desire to testify to that love in the title of what came to be published as The Human Condition: "Out of gratitude, I want to call my book about political theories Arnor Mundi. "t In retrospect, it was fitting that amor mundi, love of the world, never became the title of only one of Arendt's studies, for it is the theme which permeates all of her thought. The purpose of this volume's a- ticles is to pay a critical tribute to this theme by exploring its meaning, the cultural and intellectual sources from which it derives, as well as its resources for conte- porary thought and action. We are privileged to include as part of the collection two previously unpu- lished lectures by Arendt as well as a rarely noticed essay which she wrote in 1964. Taken together, they engrave the central features of her vision of amor mundi. Arendt presented "Labor, Work, Action" on November 10, 1964, at a conference "Christianity and Economic Man:Moral Decisions in an Affluent Society," which 2 was held at the Divinity School of the University of Chicago.
Monastic Life, Greek Paideia, and Origenism in the Sixth Century
Author: Panayiotis Tzamalikos
Following the discovery of a new Greek Father, namely, Cassian the Sabaite, who, by means of Medieval forgery, has been heretofore eclipsed by a figment known as ‘John Cassian of Marseilles’, this book casts new light on the Late Antique interplay between Hellenism and Christianity, sixth century Origenism, and Christian influence upon Neoplatonism.