Description

Book Synopsis
Explores how cooking skills, practices, and knowledge on the island of Kalymnos are reinforced or transformed by contemporary events. This book focuses on micropractices in the kitchen, such as the cutting of onions, the use of a can opener, and the rolling of phyllo dough, along with cultural changes, such as the rise of televised cooking shows.

Trade Review
"Sutton's book, impeccably researched and lucidly presented, complicates and challenges this widespread view while also providing the tools and guideposts needed to re-think what it means to cook and the myriad reasons why it matters-in Kalymnos and elsewhere." -- Marcia Carabello Graduate Journal of Food Studies

Table of Contents
List of Illustrations List of Video Examples Acknowledgments Introduction: Why Does Greek Food Taste So Good? 1. Emplacing Cooking 2. Tools and Their Users 3. Nina and Irini: Passing the Torch? 4. Mothers, Daughters, and Others: Learning, Transmission, Negotiation 5. Horizontal Transmission: Cooking Shows, Friends, and Other Sources of Knowledge 6. Through the Kitchen Window Conclusion: So, What Is Cooking? Epilogue: Cooking (and Eating) in Times of Financial Crisis Notes References Index

Secrets from the Greek Kitchen

    Product form

    A Paperback / softback by David E. Sutton

    £27.00

    Includes FREE delivery

    RRP £30.00 – you save £3.00 (10%)

    Order before 4pm tomorrow for delivery by Thu 22 Oct 2026.

    1 in stock

      Trusted by thousands of customers. See 2,385+ Customer Reviews

      View other formats and editions of Secrets from the Greek Kitchen by David E. Sutton

      Book details

      Publisher University of California Press
      Published 19 September 2014
      ISBN-13 9780520280557
      978-0520280557
      ISBN-10 0520280555
      Also in:
      National and regional cuisine

      Description

      Book Synopsis
      Explores how cooking skills, practices, and knowledge on the island of Kalymnos are reinforced or transformed by contemporary events. This book focuses on micropractices in the kitchen, such as the cutting of onions, the use of a can opener, and the rolling of phyllo dough, along with cultural changes, such as the rise of televised cooking shows.

      Trade Review
      "Sutton's book, impeccably researched and lucidly presented, complicates and challenges this widespread view while also providing the tools and guideposts needed to re-think what it means to cook and the myriad reasons why it matters-in Kalymnos and elsewhere." -- Marcia Carabello Graduate Journal of Food Studies

      Table of Contents
      List of Illustrations List of Video Examples Acknowledgments Introduction: Why Does Greek Food Taste So Good? 1. Emplacing Cooking 2. Tools and Their Users 3. Nina and Irini: Passing the Torch? 4. Mothers, Daughters, and Others: Learning, Transmission, Negotiation 5. Horizontal Transmission: Cooking Shows, Friends, and Other Sources of Knowledge 6. Through the Kitchen Window Conclusion: So, What Is Cooking? Epilogue: Cooking (and Eating) in Times of Financial Crisis Notes References Index

      Recently viewed products

      © 2026 Book Curl

        • American Express
        • Apple Pay
        • Diners Club
        • Discover
        • Google Pay
        • Maestro
        • Mastercard
        • PayPal
        • Shop Pay
        • Union Pay
        • Visa

        Login

        Forgot your password?

        Don't have an account yet?
        Create account