The Metamorphosis of Greek Cuisine

"Richly described and trenchantly theorized, The Metamorphosis of Greek Cuisine rewards the reader interested in understanding contemporary Greece in crisis through the lens of food and the senses. Papacharalambou's thick description of Athenian restaurants and delicatessens pays off in providing a sense of some of the key cultural currents as Greeks struggle with the centrality of rural identity and sociability to their contemporary lives. Written in a clear style that makes it accessible to students and scholars alike, it makes for an important addition to our understanding of the centrality of food in everyday life and at moments of crisis."

David Sutton, Professor of Anthropology, Southern Illinois University

"This wonderfully engaging book answers a fundamental question in the present moment - what happens to foodways after a crisis? Do we go back to "normal" or have we made substantial and long-lasting structural changes in the food system? The book carefully discusses some of the new networks and institutions, grassroots initiatives that grew during the years of hardship and financial crisis.

This is an evocative account focusing on the actors who are creating a new Greek cuisine. Papacharalampous' deep insights are grounded in the participants side of participant observation, in that she served as a line cook in restaurants for nine months, as a worker in a shop and a chef/writer in a bistro kitchen for several months."

Richard R. Wilk, Distinguished Provost's Professor Emeritus, Dept. of Anthropology, Indiana University