The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (Aglaia Kremezi) Rhubarb and what isn't

and what isn't

It’s natural and honest

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and Maple Syrup

From easy bakes to showstopping sensations

The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (Aglaia Kremezi) Rhubarb and what isn'tStretching from the shores of Turkey to the Ionian Sea east of Italy, the Greek islands have been the crossroads of the Mediterranean since the time of Homer. Over the centuries, Phoenicians, Athenians, Macedonians, Romans, Byzantines, Venetians, Ottoman Turks, and Italians have ruled the islands, putting their distinctive stamp on the food. Aglaia Kremezi, a frequent contributor to Gourmet and an international authority on Greek food, spent eight