Download or read book Cooking Greek Becoming American written by Taso G. Lagos and published by McFarland. This book was released on 2022-01-13 with total page 187 pages. Available in PDF, EPUB and Kindle. Book excerpt: When Taso G. Lagos began to memorialize his family's beloved Greek restaurant The Continental, he wrestled with 40 years of history and a clientele that stretched for generations. His family bought into the operation without a clue how to run an eatery, yet in time they became linchpins of their Seattle neighborhood. Customers became friends, and meals turned into memories. It wasn't only the food or the company, though. The Continental also served as an entry point into mainstream culture for a family who had just arrived in the United States as Greek immigrants a few years prior. While the Lagoses cooked and cared for many people, they also learned valuable lessons about what it means to be "American." This memoir illuminates life in a Greek restaurant through the experiences of one member of a restauranteur family. It also emphasizes the role of restaurants as vital social institutions that often provide immigrants with a dynamic space for acculturation. Readers will learn the many ways a family restaurant adds culture and richness to a community.

Download or read book Greek Americans written by Charles C. Moskos and published by Routledge. This book was released on 2018-12-13 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is an engrossing account of Greek Americans--their history, strengths, conflicts, aspirations, and contributions. This is the story of immigrants, their children and grandchildren, most of whom maintain an attachment to Greek ethnic identity even as they have become one of this country's most successful ethnic groups.

Download or read book Greek Americans written by Peter C. Moskos and published by Transaction Publishers. This book was released on 2013-11-27 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is an engrossing account of Greek Americans—their history, strengths, conflicts, aspirations, and contributions. Blending sociological insight with historical detail, Peter C. and Charles C. Moskos trace the Greek-American experience from the wave of mass immigration in the early 1900s to today. This is the story of immigrants, most of whom worked hard to secure middle-class status. It is also the story of their children and grandchildren, many of whom maintain an attachment to Greek ethnic identity even as they have become one of America’s most successful ethnic groups. As the authors rightly note, the true measure of Greek-Americans is the immigrants themselves who came to America without knowing the language and without education. They raised solid families in the new country and shouldered responsibilities for those in the old. They laid the basis for an enduring Greek-American community. Included in this completely revised edition is an introduction by Michael Dukakis and chapters relating to the early struggles of Greeks in America, the Greek Orthodox Church, success in America, and the survival and expansion of Greek identity despite intermarriage. This work will be of value to scholars of ethnic studies, those interested in Greek culture and communities, and sociologists and historians.

Download or read book My Greek Table written by Diane Kochilas and published by St. Martin's Griffin. This book was released on 2018-12-24 with total page 403 pages. Available in PDF, EPUB and Kindle. Book excerpt: Celebrity chef and award-winning cookbook author Diane Kochilas presents a companion to her Public Television cooking-travel series with this lavishly photographed volume of classic and contemporary cuisine in My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours. Inspired by her travels and family gatherings, the recipes and stories Diane Kochilas shares in My Greek Table celebrate the variety of food and the culture of Greece. Her Mediterranean meals, crafted from natural ingredients and prepared in the region’s traditional styles—as well as innovative updates to classic favorites—cover a diverse range of appetizers, main courses, and desserts to create raucously happy feasts, just like the ones Diane enjoys with her family when they sit down at her table. Perfect for home cooks, these recipes are easy-to-make so you can add Greece’s delicious dishes to your culinary repertoire. With simple-to-follow instructions for salads, meze, vegetables, soup, grains, savory pies, meat, fish, and sweets, you’ll soon be serving iconic fare and new twists on time-honored recipes on your own Greek table for family and friends, including: — Kale, Apple, and Feta Salad — Baklava Oatmeal — Avocado-Tahini Spread — Baked Chicken Keftedes — Retro Feta-Stuffed Grilled Calamari — Portobello Mushroom Gyro — Quinoa Spanakorizo — Quick Pastitsio Ravioli — Aegean Island Stuffed Lamb — My Big Fat Greek Mess—a dessert of meringues, Greek sweets, toasted almonds and tangy yogurt Illustrated throughout with color photographs featuring both the food and the country, My Greek Table is a cultural delicacy for cooks and foodies alike.

Download or read book A Place at the Table written by Erika Wigren and published by . This book was released on 2019-06-10 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Greek-American Historical Museum of Washington State presents A Place at the Table, a historical photograph collection of Greek owned restaurants and suppliers in Washington State. These curated photographs, contributed by members of the Greek community, span the early 1900s to the late 1970s. The photographs represent the dedication, determination, and entrepreneurial spirit of the Greek immigrants who, like so many, left their home country for the "land of opportunity." Restaurants and food suppliers proved a strong vocation for many arriving immigrants, opening the doors of opportunity for many Greek, family-owned restaurants that still thrive in Washington today. A Place at the Table recognizes and celebrates the successes of the Greek-American community while illustrating how immigrants have, and continue to, enrich the United States.

Download or read book Growing Up Greek in St Louis written by Aphrodite Matsakis and published by Arcadia Publishing. This book was released on 2002 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the beginning of the 20th century, St. Louis' Greek-American community has been a vibrant part of the city's fabric. Through a series of vivid personal accounts of growing up in two worlds during the post-WWII era, Growing Up Greek in St. Louis explores the challenges faced by Greek-Americans as they sought to preserve a rich cultural heritage while assimilating to American ways. From a detailed account of her Grandmothers' struggles during the occupation of Greece during WWII and the Asia Minor Holocaust to the first hand experiences faced by Greek-American children in Greek school, the celebration of name days, and the ever-present "evil eye," the book captures the sense of tradition, history, hospitality (philotimo), and community so vital to the Greek experience.

Download or read book Austin Lunch written by Constance M. Constant and published by . This book was released on 2005 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt: This memoire amusingly relates the story of a family living through the shock of immigration and the struggles of the Great Depression. Mama defies convention in 1931 and goes to work in her husband's restaurant, the Austin Lunch.Located on Chicago's historic but seamy Near West Side, Papa's restaurant becomes an uncertain haven for their two children, Helen and Nicky. Ironically, the restaurant with its parade of assorted inner city characters becomes a proving ground for the children to observe the energy, integrity and courage of their hard working parents during the rough thirties and early forties.The book's authentic sense of time and place warmly records a personal slice of Twentieth Century history through the honest eyes of childhood.

Download or read book Sharing Favorites of Our Greek American Cuisine written by Ladies Philoptochos Society and published by . This book was released on 2011-08-31 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of recipes from members and friends presented by The Greek Orthodox Metropolis of Detroit Ladies Philoptochos Society

Download or read book Cooking Greek Becoming American written by Taso G. Lagos and published by McFarland. This book was released on 2022-01-12 with total page 187 pages. Available in PDF, EPUB and Kindle. Book excerpt: When Taso G. Lagos began to memorialize his family's beloved Greek restaurant The Continental, he wrestled with 40 years of history and a clientele that stretched for generations. His family bought into the operation without a clue how to run an eatery, yet in time they became linchpins of their Seattle neighborhood. Customers became friends, and meals turned into memories. It wasn't only the food or the company, though. The Continental also served as an entry point into mainstream culture for a family who had just arrived in the United States as Greek immigrants a few years prior. While the Lagoses cooked and cared for many people, they also learned valuable lessons about what it means to be "American." This memoir illuminates life in a Greek restaurant through the experiences of one member of a restauranteur family. It also emphasizes the role of restaurants as vital social institutions that often provide immigrants with a dynamic space for acculturation. Readers will learn the many ways a family restaurant adds culture and richness to a community.

Download or read book Feast for the Gods written by Theodore Alexander Fouros and published by . This book was released on 2009-05 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "To the best of my knowledge, there is no cookbook that features the classic Greek cooking of the Seven Islands of the lonian Sea. Most of Greece was occupied for 400 years by the Ottoman Empire. Therefore, both the Middle East and the Orient have influenced more recent Greek cooking". Because of the proximity of these islands to Italy, their cuisine has a lively mixture of Italian, Venetian and French flavors. Greece is essentially a maritime nation, and as a result, it has a history of access to the aromatics, spices, and herbs from around the world. The streets of Greece are rich with the scent of garlic, cloves, cinnamon, and allspice emanating its homes and cafes.FEAST FOR THE GODS contains 165 recipes, passed down from one generation to the next, many unrecorded before. Over 100 color photographs by Lawrence Maultsby of Wilmington, North Carolina, capture the purity of this cuisine. Greek civilization is more than 4,000 years old. A steadfast adherence to seasonal food makes it the oldest, perhaps purest Mediterranean cuisine. This book reflects the classical simplicity of Greek cuisine, fresh and healthy, rich with antioxidants, minerals and vitamins. Chef Alexis believes that the secret to great Greek food is its simplicity. He invites you to enjoy cooking for the gods! -- Amazon.com

Download or read book Modern Greek Cooking written by Pano Karatassos and published by Rizzoli Publications. This book was released on 2018-09-11 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Moving beyond familiar rustic, old-fashioned Greek fare are the delicious and unique offerings of premier chef, Pano Karatassos, tailored for the home cook. These 100 best-loved recipes served at Chef Pano’s award-winning Atlanta restaurant, Kyma, showcase his inspiration: paying homage to the flavors and traditions of Greece, and to the wealth of insight about Greek cooking passed down from his grandmother; his classical French training, and even a touch of his Southern roots. The 100 dishes are Chef Pano’s updated takes on Greek flavor combinations and ingredients. Meze include Spicy Red Pepper Feta Spread; Grilled Eggplant and Walnut Spread; Steamed Mussels with Feta Sauce; Braised Octopus with Pasta and Tomato Sauce; and Lamb Phyllo Spirals. Entrees showcase seafood in Braised Whole Fish with Tomatoes, Garlic, and Onions and Olive Oil–Poached Cod with Clams and Melted Leeks; as well as meat dishes such as Grilled Lamb Chops with Greek Fries. Manouri Cheese Panna Cotta, Semolina Custard and Blueberry Phyllo Pies, and Hazelnut Baklava Sundaes are among the desserts. Accompanying the dishes are approximately 60 full-color photographs by renowned food photographer Francesco Tonelli. Greek wine expert Sofia Perpera provides the wine pairings.

Download or read book Library of Congress Subject Headings written by Library of Congress and published by . This book was released on 2013 with total page 1164 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Chefs Drugs and Rock Roll written by Andrew Friedman and published by HarperCollins. This book was released on 2018-02-27 with total page 571 pages. Available in PDF, EPUB and Kindle. Book excerpt: An all-access history of the evolution of the American restaurant chef Chefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and '80s. Taking a rare, coast-to-coast perspective, Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and the American game changers behind The Quilted Giraffe, The River Cafe, and other East Coast establishments. We also meet young cooks of the time such as Tom Colicchio and Emeril Lagasse who went on to become household names in their own right. Along the way, the chefs, their struggles, their cliques, and, of course, their restaurants are brought to life in vivid detail. As the '80's unspool, we see the profession evolve as American masters like Thomas Keller rise, and watch the genesis of a “chef nation” as these culinary pioneers crisscross the country to open restaurants and collaborate on special events, and legendary hangouts like Blue Ribbon become social focal points, all as the industry-altering Food Network shimmers on the horizon. Told largely in the words of the people who lived it, as captured in more than two hundred author interviews with writers like Ruch Reichl and legends like Jeremiah Tower, Alice Waters, Jonathan Waxman, and Barry Wine, Chefs, Drugs and Rock & Roll treats readers to an unparalleled 360-degree re-creation of the business and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.

Download or read book Sharing Favorites of Our Greek American Cuisine written by Greek Orthodox Metropolis of Detroit. Ladies Philoptochos Society and published by . This book was released on 2006 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Ten Restaurants That Changed America written by Paul Freedman and published by Liveright Publishing. This book was released on 2016-09-20 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: Featuring a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post). Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine).

Download or read book The Chicago Food Encyclopedia written by Carol Haddix and published by University of Illinois Press. This book was released on 2017-08-16 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin superstars, beloved haunts, and food companies of today and yesterday. More than 100 sumptuous images include thirty full-color photographs that transport readers to dining rooms and food stands across the city. Throughout, a roster of writers, scholars, and industry experts pays tribute to an expansive--and still expanding--food history that not only helped build Chicago but fed a growing nation. Pizza. Alinea. Wrigley Spearmint. Soul food. Rick Bayless. Hot Dogs. Koreatown. Everest. All served up A-Z, and all part of the ultimate reference on Chicago and its food.

Download or read book The Greek Diet written by Maria Loi and published by Harper Collins. This book was released on 2014-10-07 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lose Weight and Feel Great by Indulging in the World’s Healthiest and Most Delicious Diet! Ancient Greeks enjoyed wine and rich ingredients like olive oil and honey, and their bodies were immortalized in sculpture as a standard of beauty and sensuality. Today new studies prove that the Mediterranean diet is the healthiest food plan in the world. Research shows that it is noted for reducing the risk of diabetes, improving heart health, and sharpening the mind with foods rich in omega-3s. Now, in The Greek Diet, world-renowned chef Maria Loi—who grew up in a small Greek village where she learned to cook from family recipes—has teamed up with veteran health journalist Sarah Toland to bring the weight-loss and health benefits of the traditional Greek diet straight to your table. The Greek Diet offers: Easy-to-follow meal plans that are structured around the twelve Pillar Foods of the Mediterranean diet to jump-start your weight loss and improve your overall health. 100 authentic, mouthwatering Greek recipes using whole foods and unprocessed ingredients, including what the New York Times called one of the best Greek yogurts. Plans that can be modified to fit any lifestyle, including gluten-free and dairy-free alternatives. The twelve Pillar Foods of a Greek diet, including olive oil, Greek yogurt, wine, coffee, and tea. . . . and more! More than just a weight-loss plan, The Greek Diet is a path back to health and a way of eating that is not only sustainable but also completely satisfying and enjoyable.