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Article: The cheese course: Cheeses from the Greek islands
- Article from:
- Capital (Annapolis)
- Article date:
- May 20, 2009
- Author:
CopyrightCopyright 2009 Capital (Annapolis). Provided by ProQuest LLC. (Hide copyright information)
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If the melteme winds had been wreaking havoc, as they usually
always do in June, I would have sailed right by the island of Kea
and would never have had the chance to meet Aglaia Kremezi, an
international authority on Greek foods. What I learned from her
changed my way of eating and made me realize that food can be both
sophisticated and uncomplicated, and as seductive as the Greek
islands.
I spent that summer sailing through the Aegean Sea, all along the
way eating my fill of rich Greek yogurt and honey, succulent grilled
octopus, tender lobster spaghetti and perfect Greek salads. But it
wasn't until I landed on Kos, an island just west of Turkey, that I
had grilled halloumi, which put a ...