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    1. Pontic Greek cuisine: the most common foods, ingredients, and dishes presented in (...)

      by Achillefs Keramaris; Eleni Kasapidou and Paraskevi Mitlianga

      Journal Of Ethnic Foods, Volume 9, Issue 1, pp. 1 - 18

      Journal Article : Full Text Online

    2. Photius and Eustathius of Thessalonica on Greek cuisine intricacies, or a few words on (...)

      by Kokoszko, Maciej and Gibel, Katarzyna

      Byzantinoslavica, Volume LXIX, Issue 1-2, pp. 114 - 123

      Journal Article : Full Text Online

    3. Greek Cuisine

      by Carty, Brad

      Wilson Library Bulletin, Volume 66, Issue 5, p. 84

      Journal Article : Full Text Online

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    1. Olives and Omens : Did Greek Cuisine Portend Economic Problems? (8/11/10)

      MacNeil/Lehrer Productions.

      Video : View Online

    2. Archestratos of Gela : Greek culture and cuisine in the fourth century BCE : text, (...)

      [edited by] S. Douglas Olson and Alexander Sens.

      Book

      Library Service Center, 884.01 A672, H457, 2000 c.1

    3. The cuisine of sacrifice among the Greeks

      Marcel Detienne and Jean-Pierre Vernant ; with essays by Jean-Louis Durand ... [et al.] ; translated by Paula Wissing.

      Book

      Divinity School Library, BL795.S23 D4713 1989 c.1

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    1. A Delicate Balance: Understanding the Four Humors. - The Devil's Tale

      doctoral research on the culinary history of New Orleans. Setting aside my copy La Cuisine Creole, I picked

    2. The Devil's Tale - Page 31 of 122 - Dispatches from the David M. Rubenstein Rare Book and Manuscript

      of New Orleans. Setting aside my copy La Cuisine Creole, I picked up a first edition of Henry Peacham’s

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