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    1. The Metamorphosis of Greek Cuisine: An Ethnography of Deli Foods, Restaurant Smells and (...)

      by Gunderson, Ariana

      Journal Of Modern Greek Studies, Volume 43, Issue 1, pp. 202 - 205

      Journal Article : Full Text Online

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

      by Keramaris Achillefs; Kasapidou Eleni and Mitlianga Paraskevi

      Journal Of Ethnic Foods, pp. 1 - 18

      Journal Article : Full Text Online

    3. Savoring the past, preserving the future: a mixed-methods examination of culinary traditions (...)

      by Keramaris, Achillefs; Kasapidou, Eleni and Mitlianga, Paraskevi

      Journal Of Ethnic Foods, Volume 12, Issue 1, pp. 1 - 16

      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

      This item is currently Available 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

      Check Holdings for this item's availability Divinity School Library, BL795.S23 D4713 1989 c.1

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    1. İzmir and the 1923 Mübadele/Ἀνταλλαγή/Population Exchange - Duke University Libraries Blogs

      The city had witnessed terrific damage during the Greek-Turkish war of 1919-1922, including an enormous fire that ravaged the Armenian (...)

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

      Setting aside my copy La Cuisine Creole, I picked up a first edition of Henry Peacham’s Minerva Britanna (1612) and paged through (...)

    3. The Devil's Tale - Page 39 of 130 - Dispatches from the David M. Rubenstein Rare Book and Manuscript

      Setting aside my copy La Cuisine Creole, I picked up a first edition of Henry Peacham’s Minerva Britanna (1612) and paged through (...)

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