Podcast Episode 98: Travel Writing in Greece

An interview with Christopher Bakken


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Christopher Bakken

Christopher Bakken

In this episode of the Find Dining podcast, Christopher Bakken, author of Honey, Olives, Octopus: Adventures at the Greek Table and the English Department Chair at Allegheny College talks about culinary travel in Greece.   We discuss travel writing, harvesting olives, and hunting for octopus.


RELATED: Download a free chapter of Chestopher Bakken’s book, Honey Olives, Octopus.


Food for Thought

  • athens thassos Q: On which Greek Island did Vin Santo originate?
  • A: Thera (Santorini)


RELATED: Food Writer Ann Mah Masters Food in France


Out of the Frying Pan Picks:

athens naxos

  • Restaurant with a great view: Balcony of Pension Archodissa
  • Favorite Greek Wine: Assyrtico  and Xinomavro
  • Advice on Greek honey: try thyme honey
  • Favorite market: “Two Doors”,  a hidden gem one block down from the Great Athens market
  • Favorite beach: Orkos beach in Naxos
  • Dish to compare restaurants by: Greek salad
  • Restaurant customs that may surprise an American tourist: It’ll take a while to get the check because they don’t want you to leave
  • Favorite dessert: watermelon and feta with a glass of tsipouro or ouzo

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Take a Food Tour

Our walking food tour combines tasty food tasting, food history, politics, and culture.
It begins with a light breakfast and unforgettable Cretan beverage. Since Arabs, Jews, Venetians, Ottomans, Greeks from Asia Minor, and immigrants have passed through Chania, adding their flavors to the local cuisine, we will follow their trail. We will experience a multi-sensory food event and delectable delicacies from one-of-a-kind specialty food shops while enjoying the opportunity to better understand the culinary history of the city and how the locals eat.

Our walk ends with a dive into the distant past. We will visit the archaeological museum of Chania to view selected cooking vessels and to experience them more in depth as one would taste exquisite old wine. We will then visit either a ceramic workshop, where we will have a chance to enjoy a short lesson in ancient cooking or a local taverna and we will be treated to home-baked bread, made according to ancient baking method- and other fine delicacies of historic Cretan gastronomy.

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