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 [easyazon_link asin=”0520275098″ locale=”US” new_window=”default” nofollow=”default” tag=”tasttrek-20″ add_to_cart=”default” cloaking=”default” localization=”default” popups=”default”]Honey, Olives, Octopus: Adventures at the Greek Table[/easyazon_link] and the English Department Chair at Allegheny College talks about culinary travel in Greece.   We discuss travel writing, harvesting olives, and hunting for octopus.
 

  • Come hear Christopher speak at the 2014 Food and Travel Expo
  • Take a writing workshop with Greece as your backdrop
  • Need some reading material for your next flight?
      Greek Food

    • Enjoy the classic works of M.L.K. Fischer, such as  [easyazon_link asin=”0764542613″ locale=”US” new_window=”default” nofollow=”default” tag=”tasttrek-20″ add_to_cart=”default” cloaking=”default” localization=”default” popups=”default”]The Art of Eating: 50th Anniversary Edition[/easyazon_link]
    • Get in to the kitchen with [easyazon_link asin=”0060899220″ locale=”US” new_window=”default” nofollow=”default” tag=”tasttrek-20″ add_to_cart=”default” cloaking=”default” localization=”default” popups=”default”]Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.)[/easyazon_link] or [easyazon_link asin=”1400034477″ locale=”US” new_window=”default” nofollow=”default” tag=”tasttrek-20″ add_to_cart=”default” cloaking=”default” localization=”default” popups=”default”]Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany[/easyazon_link]
    • Take a journey with Patrick Leigh Fermor beginning with [easyazon_link asin=”1590171659″ locale=”US” new_window=”default” nofollow=”default” tag=”tasttrek-20″ add_to_cart=”default” cloaking=”default” localization=”default” popups=”default”]A Time of Gifts: On Foot to Constantinople: From the Hook of Holland to the Middle Danube (New York Review Books Classics)[/easyazon_link]
  • Island hop using ferries and find a room for rent at a local home or small inn
  • Agritourism is an growing industry in Greece
  • When in Greece, enjoy a mid-day mesimeriano feast

 

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

 
 

Food for Thought

  • athens thassosQ: 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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