"" Athens dances to its own vibe, and a fun, seductive, delicious vibe it is," writes Diane Kochilas in the beginning of her new cookbook, ATHENS: Food, Stories, Love: A Cookbook, which was published October 28 by St. Martin's Griffin. "The Greek capital is one of the most vibrant cities in Europe, if not the world, with a food scene that is as multilayered and fascinating as its history, a city at once ancient and modern.""
""I grew up in a Greek-American home and began visiting Greece, mainly my ancestral village of Ikaria, in the early 1970s. I spent almost every summer of my adolescence there, and that experience shaped me deeply," says Kochilas. "On a lark, I moved to Athens in my early 20s, got married to a childhood friend, stayed married for almost four decades, raised wonderful kids, and made the best friends one could ask for. I am, what they call in Greek, 'a love migrant!'""
A Greek-American chef and television personality has lived in Athens for more than 30 years and brings deep personal ties to Ikaria and Greek-American upbringing. Summers in Ikaria during adolescence shaped culinary perspective and life choices. Relocation to Athens in early 20s led to marriage, family, long-term residence, and close friendships. The Athens culinary scene blends ancient traditions with global influences and offers multilayered experiences across street food, tavernas, mezes, plant-forward dishes, and classic bourgeois Athenian preparations. Emphasis on Mediterranean lifestyle, plant-forward cooking, and the city's dynamic, seductive food vibe characterizes the culinary narrative.
Read at Conde Nast Traveler
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