The Metamorphosis of Greek Cuisine: An Ethnography of Deli Foods, Restaurant Smells and Foodways of Crisis

This book is an ethnography of the metamorphosis of rural foods and traditional dishes and of the making of cuisine and identity in contemporary Athens.

Nafsika Papacharalampous is a food anthropologist and chef. For the last decade she has been researching Greek cuisine, traditional foods, restaurants and markets, focusing on identity, memory, the senses and cultural heritage. She is currently a Postdoctoral Research Associate at the SOAS Food Studies Centre. Nafsika is also a chef and consultant for artisan food companies, restaurants, museums and food organisations, and the curator of culinary experiences around Greek food. She holds an MA and a PhD in the Anthropology of Food from SOAS, University of London, and an MBA from the Athens University of Economics and Business.