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Editorial Reviews
Gastronomica, Fall 2005
"As if mirroring the very essence of Greece, Lambert-Gocs moves effortlessly between antiquity and the present, studding his beautifully written narrative with rare depth of knowledge, crisscrossing fluidly over millennia with the stroke of his pen."
Book Description
Miles Lambert, author of Greek Salad: A Dionysian Travelogue, published by The Wine Appreciation Guild and due out in June, explores Greece via its tavernas "with the utility of a travel guide and the tone of a novel," says publisher Elliott Mackey.
"As if mirroring the very essence of Greece, Lambert-Gocs moves effortlessly between antiquity and the present, studding his beautifully written narrative with rare depth of knowledge, crisscrossing fluidly over millennia with the stroke of his pen."
Book Description
Miles Lambert, author of Greek Salad: A Dionysian Travelogue, published by The Wine Appreciation Guild and due out in June, explores Greece via its tavernas "with the utility of a travel guide and the tone of a novel," says publisher Elliott Mackey.
Lambert begins the book with a light brunch of "flaky bougasta filled with sweetened semolina" aboard a ferry headed for the island of Tinos, a member of the Aegean Islands, and once there, he’s dragged on an impromptu expedition into "prehistory" lead by a tavern proprietor named Andoni and his dog Rambo. From Tinos and "prehistory", Lambert then travels through the islands, onto the mainland, and then west to the Ionian Islands, ending the final chapter in a lower-class quarter of Corfu, drinking wine out of tumblers with his cab driver.
"Greece can be a highly amusing place to navigate about in," says the author, "and I wanted to portray that neglected side of the country and people as I’ve found them over the years. I’ve often been looking through the prism of taverna wine glasses, but it’s a vantage point with a lot to recommend it, not least of all because of our recent fascination with the food and folkways of Mediterranean Europe. We shouldn’t stop at Provence and Tuscany when so much in those cultures originated in the age-old Aegean world."
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