A GREEK Odyssey

‘A quiet revolution has been happening in Greece – not on the streets, but in people’s kitchens, where traditional food is being redefined by a new generation of home cooks.’ So says Heather Thomas, in the introduction to her new book The Greek Vegetarian Cookbook (Phaidon, £24.95). And she should know. Thomas left the shores of the UK to settle into a new life in Greece, and, rather than feel like a stranger in a foreign land, she discovered a rich and varied culture around food that more than compensated for everything she had left behind.

‘Greek food isn’t about eating for its own sake,’ says Thomas, ‘it’s much more than that. It’s an essential part of a shared cultural heritage, a philosophy and a kinder, more sustainable and