Areas of Expertise
Areas of Expertise
Languages
Language
English, Greek
Time Zone
Time Zone
(GMT-05:00) Eastern Time (US & Canada)
Location
Location
Greece
About

Diane Kochilas is one of the foremost authorities on Greek cuisine in the world. She is the author of 17 books on Greek cuisine, including the forthcoming Country Cooking of Greece (Chronicle, 2012) and Glorious Foods of Greece, which won an IACP award. Diane appears regularly on American television, including Throwdown with Bobby Flay, Bizarre Foods, Food(ography), PBS News Hour, and Anderson Cooper 360, and her writings appear in major international media outlets, including the Washington Post, Dow Jones wire, Food & Wine, Gourmet Live, and zesterdaily.com.

Diane is on the forefront of bringing healthy, delicious Greek ...See All

Expert Academy on LiL
1 Completed Sessions
Last Session:
Tue Oct 2 2012 at 07:00 pm EDT
Last Log-in:
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On Learn It Live Since:
Saturday Sep 15, 2012
Learning Intrest
About Diane Kochilas
Group Classes (1)
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Diane Kochilas
Cooking
Recorded: Oct 02, 2012 at 07:00 pm EDT
Greek country cooking is a paradigm for delicious, healthy, real, and simple food. The Greek kitchen boasts more main course vegetable dishes than almost any other cuisine in the Mediterranean. Many of these dishes have that elusive "craveability" factor, the ingredients and techniques that make for vegetables so luscious and comforting that even kids love them. My own experiences in the Greek country kitchen are rooted in my childhood memories and then, later, on the months I spend every year on Ikaria, a remote island in the eastern Aegean where my family is from and that happens to be a "Blue Zone," one of a handful of places on the planet renowned for the robust longevity of its inhabitants. It is here that I first learned the importance of seasonality, what real food tastes like, fresh from the field or garden, how the profuse use of olive oil and slow, patient cooking together create dishes that are both comforting and wholesome. But I have traveled widely in the Greek country kitchen, well beyond the rocky shores of Ikaria, and in my travels I've discovered the great wealth of regional Greek specialties and local ingredients, most of which are still terra incognita to an American audience, nutritional and flavor powehouses waiting to be discovered. In this talk, I will touch on the importance of vegetable cookery in the Greek country kitchen, how it is tied to the seasons and to local customs; I'll talk about regional Greek cuisines and food products and zero in on a handful of cheeses, olives, olive oils, and more, most of which are available Stateside. I will take viewers on a visual journey through the Country Cooking of Greece, share tips and recipes, and introduce a bevy of great Greek products.
Learning Materials