Aglaia Kremezi's guest appearances

Aglaia Kremezi

The Culinary Institute of America

Dialogos Radio

Yanis Varoufakis

Yannis Pappas

Noam Chomsky

Mark Blyth

Dean Karnazes

John Perkins

Tariq Ali

Henry Giroux

Diane Kochilas

Georgios Papanikolaou

Richard Wolff

Paul Craig Roberts

Greg Palast

Dimitri Lascaris

Mark Crispin Miller

OwlTail

In this interview, Aglaia Kremezi discusses the role of olive oil in Greek cuisine from her home in Kea, Greece. Aglaia Kremezi is co-founder of Kea Artisanal. She is a journalist, food historian, and author whose books include Mediterranean Vegetarian Feasts; The Cooking of the Greek Islands; The Foods of Greece (which won the Julia Child Award); and Mediterranean Hot &amp; Spicy. Born in Athens, for the past 11 years she has lived with her husband in Kea, where she gardens, cooks, writes, and teaches cooking to travelers. She was a consultant for Molyvos, the first upscale Greek restaurant in New York. She blogs often at the Atlantic’s food/health website, and writes regularly in Greek, European, and American publications such as Saveur, the Los Angeles Times, BBC Good Food, Bon Appétit, Food &amp; Wine, and Food Arts. She takes part in and gives papers at the Oxford Symposium on Food and Cookery, and has taught at The Culinary Institute of America, Macy’s Degustibus, the French Culinary Institute, and many other U.S. cooking schools. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen 

In this interview, Aglaia Kremezi discusses the role of olive oil in Greek cuisine from her home in Kea, Greece. Aglaia Kremezi is co-founder of Kea Artisanal. She is a journalist, food historian, and author whose books include Mediterranean Vegetarian Feasts; The Cooking of the Greek Islands; The Foods of Greece (which won the Julia Child Award); and Mediterranean Hot &amp; Spicy. Born in Athens, for the past 11 years she has lived with her husband in Kea, where she gardens, cooks, writes, and teaches cooking to travelers. She was a consultant for Molyvos, the first upscale Greek restaurant in New York. She blogs often at the Atlantic’s food/health website, and writes regularly in Greek, European, and American publications such as Saveur, the Los Angeles Times, BBC Good Food, Bon Appétit, Food &amp; Wine, and Food Arts. She takes part in and gives papers at the Oxford Symposium on Food and Cookery, and has taught at The Culinary Institute of America, Macy’s Degustibus, the French Culinary Institute, and many other U.S. cooking schools. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at <a href="https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen" rel="nofollow" target="_blank">https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen</a>

Olive Oil in the Plant-Forward Kitchen Interview Series: Aglaia Kremezi

Award winning cookbook author Aglaia Kremezi explains some of the fundamentals of Greek cooking. Download recipes and watch the series with closed captioning at: http://www.ciaprochef.com/WCA5

Award winning cookbook author Aglaia Kremezi explains some of the fundamentals of Greek cooking. Download recipes and watch the series with closed captioning at: <a href="http://www.ciaprochef.com/WCA5" rel="nofollow" target="_blank">http://www.ciaprochef.com/WCA5</a>

Classic Greek Cooking with Aglaia Kremezi

EN - A delicious interview on Greek cuisine with renowned Greek food writer Aglaia Kremezi, who spoke about the Greek diet, tasty seasonal recipes, her cooking classes in the island of Kea and much more!  Aired February 2nd, 2012.

Interview with Greek food writer Aglaia Kremezi