In today’s show, we feature a conversation with Greek chef and food anthropologist Nafsika Papacharalampous. She shares a recipe for a beloved Greek comfort food and discusses the importance of memory and nostalgia in contemporary Greek cuisine with me and Olga Kalentzidou.
Additionally, we include a story from Harvest Public Media about the potential revival of prairies in farming areas.
Nafsika Papacharalampous: A Focus on Food and Memory
Nafsika Papacharalampous is a food anthropologist and chef associated with the SOAS Food Studies Centre at the University of London. Her research explores the connections between food, identity, and memory, particularly during the Greek financial crisis that began in 2009.
Nafsika visited the Indiana University campus as part of the Themester on Identity and Identification. Geography professor Olga Kalentzidou, a previous guest on our show, invited her to speak in her class on Greek cuisine. Olga organized a cooking demonstration in collaboration with the Institute for European Studies, the IU Department of Geography, the IU Department of Anthropology, the IU Food Institute, and The College of Arts and Sciences Themester.
A Culinary Demonstration
During the show, Nafsika demonstrates how to prepare Fava, a traditional Greek dip made from yellow split peas.
While on the IU campus, she also delivered a lecture. I had the opportunity to sit down in the studio with Nafsika and Olga to discuss the lecture and their shared love for Greek food.
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