Soula Bozi An Age-old Tradition 346pp. Ellinika Grammata, 2003 ISBN: 960-406-533-5

The famed cuisine of Constantinople drew on the traditions of all the peoples in the great melting pot that Greeks still call The City. In Cuisine of Constantinople, Soula Bozi shows how power and strategic location secured access to a vast range of high quality seasonal produce. She traces the influence of local eating habits on the development of the sultans’ diets from the simple fare of their nomadic forebears, and records the colourful peddlers of food and drink, the guilds that catered to every aspect of the food industry, and the strict rules that governed them. Bozi pays detailed tribute to the central role played by Greek culinary customs, Greek cooks, food suppliers, restaurateurs, and owners of patisseries, cafes and wine shops. Recipes make up the second half of the book – from homemade preserves and liqueurs to the appetisers and stuffed vegetables for which the city’s cuisine is renowned.

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