A few years ago, I went through a Greek food thing. I read a book called The Greek Vegetarian. I was startled to find that Greek food wasn't always so meat-based as it seems today. The author said that meat "plays a subordinate role" in Greek cooking and that "The backbone of the cuisine has always been what is harvested, in either wild or cultivated form, from the earth." I loved this idea of how to eat and I couldn't believe that I'd been missing out on Greek Vegetarianism for this long. This wasn't one of those coffee table cookbooks with big photos on every page of artichokes and zucchini blossoms. It was a humble little cookbook with a few color pictures and a few maps of Greece. I absolutely fell in love with the sunshine, the olives, and the cheese which was the picture I got of the Grecian kitchen from the book. Someday I'll go to Greece and find a totally different, but still amazing, world of food than I imagined when I read this book, but I'll always cherish the recipes and romanticism of The Greek Vegetarian.
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