126: The Ikaria Way: How Mostly Plant-Based Foods Maintain a Greek Island's Longevity with Diane Kochilas
AnthroDish3 Apr 2024

126: The Ikaria Way: How Mostly Plant-Based Foods Maintain a Greek Island's Longevity with Diane Kochilas

You may be familiar with the Greek island of Ikaria through the popularity of "Blue Zones" and the idea that these regions of the world can provide insights into living longer, healthier lives. Yet as with most trends around diet and health, there is so much unspoken about the nuances of what an Ikarian lifestyle and diet entails, and the cultural relationships that Ikarians have with their food and communities.

My guest today is Diane Kochilas, who is here to share her insights on these relationships with food through her new cookbook, The Ikaria Way. Diane has been at the forefront of bringing healthy, delicious Greek and Mediterranean cuisine to a wide international audience for over 25 years. She is the host and co-executive producer of the award-winning PBS show, My Greek Table, and she runs the Glorious Greek Cooking school on her native island Ikaria. She's released 18 cookbooks on Greek cuisine, and has consulted with American universties to bring healthy Greek foods to their dining programs.

Today, Diane unpacks what it means to live and eat in the spirit of the Ikarians, discusses the differences between food preparation and preservation in Greece compared to other Mediterranean cultures, and unpacks how the anxiety and disconnection between North Americans and their food has shaped how we think about cooking and eating, and how she navigates these perspectives through her recipes.

Learn More About Diane:

Episoder(185)

154: Episode 10 Launch! [SOLO Episode]

154: Episode 10 Launch! [SOLO Episode]

A solo episode to kickstart season 10 of AnthroDish - exploring diverse themes of community this year relating to food, culture, and identity.  Website: https://www.anthrodish.com Newsletter: https:/...

7 Okt 20258min

153: Setting a Place for Recipes of Displacement & Community with Hawa Hassan

153: Setting a Place for Recipes of Displacement & Community with Hawa Hassan

As season 9 of the podcast draws to a close, it's feeling like a full circle moment thematically. The conversations began this season around what it means to value labour, specifically whose labour is...

20 Mai 202532min

152: Documenting the Undocumented through Food with Jill Damatac

152: Documenting the Undocumented through Food with Jill Damatac

The idea of a pristine kitchen with clean countertops feels distinctively American, or an all-American idealist. However, the concept of the American ideal, or the American dream, desperately needs to...

6 Mai 202530min

151: What Can Local and Seasonal Food Networks Look Like? with Colin Fontaine

151: What Can Local and Seasonal Food Networks Look Like? with Colin Fontaine

Perhaps now more than ever, there's renewed appreciation for the intricacies of our food systems' deep dependence on a global supply chain. However, that also raises challenges around our relationship...

29 Apr 202528min

150: Italian Pasta Nights with an American Accent with Renato Poliafito

150: Italian Pasta Nights with an American Accent with Renato Poliafito

Throughout this season, we've been exploring immigrant narratives around food: roles in food systems, labour, and diasporic food stories. Part of this is making sense of the "ish" elements to identiti...

22 Apr 202531min

149: Unbottling the Problems of Bottled Water with Daniel Jaffee

149: Unbottling the Problems of Bottled Water with Daniel Jaffee

A plastic bottle of water powerfully represents the state of our current environmental and health priorities. That water can become commodified while being an essential public service means that who g...

15 Apr 202557min

148: Masala, Maíz, and Movement - Ingredients for Decolonizing Plates with Norma Listman and Saqib Keval

148: Masala, Maíz, and Movement - Ingredients for Decolonizing Plates with Norma Listman and Saqib Keval

On the show today are Norma Listman and Saqib Keval, looking at the solutions and communities that can be built when activism and ethical values are at the forefront of food creation. Norma and Saqib ...

1 Apr 202538min

147: What Canada Ate - The Role of Cookbooks in Culinary History with Dr. Rebecca Beausaert

147: What Canada Ate - The Role of Cookbooks in Culinary History with Dr. Rebecca Beausaert

As most historians will tell you, the past can help make sense of a lot of the present, but maybe in unexpected or novel ways—like through cookbooks! We're living in an intense period (I probably alwa...

18 Mar 202534min

Populært innen Samfunn

rss-spartsklubben
giver-og-gjengen-vg
aftenpodden
aftenpodden-usa
konspirasjonspodden
popradet
rss-nesten-hele-uka-med-lepperod
lydartikler-fra-aftenposten
min-barneoppdragelse
rss-henlagt-andy-larsgaard
grenselos
wolfgang-wee-uncut
rss-espen-lee-usensurert
synnve-og-vanessa
rss-dannet-uten-piano
rss-dette-ma-aldri-skje-igjen
fladseth
frokostshowet-pa-p5
alt-fortalt
relasjonspodden-med-dora-thorhallsdottir-kjersti-idem