Aglaia Kremezi writes about food in Greek, European, and American magazines, publishes books about Mediterranean cooking in the U.S. and Greece, and teaches cooking classes.
Aglaia Kremezi has changed her life and her profession many times over.
She currently writes about food in Greek, European and American
magazines, publishes books about Greek and Mediterranean cooking in the
US and in Greece, and teaches cooking to small groups of travelers who
visit Kea. Before that she was a journalist and editor, writing about
everything, except politics. She has been the editor in chief and the
creator of news, women's, and life-style magazines, her last disastrous
venture being a "TV guide for thinking people," a contradiction in
terms, at least in her country. She studied art, graphic design, and
photography at the Polytechnic of Central London. For five years she
taught photography to graphic designers while freelancing as a news and
fashion photographer for Athenian magazines and newspapers. Editors
liked her extended captions more than the pieces the journalists
submitted for the events she took pictures for, so she was encouraged to
do her own stories, gradually becoming a full time journalist and
editor. You can visit her website at www.keartisanal.com.
An unusually deep flavored sweet pumpkin pie from the large island of the northeastern Aegean. The cheese used in Lesbos is the local ladotyri (cheese aged submerged in olive oil). Parmigiano Reggiano is a good substitute.