preferable to journeying out. The sea below is often turbulent.
There was a sense of spiritual and temporal safety therein.
With hardly a fellow foreigner among, us we joined fifteen
hundred islanders at the annual summer Feast of St. Paraskevi.
Huge vats in a large kitchen, aesthetically reminiscent of the
18th century, provided a delicious meal of bread, cheese, tomatoes and goat for everyone. It was a massive communion
of sorts. These events continually reaffirm the strong sense of
community found throughout most of Greece.
T
he cacaphonous engaging repast, full of light, color and
smell, is fundamental to experiencing a Greek journey. Preferably it is taken under a canopy of grapevines with the occasional bit of sunlight illuminating the odd hibiscus or bougainvillea flower. ���O pappous ke ego��� restaurant on Skyros
and ���Pantalis��� on Marathi come to mind. Or a meal taken,
literally, at the edge of the sea in a remote cove with glistening
stones reflecting the moonlight and dampened by the surf as
one dines at ���Lampi Tavern,��� Patmos. And then there is the
monumental vista afforded to diners at ���Koymavilos��� on Santorini.
The aesthetic of Greek food at these and countless other taverns exude a wholesome sensuality and on the whole affords
us among the healthiest diets on the planet. This great cuisine
HYLAND
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