In this unreleased episode from 2023, Mark visits Diane Kochilas at her home in Greece; the two talk about Ikaria eating, how Greek cooking and cuisine has changed over the last couple decades—and where it seems to be heading, and why chefs in Greece have less emotional baggage (which could be a good or a bad thing, depending on which way you look at it).Read an excerpt from Diane Kochilas's&nbsp;Athens: Food, Stories, Love on&nbsp;The Bittman Project:&nbsp;<a href="https://bittmanproject.com/athens-a-love-story/" rel="noopener noreferrer" target="_blank">https://bittmanproject.com/athens-a-love-story/</a>...and get Diane's recipes for Greek Salad Crepes:&nbsp;<a href="https://bittmanproject.com/recipe/greek-salad-crepes/" rel="noopener noreferrer" target="_blank">https://bittmanproject.com/recipe/greek-salad-crepes/</a>...and Bean Soup Sandwich:&nbsp;<a href="https://bittmanproject.com/recipe/bean-soup-sandwich/" rel="noopener noreferrer" target="_blank">https://bittmanproject.com/recipe/bean-soup-sandwich/</a>...and&nbsp;Chickpea Soup That Emulates Diporto’s Legendary Revithada:&nbsp;<a href="https://bittmanproject.com/recipe/chickpea-soup-that-emulates-diportos-legendary-revithada/" rel="noopener noreferrer" target="_blank">https://bittmanproject.com/recipe/chickpea-soup-that-emulates-diportos-legendary-revithada/</a>Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at&nbsp;<a href="http://www.bittmanproject.com/" rel="noopener noreferrer" target="_blank">www.bittmanproject.com</a>.<hr> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.

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