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The taste of memory

The thread of an entire life unravels, following flavours and scents, indelible imprints in time, traces that come together and part only to meet again.
Taste and memory. One intertwines with the other, draws it out, provokes it. The thread of an entire life unravels, following tastes and smells, indelible imprints in time, traces that come together and part only to meet again. Childhood in Thessaloniki tastes of hot tsouskes and Aristos’s cod in Ladadika. Youthful loves hidden within the layers of moussaka; a loaf of sourdough bread with fresh mizithra, beneath the scorching sun, a meal etched in the mind forever. Amidst roast duck, tzatziki and exceptional wines, from student halls in Edinburgh to restaurants in Paris, a world emerges into the light and comes to life. Every new bite brings back sounds, faces, colours, landscapes and emotions from memory, and all of these together rekindle the flavours that accompanied them. And life goes on. Narrative and emotion come together. Like Albert Aruch, but also like Epicurus – parallel paths that nevertheless intersect – the author allows the flavours of his life to guide him in telling his story. And it comes to life, bringing with it the flavour of memory.
  • Author - Epicurus
  • Pages: 272
  • ISBN: 978-960-572-020-9
  • Publication: 2014
  • Categories: Books, Biographies & Personal Narratives, Biographies

- Epicurus

Albert Arouch (1950–2014) became known as a restaurant critic and writer under the pseudonym Epicurus. He contributed to the magazines VIMAGourmet, Harper’s Bazaar, E and Gourmet (published by Kyriakatiki Eleftherotypia), View in the Sunday edition of Kathimerini, Status, Men and Ev Zin, the newspapers City Press and Kerdos, and the philosophical magazine Cogito.

His literary works include the books: ‘Comedo Ergo Sum: Ten Dialogues on the Spirit of Food’ (Novoli, 2011), ‘Art Cuisine: Food as Art’ (Imako, 2006), which won first prize in the Food Literature category at the 2007 Gourmand World Cookbook Awards, ‘Critique of Gastronomic Discourse’ (Kedros, 2006), ‘Flavours of Sephardic Thessaloniki’ (Fytrakis, 2002), and the Athens restaurant guides: ‘Only the Best’ (Axon Publishing, 2001) and ‘2011 Restaurant Guide to Athens and Piraeus’ (special edition of Kyriakatiki Eleftherotypia). His essay on modernism in gastronomy was published in the collection “Modernism in 20th-Century Thought and the Arts” (Alexandria, 2013).

His penultimate book, ‘The New Greek Cuisine: On the Greekness of moussaka, our gastronomic identity and its renewal’ (2012), whilst one of his essays is included in the commemorative publication ‘For an Anniversary’ (2013).

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The taste of memory

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