Title:Contributing WriterEducation:Polytechnic of Central London (now University of Westminster)Location:Kea, GreeceExpertise:Greek food, Mediterranean cuisine, vegetarian cookingAglaia Kremezi is a food historian, recipe developer and journalist with decades of experience. She introduced Greek cooking to American audiences with her bookThe Foods of Greece, which won a Julia Child Award. Aglaia was born and raised in Athens, where she worked as a photographer, editor and journalist. In the 1990s she began concentrating on food and culture writing, with an emphasis on Mediterranean cuisine. In 2001, Aglaia moved from the city of Athens to the beautiful island of Kea, where she writes books on Greek, American and European food and teaches small cooking classes to visiting tourists with her husband, Costas Moraitis.Aglaia’s work has appeared in a variety of publications, includingBon Appétit,Saveur,The Atlantic,Cooking Light,EpicuriousandThe New York Timescooking section. She has given papers at the Oxford Symposium on Food and been a guest lecturer at the Culinary Institute of America. She was the original consultant at Molyvos, the beloved Greek restaurant in New York City. She currently works as a consultant at Zaytinya, José Andrés’ restaurants in Washington, D.C., New York and Miami.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:Polytechnic of Central London (now University of Westminster)Location:Kea, GreeceExpertise:Greek food, Mediterranean cuisine, vegetarian cooking
Title:Contributing Writer
Education:Polytechnic of Central London (now University of Westminster)
Location:Kea, Greece
Expertise:Greek food, Mediterranean cuisine, vegetarian cooking
Aglaia Kremezi is a food historian, recipe developer and journalist with decades of experience. She introduced Greek cooking to American audiences with her bookThe Foods of Greece, which won a Julia Child Award. Aglaia was born and raised in Athens, where she worked as a photographer, editor and journalist. In the 1990s she began concentrating on food and culture writing, with an emphasis on Mediterranean cuisine. In 2001, Aglaia moved from the city of Athens to the beautiful island of Kea, where she writes books on Greek, American and European food and teaches small cooking classes to visiting tourists with her husband, Costas Moraitis.Aglaia’s work has appeared in a variety of publications, includingBon Appétit,Saveur,The Atlantic,Cooking Light,EpicuriousandThe New York Timescooking section. She has given papers at the Oxford Symposium on Food and been a guest lecturer at the Culinary Institute of America. She was the original consultant at Molyvos, the beloved Greek restaurant in New York City. She currently works as a consultant at Zaytinya, José Andrés’ restaurants in Washington, D.C., New York and Miami.
Aglaia Kremezi is a food historian, recipe developer and journalist with decades of experience. She introduced Greek cooking to American audiences with her bookThe Foods of Greece, which won a Julia Child Award. Aglaia was born and raised in Athens, where she worked as a photographer, editor and journalist. In the 1990s she began concentrating on food and culture writing, with an emphasis on Mediterranean cuisine. In 2001, Aglaia moved from the city of Athens to the beautiful island of Kea, where she writes books on Greek, American and European food and teaches small cooking classes to visiting tourists with her husband, Costas Moraitis.
Aglaia’s work has appeared in a variety of publications, includingBon Appétit,Saveur,The Atlantic,Cooking Light,EpicuriousandThe New York Timescooking section. She has given papers at the Oxford Symposium on Food and been a guest lecturer at the Culinary Institute of America. She was the original consultant at Molyvos, the beloved Greek restaurant in New York City. She currently works as a consultant at Zaytinya, José Andrés’ restaurants in Washington, D.C., New York and Miami.
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
