Plato, Plutarch, the Parthenon...to that grade-school list of Greek contributions to world culture we should probably add pasta. Macaroni dishes, we discover here, go back at least as far as the Greeks, as do such other culinary crazes as outdoor grilling and spit roasting and a general emphasis on fresh, unfussy food. The flavors that Rosemary Barron in Flavors of Greece works with, are not especially varied or exotic, but she orchestrates their combinations to vibrant effect. A
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