1st edition: April 2021

An unparalleled historical, folkloric, and gastronomic panorama of the unique culinary tradition of the City, Thrace, Ionia, Cappadocia, and Pontus by the award-winning Soula Bozi. The rich and inexhaustible culinary tradition of the Romioi of the City, as well as the corresponding traditions and memories of the Minorasians, completed the cycle of food traditions of a vast geographical area where Hellenism thrived uninterrupted for millennia.

After the destruction of 1922 and the Treaty of Lausanne (1924), the Minorasians were forced to leave their ancestral homes. Despite the hardships, rejection, and underestimation they experienced in the early years of their refugee status, they brought to Greece a rich cultural tradition, experiences, knowledge, and practices that were novel to the contemporary Greek reality, revitalizing it with new customs, recipes, and behaviors surrounding the "ritual of the table."

Undoubtedly, the Polite cuisine, along with the local cuisines of Thrace, Ionia, Cappadocia, and Pontus, enriched the core of the simple modern Greek cuisine with new, unprecedented flavors after 1922-1924.