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Rosemary Barron's first book, "Flavours of Greece," was inspired by the wonderful foods and hospitality she enjoyed in Greece over many years, and by her experiences in her pioneering cookery school, Kandra Kitchen Crete. Published in 1991, and an Editor's Choice in the New York Times that year, it has never been out of print. Later, she gave courses on Santorini that traced through food, wine and history the island's long and eventful history. A second book followed, and articles for magazines including Bon Appetit, Decanter and BBC Good Food.

Her cooking classes, workshops and lectures given throughout the United States and in Canada, the United Kingdom, Greece and elsewhere, have been featured in many newspapers and magazines, including Vogue, Cuisine, The Independent and the San Francisco Chronicle. For the past 10 years, Barron has also worked with food producers and cooks in Transylvania, designing programmes to support their community-based food tourism and traditional food skills. She has given papers at the Oxford Symposium on Food & Cookery and contributed to guidebooks and anthologies. Her writing is referred to in numerous books, including The Oxford Companion to Food.

Born in London, and now living in Somerset, Barron is a past president of the International Association of Culinary Professionals, a member of the Society of Authors and Guild of Food Writers, and co-founder of a centre for food and cultural studies at a British university. She is currently writing another book, contributing articles to Food and Travel magazine, and occasionally leading tours in Transylvania, Santorini and the south west of England.

A salad of wild greens, drizzled with plenty of olive oil, contains more nutrients than commercially grown greens. Credit: Copyright Rosemary Barron

The diet world is a very crowded place, and advice is constantly changing. But, very slowly, we're coming to realize what the physicians of

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Buy the freshest cauliflower you can find for Cauliflower à la Greque. Credit: Copyright 2015 Rosemary Barron

Although cauliflowers are sold in our supermarkets all year round, this beautiful member of the wild cabbage family (Brassica oleracea) is at its bright

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Aromatic Fish Meze. Credit: Cordell Barron

It's that time of year again. Wherever I turn, I see beautiful and seductive images of food. When I'm tempted -- and fortunate enough

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Rigani-flavored baked chicken, with potatoes, has a different taste than one made with common oregano. Credit: Rosemary Barron

Making a favorite summer dish at a friend's house recently, I used oregano that he'd bought in his local supermarket. The baked chicken I

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Tiny tomatoes with caper and green olive sauce.

It's a strange world, where we pick flower buds, spread them out to dry in the sun, then leave them to macerate in salt

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A shepherd in the mountains near Sigishoara, Transylvania. Credit: Cordell Barron

In the Carpathian mountains of Transylvania, western Romania, where transhumance -- the movement of animals between winter and summer pastures -- is still practiced,

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Dried Mission figs. Credit: Wynne Everett

Much is written about the delights of fresh figs, but unless you have the good fortune to live in or visit a country or

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Bitter oranges in Greece. Credit: Rosemary Barron

A winter stroll through Athens is a joy. The cool, breezy air is filled with an exquisitely heady perfume from the hundreds of citrus

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