Symposiast Aglaia Kremezi on the most sought after Greek Easter delicacy
The mass slaughtering of Easter lamb reaches its peak the week before Greek Easter and not just vegetarians but even meat-loving Americans, and Europeans express shock at the site of whole, head-on carcasses of young animals spit-roasted over charcoal fire. They are even more appalled seeing the animal’s entrails – the liver, lung, and sweetbreads – meticulously threaded and enclosed in the caul fat, wrapped tightly with the intestines in order to make kokoretsi, the most sought after Greek Easter delicacy.
Peter Hertzmann introduces his offal overview video ‘It’s All Edible: Four Views of Offal’ from his short but rich plenary at the Symposium in July
On the Sunday morning of the 2016 Symposium, I had the pleasure of presenting information about offal from the classic meat-based point of view. As I began to put together the presentation, I quickly realized that there wouldn’t be sufficient time to cover the topic in a presentation. My solution was to write a paper about the subject. Once I had the paper written, I realized that even it was quite incomplete, but I was too lazy to write a book! When I started converting the paper into a presentation, it was still too long so I decided to make it into a video. (In my experience, I can present the same information much faster as a video than a live presentation.)