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Rosemary Barron

Food, wine and travel writer with a specialist knowledge of Greece. In the 1980s, she ran a pioneering, village-based cookery school on Crete and Santorini that focused on seasonal rhythm, local culinary skills and a rich food story. She has had papers published by the Oxford Symposium on Food & Cookery, and features in the UK and international media. Her books include Flavours of Greece and Meze: Small Bites, Big Flavors from the Greek Table.