My relationship with food has always been a profound and multilayered bond—one of life, memory, and culture.

In Corfu, where I grew up, my earliest experiences were bound to courtyards fragrant with jasmine and basil, to the family table, and to the aromas of pastitsada and sofrito simmering in the kitchen. It was there that I came to understand that taste is not merely nourishment, but a vessel of history and identity.

My professional journey in politics and international cultural diplomacy brought me into contact with rich culinary traditions from around the world

Yet, the farther I moved away, the more intense became my need to return to my memories and roots—to seek a meaningful bond between people, the land, and food.

And as I matured, I felt more and more deeply the need to return to those memories.

To rediscover the bond between people, the land, and food—to record and honor the heritage that defines us.

Thus was born “Flavors and Memories” my new book a tribute to Corfiot cuisine, to its stories and its people, and to my mother, who taught me the wisdom of tradition and the art of sharing.

This need led me to write “Flavors and Memories”—a work that pays tribute to Corfiot cuisine, to the people who shaped it, and to my mother, who taught me the wisdom of simplicity and the spirit of sharing.

Today, as a gastronomy expert, I focus on researching, developing, and applying practices centered on four key pillars:

  • Healthy Cuisine — highlighting a nutritional philosophy that balances purity, simplicity, and nourishment.

  • Environmental Responsibility — promoting practices that protect and honor the earth as a source of life.

  • Responsible Innovation — developing new approaches that honor tradition while responding to the needs of the future.

  • Socioeconomic Impact — showcasing gastronomy as a driving force for development that empowers communities and supports people.

I deeply believe that every flavor holds a memory, and every memory can become the foundation for a healthier, fairer, and more sustainable future in gastronomy.

Taste is a universal language—it unites peoples and cultures, builds bridges of understanding and heritage, and can serve as a powerful medium for dialogue, collaboration, and peace..

Angela Gerekou