At 42 years young, Shirley Valentine had already taken a back-seat to life, watching the days drone by in the same, meaningless way. She would find herself talking to the kitchen wall, where the only semblance of a “life” seemed to resonate from a small poster hidden away on the inside of a cupboard; a simple Greek tourist office brochure tantalized Shirley. The background photograph of a whitewashed chapel topped by a humble cross glowing in the rays of the setting sun, surrounded by the vast turquoise sea, an image so typical of the islands of the Aegean Sea, seemed to call out to her.
There are some flavors that trigger memories as they melt in your mouth. Freshly-baked bread drenched in olive oil and with a sprinkling of sugar, a heaping spoonful of traditional Greek vanilla preserves dipped in a tall glass of ice-cold water, raw cake batter before it’s poured into the pan. However, flavors are not universal. Every nation has its own unique cuisine that has been molded and shaped over time by the environment and traditions of its people.