STREET FOOD : From the Past to the Present
A unique journey through street food from the late 19th century to the present day.
Unique stories with folkloric elements about traditional street food that will surprise gastronomy enthusiasts! Includes a guide to contemporary street food in the appendix.
The book is bilingual (Greek–English), printed on luxury paper, with a total of 208 pages and includes 89 photographs—both contemporary and rare historical images.
Contents
The book includes an introduction and eight chapters that explore street food as a cultural phenomenon, focusing on Cyprus from the 19th century to the present day:
- the identity of street food
- the types of street food and beverages
- the tools and means used for their preparation and sale
- their variations throughout the yearly cycle
- the identity of street vendors
- their routes and areas of activity
- the street cries used as a form of advertising
- the modern form of street food
Appendix
An extensive list is provided, detailing various street food vendors, categorized by district in Cyprus and by type of food offered (e.g., ice cream, nuts, baked goods, breads, souvlaki, gyros, pizza, hamburgers, beverages, coffee, sandwiches, etc.).
Author: Dr. Petroulla Hadjittofi, Researcher in the field of Traditional Culture
Appendix Author: Xenia Tsiamanta
Foreword
The book is introduced by Professor Emerita Euphrosyne Rizopoulou-Egoumenidou, Vice President of the Cyprus Academy of Sciences, Letters and Arts, and by Professor of Food Anthropology Antonia-Lida Matala, from Harokopio University of Athens.
Who is it for?
This book is aimed at:
The general public interested in Cypriot cuisine, and especially the history of street food in Cyprus. It’s ideal for those who would also like to discover where they can enjoy quality, fast, street-style food today—such as ice cream, nuts, baked goods, bread, souvlaki, gyros, pizza, hamburgers, drinks, coffee, sandwiches, etc.
Professionals in the food service industry, the hotel sector, tourism businesses, and food production companies (e.g., in bakery, dairy, ice cream, desserts, and more).
Students in the fields of nutrition, food technology, culinary arts, and hospitality management.
Additionally, it is a valuable resource for international visitors, tourists, expatriates, or residents of Cyprus who want to deepen their understanding of the island’s local food culture.
Where can you find it?
This deluxe edition is a beautifully crafted book with rich content at a very affordable price. It also makes a tasteful and thoughtful personal gift.
Especially for companies looking to offer a unique commemorative gift to valued clients and partners in Cyprus and abroad, special pricing is available for bulk orders.
The book is priced at €25 and is available at the following bookstores and museums:
NICOSIA:
Soloneion, Ellas, Agrotis, MAM, Parga (Strovolos, Latsia, Aglantzia), CVAR (Centre of Visual Arts and Research, Ermou Street), Moufflon Bookstore, Philippides PaperWorks
LIMASSOL:
KP Kyriakou, Kyriakou Bookshops
LARNACA:
Parga, Academic & General Bookshop
PAPHOS:
Parga, Kyriakou Fullpage Bookstore
ATHIENOU:
Kallinikeio Museum
FRENAROS:
Hadjigiorkis Mills Museum
Order online:
👉 https://videos.cyprusfoodmuseum.com/product-category/vivlia/
What they wrote about the book
“The reader can almost ‘hear’ the voices of street vendors—both anonymous and well-known—humorously shouting out their small bites, drinks, and snack ideas. From sesame bread rings and other baked goods to imaginative creations by folk chefs, like ‘Yapouna’s custard’.
The reader also discovers food items that have now vanished, such as the warming salepi. Through the material presented—not only in the main part of the book but also in the very useful appendix—the Cypriot dialect and the ingenuity of the street vendors in promoting their products are highlighted.”
— Prof. Antonia-Lida Matala, Professor of Food Anthropology, Harokopio University of Athens
“Human presence permeates the text, as do the relationships between those who offer all kinds of delicacies and those who rush to get them. Street food! The familiar sounds of improvised calls, the tempting aromas, the quirky carts, setups and tools, the colors and the enticing, promise-filled look of each treat.
A whole world emerges from the pages of this book.”
— Prof. Euphrosyne Rizopoulou-Egoumenidou, Emeritus Professor, University of Cyprus & Vice-President, Cyprus Academy of Sciences, Letters and Arts