When food is the best diplomat, stories simmer gently

Sometimes, the most profound and moving connections are born in the simplest places — a modest kitchen, a family dining table, or a heartfelt book.

At this year's Shanghai Book Fair in August, a new title captured that very spirit: From Grandma's Kitchen to the World's Table.

Written by Xu Li, wife of the current Greek ambassador to China, Evgenios Kalpyris, and published by the China Translation and Publishing House, the book weaves together recipes, memories, and traditions from China and Greece. With gentle prose and a cross-cultural lens, Xu celebrates the warmth of family life and the beauty of culinary exchange.

Through dozens of traditional Greek recipes, she guides readers to experience the unique, unpretentious Greek culinary culture while conveying a positive and open-minded outlook on life.

"Greek cuisine begins with nature; what is shared and passed between people is not just Greek snacks, but also information and warmth; what is passed down through generations is not only dishes and recipes, but also culture and history," says Xu.

In her stories, cooking is never only about taste. Xu recalls preparing a Greek New Year cake and Chinese dumplings with her children, the latter involving a hidden coin to bring luck. These rituals, she suggests, show how Chinese and Greek cultures converge not in grand gestures but in the small, enduring details of daily life.

Vangelis Giannakaros, founder of the Greek-themed restaurant Argo and a longtime friend of Xu, says that the book reminded him of the customs and traditions from his childhood, despite being away from his homeland for many years.

He says he admires how the author embraced Greek culture: from learning cooking techniques from her mother-in-law, to gradually mastering and innovating some Greek dishes, and now presenting them in her book with both text and illustrations.

This journey is filled with her love for Greek cuisine and traditional culture, reminding him of a unique Greek word: meraki (to do something with soul, creativity, and love), he says.

In his speech, Kalpyris, who has been married to the author for over 20 years, says: "This book carries the memories of my family, and many of the recipes in it are treasures passed down through generations.

"It opens a delightful and interesting path for the meeting of two civilizations (China and Greece)."

Chen Yue, an associate professor at the School of History at Anhui Normal University, described the book as a "cookbook filled with love".

Drawing on her own research into Mediterranean culinary culture and pointing to the eighth chapter of the book, Greek Festivals and Cuisine, Chen shared with the audience and food enthusiasts the historical origins of some Greek dishes.

For example, the "Cretan Farmer's Fish Soup" can be traced back to a 12th-century Greek poem. She also says that she even followed "Xu's recipe" for "fried cod cakes".

Yang Guangjie, general manager of China Translation and Publishing House, says: "In the context of globalization and modernization, food not only holds historical memories but also continually revitalizes cultural vitality through inheritance and innovation.

"This transition from family to the world resonates with the Chinese cultural concept of 'beauty in harmony and unity for all', allowing us to see the resonance and mutual learning of different civilizations in the realm of cuisine."