KIMON GEORGIOU
gastronomist
2011
This book refers to the Anthropology and Anthropogeography of Gastronomy.
Nuova Gastronomia
the Marvellous Voyage to Taste
In Greek language
2012
This book refers to a new fusion cuisine based on the unparallel routes of the Anatolian, Nomadic and Bedouin cuisines.
Anatolia
From the endless steppes to the Parisian boulevards
In Greek language
2016
This book refers to the foundation and the development of the new Avantgarde Cyprus Cuisine. Co author with Alphachefs.
The new Cyprus Gastronomy
This book is written in a form of a ‘vade mecan’ and its purpose is to increase the sales of Cheese counters, frame expertise in information systems and help the top management of an organization to formulate and implement strategies on the Cheese Sector.
Cheese
History, Techniques and Strategic Management
INFORMATION SYSTEMS
Publications
Kimon is an Author on Gastronomy, he has published 5 books and has written articles for various magazines. The style of his writing is historical with intense
philosophical and poetic approaches. His words echo the basic principles of his
philosophy on “a Gastronomy without nationality”, that is, ‘free mind’,
‘reengineering of techniques & methods’, ‘continuous creativity’ and ‘equal opportunities’.
His books cover different areas of Gastronomy such as, history, sociology, anthropology, selling methods, cooking recipes and in-depth knowledge on food strategic management principles.
In Greek language
2016
This book is written in a form of a ‘vade mecun’ and its purpose is to increase the expertise of people working in Bakeries. Co author with Andreas Gregoriou.
Bread
History & Techniques
In Greek language
2017
In Greek language