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A recipe of celebration: Arnold School holds book signing for USC’s First Lady
October 27 2010
Patricia Moore-Pastides signs copies of
Greek Revival: Cooking for Life in the
Rotunda of the Arnold School’s Public
Health Research Center.
Dr. Tom Chandler, Arnold School
dean, talks to USC’s First Lady
at her cookbook signing.
Her husband’s academic sabbatical in Athens, Greece, in 1988 gave Patricia Moore-Pastides the opportunity to learn first-hand the intricacies of preparing Greek cuisine – from squeezing water from spinach to cooking with squid to learning to puree fish roe.
The experience also helped establish the foundation for her new cookbook, Greek Revival: Cooking for Life.
Moore-Pastides, wife of University of South Carolina President Harris Pastides, returned to the United States after that sabbatical with a heightened appreciation for the health benefits of a Mediterranean diet. Her friends were delighted with her new repertoire of recipes, and she was quickly asked to bring “anything Greek” when parties were being planned.
In 1998, Moore-Pastides came to Columbia when her husband was named dean of the School of Public Health. Although she began planning the concept for her cookbook, the book was written over the past five years, Moore-Pastides said.
“There was a time when I wasn’t sure where it was going,” she said, echoing the occasional frustration of writers. “But I’m so pleased with the product, and the opportunities that I’ve had to share my love for healthy cooking with people.”
Her schedule includes book signings into 2011 and the upcoming wedding of daughter Katharine in January. However, USC’s First Lady took time recently to sign copies of her book at the Arnold School’s Public Health Research Center. Arnold School faculty and staff and members of the community stopped by to talk to Moore-Pastides and purchase copies of the book, published by USC Press.
On an October morning between events, Moore-Pastides talked about the book and her life as an author.
Q: How is it to be recognized as the author of a new cookbook?
A: I started this project a long time ago, and there were times when I thought it would never come to fruition. Now that it has, I am really pleased with the book and the opportunities that I have to talk to people about food, nutrition and health.
Q: What led you to study public health?
A: I considered a career as an alcoholism services counselor. A college adviser suggested that I think about a career as a health services administrator. Then I could work for a city or county health department, hospital or neighborhood health center. The degree would give me more options. I went to Yale University for a master’s degree in health services administration, (and met Harris on my first day there).
Beyond that, I have found that public health attracts people who have a strong desire for social justice and believe that everyone has a right to healthcare. People in public health are good people with big hearts, and I am especially drawn to the people I know who work in public health. They have a deep commitment to others.
Q: How was your book developed?
A: I had a concept for the book right from the beginning. I wanted it to have recipes and photos, of course, but I also wanted to present the results of research that has been condutcted to evaluate the benefits of the Mediterranean diet over the past 50 years. From our travels in Greece, I wanted to share the experiences of the Mediterranean lifestyle that has health benefits, too – the importance of meal time, of sharing meals with family and friends. It’s much more than just the food itself.
Q: How did you bring all of this into your book?
A: When I started I was writing it like a memoir. Then, I found that I had more stories than I could include! I met an agent at the S.C. Book Festival who suggested that I look for a regional publisher. I put together a book proposal and sent it to several regional publishers, including USC Press. I was delighted when I learned that it would be published. The profits from the book will come back to the University to support the University of South Carolina’s Health and Sustainability Fund.
Q: Many people have watched the vegetable garden grow at the President’s House. Was that your idea?
A: Actually, Fred Drafts, the University’s beloved horticulturalist and landscaper, noticed that I was picking herbs for cooking. He asked me if I would like to start a vegetable garden. I jumped at the chance! We use vegetables from the garden for events at the President’s House.
Q: And you have included heirloom vegetables, too?
A: Yes, we have enjoyed heirloom tomatoes, okra and beans. They tend to be so flavorful, though not as pretty as the ones we buy in stores. They taste more like the vegetables we remember eating as children.
Q: What’s next?
A: I hope that we can share some of our excitement with other schools in the state, particularly elementary and middle schools. I know how thrilling it is to watch plants grow and how satisfying it is to produce foods from seeds. Children are often so removed from nature. It would be great to have more school-based gardens in South Carolina.
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In November, Moore-Pastides will give a presentation on her book and the Mediterranean diet at the Greek Embassy in Washington, D.C. That event will be followed by an appearance at the National Press Club Book Fair and Author Night, a fundraising event featured on C-SPAN’s Book TV.
The 240-page Greek Revival features healthy recipes, accompanied by 108, beautiful color illustrations from USC photographers Keith McGraw and Phil Sawyer. It also is filled with helpful preparation techniques and tips for making the most of familiar ingredients, from colorful fresh fruits and vegetables, to whole grains, beans and seafood.
The cost of the cookbook is $34.95, and it is filled with charming anecdotes from Moore-Pastides’ travels in Greece.
To learn more about the book, visit www.greekrevivalcookbook.com.
