Field notes · Photographic essay
Chryssi’s Giaprakia in Patmos
Patmos → Dodecanese → South Aegean → Aegean
Chryssi preparing giaprakia
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A photograph to live with. Enter a private viewing.Introduction
In a courtyard in Patmos, Chryssi prepares giaprakia by hand, keeping a quiet Easter food tradition alive.
During Holy Week in Patmos, George Tatakis met Chryssi, an 89-year-old woman preparing giaprakia in her yard. Stuffed vine leaves with rice, traditionally served inside artichoke wedges, became a small portrait of patience, hospitality and island memory.
A courtyard during Holy Week
During Holy Week in Patmos, I met Chryssi in her yard. She was preparing giaprakia, a local dish made with stuffed vine leaves and rice, traditionally served inside artichoke wedges.
There was nothing staged about the moment. The table, the pots, the leaves, the oil, the small gestures of her hands — everything belonged to a rhythm that had been repeated for years.
In Patmos, Easter is not only carried by bells and processions. It is also folded quietly by hand.
After photographing the preparation, I tasted them. The food was simple and generous, but the moment felt larger than the dish itself: a small domestic ritual, offered without performance.
A story held by place
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