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Due to the fire that consumed Salonica’s center in 1917 [6], my father’s restaurant and the cellar, where he kept provisions, burned. The room he rented in the old city didn’t burn, but the restaurant that stood by the seaside of the city did and with it all the goods that were kept there. As a result he had to start all over again. Here in Salonica he became the manager for the concentration of wheat in Langada and in Zaglivery. We didn’t ask him how much he made but we never lacked food. We didn’t ask too many things. In Mytilene, of course, we had three maids while here my mother was doing the cooking herself.
Period
Interview
Eugenia Abravenel