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Byzantine Cuisine
Byzantine cuisine was the continuation of local ancient Greek cuisine, ancient Roman cuisine, and Mediterranean cuisine. Byzantine trading with foreigners brought in grains, sugar, livestock, fruits, vegetables, and spices that would otherwise be limited to specific geographical climates. Cooks experimented with new combinations of food, creating two styles in the process. These were the eastern (Asia Minor and the eastern Aegean), consisting of Byzantine cuisine supplemented by trade items, and a leaner style primarily based on local Greek cuisine culture. Diet Byzantine food consumption varied by class, location and time period. The Imperial Palace was a metropolis of spices and exotic recipes; guests were entertained with fruits, honey-cakes and syrupy sweetmeats. Ordinary people ate more conservatively. Thanks to the location of Constantinople between popular trade routes, Byzantine cuisine was augmented by cultural influences from several locales—such as Lombard I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Greek Cuisine
Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts. The cuisine was founded on the "Mediterranean triad" of cereals, olives, and grapes, which had many uses and great commercial value, but other ingredients were as important, if not more so, to the average diet: most notably legumes. Research suggests that the agricultural system of ancient Greece could not have succeeded without the cultivation of legumes. Modern knowledge of ancient Greek cuisine and eating habits is derived from textual, archeological, and artistic evidence. Meals In the Homeric epics of the Iliad and Odyssey, three meals are mentioned. # Ariston (ἄριστον) # Dorpon (δόρπον) or Dorpos (δόρπος) # Deipnon (δεῖπνον) Ariston was the early meal, while dorpon was the late meal. Deipnon could be either, without re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balkan Cuisine
Balkan cuisine encompasses a collection of national cuisines that combine characteristics of European cuisine with some of those from West Asia. It is found in the Balkans, a region without clear boundaries but which in its broadest sense includes the European countries of Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Greece, Hungary, Moldova, Montenegro, North Macedonia, Romania, Serbia and Slovenia. The native cuisines of the region, with the exception of Slovenian cuisine, have a notable Turkish influence, as a result of Ottoman occupation. With the exception of Hungarian, Moldovan, and Romanian cuisine, Balkan cuisines have considerable Mediterranean influence, mostly present in Greek and Albanian cuisine. A restaurant selling Romani cuisine opened in Slovenia in 2014. Romani cuisine, the traditional food of the Romani people, includes dishes from traditional Balkan cuisine. Balkan cuisine can be found in Vienna, Austria as a result of post-WWII migration to that city. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Constantinople
Constantinople (#Names of Constantinople, see other names) was a historical city located on the Bosporus that served as the capital of the Roman Empire, Roman, Byzantine Empire, Byzantine, Latin Empire, Latin, and Ottoman Empire, Ottoman empires between its consecration in 330 until 1930, when it was renamed to Istanbul. Initially as New Rome, Constantinople was founded in 324 during the reign of Constantine the Great on the site of the existing settlement of Byzantium, and shortly thereafter in 330 became the capital of the Roman Empire. Following the collapse of the Western Roman Empire in the late 5th century, Constantinople remained the capital of the Eastern Roman Empire (also known as the Byzantine Empire; 330–1204 and 1261–1453), the Latin Empire (1204–1261), and the Ottoman Empire (1453–1922). Following the Turkish War of Independence, the Turkish capital then moved to Ankara. Although the city had been known as Istanbul since 1453, it was officially renamed as Is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed meat, processed. Beef has a high Environmental impact of meat production, environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. In prehistoric times, humans hunted aurochs and later domesticated them. Since that time, numerous beef cattle, breeds of cattle have been Selective breeding, bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, aft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamb And Mutton
Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, ''Ovis aries'', and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" aren't used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003Italian, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, ''lechazo'' in Spanish refers to meat from milk-fed (unweaned) lambs. Classifications and nomenclature The definitions for lamb, hogget and mutton vary considerably between ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Byzantine Greeks
The Byzantine Greeks were the Medieval Greek, Greek-speaking Eastern Romans throughout Late Antiquity and the Middle Ages. They were the main inhabitants of the lands of the Byzantine Empire (Eastern Roman Empire), of Constantinople and Asia Minor (modern Turkey), the Greek islands, Cyprus, and portions of the southern Balkans, and formed large minorities, or pluralities, in the coastal urban centres of the Levant and northern Egypt. Throughout their history, they self-identified as ''Ῥωμαῖοι, Romans'' (). Latin speakers identified them simply as Greeks or with the term Romaei. Use of Koine Greek, Greek was already widespread in the eastern Roman Empire when Constantine I () moved its capital to Constantinople, while Anatolia had also been Hellenization, hellenized by early Byzantine times. The empire lost its diversity following the loss of non-Greek speaking provinces with the 7th century Early Muslim conquests, Muslim conquests and its population was overwhelmingly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lard
Lard is a Quasi-solid, semi-solid white fat product obtained by rendering (animal products), rendering the adipose tissue, fatty tissue of a domestic pig, pig.Lard entry in the online ''Merriam-Webster Dictionary''. Accessed on 2020-07-05. It is distinguished from tallow, a similar product derived from fat of cattle or sheep. Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless.E. S. Clifton, Joseph Kastelic, and Belle Lowe (1955): ''Relationships between Lard Production Methods, Volumes of Production, Costs and Characteristics of Lard Produced in Selected Packing Plants''. Research Bulletin 422, Iowa State College Experiment Station, US Department of Agriculture. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Birdlime
Birdlime or bird lime is an adhesive substance used in Animal trapping, trapping birds. It is spread on a branch or twig, upon which a bird may land and be caught. Its use is illegal in many jurisdictions. Manufacture Historically, the substance has been prepared in various ways, and from various materials. In South Africa, birdlime (called ''voëlent'' in Afrikaans) is prepared from mistletoe fruits. A handful of ripe fruits is chewed until sticky, and the mass is then rubbed between the palms of the hands to form long and extremely sticky strands which are then coiled around small thin tree branches where birds perch. A popular form in Europe was made from holly bark, boiled for 10 to 12 hours. After the green coating is separated from the other, it is stored in a moist place for two weeks. It is then pounded into a thick paste, until no wood fibres remain, and washed in running water until no small specks appear. After fermenting for four or five days, during which it is fre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hawks
Hawks are bird of prey, birds of prey of the family Accipitridae. They are very widely distributed and are found on all continents, except Antarctica. The subfamily Accipitrinae includes goshawks, sparrowhawks, sharp-shinned hawks, and others. This subfamily are mainly woodland birds with short broad wings, long tails, and high visual acuity. They hunt by dashing suddenly from a concealed perch. In America, members of the ''Buteo'' group are also called hawks, though birds of this group are called buzzards in other parts of the world. Generally, buteos have broad wings and sturdy builds. They are relatively larger-winged and shorter-tailed than accipiters, and fly further distances in open areas. Buteos descend or pounce on their prey rather than engaging in fast, horizontal pursuit. The terms ''accipitrine hawk'' and ''buteonine hawk'' are used to distinguish between the types in regions where ''hawk'' applies to both. The term ''"true hawk"'' is sometimes used for the acc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
John VIII Palaiologos
John VIII Palaiologos or Palaeologus (; 18 December 1392 – 31 October 1448) was the penultimate Byzantine emperor. Ruling from 1425 to 1448, he attempted to bring about the reunification of the Orthodox and Catholic churches and prioritized the protection of Constantinople against the Ottoman Empire. He was succeeded by his brother, Constantine XI, who would become the final emperor. Biography John VIII was the eldest son of Manuel II Palaiologos and Helena Dragaš, the daughter of the Serbian prince Constantine Dragaš. He was associated as co-emperor with his father before 1416 and became sole emperor upon the death of his father on 21 July 1425, although he had already assumed full power on 19 January 1421. In June 1422, John VIII Palaiologos supervised the defense of Constantinople during a siege by Murad II, but had to accept the loss of Thessalonica, which his brother Andronikos had given to Venice in 1423. To secure protection against the Ottomans, he ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poultry
Poultry () are domesticated birds kept by humans for the purpose of harvesting animal products such as meat, Eggs as food, eggs or feathers. The practice of animal husbandry, raising poultry is known as poultry farming. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and domestic turkey, turkeys). The term also includes waterfowls of the family Anatidae (ducks and geese) but does not include wild birds hunted for food known as game (hunting), game or wild meat, quarry. Recent genomic studies involving the four extant junglefowl species reveals that the domestication of chicken, the most populous poultry species, occurred around 8,000 years ago in Southeast Asia. This was previously believed to have occurred around 5,400 years ago, also in Southeast Asia. The process may have originally occurred as a result of people hatching and rearing young birds from eggs collected from the wild, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Theodore Prodromos
Theodore Prodromos or Prodromus (; ), probably also the same person as the so-called Ptochoprodromos (Πτωχοπρόδρομος "Poor Prodromos"), was a Byzantine Greek writer, well known for his prose and poetry. Biography Very little is known about his life. Further developing a genre begun by Nicholas Kallikles, he wrote many occasional poems for a widespread circle of patrons at the Byzantine court. Some of the literary pieces attributed to him are unpublished, while still others may be wrongly attributed to him. Even so, there does emerge from these writings the figure of an author in reduced circumstances, with a marked inclination towards begging, who was in close touch with the court circles during the reigns of John II Komnenos (1118–1143) and Manuel I Komnenos (1143–1180). He was given a prebend by Manuel I, and he ended his life as a monk. Despite the panegyric and conventional treatment, his writings, often produced on some public occasion, provide important in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
