|
Byzantine Cuisine
Byzantine cuisine was the continuation of local Greek cuisine and Mediterranean gastronomy. The development of the Byzantine Empire and trade brought in spices, sugar and new vegetables to Greece. 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 culture. Tableware and customs While Byzantine pottery found at excavations in Boeotia was decorated with innovative techniques and designs that combined elements from local culture and Islamic art, the shape and function of tablewares remained simple - jugs were uncommon, and the wide, shallow bowls and dishes were too porous to use as drinking vessels or for watery soups or stews. By the 13th-century, this style of dish was replaced by bowls that were deeper and narrower, suitable as vessels for liquids, stews or beverages. Styli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greek Cuisine
Greek cuisine ( Greek: Ελληνική Κουζίνα) is the cuisine of Greece and the Greek diaspora. In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat. Other important ingredients include pasta (for example hilopites), cheeses, lemon juice, herbs, olives, and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia. Common dessert ingredients include nuts, honey, fruits, and filo pastries. It continues traditions from Ancient Greek and Byzantine cuisine, while incorporating Balkan, Turkish and Italian influences. History Greek cuisine is part of the culture of Greece and is recorded in images and texts from ancient times. Its influence spread to ancient Rome and then throughout Europe and beyond. Ancient Greek cuisine was cha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweetmeats
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections. The occupation of confectioner encompasses the categories of cooking performed by both the French '' patissier'' (pastry chef) and the ''confiseur'' (sugar worker). Bakers' confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar baked goods. Baker's confectionery excludes everyday breads, and thus is a subset of products produced by a baker. Sugar confectionery includes candies (also called ''sweets'', short for ''sweetmeats'', in many English-speaking countries), candied nuts, chocolates, chewing gum, bubble gum, pastillage, and other confections that are made primarily of sugar. In some cases, chocolate confections (confections made of chocolate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Theodore Prodromos
Theodore Prodromos or Prodromus ( el, Θεόδωρος Πρόδρομος; c. 1100 – c. 1165/70), 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 writing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kefalotyri
Kefalotyri or kefalotiri ( el, κεφαλοτύρι, tr, talar peyniri) is a hard, salty white cheese made from sheep milk or goat's milk (or both) in Greece and Cyprus. A similar cheese Kefalograviera, also made from sheep or goat milk (or both), is sometimes sold outside Greece and Cyprus as Kefalotyri.Ridgway, J., ''The Cheese Companion'' (2002), Depending on the mixture of milk used in the process the color can vary between yellow and white. A very hard cheese, kefalotyri can be consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as pasta dishes, meat, or cooked vegetables, and is especially suited for grating. It is also used along with feta cheese in the vast majority of recipes for Spanakopita, where many recipes say to substitute with Romano or Parmesan if kefalotyri cannot be obtained. This is a popular and well-known cheese, establishing its roots in Greece during the Byzantine era.Harbutt, J., ''The World Encyclopedia of Cheese'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anthotiro
Anthotyros () (Anthotyro in modern Greek, "flowery cheese") is a traditional fresh cheese. There are dry Anthotyros and fresh Anthotyros. Dry Anthotyros is a matured cheese similar to Mizithra. Anthotyros is made with milk and whey from sheep or goats, sometimes in combination. The ratio of milk to whey usually is 9-to-1. It is commonly a truncated cone, but when shipped in containers may be crumbled, as it is removed. It may be unpasteurized, where law allows. Milk is boiled at moderate temperature for ten minutes and then rennet and salt is added, while ruffling. The mix is left in large shallow tanks resulting in a part skim mixture. The following day, salt is added to the mix which is then poured into a basket with tulle and is left to drain. Salt is added every day for another three to four days. At this stage, the cheese is still fresh but less soft. If left to mature, thick salt is often added to cover the exterior. The fresh variant is dry, white, soft or medium hardness, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balkan Cuisine
Balkan cuisine is a type of regional cuisine that combines characteristics of European cuisine with some of those from Western Asia. It is found in the Balkan Peninsula of Southeast Europe, a region without clear boundaries but which is generally considered to at least include the modern countries of Albania, Bulgaria, Romania and Greece and the former Yugoslavia, with the possible exception of Slovenia and northern inland regions of Croatia. Balkan cuisine can also be found in Vienna as a result of post-WWII migration to that city. Germany has restaurants serving Balkan cuisine, which were often called Yugoslavian restaurants until the outbreak of the Yugoslav Wars. A restaurant selling Romani cuisine opened in Slovenia 2014. Romani cuisine, the traditional food of the Romani people, includes dishes from traditional Balkan cuisine. History The Balkans have a history of foreign rule and internal power struggles, and this has resulted in a diverse cuisine in which influences have ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia (such as mantı, ayran, kaymak), creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen. Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Anatolia region inherits many elements of Ottoman court cuis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ottoman Cuisine
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Turkey, the Balkans, Caucasus, Middle East and Northern Africa. Today, Turkish cuisine is a continuation of Ottoman cuisine. Sources The Ottoman palace kitchen registers (''matbah-i amire defterleri'') are important primary sources for studies of early modern Ottoman cuisine containing information on ingredients and names of food dishes cooked by the palace kitchens. Many cookbooks were published beginning in the 19th century reflecting the cultural fusions that characterized the rich cuisine of Istanbul's elites in the Late Ottoman period as new ingredients like tomatoes became widely available. There are few extant recipe collections before this era. The earliest Ottoman cookbook is credited to Muhammad Shirvânî's 15th-century expansion of the earlier Arabic ''Kitab al-Tabikh'' by Muhammad bin Hasan al-Baghdadi. '' Diwan Lughat al-Turk'' (the earliest Turkish language dict ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caliphate
A caliphate or khilāfah ( ar, خِلَافَة, ) is an institution or public office under the leadership of an Islamic steward with the title of caliph (; ar, خَلِيفَة , ), a person considered a political-religious successor to the Islamic prophet Muhammad and a leader of the entire Muslim world ( ummah). Historically, the caliphates were polities based on Islam which developed into multi-ethnic trans-national empires. During the medieval period, three major caliphates succeeded each other: the Rashidun Caliphate (632–661), the Umayyad Caliphate (661–750), and the Abbasid Caliphate (750–1258). In the fourth major caliphate, the Ottoman Caliphate, the rulers of the Ottoman Empire claimed caliphal authority from 1517. Throughout the history of Islam, a few other Muslim states, almost all hereditary monarchies such as the Mamluk Sultanate (Cairo) and Ayyubid Caliphate, have claimed to be caliphates. The first caliphate, the Rashidun Caliphate, was estab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sassanid Dynasty
The Sasanian dynasty was the house that founded the Sasanian Empire, ruling this empire from 224 to 651 AD in Persia (modern-day Iran). It began with Ardashir I, who named the dynasty as ''Sasanian'' in honour of his grandfather (or father), Sasan, and after the name of his tribe. The Shahanshah was the sole regent, head of state and head of government of the empire. At times, power shifted de facto to other officials, namely the spahbed. Upon the empire's conquest by the Islamic caliphate in 651, members of the imperial family fled in exile to China following the death of Yazdegerd III, where they would become accepted as members of the imperial court by Emperor Gaozong of Tang. Although there would be numerous attempts to invade Islamic Persia with Chinese support, this branch of Sasanids would remain in China indefinitely. Narsieh, grandson of Yazdegerd and last recorded Sasanid in China, would adopt the surname Li (李) in reminiscence with the Chinese imperial family. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lombards
The Lombards () or Langobards ( la, Langobardi) were a Germanic people who ruled most of the Italian Peninsula from 568 to 774. The medieval Lombard historian Paul the Deacon wrote in the ''History of the Lombards'' (written between 787 and 796) that the Lombards descended from a small tribe called the Winnili,: "From Proto-Germanic '' winna-'', meaning "to fight, win" who dwelt in southern Scandinavia (''Scadanan'') before migrating to seek new lands. By the time of the Roman-era - historians wrote of the Lombards in the 1st century AD, as being one of the Suebian peoples, in what is now northern Germany, near the Elbe river. They continued to migrate south. By the end of the fifth century, the Lombards had moved into the area roughly coinciding with modern Austria and Slovakia north of the Danube, where they subdued the Heruls and later fought frequent wars with the Gepids. The Lombard king Audoin defeated the Gepid leader Thurisind in 551 or 552, and his successor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Balkan Cuisine")
