Gastronomy in byzantium
Embed Size (px)
Transcript of Gastronomy in byzantium
- 1. Gastronomy in ByzantiumComenius Project2nd High School of Kilkis, Greece2013 2014Project team no. 3 Christos Christoforidis Stelios Foutsitzhs Thanos Mauropoulos Leonidas Naoumis
- 2. In Byzantine TimesThe written sources testify muchinformation about nutrition inByzantium. he main goal was theself-sufficiency of the household andtherefore each family cultivated basicvegetables and harbored someanimals (mainly poultry). Certainlythis would be difficult to apply inlarge cities and especially inConstantinople, which in the heydayof it reached 500,000 inhabitants. Forthese cases the government behavedmainly through the governor of thecity.
- 3. ByzantineDietCerealBreadDairyProductsMeatVegetables Fruit BarleyOliveoilWineWheatHoneyLegumesNutrition in Byzantium
- 4. Main meals of the ByzantinesThey used to eat mainly usinghands, because the fork wasunknown until the 10th centurybut after then, forks use was rare.They also used spoons andknives. Before and after dinnerthey washed their hands usingchernivon which is somethingsimilar to the current basin!BreakfastorProfagonLunchorAristonSupper
- 5. SpicesThe shelves in the kitchen of a Byzantine house should be equippedwith various spices. Cookers used them in order to create moredelicious dishes. Some of these spices were definitely thesalt, oregano, vinegar, thyme, sesame seeds, capers, cumin and severalothers.SpicesOreganoSaltThymeBasilRosemaryCuminCapersCeleryVinegar
- 6. Some Information About SpicesOregano comes fromdried leaves andflowers of thehomonym tree. Mainlyused in cooking and asa decoction.Dill. The herbaceousstems of the plant areused in flavoringvarious foods.Cumin. The driedfruits of the plant areused in flavoringdishes, main dishesof Oriental cuisine.Basil. Used mainly incooking dried leaves ofbroadleaf variety whoseflavor is a bit like that ofanise. Flavors mixedgrill, salads, stews, etc.Sesame seeds . Theseeds of the plant areof great economicimportance. They havemany uses incooking, baking, making oil etc.Daphne. The leavesof the tree as fresh ordried are used inflavoringblushed, soups etc.
- 7. Byzantine Recipes Monokythron: was cooked from various saltedor fresh fish, along with various pieces ofcheese, eggs and vegetables in oil with pepperand garlic. Myttoton: was chopped cloves of garlic mixed witholive oil and black olive puree. Garos (sauce): blended small fish, offal, blood andgills of fish with salt. They added pepper and oldwine. Simmer the mixture for several hours or let it"ferment" in the sun for 2-3 months. Garos wasserved mixed with oil (elaiogaros) or with water(ydrogaros) or wine (oinogaros) or vinegar.
- 8. : , , (). , .: , . . : , (, , , ). , ., , . , .: .: . .
- 9. HospitalityXenia (Greek: , xena) isthe Greek word for the conceptof hospitality, or generosity andcourtesy shown to those who arefar from home. It is often translatedas "guest-friendship" (or "ritualizedfriendship") because the rituals ofhospitality created and expressed areciprocal relationship betweenguest and host. The Greekgod Zeus is sometimes referred toas Zeus Xenios, meaning he wasgod of, among otherthings, travelers. This created aparticular religious obligation to behospitable to travelers, but guestsalso had responsibilities, beyondreciprocating hospitality.Hospitality In Byzantium
- 10. Material & Moral Obligations OfHospitalityMoral Obligations The respect from host to guest. The host must be hospitable. . It is not polite to askquestions until the guest hasstated his/her needs. The guest must be courteousto their host and not be aburden.Material Obligations: The host must provide theirguests with food, drink anda bath, if required. The parting gift (xenion)from host to guest. Theparting gift is to show thehosts honor at receivingthe guest.