Byzantine cuisine

Byzantine Cuisine refers to the culinary traditions of the Byzantine Empire which was a continuation of the Roman Empire in its eastern provinces after the fall of the Western Roman Empire. The cuisine was marked by a unique blend of Greek, Roman, and Middle Eastern influences.

History

The Byzantine Empire was a rich and diverse civilization with a high degree of sophistication in its culinary arts. The Byzantines inherited the culinary traditions of the ancient Greeks and Romans, but also incorporated influences from the Middle East, particularly after the Arab conquests of the 7th century.

Ingredients

The Byzantine diet was based on wheat, olive oil, and wine, which were also the main exports of the empire. Other common ingredients included honey, fish, poultry, and vegetables. The Byzantines also made use of a wide variety of spices, such as cinnamon, cloves, nutmeg, and saffron, which were imported from the East.

Dishes

Byzantine cuisine was characterized by its variety and sophistication. Dishes were often complex and required elaborate preparation. Some of the most popular dishes included pastries, stews, and roasts. The Byzantines also developed a number of unique dishes, such as moussaka, a layered eggplant and meat dish, and baklava, a sweet pastry made with honey and nuts.

Influence

The influence of Byzantine cuisine can be seen in the culinary traditions of many modern countries, particularly those of the Eastern Mediterranean and the Middle East. The use of spices, the emphasis on fresh ingredients, and the complexity of the dishes are all hallmarks of Byzantine cuisine that have been passed down to modern times.

See also

• Roman cuisine
• Greek cuisine
• Middle Eastern cuisine