Greek Recipes

Greek and Cypriot recipes

Byzantine Cuisine – Diverse tastes

The Byzantines were known for their refined and diverse tastes which were frowned upon by the clergy, at least during the first centuries. Later things changed, and bishops and abbots were among those to indulge in gastronomic delights. As usual, meat was a favorite food and game figured prominently on the Byzantine table. Recipes at […]

Byzantine Cuisine – Byzantine Dinner

Byzantine cuisine basically evolved from the ancient Greek gastronomic tradition. The type of ingredients, preparation methods and quite often the names of foods employed in both periods are testimony to this fact.¬†Byzantine cuisine¬†had already developed at a time when the European diet was still frugal and unrefined. As in ancient times, formal Byzantine dinners were […]

Byzantine cuisine – Wild greens and vegetables

Due to fasting, the Byzantines incorporated fresh vegetables and wild greens in their meals much more often than the ancient Greeks, although the varieties consumed in both historic periods did not vary considerably. Compared with the modern age, fresh vegetables and wild greens were given different names and varied in their cooking method; for these […]

Byzantine cuisine – Cereals

Egypt had always been the chief grain supplier to the great empires of thr Eastern Mediterranean, both the Byzantine and Roman. When Egypt fell into the hands of the Arabs at the turn of the 7th century BC, the plains of Thrace took its place as the chief source of grain for the region. In […]

Byzantine Couisine – Encyclopedia

Byzantine food refers to the food of Byzantine, a part of Roman Empire. The food is the result of the fusion of Roman and Greek cooking styles. With the development of Byzantine trade and empire, various kinds of new vegetables and spices, along with sugar, were brought in the region, which eventually led to the […]

Byzantine Cuisine Some Words

As was the case with earlier historical periods, the Byzantine era also yielded abundant and often vivid information on nutritional habits and patterns. Our knowledge, however, of general culinary practice and especially of specific recipes and quantities of ingredients is disappointingly meager. An exception to this general dearth, albeit a minor one, is information traced […]