SC - Byzantine cuisine--sources?

[Decker, Terry D.]

Here's a response from Byzantine List.


Phlip
Caer Frig
Barony of the Middle Marches
Middle Kingdom

Southeastern Ohio

Phlip at bright.net

Consistency is the last refuge of the unimaginative.
- -----Original Message-----
From: WA2KBZ at aol.com <WA2KBZ at aol.com>
To: BYZANS-L at showme.missouri.edu <BYZANS-L at showme.missouri.edu>
Date: Thursday, December 24, 1998 1:25 AM
Subject: Re: Fw: SC - Byzantine cuisine--sources?


>Hi, Also influenced by (and influenced) Persians.  Two kinds of fare;
peasant
>and upper class.  Olives, lamb some beef and bread, wine kid (goat) and
rice
>as well as fish and fowl in coastal areas were and are popular.  Upper
class
>continued Roman dishes for some time (including a yucky fish sauce) and
>gradually blended with eastern foods.  As resources such as time and money
>permitted , elaborately prepared meals , eaten at leisurely symposia, which
>included both discussion and concerts were popular with the wealthy and
>powerful.  If you write Dr. Bruce Kraig (a great History prof. at Roosevelt
>U.) he may give you some special guidance, being an historical cuisine
expert.
>
>Good luck
>
>Karl S.
>

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