In 'Tastes of Byzantium: The Cuisine of a Legendary Empire' (2019), Andrew Dalby discusses yogurt and baklava, though not always in exhaustive detail. Here’s how he touches upon each: 1. Yogurt: Dalby discusses yogurt as a key element of Byzantine cuisine, particularly highlighting its use as a dairy product in various dishes. While yogurt itself was not invented by the Byzantines (it has earlier origins such as 'oxygala' in Classical Greece), it was widely consumed in the empire, often used as a side dish, accompaniment, or in sauces. Yogurt was especially significant in medicinal contexts or as part of lighter, fasting-friendly meals due to its nutritious and easily digestible nature. 2. Baklava: Baklava is discussed in the context of the luxurious sweets enjoyed by the Byzantine elite. While Dalby acknowledges that this dessert, with its characteristic layers of pastry, honey, and nuts, became more closely associated with Ottoman cuisine after the fall of Constantinople, he notes that the roots of baklava can be traced back to Byzantine culinary practices. In fact, many Byzantine dishes were absorbed by the Ottoman court following the empire's demise. The combination of nuts, honey, and spices in a rich pastry layer was likely present in Byzantine feasts, influencing later culinary traditions. Baklava, as it is known today, would have evolved into its modern form during the later Ottoman period, but its precursor forms were certainly a part of Byzantine royal and courtly feasts.
In 'Tastes of Byzantium: The Cuisine of a Legendary Empire' (2019), Andrew Dalby discusses yogurt and baklava, though not always in exhaustive detail. Here’s how he touches upon each:
1. Yogurt:
Dalby discusses yogurt as a key element of Byzantine cuisine, particularly highlighting its use as a dairy product in various dishes. While yogurt itself was not invented by the Byzantines (it has earlier origins such as 'oxygala' in Classical Greece), it was widely consumed in the empire, often used as a side dish, accompaniment, or in sauces.
Yogurt was especially significant in medicinal contexts or as part of lighter, fasting-friendly meals due to its nutritious and easily digestible nature.
2. Baklava:
Baklava is discussed in the context of the luxurious sweets enjoyed by the Byzantine elite. While Dalby acknowledges that this dessert, with its characteristic layers of pastry, honey, and nuts, became more closely associated with Ottoman cuisine after the fall of Constantinople, he notes that the roots of baklava can be traced back to Byzantine culinary practices. In fact, many Byzantine dishes were absorbed by the Ottoman court following the empire's demise. The combination of nuts, honey, and spices in a rich pastry layer was likely present in Byzantine feasts, influencing later culinary traditions.
Baklava, as it is known today, would have evolved into its modern form during the later Ottoman period, but its precursor forms were certainly a part of Byzantine royal and courtly feasts.
Nice Nice😋 Nice😋
🙏🙏👌👍😃😁😍🌺❤. SUPER SWEET.