medievalistsnet:This article looks at medieval food through Byzantine eyes. ~S‘The Raw and The Cooke
medievalistsnet:This article looks at medieval food through Byzantine eyes. ~S‘The Raw and The Cooked’: ways of cooking and serving food in ByzantiumIlias AnagnostakisFlavours and Delights: Tastes and Pleasures of Ancient and Byzantine Cuisine, Athens (2013) 175-181.AbstractDeparting from ancient tradition, which associated the eating of uncooked food (ōmon) only with barbarians, raw food was widely consumed, above all in monastic communities, but also on an everyday basis in Byzantium. Raw food (ōma edesmata), fresh or dried uncooked foods (chlōra or xēra), especially vegetables, legumes and fruit, but also milk, honey and raw shellfish were an important part of the Byz- antine diet. From a Byzantine perspective both raw (ōma) and grilled or spit-roasted (opta) foods were the antithesis of what they considered to be “properly” cooked food (mageireuta), which involved skills ranging from some simple culinary process to the imaginative artistry of a cook (mageiros), as in the case of the more complex or “composite” dishes (mageireiai)… -- source link
#medieval#food