{"id":5318,"date":"2017-08-14T18:58:24","date_gmt":"2017-08-14T15:58:24","guid":{"rendered":"https:\/\/e-inon.gr\/magazine\/?page_id=5318"},"modified":"2017-08-14T18:58:24","modified_gmt":"2017-08-14T15:58:24","slug":"byzantium-5th-15th-century","status":"publish","type":"page","link":"https:\/\/e-inon.gr\/magazine\/byzantium-5th-15th-century\/","title":{"rendered":"BYZANTIUM: 5th-15th century"},"content":{"rendered":"

23th issue In-On<\/em><\/a>
\n<\/strong>\u201cNutrition and Byzantine cuisine constitutes the evolution of ancient Greek and Roman cuisine and diet. The ingredients and the cooking methods generally remain the same and show the deep roots of the \u201cMediterranean Diet\u201d. Normally, the Byzantines used to eat twice a day. Their basic nutrition constituted of olives and cheese, bread and wine, the primordial Mediterranean foods. The nutrition of the Byzantines was completed with vegetables and fruit, pulses and spices, fish and shellfish or pork and goat meat. The archaeologist Giorka Nikolaou mentions that the Byzantines religiously followed 180 days fasting a year.
\nShe also stressed that \u201cThe cost of nutrition during the Byzantine era compared to the average wages, was relatively high during periods of political disturbances or natural disasters\u201d.
\nHe then clarified \u201cduring the second half of the 7th century, 15 bushels (100 kilos) of wheat cost 1 solidus.
\nThe second half of the 11th century, 12 bushels (80 kilos) of wheat cost 1 istamenon.
\nOlive oil in 743 AD (Constantinople\u2019s siege period); 5 liters (1, 6 kilos) cost 1 solidus.
\nDuring the late 9th century, 1 liter (about half a kilo), cost 1\/16 solidus.
\nIn 743 AD, half kilo of wine during Constantinople\u2019s siege period, cost 1\/2 solidus.
\nVegetables in the late 7th century, cabbage and lupines for a day were sold 2 folleis.
\nFruit in the 12th century; 10 apples cost 1 titration.
\nMeat in the early 5th century, 1 pig cost 1\/2 solidus.
\nIn the 11th century, 1 sheep cost 1\/6 istamenon.
\nIn 1439 AD, 1 quintal (56, 5 kilos) of salted meat cost 3 hyperpyra.
\nFish in the 12th century; 10-12 mackerels cost 1 titration.
\nIn the 12th century, 8-9 small tunas cost 1 titration.
\nIn the 12th century, 10-12 squids cost 1 titration.
\nIn 1360 AD, 18, 5 kilos of caviar cost 1 hyperpyron.
\nIn 499 AD,\u00a0 1 bushel (6,67 kilos) of beans\u00a0 cost 1 solidus.
\nIn 1388 AD, 180 liters (32 kilos) of cheese cost 51 hyperpyra.
\nIn 1437 AD, 1 quintal (56, 5 kilos) of black pepper cost 60 hyperpyra.
\nThe cost of the daily diet in 491-517 AD, the annual food allowance for one person was 6 solidi.
\nIn the 6th century the daily food allowance for one person was 10 noummia.
\nWages in the late 6th century; the wages of the craftsman was 12 folleis.
\nIn 620 AD, the annual shopkeeper\u2019s earnings were 15 solidi.
\nIn 709 AD, the annual carpenter\u2019s earnings were 16solidi.
\nIn 1136 AD, the annual baker\u2019s earnings were 5 hyperpyra and 30 bushels (204 kilos) of cereal.
\nIn the middle of the 14th century, the annual builder\u2019s earnings were 50 hyperpyra.
\nThe following two recipes use the above products.
\nMore specifically:
\n\u2013 Monokythron (a kind of thick soup)
\nIf you want to know how to make this soup, then follow the instructions below.
\nTake four thick, white cabbage hearts. Add some salted neck from a swordfish and a piece of a carp.
\nAdd about twenty glaucus fish, some smoked verzitiki pieces, fourteen eggs and Cretan cheese. Also add a little cottage cheese, a liter of olive oil, a handful of pepper, a dozen of garlic heads, fifteen squeak and a large ceramic cup of sweet wine.
\nWait and see the bites!
\n(Ptochoprodromos)
\nGrilled skipjack with a sauce of unripe grapes and mustard seeds
\n1800 gr of a salted and peppered Skipjack
\n1 kilo of unripe grapes
\n1 teaspoon of mustard seeds
\n1 teaspoon of mustard powder
\n1\/2 cup of olive oil
\n4 teaspoons of chopped parsley
\nSalt and pepper
\nGrill the skipjack and put it on a platter, remove the bones and keep the fish fillet. Squeeze the grapes and keep the juice. Blend with olive oil, mustard powder, salt and pepper. Beat well and add the mustard seeds. Garnish with the unripe grapes. Finally, add some parsley. Pour the sauce on the fish.
\n(Greek gastronomy, Athens 1999)<\/p>\n

Back in the 23th issue In-On<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

23th issue In-On \u201cNutrition and Byzantine cuisine constitutes the evolution of ancient Greek and Roman cuisine and diet. The ingredients and the cooking methods generally remain the same and show the deep roots of the \u201cMediterranean Diet\u201d. Normally, the Byzantines used to eat twice a day. Their basic nutrition constituted of olives and cheese, bread […]<\/p>\n","protected":false},"author":1,"featured_media":420,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-5318","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/e-inon.gr\/magazine\/wp-json\/wp\/v2\/pages\/5318","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/e-inon.gr\/magazine\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/e-inon.gr\/magazine\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/e-inon.gr\/magazine\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/e-inon.gr\/magazine\/wp-json\/wp\/v2\/comments?post=5318"}],"version-history":[{"count":1,"href":"https:\/\/e-inon.gr\/magazine\/wp-json\/wp\/v2\/pages\/5318\/revisions"}],"predecessor-version":[{"id":5319,"href":"https:\/\/e-inon.gr\/magazine\/wp-json\/wp\/v2\/pages\/5318\/revisions\/5319"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/e-inon.gr\/magazine\/wp-json\/wp\/v2\/media\/420"}],"wp:attachment":[{"href":"https:\/\/e-inon.gr\/magazine\/wp-json\/wp\/v2\/media?parent=5318"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}