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The Byzantine Empire existed from 330 to 1453. It is often called the Eastern Roman Empire or simply Byzantium. The Byzantine capital was founded at Constantinople by Constantine I (r. 306-337). The...
Byzantine cuisine was the continuation of local ancient Greek cuisine, ancient Roman cuisine, and Mediterranean cuisine. Byzantine trading with foreigners brought in grains, sugar, livestock, fruits, vegetables, and spices that would otherwise be limited to specific geographical climates.
Timeline. 395 CE - 408 CE. Reign of Byzantine emperor Arkadios. 408 CE - 450 CE. Reign of Byzantine Emperor Thedosius II. 450 CE - 457 CE. Reign of Byzantine emperor Marcian. 457 CE - 474 CE. Reign of Byzantine emperor Leo I. 457 CE. Leo I is crowned by the Patriarch of Constantinople, the first Byzantine emperor to be crowned by a bishop. 474 CE.
17 Απρ 2018 · Food & Drink. Mealtimes were an important family occasion, of course, and food available to the lower classes and farmers included boiled vegetables, cereals, coarse bread, eggs, cheese, and fruit. Meat and fish would have been a rarity reserved for special occasions.
4 Οκτ 2024 · History and geography of the Byzantine Empire, the eastern half of the Roman Empire, which survived for a thousand years after the western half had crumbled into various feudal kingdoms. In the 14th century the Ottoman Turks began to encroach on Byzantine territory, and the empire fell to them in 1453.
16 Φεβ 2023 · In the rich feasts of gourmants, dishes with chickens stuffed with fish were served as well as the opposite, i.e. big fish stuffed with small birds. A stark contrast to these extravagant dishes was the aghiozoumi, a monastic soup made with onions boiled in water and a small quantity of olive oil.
Learn how the subjects of the Byzantine Empire kept track of time with sundials and water clocks. Witness a typical wedding and all of the traditions followed by the bride, groom, and guests. Find out how the Byzantines kept up their appearance, covering everything from skincare to dental care.
