Search results
Results from the WOW.Com Content Network
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. Cooks experimented with new combinations of food, creating ...
Sheep/Goat. Feta ( Φέτα ), the most popular of Greek cheeses. Kefalograviera ( Κεφαλογραβιέρα) Kopanisti (Κοπανιστή), a pink, spicy cheese that owes its hotness to fungal growth; from Mykonos island and the surrounding Cyclades. Manouri ( Μανούρι ), a semi-soft fresh whey cheese. Xynomizithra. Anevato ...
Wheels of gorgonzola cheese ripening Dorset Blue Vinney Shropshire Blue Stichelton at a market. Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria.
Byzantine flags and insignia. For most of its history, the Eastern Roman (Byzantine) Empire did not use heraldry in the Western European sense of permanent motifs transmitted through hereditary right. [1] Various large aristocratic families employed certain symbols to identify themselves; [1] the use of the cross, and of icons of Christ, the ...
The Byzantine Greeks were the Greek-speaking Eastern Romans throughout Late Antiquity and the Middle Ages. [1] They were the main inhabitants of the lands of the Byzantine Empire (Eastern Roman Empire), of Constantinople and Asia Minor (modern Turkey), the Greek islands, Cyprus, and portions of the southern Balkans, and formed large minorities, or pluralities, in the coastal urban centres of ...
Gorgonzola blue cheese takes its name from the village of Gorgonzola in Italy where it was first made. [28] Belonging to the family of Stracchino cheeses, Gorgonzola is a whole milk, white, and "uncooked" cheese. [28] This blue cheese is inoculated with Penicillium glaucum which, during ripening, produces the characteristic of blue-green veins ...
The Greek peninsula remained one of the strongest centers of Christianity in the late Roman and early Byzantine periods. After the area's recovery from the Slavic invasions, its wealth was restored. Events such as the Seljuk invasion of Asia Minor and the Latin occupation of Constantinople gradually focused Byzantine imperial interest to the ...
1 large ripe melon; 5 fourme d’Ambert, or Stilton; 57 oz virgin olive oil; several handfuls of red or green sorrel, washed, and tough ribs removed; leaves from a bunch of purple or green basil ...