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Medieval cuisine. Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the 5th to the 15th century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for ...
Ancient Greek cuisine. Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts. [1]: 95 (129c) The cuisine was founded on the "Mediterranean triad" of cereals, olives, and grapes ...
Regional cuisines of medieval Europe. More or less distinct areas in medieval Europe where certain foodstuffs dominated can be discerned. In the British Isles, northern France, the Low Countries, the northern German-speaking areas, Scandinavia and the Baltic the climate was generally too harsh for the cultivation of grapes and olives.
Third Hellenic Republic 1974–present. Athens is one of the oldest named cities in the world, having been continuously inhabited for perhaps 5,000 years. Situated in southern Europe, Athens became the leading city of ancient Greece in the first millennium BC, and its cultural achievements during the 5th century BC laid the foundations of ...
Food history. Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.
e. Greek cuisine is the cuisine of Greece and the Greek diaspora. [1] In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. [2] It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat.
A modern cheeseboard. A trencher (from Old French trancher 'to cut') is a type of tableware, commonly used in medieval cuisine. A trencher was originally a flat round of (usually stale) bread used as a plate, upon which the food could be placed to eat. [1] At the end of the meal, the trencher could be eaten with sauce, but could also be given ...
The city of Athens (Ancient Greek: Ἀθῆναι, Athênai [a.tʰɛ̂ː.nai̯]; Modern Greek: Αθήναι, Athine [a.ˈθi.ne̞] or, more commonly and in singular, Αθήνα, Athina [a.'θi.na]) during the classical period of ancient Greece (480–323 BC) [1] was the major urban centre of the notable polis of the same name, located in Attica ...