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Pyrimidine (C 4 H 4 N 2; / p ɪ ˈ r ɪ. m ɪ ˌ d iː n, p aɪ ˈ r ɪ. m ɪ ˌ d iː n /) is an aromatic, heterocyclic, organic compound similar to pyridine (C 5 H 5 N). [3] One of the three diazines (six-membered heterocyclics with two nitrogen atoms in the ring), it has nitrogen atoms at positions 1 and 3 in the ring.
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.
A hard cheese produced exclusively in Arachova, Greece and it is famous and registered in the European Union as a protected designation of origin since 1996. Feta (φέτα) Feta is a white salty Greek cheese slice made from the milk of sheep or goats. Graviera (γραβιέρα) Graviera is one of the most popular cheeses in Crete.
Purine is a heterocyclic aromatic organic compound that consists of two rings (pyrimidine and imidazole) fused together. It is water-soluble. Purine also gives its name to the wider class of molecules, purines, which include substituted purines and their tautomers. They are the most widely occurring nitrogen-containing heterocycles in nature. [1]
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 .
Beer is recorded in the written history of Mesopotamia and ancient Egypt and is one of the world's oldest prepared beverages. [75]Kykeon was a common beverage of sustenance in ancient Greece, most often consisting mainly of a barley gruel mixture with various additives, sometimes written as having psychoactive properties associated with religious visions.
Though the modern name παστέλι pasteli is of Italian origin, [1] very similar foods are documented in Ancient Greek cuisine: the Cretan koptoplakous (κοπτοπλακοῦς) or gastris (γάστρις) was a layer of ground nuts sandwiched between two layers of sesame crushed with honey. [2]
Milk, cheese, buttermilk, and yogurt are the important dairy products. Pontians were traditionally farmers who produced their own food. They ate whatever was available. [1] The Pontos region has a distinct winter and summer; Pontians traditionally prepared food for winter by drying fruit and pickling vegetables.