Byzantine cuisine

This article includes a list of general references, but it lacks sufficient corresponding inline citations. Please help to improve this article by introducing more precise citations. (March 2013) (Learn how and when to remove this message)

This article contains weasel words: vague phrasing that often accompanies biased or unverifiable information. Such statements should be clarified or removed. (September 2019)

Byzantine culture
Aristocracy and bureaucracy Army Art Architecture Calendar Cities Coinage Cuisine Dance Diplomacy Dress Economy Gardens Law Literature Medicine Music People Science
v t e

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 two styles in the process. These were the eastern (Asia Minor and the eastern Aegean), consisting of Byzantine cuisine supplemented by trade items, and a leaner style primarily based on local Greek cuisine culture.