Trapezata văv vizantino-balkanskija svjat X-XV vek: = The meal in the Byzantine-Balkan world, 10th-15th century
Трапезата във византино-балканския свят X-XV век
Gespeichert in:
| 1. Verfasser: | |
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| Format: | Buch |
| Sprache: | Bulgarian |
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Sofija
IK "Gutenberg"
2019
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| Online-Zugang: | Inhaltsverzeichnis Literaturverzeichnis Abstract |
| Beschreibung: | 316 Seiten |
| ISBN: | 9786191761579 |
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| 245 | 1 | 0 | |6 880-02 |a Trapezata văv vizantino-balkanskija svjat X-XV vek |b = The meal in the Byzantine-Balkan world, 10th-15th century |c Joanna Benčeva |
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| 880 | 1 | 0 | |6 245-02/(N |a Трапезата във византино-балканския свят X-XV век |c Йоанна Бенчева |
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Datensatz im Suchindex
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СЪДЪРЖАНИЕ Уводни думи. 7 Глава 1 Особености на византийската диететика . 19 Влияние на античността. Византийската диететика. 19 „Античното наследство“ в
храната. 22 „Диетични календари“. 24 Славянски преработки. 27 Религиозни забрани в
храненето. 29 Природни условия. 31 Чужди влияния върху византийската кухня. 33 Диетични съвети от самите
византийци. 35 Лакомия/чревоугодничество (γαστριμαργία), затлъстяване (παχυμέρεια) и глад (λιμός). 37 Време за хранене. Закуска и вечеря. 43 Начини за приготвяне и консервиране на
храната. 46 Етикет на масата. 52 Глава 2 Храни и напитки.55 Зърнени храни и
хляб. 55 Месо и яйца. 65 Мляко и млечни продукти. 77 Риба и морски
дарове. 83 Подсладители - мед, захар, рожкови. 91 Зеленчуци. 97
Плодове. 110 Маслина. Зехтин. 123 Подправки.
126 Сосове. 136 Напитки - вино, вода и други напитки. 137 Глава 3 Храната на различните социални групи . 151 Храната на
императора.151 Храната на войниците.175 Храната на монасите. 195 Хората - градските жители, селяните,
децата. 214 Пътниците. 225 Храната на „другите“ - евреи, българи, номади, османци. 255
Заключение.285 Библиография. 289 Извори. 289
Използвана литература. 301 Списък на съкращенията. 312 The Meal
in the Byzantine-Balkan world, 10th—15th century. Resume. 313
БИБЛИОГРАФИЯ Извори Алберт Аквенски. История на ерусалимския кръстоносен поход, ЛИБИ, III, София, 1965. Анна Комнина. Алексиада, перевод Якова Н. Любарского, СПб, 1996. Анри дьо Валансиен. История на император Анри, превод от старофренски Ивайло Буров, София, 2009. Ансберт. История на похода на
император Фридрих, ЛИБИ, III, София, 1965. Балдрик, епископ на Дол. История на Първия кръстоносен поход, ЛИБИ, III, София, 1965. Бертрандон де ла Брокиер. Задморско пътешествие, превод Нико ла Колев, София, 1968. Библия сиреч книгите на свещеното писание на Ветхия и Новия за вет, Синодално
издателство, София, 1982. България е огромна облает и многоброен народ. Земя на блажени. Средновековни географски съчинения за българските земи и българите (IVXIV в.). Увод, подбор и коментар Васил Гюзелев, София, 2012. Български царски грамоти. Съставителство, очерци, коментар Венцислав Начев,
София, 1996. „Бях в три страни, които и трите се казват България.“ Географ— ско-пътеписни съчинения за България и българите от XV век. Увод, подбор и коментар Васил Гюзелев, Пловдив, 2014. Велинова, Вася. Законът за рудниците на Стефан Лазаревич (Опи сание, превод и коментар). - В: Изследвания в
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ТРАПЕЗАТА ВЪВ ВИЗАНТИЙСКО-БАЛКАНСКИЯ СВЯТ X-XV ВЕК Византифки извори за исторщу народа Зугослави)е, том IV-VI, Београд, 1971-1986. Византийская любовная проза. Аристенет „Любовные письма“, Ев— матий Макремволит „Повесть об Исминии и Исмине", перевод с гречес кого, статья и примечания Софии В.
Поляковой, Москва-Ленинград, 1965. Византийский медицинский трактат XI-XV вв. Перевод с древногреческого, вступительная статья, комментарий, указатели Генадия Г. Литаврина, СПб, 1997. Византийский сатирическиий диалог, издание подготовили София В. Полякова, Ирина В. Феленковская, Ленинград, 1986 (I.
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Георгий Гемист Плифон. Речи о реформах, перевод Бориса Т. Бо рянова, ВВр, 6 (31), 1953, 386^414. Гийом Адам. De modo Sarracenos extirpandi. - В; Николов, Алек сандър, „Вярвай или ще те убия!“ Ориенталците в кръстоносната пропа ганда 1270-1370, София, 2006. Гиппократ. Избранные книги. Перевод с
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Голям Кьолнски летопис. ЛИБИ, III, София, 1965. Григорий Антиохийски. Писма, ГИБИ, VII, София, 1968. Две византийские хроники X в. „Псамафийская хроника“. Иоанн Камениата. Взятие Фессалоники, Москва, 1959. Доменти/ан. Живот Светога Саве и Живот Светога Симеона, Београд, 1988. 290
БИБЛИОГРАФИЯ Дубровнишки извори за българската история. Съставителство, пре вод и коментар Иоанна Списаревска, София, 2000. Дубровнишки документа за историята на България и българите през XIII-XV век, том 1 (1230-1403 г.), Издание, превод и коментар Александър Николов, Васил Гюзелев, Елена Костова,
Пенка Данова и Симеон Хинковски, София, 2017. Дуйчев, Иван. Из старата българска книжнина, т. 2, София, 1944. Ефстафий Солунский, Об исправлении монастырской жизни, http://www.vostlit.info/Texts/Dokumenty/Byzanz/XII/Evstafij_Solun/ob_ ispravlenii_monastyrsk_zizni.htm (февруари 2018 г.). Жофруа дъо
Вилардуен. Завладяването на Константинопол. Превод Иван Божилов, София, 2000. Законик цара Стефана Душана, приредио Никола Paдojчиh, Бео— град, 1960. Законник Стефана Душана, ред. Федор Федорович Зигель, СПб, 1872. Записки янычара. Написаны Константином Михайловичем из Островицы, Москва, 1978.
Извори за средновековната история на България (VII-XV в.) в ав стрийските ръкописни сбирки и архиви, том 2 Италиански, латински и немски извори, София, 2000. Историческое сказание инока Комнина и инока Прокла о разных деспотах эпирских и о тиранне Фоме Прелумбове Комнине, деспоте. С греческого
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THE MEAL IN THE BYZANTINE-BALKAN WORLD, 10TH-15TH CENTURY RESUME The evidence for food and nutrition in Byzantine historiography is rare and it seems that Byzantine authors were not particularly interested in this top ic, Nevertheless, some conclusions can be drawn regarding the development of nutrition and dietetics in the Byzantine-Balkan world in the 10th-15th century. The legacy of Antiquity was strong and influenced certain culinary practices and the preference to olives, grapes, wine, honey, meat, fish and the fish sauce garum. We can also mention the influence of Christianity, which added asceticism to Byzantine cuisine. The traditions of Antiquity and Christianity were closely related to in their special attention to wine, which remained the preferred drink during the Middle Ages. The Byzantine contribution to the nutrition and dietetics of the Balkan population in the Middle Ages can be outlined below: Meal times. Typically, the meals were two, ariston (breakfast) and deipnon (dinner), rarely three per day. The first meal of the day, ariston, was con sidered healthier and was more abundant. It consisted of simple, uncooked foods such as bread, cheese, olives, fruits, but could also include soup, sau sages and cooked offal. The second meal, deipnon, usually consisted of cooked dishes like omelette, roasted or salted meat, fish, vegetables, but in certain cases could be limited to bread and wine. The abundance of food on the table for each meal depended on the social status, financial situation and preferences of the person involved. Cooking methods. Traditional
and well-known methods of preparing food were used. The most popular and healthiest method for preparing food was to bake it in a clay pot, broil it or grill it on a skewer. Boiling and stewing were also popular, especially when preparing vegetable dishes or cereals, the so-called “legumes” or “concoct” or soups and gruels. In cases when there were no conditions for heat treatment of the food (especially of legumes and grains) it was soaked in cold water or consumed raw. Frying was generally used to prepare fish, eggs or pasta. Cooking methods were often combined. Favourite dishes. Although no cookbooks are preserved in the sourc es, there are descriptions of favourite dishes. Some of these dishes required extensive preparation and provision of a variety of products. Thus, the dish monokythron described by Ptochoprodromos in the 12th century required the 313
ТРАПЕЗАТА ВЪВ ВИЗАНТИЙСКО-БАЛКАНСКИЯ СВЯТХ-XV ВЕК cores of several cabbages, salted neck of a swordfish, carp, small fish, salted sturgeon, eggs, Cretan cheese, fresh cheese, Wallachian cheese with olive oil, pepper, garlic, freshwater mackerel and sweet wine for sprinkling the dish after baking. Others were easier to prepare - salted pork with Phrygian cabbage, stewed vegetables with olive oil, fish baked in pastry, omelette with onions, honey cakes, etc. Ways ofstoring food. The practices used for storing food are character ized by their simplicity and low or no consumption of heat. The most com mon method was drying food in the sun, used for preservation of fish, meat, fruits and vegetables, and salting, used for fish and meat. Some vegetables (olives, cabbage, cucumbers) were preserved in a salty-sour marinade. Var ious ways are known for the prolonged storage of fresh fruit - in woodchips, wrapped in fig leaves or walnut foliage, etc. Diet. The diet of the population depended on various factors. The geo graphical characteristics of the region were of great importance. In the south ern parts of the Balkans and in Dalmatia the warm and dry climate affected the growth of crops. This is the so-called Olive area’. Due to the heavily incised coastal line, the preferred food was fish, lighter meats, game, grains, fruits (fig, apricot, dates), vegetables and honey. In the central areas of the Balkans, pork, beef and freshwater fish were eaten and the preferred fruits were apples, pears and plums. The olive was not part of the diet, but cereals, vegetables and honey were
also used. Social status and religion influenced the type, quantity and variety of the food consumed. The food of the rulers was extravagant and varied. Their table often included delicacies from distant lands and products that were not typical of the season. The food served was distinguished by the excellent quality of products and elaborate preparation, the court etiquette and table rules were strictly observed. The diet of the monks omitted meat products and was characterized by increased consumption of vegetables and fruits. It was marked by asceticism and strict observation of the religious restrictions on food. The variety of food at the soldier’s table depended on the content of the army train during military campaign or training. Soldier’s food was of high energy value in order to aid the army in fulfilling their daily duties. The menu of urban residents depended mostly on the variety of products sold at the market while the peasants relied on self-produced food. Fasting was important for all Christians, especially on the weekdays specified by the Church and this also included avoidance of unclean food. However, the food restrictions of Jews, nomads and Ottomans were differ ent. The food of the nomads was described by the Byzantines, who were 314
RESUME unused to their practices, as weird and unsuitable. Nomads ate unclean food, especially meat, dairy products, did not touch bread and drunk blood. The foodways of Jews and Ottomans, and here we can also add the Bulgarians and the Latins who were Christians but not trusted by the Byzantines, were better known and despite some dietary peculiarities, from Byzantine point of view, were accepted in the common cuisine of the Empire. The diet of the Balkan population included mostly high-energy foods. These consisted of grains containing about 60% of easily digestible carbohy drates that were important for the daily nutrition. White or barley bread was usually served at the table, but also crushed wheat, barley or millet soaked in cold water or prepared as a mash. The consumption of rice increased in the 14th century following the Ottoman invasion. Meat, fish and dairy products were consumed on weekdays that were not part of the Christian calendar of fasting. These were also high-energy foods that contained a high percentage of fat and gave about twice as much energy as carbohydrates and proteins. The preferences of Byzantines to fat food are well known. This is confirmed by descriptions like ‘fatty fish’, ‘fat kid’, ‘udder of young pig, preferably, very fat and juicy’, ‘salted pork with Phrygian cabbage floating in fat’, ‘fat chicken’, and ‘greasy cheese’. The fresh meat or meat by young animals like lambs, kids, piglets and game was favoured, but also the offal. However, the Byzantines were addicted to fish mostly saltwater, but also freshwater. Fresh fish was preferred,
but was also consumed salted or marinated. This was also the case with the animal meat. There is no much information about the use of milk although we know of the popularity of Wallachian and Cretan cheese. Vitamins and minerals were obtained from the consumption of fruits and vegetables and their variety was relatively large. Among the most com mon vegetables in the area were the legumes - beans, lentils, black beans, onions, garlic and leeks, beets, cabbage, green salads. Legumes were also a source of easily digestible plant proteins and carbohydrates, and were grown throughout the Balkan Peninsula. It is not surprising then that they were the most common food available to the local population. Onions, garlic and leeks have significant healing properties and people were well aware of them. Cabbage was consumed fresh or cooked and canned in brine with fresh or salted meat or on its own. Fruits were the most common dessert, a preferred and affordable treat for all - the emperor, the monks and the people. Among the most popular were figs, apples, pears, plums, cherries, peaches, apricots, berries. Nuts were also appreciated, especially walnuts, hazelnuts and chestnuts. 315
ТРАПЕЗАТА ВЪВ ВИЗАНТИЙСКО-БАЛКАНСКИЯ СВЯТ X-XV ВЕК To conclude. People living in the Balkans, regardless of their location and position in society, during the Middle Ages followed a moderate diet that helped them to keep good health and recover easily from illness. 316 |
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| era_facet | Sozialgeschichte 900-1500 |
| format | Book |
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| geographic | Balkanhalbinsel (DE-588)4004334-4 gnd Byzantinisches Reich (DE-588)4009256-2 gnd |
| geographic_facet | Balkanhalbinsel Byzantinisches Reich |
| id | DE-604.BV046300353 |
| illustrated | Not Illustrated |
| indexdate | 2024-11-11T09:01:35Z |
| institution | BVB |
| isbn | 9786191761579 |
| language | Bulgarian |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-031677694 |
| oclc_num | 1437846245 |
| open_access_boolean | |
| owner | DE-12 |
| owner_facet | DE-12 |
| physical | 316 Seiten |
| publishDate | 2019 |
| publishDateSearch | 2019 |
| publishDateSort | 2019 |
| publisher | IK "Gutenberg" |
| record_format | marc |
| spelling | 880-01 Benčeva, Joanna 1970- Verfasser (DE-588)1331698561 aut 880-02 Trapezata văv vizantino-balkanskija svjat X-XV vek = The meal in the Byzantine-Balkan world, 10th-15th century Joanna Benčeva The meal in the Byzantine-Balkan world, 10th-15th century 880-03 Sofija IK "Gutenberg" 2019 316 Seiten txt rdacontent n rdamedia nc rdacarrier Text bulgarisch. - Zusammenfassung in englischer Sprachen Kyrillisch Sozialgeschichte 900-1500 gnd rswk-swf Ess- und Trinksitte (DE-588)4015556-0 gnd rswk-swf Balkanhalbinsel (DE-588)4004334-4 gnd rswk-swf Byzantinisches Reich (DE-588)4009256-2 gnd rswk-swf Byzantinisches Reich (DE-588)4009256-2 g Balkanhalbinsel (DE-588)4004334-4 g Ess- und Trinksitte (DE-588)4015556-0 s Sozialgeschichte 900-1500 z DE-604 Digitalisierung BSB München 19 - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=031677694&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Digitalisierung BSB München 19 - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=031677694&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Literaturverzeichnis Digitalisierung BSB München 19 - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=031677694&sequence=000005&line_number=0003&func_code=DB_RECORDS&service_type=MEDIA Abstract 100-01/(N Бенчева, Йоанна ut 245-02/(N Трапезата във византино-балканския свят X-XV век Йоанна Бенчева 264-03/(N София ИК "Гутенберг" 2019 |
| spellingShingle | Benčeva, Joanna 1970- Trapezata văv vizantino-balkanskija svjat X-XV vek = The meal in the Byzantine-Balkan world, 10th-15th century Ess- und Trinksitte (DE-588)4015556-0 gnd |
| subject_GND | (DE-588)4015556-0 (DE-588)4004334-4 (DE-588)4009256-2 |
| title | Trapezata văv vizantino-balkanskija svjat X-XV vek = The meal in the Byzantine-Balkan world, 10th-15th century |
| title_alt | The meal in the Byzantine-Balkan world, 10th-15th century |
| title_auth | Trapezata văv vizantino-balkanskija svjat X-XV vek = The meal in the Byzantine-Balkan world, 10th-15th century |
| title_exact_search | Trapezata văv vizantino-balkanskija svjat X-XV vek = The meal in the Byzantine-Balkan world, 10th-15th century |
| title_full | Trapezata văv vizantino-balkanskija svjat X-XV vek = The meal in the Byzantine-Balkan world, 10th-15th century Joanna Benčeva |
| title_fullStr | Trapezata văv vizantino-balkanskija svjat X-XV vek = The meal in the Byzantine-Balkan world, 10th-15th century Joanna Benčeva |
| title_full_unstemmed | Trapezata văv vizantino-balkanskija svjat X-XV vek = The meal in the Byzantine-Balkan world, 10th-15th century Joanna Benčeva |
| title_short | Trapezata văv vizantino-balkanskija svjat X-XV vek |
| title_sort | trapezata vav vizantino balkanskija svjat x xv vek the meal in the byzantine balkan world 10th 15th century |
| title_sub | = The meal in the Byzantine-Balkan world, 10th-15th century |
| topic | Ess- und Trinksitte (DE-588)4015556-0 gnd |
| topic_facet | Ess- und Trinksitte Balkanhalbinsel Byzantinisches Reich |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=031677694&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=031677694&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=031677694&sequence=000005&line_number=0003&func_code=DB_RECORDS&service_type=MEDIA |
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