An empire at the crossroads
Byzantine cooking inherited Greek and Roman foodways while drawing on ingredients and techniques from the eastern Mediterranean. Diets differed sharply between cities, villages and the imperial court.
Faith and the everyday table
Orthodox fasting practices encouraged many meals based on grains, legumes and vegetables. Fish, cheese, herbs and olive oil remained important in different settings.
Spices and trade
Constantinople’s trade connections made imported spices and luxury foods available to affluent tables, while ordinary households relied on more local and seasonal ingredients.
Further reading
More stories →