ΠΑΝΑΓΙΩΤΗΣ ΛΙΑΠΗΣ

Императорский
КУХНЯ

предпочтения οτ Princess
чорна

Copyright 2009
Novel of NON DEEP REALITY – FANTASY PRODUCT

With lots of love dedicated, to my parents, to EL_lines in Natalia, Olga,

Onder, and of course to my colleagues
By Price
LIAPIS Panagiotis

With lots of love dedicated, to my parents, to EL_lines in Natalia, Olga,

Onder, and of course to my partners
By Price
LIAPIS Panagiotis

При большом количестве посвященный, любви мои родители

Греки, В Наталья, Οльга, и Ондер, к моим коллегам

По цене
LIAPIS Panagiotis

Συγγραφέας ΛΙΑΠΗΣ ΠΑΝΑΓΙΩΤΗΣ

Τίτλος
Δ/νση Κ.Βάρναλη 12, 15121 Πεύκη, Αθήνα
Τηλ. 210-6149149
Κιν. 6937097443
Ε-mail real_estate_liapis@yahoo.gr
ΔΙΑΘΕΣΗ 210.8065618 6937097443
 Author LIAPIS Panagiotis
Title
Addr K. Varnali 12 15121 Pine Athens
Tel 210-6149149
Mob. 6937097443
E-mail real_estate_liapis@yahoo.gr
SUPPLY 210.8065618 6937097443

A few words from the author

My Friends in this textbook, take the
knowledge that until now store it in
dusty Greek manuscripts of Plato,
Aristotle and other ancient fotodoton
in damp basements monasteries and
private libraries disekatomyriouchon. We revealed through
masterfully blended events of economy, religion, Greek history
and mythology, the confirmations of Medicine and the
multidimensional social structures, the Greek discovery of
ether for which spoke Platonas and Aristotle, the mineral
krystalyka and electrical properties, their initiatory secret
caves, history, radiation and their effects on human health,
MIND CONTROL is the technical control of the mind legends
and myths, travel guides, the history of Russia and Mongolia,
Dynasty RURIC, the Greek supremacy, The Secret of the
Living Water, forecasts in recent days, the establishment of the
4th Reich, well read, and its organization, methods of
prevalence of the 4th Reich, Geostrategic, The Secrets of the
Parthenon, The stolen works of art, naturally leads business
survival in difficult times. There are missing from my literary
work of literature, prayer and research on photovoltaic
technology in whose threshold of energy is free. Also
presented a series of investigations on a series of error events
for the signs, and possible manipulation of cosmogony,
incidents involving the Nazis and the possible bases in space,
President Obama, and the new doctrine Panthriskeias
launched in conjunction with the Worship infernal beings are a
new mirror through which can be seen the current scene of the
enormous progress in the areas of MIND CONTROL, the chip
EMV of Bill Gates on bank credit cards, the emerging banking
system in relation to economic crashes of America The
SIONISMOS and the New World Order of the 4th Reich, and
PEOPLE CLONES - Men in Black, and the CIA in connection
with the anti-government slogans and reactive walls define a new reality, which leads
to control police forces in Use of Sound for centuries hidden weapons ancient Greeks
developed from the Greek National Nuclear epistimoina C. Gkiolva. The creations of
the Plan "Arrow" (sound rule) and the sound "Artemis", as are sources on the web are
presented in detail below in relation to biological warfare aircraft from the US-spray
from chemical and microbial air over cities. Trying to minimize the harmful effects that
using genetics Industry, extensive fires, building new towns in the concentration
camps of D Reich, apply geostrategic implementation plan new war in the Balkans
because of Kosovo, where the project "Blue Ray" at the upcoming mayhem by the
end of 01/2010 will chrisimopoiithoun new weapons bass Police with physical effects
of radiation on the human organism KARKINOUS
By Price
LIAPIS Panagiotis
CAUTION - SIGNIFICANT MARKINGS TO READER

1. This project is a bottomless MYTHISTORIMA Reality

2. Clarifies Developed Fiction
3. Any resemblance to actual persons, locations and events are imaginary,
purely accidental, not existing in the present reality and past it.
4. Copyrights on works protected by the current constitution, laws and
jurisprudence
5. Prohibited the reproduction and distribution of all or part of the document
without the prior written permission of the author and an award identifying
figures and in words of the author's remuneration, rights and remuneration of
the Greek state, the duration of the contract and the parties.
6. The document bears a registered trademark
7. The project is only available for private use, prohibited the reading public
all or part of it.
8. The work donate to the library of the Greek state request and complied
with the legislation providing for the process.
9. For Greek citizens: To book not sold through bookstores and other retail
outlets. KNOWLEDGE donors.
10. The book takes seeker typing costs and expenses of this mission.
11. The Writer LIAPIS Panagiotis receive no remuneration (money) making a
work available
12. The book has no subversive of the system concept, but instead Net
conglomerate of all the Greeks of Planet Earth, 120,000,000 Greeks to create
well-governed society as defined by the democratic, elected Parliamentary
Antiptosopous People (primary form of power)
13. The GREECE Fri all the problems exist because of the scandalous
EVNNOIA OF MARY. The Greeks GYIOS DEFKALIONOS OF, THE LIGHT,
AS NO ONE GREEK even no hope, no justice. Amen.

Copyright by Panagioti Liapi

THE BOOK IS NOT FOR SALE

I GIVE THE KNOWLEDGE FREE – NO COST

AT THE BEGINNING ON EARTH FROM TITHIS WAS ONLY TWO

AUTHENTIC RACES, GREEKS and DRACONIANS.
GREEKS HAVE THE MARK OF SUNNY SOUL IN THE EYES
DRACONIANS HAVE THE MARK OF KNIFE IN THE BACK BUT
ONLY THE MEMBERS OF THE CIRCLE KNOWS THAT.

(From Dialogues of Diomidis with Alexander the Great )

 - 1. Ancient Greek Cuisine
- 2. Revolutioners taste Preferences (exept
Otomans heads)
- 3. Sultans Menu, Black Otomans sweets,
- 4. RUSSIAN CUISINE
- A. Princess Chorna Mystic Preferences,
- B. The Russian Black Prince Ilya Murovets
- C. Cherno Tomato……
5. Chernigiv Princes
A. Perun Magicians of CHERNIGIV,
- B. BLACK SECRETS from the heart of
Boldin Hill,
came from caves to light.
C. ILYA MUROVETS SPECIAL DISHES

6. BYZANTIUM

SWEETS
My friends,

when in 1929 was the financial crash in America chreokopisan most

businesses and their owners destroyed by debt. But there are very few who
thrive in times of economic crisis. These are those with low human cost away

from the miserable reality of a greatness which is normally impossible to live.

Such was precisely the game of Monopoly that gave everyone the feeling
that they are buying dissekatomyriouchoi entrepreneurs building and selling
real estate and banks, away from the sadness of everyday life.
And what such an operation today;
Let me xnagiso the Imperial Kitchen, where is given and what ordinary
citizens the
opportunity to
taste dishes
seven emperors
in empires
pertivalon
luxurious comfort
and wealth as if
addressing the
most
distinguished
guest, giving his
turn this
opportunity to
create its own
imperial profile .
We forget the sensual our friends and our young friends by devoting one day
a week in the palace these days the fresh water and sherbet of the East
Of course before the end of this hedonic experience after enjoying coffee and
sweets, dynoume able to obtain any of the personal belongings of Russian
Emperors Hermitrage or
Byzantine Emperors of
Constantinople
All souvenirs are unique and
not replicated, we give a
unique imperial charm. But
anapafytika sit down and let
us start our journey to
empires of pleasure with
a ... .. FLYING magic
carpet .... Who will mtafri
Anatalotikes nights on the
Magic Lamp, I listen to
music from the magic box of
Nraidon will kathreftistite the
magic mirror and listen to
the legendary voice to your
replies, I see the tender
secrets of the emperors from room to space up to sit on the throne
toimasmno Especially for you. Looks like tale; It is one emis frontisam to
Experience from the perspective of reality. It is the only place that will really
impress the attractive woman who accompany you, the perfect place for your
secrets pangelmatika projects, more than you can imagine rich enviroment

for you and your friends

The good witch agreement we bring you comfortable and reliable in the
Imperial Hall, a place
to regenerate quickly
filodoxoum meso
francise in every city
of Ukraine, Turkey
and Greece, please
select the shuttle
magic carpet, not
tricks and is quite
safe, a beer that you
can experience only
$ 2 per 2 persons
without luggage

Enjoy your trip in

Turkish water pipe
with fragrant tobacco
only 1.5 $ / person Gin will be happy to assist you. The Director Thank you
for your preference. Of course there is the common service of what we saw,
the transfer to the pink taxi, driver m woman apoklistika for women
passengers The direction of the palace AFTOKRATORIKES KITCHENS
corresponds to a humble traditional building like this. I have come to the right
direction; The address is correct, that is only the vlpete EXTERNAL side, the
side which is common in everyday life. The magic begins to xdiplonete just
Prastos the door.

Let me to be your guide to be unique luxurious

tastes dreamy world. Once inside you will Welcome
the spirit of magic lamps, this elegant lady who will
be the sole guide for our world. Never before has
there been so close the dreams to reality, to the
knowledge, as building up all of the plan, you feel
like to see two fast mooving trains moving from
opposite direction one straight to the other and you
are standing in the midle knowing that you can do
nothing than feel the power of the moment. At DN
are windows to your frnoun in pafi with him despite
only skins from Lucullus meals emperors in their
place Before you come inside to the main lobby, in
the lobby of the Genie Lamp to gather some
information on the type of the emperor wanted to be
and who you want to have guests at your table. You
may ask how to eat dead emperors? Wait and see
my friend, this night is dedicated to you and your
company, we are here to maximize the pleasure you
can leave your coat and bag safe and Let me lead you to the site to be worn
wash your hands within a alabaster imperial lkani gmismeni with fresh rose
water
Sure it is a little unusual for a genie to work with a computer but do not forget,
the genie is capable of anything if katafreis fylakisis to the lamp, which got a
very young age and we'll talk about it at the end of the book that To see that
the dream world is not so dreamly as grandmothers said…

Όπως βλέπετε φίλος μου τραπεζαρία μας έχει όσα τραπ΄ζια χρειάζονται μόνο
για να υπάρχει πλήρης άνεση Εδώ με την υψηλότερη ποιότητα θα έχετε την
ευχαρίστηση να δοκιμάσετε τα τρόφιμα μόνο αυτοκράτορες είχαν το
προνόμιο να δοκιμάσουν. Επιτρέψτε μου να σας προσφέρει παραδοσιακή
votka μέχρι την προσωπική μας έχουν έτοιμα τα πρώτα πιάτα.
Και φυσικά οτιδήποτε χρειάζεστε ενημερώστε μας, μπορείτε να αισθάνονται
αυτό το μέρος ως προσωπική δωμάτιο σαςϑ conspirasy η Ουκρανία έχει
άλλες αρετές είναι ένα εξαιρετικό μέρος για να κάνει φίλους, να πληρούν
ενδιαφέροντες ανθρώπους, και να διασκεδάσουν. Μπροστα σας είναι η
πόρτα με το μαγικό λυχνάρι που ανοίγοντάς τη θα βρεθείτε αυτόματα στο
μαγικο κόσμο των απολαυσεων Γύρω σας ο χώρος φωτίζεται από παλιά
μανουάλια με μεγάλα αρωματικά κεριά που είναι και οι θιασώτες των σκιών
στα πολύχρωμα υφάσματτα του χώρου γύρω σας που του προσδίδουν ένα
στυλ ανάμεσα σε χαρέμι της ανατολής και νησιώτικου αρχοντικού της
Ελλάδος. Το εξασκημένο μάτι θα παρατηρήσει ότι καθώς μπαίνται η
διακόσμηση έχει γίνι κυκλικά κατά αυτοκρατορίες, αρχίζοντας από την Αρχαία
Ελλάδα με κίονες και τρίποδα οπου καιει η αιώνια φλόγα της εστίας, μ
αγάλματα και αρχαία διάσημα όπλα κι ασπίδες, γλιστράμ απαλά στη συνέχια
στη νησιώτικη διακόσμηση βασισμένη στο στυλ του σπιτιου της
επαναστατριας του Ελληνικου απελευθερωτικου αγωνα του 1821
Μπουμπουλίνας Λασκαρίνας με μια προσπάθεια να απαλύνουμε τις
αυστηρές γραμές του χώρου, κρατώντας ίδιες τις βασικές γραμμές και
συνθέσεις των επίπλων του αρχοντικού κάνοντας μικρές παιχνιδιάρικες
παραλαγές στα δευτερεύοντα αντικείμενα διακόσμησης. Το Θησαυροφυλάκιο
– χρηματοκιβώτιο του πολεμικού της πλοίου Αγαμέμνονας το διατηρούμε σε
περίοπτη θέση με καντηλέρια του Hetmitrage πάνω του, και το τεράστιο
κλειδί του στην κλειδωνιά. Στην ξενάγηση θα σας δείξουμε και το μυστικο
τροπο με τον οποιο λειτουργουσε το χρηματοκιβωτιο αυτό. Σ αυτό το χώρο
εγκαταστάθηκαν άλες δύο τραπεζαρίες για να γιλοξενησουν τους εκλεκτους
μας καλεσμένους εσας Στους τοιχους γύρω γύρω θα δείτε πίνακες με τους
πιο σημαντικους αυτοκράτορες εξι αυτοκρατοριών, τις σημαίες τους και μερη
του οπλισμού. Χρηστικά τους αντικείμενα που βρίσκονται σημερα στο
μουσειο του Hermitrage κοσμουν το τραπέζι του δείπνου σας Οι εκπρώσοποι
της Φιλικής Εταιρείας που οργάνωσε τον Επαναστατικό αγώνα των
Ελλήνων, ξεδιπλώνουν στο διπλανό τραπέζι τα συνομωτικά τους σχέδια
ανατροπής του Αλή Πασά Ιωαννίνων. Η γωνία αυτή είναι αφιερωμένη στη
Φιλιλή Εταιρεία και στους Ρώσους τσάρους κι αξιωματικους που βοήθησαν
τον Ελληνικό Αγώνα. Δεν είναι και οι τρείς τους υπέροχοι? Είναι απλά κέρινα
ομοιώματα ολοιδια με αυτά που υπάρχουν στο μουσείο της Οδησού στην
οδο Φιλικής Εταιρείας Φίλοι μου μέχρι πρόσφατα, πηγαίνατε σε κάποια
κοινωνοική εκδήλωση κι έπειτα για φαγητο για να σχολιάσετε τις εντυπώσεις
σας. Τωρα συμβαίνει ακριβώς το αντίθετο, η κοινωνική εκδήλως έρχεται στο
φαγητό σας. Αυτό μεταφράζεται και σε οικονομία χρόνου και οινομια
χρημάτων. Μήπως τελικά έτσι είναι καλύτερα στις δύσκολες εποχές που
ζούμε? Μήπως τα εστιατόρια δεν προσφέρουν απλά φαγητο αλλά
επικοινωνια κατά τη διαρκεια γευστικής εμπειρίας κι πρ΄πει να
επικεντρώσουμε τη προσοχή μας εκεί? Μήπως σε περίοδο Οικονομικής
κρίσης, κρίση περνάει μόνο η φαντασία? Μήπως φίλοι μου είναι καιρος να
αξιοποίήσουμε τους νεκρούς πόρους προς δημιουργία?

Στη συνέχεια γλιστράμε απαλά στο κόσμο των φωτεινων χρωμάτων, του
μταξιου και των χαρεμιών της Οθωμανικής αυτοκρατορίας μ τη μοναδική
τους συμβολή σε σερμπέτια και γλυκά στη κουζίνα μας, μ τους χαμηλούς
σοφράδες και τα παχια χαλιά και μαξιλάρια, το ναργιλέ να σκορπά το
μεθυστικό του αρωμα και τη ανατολίτικη μουσική να μας παρασέρνι. Βλ΄πετε
κάθ γωνιά έχει διακοσμιθει διαφορετικά Σουλτάνε μου ώστε να μπαινεται
πραγματικά μεα σε κάθε ποχή συμμετέχοντας στο διαφορτικο αυτό
γευσηθεατρο, κι όχι να το παρατηρείτ σαν ξωτερικός θατής σαν Τρίτη
κάμερα. Ο ρόλος σας είναι διαλεκτικός, η συμμετοχή σας διαμορφώνει κάθε
στιγμη το πριβάλλον που ειλέξατε, σας καθιστά θεατη και θιασωτη
ταυτόχρονα.

Πάντα σε συνδυασμό με την αυτοκρατορία των Ρως και των Πριγκήπων του
Chernigiv. To Chernigov αναφέρθηκε αρχικά μέσα εξιστορεί κατά
γράμμα μέσα 907, αλλά θεωρείται για να έχει υπάρξει τουλάχιστον
ένατος αιώνας, όπως αποκαλύπτεται από τις αιολογικές ανασκαφές
που περιέλαβε τα χειροποίητα αντικείμενα από Khazar Khaganate.
Προς το τέλος του 10ου αιώνα, η πόλη είχε πιθανώς τους κυβερνήτες
της. Ήταν εκεί ότι Μαύρος τάφος, (Άλλο ένα μαυρο μυστικο που θα
σας αποκαλύψουμε παρακάτω) είναι ο μεγαλύτερος και ο πιό πρόωρος
από τους βασιλικούς τάφους στην Ανατολική Ευρώπη, πρίν το 19ο
αιώνα. Η πόλη ήταν σημαντικό κέντρο μέσα Kievan rus', από τον
πρόωρο ενδέκατος αιώνας, το κάθισμα ισχυρού Μεγάλο πριγκηπάτο
chernigov, ποιοί κυβερνήτες κατά περιόδους για τη δύναμη με Kievan
Μεγάλοι πρίγκηπες, και τους νίκησε συχνά και πήρε το αρχικό
κάθισμα στο Κίεβο για τους. Αλλα γνωστά θέματα αυτού μεγάλο
πριγκηπάτο περιέλαβε τέτοια προεξέχοντα κέντρα Kievan rus' όπως
Lyubech, Ostyor, Νοβγοροδ- Seversky, Putivl, και ακόμα και
μακρινός Ρυαζαν και Tmutarakan. χρυσή ηλικία από chernigov, όταν ο
πληθυσμός πόλεων όξυνε σε 25.000, διάρκεσε μέχρι 1239 όταν η πόλη
ήταν απολυμένος από τις ορδές Mengu Khan, όποιος άρχισε μια
μεγάλη περίοδο σχετικού σκοταδιού. Οι μαρμάρινοι στυλοβάτες του
καθεδρικού ναού Savior παρέχουν τη μόνη αναλαμπή στη βυζαντινή
χλιδή του αρχικού 1036 εσωτερικός. 1353. Η πόλη καηκε πάλι κοντά
1482 και 1497 και στο δέκατο πέμπτο στους δέκατους έβδομους
αιώνες άλλαξε τα χέρια αρκετές φορές μεταξύ της Λιθουανίας,
Muscovy (1408-1420 και από 1503), και Πολωνικός-λιθουανικά
Κοινοπολιτεία (1618-1648), όπου χορηγήθηκε Magdeburg
δικαιώματα. Η σημασία της περιοχής αυξήθηκε πάλι στη μέση
δέκατος έβδομος αιώνας κατά τη διάρκεια και μετά από Έγερση
Khmelnytsky. Κράτος Hetman Το Chernihiv ήταν η πόλη της
επέκτασης Chernihiv Cossack σύνταγμα (και μια στρατιωτική και
εδαφική μονάδα του χρόνου). Κάτω από 1667 Συνθήκη Andrusovo ο
νομικός suzerainty από την περιοχή εκχωρήθηκε Muscovite Ρωσία, με
chernigov που παραμένει σημαντικό κέντρο του αυτόνομου Cossack
Hetmanate. Με την κατάργηση του Hetmanate, η πόλη έγινε
συνηθισμένο διοικητικό κέντρο της ρωσικής αυτοκρατορίας και ένα
κεφάλαιο των τοπικών διοικητικών μονάδων. Η περιοχή γενικά
κυβερνήθηκε από Κυβερνήτης-στρατηγός διορισμένος από Αγιος
Πετρούπολη, το αυτοκρατορικό κεφάλαιο, και chernigov ήταν το
κεφάλαιο τοπικού namestnichestvo (από 1782), Malorosiyskaya ή
Ελάχιστα ρωσικά (από 1797) και Chernigovskaya (από 1808)
guberniyas. Η παλαιότερη εκκλησία στην πόλη και στο σύνολο της
Ουκρανίας είναι ο 5-καλυμμένος δια θόλου καθεδρικός ναός
λυτρωτών, ανατεθειμένος στο πρόωρο 1030s κοντά Mstislav το άρθρο
σε εφημερίδα με μαύρους χαρακτήρες και ολοκληρωμένος αρκετές
δεκαετίες αργότερα από τον αδελφό του, Yaroslav ο σοφός. Ο
καθεδρικός ναός Sts Boris και Gleb, χρονολογώντας από το μέσος-
12$ο αιώνα, επανοικοδομήθηκε πολύ στις πετυχαίνοντας περιόδους,
πρίν αποκαθίσταται στην αρχική μορφή του στο 20ό αιώνα. Επιπλέον
χτισμένος στο τούβλο, έχει ενιαίο θόλο και έξι στυλοβάτες. Το
achievment στέψης chernigov των κυρίων ήταν η έξοχη εκκλησία του
ST Paraskeba (Pyatnitskaya), κατασκευασμένος στο γύρισμα των
12ων και 13ων αιώνων. Αυτό το χαριτωμένο κτήριο βλάφθηκε σοβαρά
Δεύτερος παγκόσμιος πόλεμος Ο καθεδρικός ναός μοναστηριών
Eletsky διαμορφώθηκε μετά από αυτόν Κίεβο Pechersk Lavra.
Σημειώστε την αντίθεση μεταξύ των αυστηρών τοίχων 12ος-αιώνα και
των μπαρόκ θόλων 17ος-αιώνα του. Τα πιό πρόωρα κατοικημένα
κτήρια στη στο κέντρο της πόλης ημερομηνία από τον πρόσφατο 17ο
αιώνα, μια περίοδος όταν επεκτάθηκε εκεί ένα σύνταγμα Cossack. Δύο
αντιπροσωπευτικότερες κατοικίες είναι εκείνες Polkovnyk Lizogub
(1690s) και Polkovnyk Polubutok (1700s). Το προηγούμενο μέγαρο,
γενικά γνωστός ως Mazeppa Σπίτι, χρησιμοποιημένος για να περιέχει
του συντάγματος chancellory. Μια από τις ο πιό αφειδώς
διακοσμημένες δομές Cossack είναι αναμφισβήτητα η εκκλησιαστική
collegium, ξεπερασμένος από έναν κουδούνι-πύργο (1702). Η
κατοικία του Αρχιεπισκόπου κατασκευάστηκε εδώ κοντά στο 1780s.
ST Catherine Church (1715), με 5 επιχρυσωμένους θόλους αχλαδιών
του, παραδοσιακός για την ουκρανική αρχιτεκτονική, θεωρείται για να
έχει προοριστεί ως μνημείο στους άθλους του συντάγματος κατά τη
διάρκεια της θύελλας Azov 1696.

Boris και Gleb, Κύρα ονόματα Ρωμαίος και Δαβίδ, ήταν ο

πρώτος Ρωσικά Αγιοι. Σύμφωνα με δύο 11ος αιώνας Ζωές Boris
και Gleb (ορισμένος Θ*Νεστορ ο χρονικογράφος και Jacob ο
μοναχός), ήταν παιδιά Vladimir ο μεγάλος ποιος τους συμπάθησε
περισσότερο από τα άλλα παιδιά του. Και οι δύο δολοφονήθηκαν κατά
τη διάρκεια των internecine πολέμων 1015-1019 και δοξασμένος από
Ρωσική ορθόδοξη εκκλησία 1071. Οι πολυάριθμες εκκλησίες
αφιερώνονται σε τους, ε.g., Borisoglebsky Αβαείο πλησίον Rostov.
Αρχικός εξιστορήστε κατά γράμμα λέει ότι η μητέρα τους ήταν
Βουλγαρά γυναίκα, και τους Turkic τα ονόματα φαίνονται να
υποστηρίζουν αυτές τις πληροφορίες. Οι περισσότεροι σύγχρονοι
μελετητές, εντούτοις, υποστηρίξτε ότι Boris και Gleb είχαν τις
διαφορετικές μητέρες, και ήταν της διαφορετικής ηλικίας. Boris, ποιος
είχε παντρευτεί ήδη και κυβέρνησε την πόλη Rostov, θεωρήθηκε
πιθανώς ως κληρονόμος προφανής Kievan rus θρόνος. Gleb, ποιος
ήταν ακόμα ανήλικος, κυβέρνησε την ανατολικότατη πόλη Murom.

Ρωσικός ο αρχικός εξιστορεί κατά γράμμα κατηγορημένος Svyatopolk

ο καταραμένος για τη χάραξη της δολοφονίας τους. Το Boris και την ο
υπηρέτης του διαπεράστηκαν στο θάνατο κατά ύπνο σε μια σκηνή. Ο
πρίγκηπας ήταν
ανακαλυμμένη ακόμα
αναπνοή όταν μεταφερόταν το
σώμα του σε μια τσάντα
Κίεβο, αλλά Varangians τον
βάλτε από τη δυστυχία του με
μια ώθηση μιας λόγχης. ο
Gleb δολοφονήθηκε στο
δρόμο του να δει τον
πεθαίνοντας πατέρα από το
μάγειρά του που έκοψε το
λαιμό του με ένα μαχαίρι
κουζινών και έκρυψε το
σώμα του brushwood. Η ζωή
περιέχει πολλές γραφικές
λεπτομέρειες των τελευταίων
ωρών Boris και Gleb, όπως η
προειδοποίηση της αδελφής
τους για τα δολοφονικά σχέδια
Svyatopolk. Δεν στέκεται στο
λόγο να γίνουν αποδεκτά τα
στοιχεία της ζωής στην αξία
προσώπου. Αυτό το
αριστούργημα hagiography
ενώνει τις πολυάριθμες λογοτεχνικές παραδόσεις. Οι πραγματικές
περιστάσεις Boris και της ζωής και του θανάτου Gleb να είναι
διαφορετικές. Ίσως τα κρίσιμα στοιχεία προέρχονται από διάφορες
αμερόληπτες ξένες πηγές που αναφέρουν ότι Boris πέτυχε τον πατέρα
του στο Κίεβο, και δεν κρυβόταν σε Rostov ως Ρωσικός αρχικός
εξιστορεί κατά γράμμα φαίνεται να υπονοεί.
Mstislav ήταν ο πιό πρώτος βεβαιωμένος κυβερνήτης Chernigov.
Ήταν Vladimir ο μεγάλος"γιος του s, πιθανώς από Rogneda, αν και η
ακριβής θέση του στην οικογένεια έχει συζητηθεί. Δεν είναι σαφές,
παραδείγματος χάριν, εάν Yaroslav ο σοφός ήταν ο νεώτερος ή
παλαιότερος αδελφός του. Το Mstislav θεωρείται για να έχει
δεσμεύσει τους αυτοκρατορικούς κυρίους από Κωνσταντινούπολη για
να χτίσει Chernigov"καθεδρικός ναός λυτρωτών του s για τον. Ήταν
περίπου 10 ετών, όταν ο πατέρας του βαφτίστηκε και την οικογένειά
του. Σε αυτό το γεγονός, Το Mstislav έλαβε το κύρι όνομα του
Constantine, υπαινιγμένος στον πρώτο βυζαντινό αυτοκράτορα, και
αποστάλη στον κανόνα Tmutarakan Μαύρη
Θάλασσα. Οι σχέσεις του με η
αυτοκρατορία ήταν εγκάρδιος ως επί
το πλείστον. 1016, κατάκτησε το α
Khazar έγερση, βοήθεια των
Ελλήνων για να επαναβεβαιωθεί ο
έλεγχος τους Κριμαία. Το Mstislav
κατέδειξε τη στρατιωτική ανδρεία του πάλι
μέσα 1022, όταν υπόταξε Circassians και
συντριμμένος τον ηγέτη τους Rededya σε
έναν ενιαίο αγώνα. Δύο έτη αργότερα, ενώ
Yaroslav ήταν μακρυά από Κίεβο, Το
Mstislav οδήγησε το Khazars και τα άλλα
θέματά του ενάντια στην πρωτεύουσα rus.
Όταν το Kievans αρνήθηκε να προσφέρει την υποστήριξή τους στην
αιτία του, καθοδήγησε το στρατό τους πλησίον Listven. Κατά
συνέπεια Kievan rus χωρίστηκε μεταξύ Mstislav και του αδελφού του,
με Yaroslav που παραμένει να κυβερνήσει τα δυτικά εδάφη, και
Mstislav Chernigov σαν το κεφάλαιό του. 1031 και οι δύο αδελφοί
συμμετείχαν Της Γαλικίας εκστρατεία. Αργότερα το ίδιο έτος, Στόλος
Mstislav, ενωμένος από Alanians, καθοδήγησε Shirvanshah"στρατός
του s πλησίον Μπακού και πλεσμένος επάνω Ποταμός Kura, από εκεί
προχωρώντας Αρμενία. Επάνω στον ξαφνικό θάνατο Mstislav σε ένα
ατύχημα κυνηγιού (1036), η απέραντη σφαίρα του που περνούν σε
Yaroslav. Στις λέξεις Αρχικός εξιστορήστε κατά γράμμα, "το σώμα
του κατατέθηκε στην εκκλησία του ιερού λυτρωτή, όποιους είχε βάλει,
δεδομένου ότι οι τοίχοι του ήταν ήδη αρκετά υψηλοί για έναν
τοποθετημένο ιππέα για να φθάσουν στην κορυφή με δικούς του το
χέρι ". Αυτός ο καθεδρικός ναός παραμένει
ότι το μόνο υπάρχον μνημείο Mstislav
βασιλεύει. Το όνομα του συζύγου Mstislav
είναι γνωστό για να είναι η Μαρία, και είχαν
έναν γιο, ονομασμένο Eustaphius, ποιος ο
πατέρας του. Μερικοί μελετητές έχουν
προσδιορίσει αυτόν τον πρίγκηπα με "το γιο
ενός ρωσικού βασιλιά", ποιον πάντρεψε
Canute ο μεγάλος"αδελφή Aestrid του s
(σύμφωνα με Θ*Αδαμ της Βρέμης"scholia
του s). Επάνω να επιστρέψει πίσω στο σπίτι
από τη Ρωσία, Το Aestrid παντρεύτηκε εν
συντομία με Θ*Ροψερτ ο διάβολος. Στον
πιό πρόσφατο 17$ο αιώνα, όταν Βιβλίο
βελούδου συντασσόταν από τη ρωσική αριστοκρατία, Lopukhins,
Ushakovs, και διάφορες άλλες ευγενείς οικογένειες, επιδιώκων για τις
επιφανείς καταγωγές, βεβαίωσε την κάθοδό τους από τον τεθειμένο ως
αίτημα γιο Ρωμαίος Mstislav, ποιος παντρεύτηκε σύμφωνα με τους
ισχυρισμούς με την κόρη Rededya. Αυτός ο μύθος έχει επαναλήφθουν
στις πολυάριθμες γενεαλογικές συντάξεις της μεταγενέστερης
ημερομηνίας Επιπλέον, οι Νορβηγοί Μακρύ περιπετειώδες
μυθιστόρημα Eymund λέει μια ιστορία Varangian πολεμιστές που
μισθώθηκαν κοντά Yaroslav Ι ο σοφός για
να σκοτώσει τον αδελφό του Boris.
Μερικοί ιστορικοί εμπιστεύθηκαν το
μακρύ περιπετειώδες μυθιστόρημα
περισσότερο από τις ρωσικές πηγές,
υποστηρίζοντας ότι ήταν Yaroslav (και όχι
Svyatopolk) που ενδιαφέρθηκαν για την
απομάκρυνση των πολιτικών
ανταγωνιστών του και ήταν επομένως
ένοχο της δολοφονίας των αδελφών του.

Cossack Hetmanate ήταν ο

ημιαυτόνομος Cossack suzerainty τράπεζα
στη Ουκρανία, οφείλει την αφοσίωση tsar Muscovy. Καθιερώθηκε ως
αποτέλεσμα Συνθήκη Pereyaslav (Pereyaslavs'ka Rada) μέσα 1654,
και τα όριά του που τίθενται μετά από Συνθήκη Andrusovo (Andrusiv)
1667 Ο πρώτος του Hetmanate hetman ήταν Bohdan Khmelnytsky.
μετά από το ενισχυμένο κεφάλαιό του, ήταν ένας πολιτικός,
κοινωνικός, και στρατιωτική οργάνωση Ουκρανικά (Ruthenian)
Cossacks, από 16$ος 18$ος αιώνες. Καθιερώθηκε στον κεντρικό
Ουκρανικά έδαφος αποκαλούμενο Zaporizhzhia, κάτω από τα rapids
Dnieper ποταμός. Η εμφάνισή της προκάλεσε την αρχή Πολωνικός-
λιθουανικά Κοινοπολιτεία, Muscovy, και Οθωμανική αυτοκρατορία,
που επιθύμησαν να ελέγξουν τα εδάφη και τους ανθρώπους του. Ο
οικοδεσπότης αναγνωρίστηκε τυπικά ως ίση οντότητα από την
Κοινοπολιτεία Συνθήκη Hadiach 1648. Επέρασε από μια σειρά
συγκρούσεων και συμμαχιών που περιλαμβάνουν την Πολωνία, Της
Κριμαίας Khanate, και Muscovy, κατόπιν ήρθε κάτω από την
προστασία Muscovy μετά από Συνθήκη Pereyaslav το 1654.

Ο οικοδεσπότης Zaporozhian οδηγήθηκε από το α hetman και το

ανώτατο κυβερνητικό σώμα αποκαλούμενο Sich Rada. Τα
διασημότερα hetmans ήταν Bohdan Khmelnytsky, Petro Sahaidachny,
Pylyp Orlyk, και Ivan Mazepa. Η κοινωνία Cossack ήταν ημι-
στρατικοποιημένη. Το έδαφός τους οργανώθηκε συνταγματικός
περιοχές (polky), περαιτέρω υποδιαιρεμένος στις περιοχές επιχείρησης
(sotni) και χωριά (stanytsi). Οι ανώτεροι υπάλληλοι ήταν starshyna.
Το Chernigiv λοιπον οφιλε την ανάπτυξή του στη υπαρξη μεγάλης
στρατιωτικής δύναμης στη πριοχή και στις συναλλαγ΄σ που αυτή
έκανε σύμβολο των polkovnyk του γραφείου ήταν α pernach (μια
ράβδος με ένα εξαγωνικό κεφάλι δείτε επίσης bulava), φορεμένος στη
ζώνη ΔΗΛΑΔΗ ΕΝΑΣ ΚΡΥΣΤΑΛΟΣ Αλήθεια έχετε σκεφτει πόσα
αντικείμενα που σας χαρακτηρίζουν κι επιμένετε να έχετε κάθε μέρα στο
τραπέζι σας θα μπορούσαν μ την κατάλληλη διακόσμηση να μεταμορφωθουν
σε Χρηστικά Αυτοκρατορικά Αντικείμενα? Δεν έχε παρα να τα φέρετε σ εμάς
και να συζητήσουμε μαζί ιδεες. Για παράδειγμα το ποτήρι μπύρας σας με
κολημμένο επάνο ένα δικέφαλο αετό, σύμβολο του Chernigiv γίνεται το
προσωπικό σας ποτηρι στο αυτοκρατορικό σας προφίλ. Εσεις εχετε
αγορασει το ποτήρι, εμεις τα σύμβολα, ενας συνδυασμός κοστίζει λιγότερο
από την αγορά ενός καινουργιου αντικειμένου. Το ίδιο μπορεί να γίνει για τα
πιατα, τις υφασμάτινες πετσέτες, τις καρεκλες κοκ. Σαν Οικοδεσπότης σας
τιμώντας τη γη που με φιλοξενεί τοποθέτησα πάνω από την είσοδο
Το σύμβολο του Αρχαγγελου Μιχαήλ προστατη του Συμπαντος που
βρισκόμαστε και αν παρατηρησερε πάνω της θα δείτε χαραγμένα το Αστρο
της Βεργίνας του Μεγαλου Αλεξανδρου, το Δελφικο εψιλον ( 3Ε ) και το
σχήμα του σταυρού. Λέτε να είναι συμπτώσεις? Πολλά τρυκ βασισμ΄να
παραισθήσεις με τη χρήση καθρεφτων, πριστροφικών πλατφόρμων,
παραπλανητικών ήχων μπορουν να χρησημοποιηθουν για να διασκδάσουν
τους καλσμένους μας. Μρος αυτης της διαδικασίας ίναι και τα πρίργα
ονόματα των φαγητών

CHOOSE EMPEROR TO CREATE YOUR PROFILE

MINOA PALACE in ANCIENT
CRETE/GREECE
KOSTANTINOS PALEOLOGOS The last Emperor of
Costantinopole
MMUSTAFA KEMAL
BUTCHERS OF THE HUMANITY
 TATARS

Mstislav the Bold Prince of Chernigiv

 PRINCESS OF CHERNIGIV
Chernigiv has its own mysteries and
legends, the first being its name. For a
long time, the origin of the name
“Chernigiv” was associated with the name
of the legendary Prince Chorny (“Black
Prince”), who was allegedly buried in the
Chorna Mohyla (“Black Grave”) burial
mound that stills sits on top of the Boldyni
Hills and is one of the pre-Christian
necropolis hills. The most romantic theory
is that the city was named after Prince
Chorny’s daughter, Princess Chorna
(“Black Princess”), whose beauty caught
the lustful eyes of a Polovtsian king, whose
army laid siege to the city. The Boldyni Hills
are crowned with the Troyitsko-Illinsky
(Trinity-St. Elijah) Monastery, one of the oldest monasteries in Rus. The
biggest mystery of this monastery is Antony’s caves. They were founded
back in 1069 by the monk Antony, who was also the founder of the Kyivo-
Pecherska Lavra (Cave Monastery). It is an entire underground city with
cells, a necropolis and underground churches. The Chernigiv caves also
impress researchers and visitors with their size. The largest of the
underground churches, Feodosiy Totemsky’s Church, is over eight meters
high and is crowned with a dome. When you get inside this church, you
completely forget that you are underground. Another one of Chernigiv’s
historic sites is the Val (“Mound”). The Val itself has not survived to our days,
and the place where the Chernigiv stronghold once stood surrounded by high
walls is now bordered by an alley with a fascinating panorama of the city. The
Val is crowned by the Spaso-Preobrazhensky (Savior Transfiguration)
Cathedral (11th century), the oldest remaining cathedral in Rus, and the
Boryso-Glibsky (Borys and Glib) Cathedral (12th century). It is a single
temple virtually completely reconstructed in its original form. It is decorated
with a jewelry masterpiece – a gilded silver iconostas. It was cast from a
pagan god’s silver statueChernigiv deserves special attention. It was
founded in the 9th century and became the major "competitor" of Kiev.
Chernigiv is definitely the treasury of historical monuments. A great number
of the monuments is dated by the 11th-13th centuries. It is also known for its
cave monasteries and a number of monuments, built in 17th-20th centuries.
One of the major places of interest is the architectural masterpiece - the
oldest church in the city and in the whole of Ukraine - the 5-domed Saviour
Cathedral, commissioned in the early 1030s by Mstislav the Bold and
completed several decades later by his brother, Yaroslav the Wise.
FLAGS
 CREATE YOUR IMPERIAL PROFILE

Dear guest,
As you have understood its not a usual restaurant to eat when you are
hungry, but a theatre-restaurant which takes you away from the reality and
transfers you to the magic world of imperial cuisine

First of all choose from the list below imperial objects, to create your own
imperia profile as king. These objects will used each time we share the
pleasure to have dinner with you. These are your favourite from Hermitrage
items, and your personal profile as EMPEROR will saved to our computer.
Feel free to inform us anytime you like to make changes to this profile

Your Emperor profile is very important part of the unique dinner which you
will offer to your friends, lover, or yourself, and of course each scenario is
unique. These items which used by emperors, now is great part of your own
sentimental history, yours and yours partner

The only limitation to your choices are that you cant choose items or
Emperors whitch someone already choose to this room. Your time to our
guest room is a unique experience to whole planet as there isn’t any similar
place in whole earth.

Karol de Metelin
Liapic Panagiotic
 Imperial Accesories

Traditional Russian Painted Wooden Spoon

I am most definitely a decorative wooden spoon as found in most
Russian households. For those of
you who have never seen one
before, they are of various size and
assortments but are always made
of wood and usually hand painted.
The vast majority of people
overlook this utensil. They see it
as unnecessary as it has no use,
nor is it very attractive. However,
to the discriminating eye, this is a
brilliant piece of beautiful artwork.
It is also quite wonderful for
sipping hot tea or soup as unlike
metal spoons it does not heat up
and burn your tongue. They are also perfectly wonderful for smacking
someone on the back of the head with.

IMPERIAL RUSSIAN SILVER 84

STERLING KNIFE SPOON They say you should
breakfast like a king, lunch like a prince and dine like a pauper. And
today I am trying pretty hard….I’ve breakfasted like King Harald V of
Norway on brown cheese and flatbrød and now I’m about to lunch like
a Tsar (or Roman Abramovich) on blini and vodka. Its all good stuff and
in aid of Eating Eurovision (a rather mad project thought up by
journalist and food blogger Andrew Webb)
1880 RUSSIAN SILVER 84 TWO PRONGED FORKS
KNIVES

Tables

Three-Legged Table

A three-legged round table that

transforms into a semicircular
console table when folded is inspired
by a late 18th-century original. Using
the natural veneer pattern, a
contemporary master put together several similar segments to create
the effect of radiating rays. The table is made from white willow,
mahogany, Karelian birch, and maple. Original: 31 x 34 x 17 in. (79 x
88 x 44 cm).

A chess table with a marquetry chessboard top. The middle shelf features a
number of landscapes and city views. Inlaid compositions and patterns are
created using a wide variety of woods including burled birch, walnut, rosewood,
oak and maple. The design of the table is typical of the Russian Neo-Classical
style.

Original: 29 x 36 x 18 in. (73 x 92 x 46 cm).

A chair veneered with Karelian birch featuring a backrest decorated with carved
rams' heads. The rams' heads provide a finishing touch to the curved top rail
that mimics the seat shape while the slightly curved legs reflect the vertical
backrest details. All lines on the chair have a slight curve, suggesting the chair
is more akin to a living being rather than a piece of furniture.

Original: 33 x 17 x 17 in. (84 x 44 x 44 cm).

SCULPTURE
The Kiss by Ferdinand Lepcke
This statuette is a high-quality reproduction of the original from the Hermitage
collection. Ferdinand Lepcke, a German sculptor, studied in the Berlin Academy
of Arts. His works including this one were repeatedly exposed on known art
auctions in Europe. The model of this statuette was created in 1900, and then
several times repeated in bronze.
It has been skillfully crafted by experienced workmen of the Hermitage
workshops. Each product has been compared to the original and approved the
by the museum specialists.

Bronze. 5 7/8 x 5 1/4 x 11 3/4 in. (15 x 13.5 x 30 cm).

Golden Girdle by Prosper d'Epinay

A reproduction of the statue Golden

Girdle by the famous sculptor and artist
Prosper d'Epinay. His works - sculptural
portraits, statues and sculptural groups on
mythological, historical and genre subjects
adorned many famous collections
including those of the Russian Imperial
family. Displayed in Paris in 1874 the
marble statue Golden Girdle (Ceinture
dore) was a tremendous success and later
was repeatedly reproduced in marble, bronze and porcelain. It has been
skillfully crafted by experienced workmen of the Hermitage
workshops. Each product has been compared to the original and
approved the by the museum specialists. Bronze. Height 15 3/4 in. (40
cm).
 TEA
TOWELS
TEA SILVER SPOONS
 EMPERORS GLASSES
The set is made of cobalt glass, which came
into fashion in Russia in the second half of the
18th century, in the reign of Empress
Catherine II. A contemporary artist has
embellished the decanter with the engraved
and gilded emblem of the Russian Empire,
while the glasses demonstrate traditional
Russian ornament. According to tradition,
such glassware - adorned with the double-
headed Eagle - was produced by the Imperial
porcelain or glass factories to be either
presented to someone to show the royal honor
or used at receptions at the royal court. Decanter and six glasses. Cobalt
glass. Hand-engraved. Decanter: height 9 1/2 in. (24 cm),
diam. 3 3/4 in. (9.5 cm); wine glasses: height 3 1/8 in. (8 cm), diam. 1 5/8 in.
(4 cm).
This wine glass is made by a contemporary artist of cobalt glass, which has
been traditionally fashionable in Russia since the reign of Catherine II. The
glass displays an engraved and gilded double-headed Eagle, the emblem of
the Russian Empire, which would grace the ware produced by the Imperial
porcelain and glass factories and would be presented as gifts showing the
royal honor or used at formal royal dinners.

Cobalt glass. Hand-engraved.

Height 6 1/4 in. (16 cm),
diam. 3 3/8 in. (8.5 cm).
This wine glass is made by a contemporary artist of cobalt glass, which has
been traditionally fashionable in Russia since the reign of Catherine II in the
second half of the 18th century. The glass displays the engraved and gilded
representation of a double-headed Eagle, emblem of the Russian Empire.
Such glasses adorned with the Russian Imperial emblem were produced by
the Imperial porcelain and glass factories and presented as gifts showing the
royal honor or used at formal royal dinners.

Cobalt glass. Hand-engraved.

Height 5 1/2 in. (14 cm),
diam. 3 1/8 in. (8 cm).
This wine glass is made by a contemporary artist of cobalt glass, which has
been traditionally fashionable in Russia since the
reign of Catherine II in the second half of the 18th
century. The glass displays an engraved and gilded
double-headed Eagle, the emblem of the Russian
Empire, which would grace the ware produced by
the Imperial porcelain and glass factories and would
be presented as gifts showing the royal honor or
used at formal royal dinners.

Cobalt glass. Hand-engraved.

Height 9 7/8 in. (25 cm), diam. 4 3/8 in. (11 cm).

This goblet is made by a contemporary

artist of cobalt glass, which has been
traditionally fashionable in Russia since the
reign of Catherine II. The goblet displays an
engraved and gilded double-headed Eagle,
the emblem of the Russian Empire, which
would grace the ware produced by the
Imperial porcelain and glass factories and
would be presented as gifts showing the
royal honor to courtiers or used at formal
royal dinners.

Cobalt glass. Hand-engraved.

Height 9 1/4 in. (23.5 cm), diam. 3 1/2 in. (9 cm).
 The wine glass is decorated with the
representation of a double-headed Eagle,
the emblem of the Russian Empire. Its
elegant tall stem is made of black glass
whose quality is in no way inferior to that of
the glass produced by the Imperial Glass
Factory in the 18th - 19th centuries. The
colored glass of that factory was unrivalled
in Russia. Such ware with Imperial
emblems and regalia was either presented
to show the royal honor or used at royal
court dinners.

Glass. Hand-engraved.
Height 8 in. (20.5 cm),
diam. 2 1/2 in. (6.5 cm).

This engraved goblet with a beautiful stem

is reminiscent of 18th-century works
produced at the St Petersburg Glass
Works. The Russian Imperial Coat-of-Arms
was a typical design of the items made for
the Russian court.

Glass.
Height 8 in. (19.8 cm).
Hand-engraved.

A splendid wine glass inspired by the

magnificent Orlovsky Service commissioned
by Alexei Orlov, Major General of the Cossack
Regiment. The wine glass features an intricate
gold pattern emphasizing the fascinating
beauty of the transparent glass. The medallion
intended for a monogram of the owner is left
blank (there was an AO monogram beneath
the crown).

Glass.
Height 5 1/2 in. (14 cm).
Mouth-blown, hand-engraved.
 Small-size glasses appeared in Muscovite
Russia in the late 16th - early 17th century,
when vodka and strong wine were introduced
into Russia. A contemporary craftsman
engraved his work with the traditional symbol
characteristic of the 18th-century court
tableware-the Russian Imperial Coat-of-Arms.
Glass.
Height 3 1/4 in. (8.5 cm),
diam. 1 5/8 in. (4 cm).
Hand-engraved.

This handmade engraved liqueur glass with a

golden rim is reminiscent of 18th-century
works produced at the St Petersburg Glass
Works. The Russian Imperial Crown was a
typical feature of the items made for the
Russian court. The liqueur glass is perfect for
cognac, brandy or your favorite liqueur, also
great for vodka.

Glass.
Height 3 3/4 in. (9.5 cm),
diam. 2 3/8 in. (6 cm).
Hand-engraved

This handmade engraved liqueur glass with a

beautiful stem is reminiscent of 18th-century
works produced at the St Petersburg Glass
Works. The double-headed eagle with the
Russian Imperial crown was a typical feature
of the items made for the Russian court. The
liqueur glass is perfect for cognac, brandy or
your favorite liqueur, also great for vodka.

Glass.
Height 3 1/4 in. (8.5 cm).
Hand-engraved.
 The shape of this small wine glass, lafitnik, is
reminiscent of the wine glasses originally
intended for Chateau-Lafite dry red wine, a
popular Bordeaux usually served at the
beginning of dinner. The Russian Imperial
crown was a common characteristic on 18th-
century court tableware. At the beginning of
the 20th century similar vodka glasses were
quite popular in Russia. This exquisite wine
glass was engraved by a contemporary
craftsman who used traditional techniques.

Glass. Hand-engraved
Height 4 in. (10 cm), diam. 1 7/8 in. (4.7 cm).

This wine glass engraved with a portrait of

Empress Elizabeth Petrovna (1741-1761),
daughter of Peter the Great, is inspired by the
original from the Hermitage collection. Palace
tableware decorated with a portrait of Empress
Elizabeth was intended for important
ceremonies, and considered a significant gift
from the monarch. The St Petersburg Glass
Works usually produced only one copy of any
piece ordered by the Court. Glass.
Height 6 3/8 in. (16.1 cm), diam. 4 1/2 in.
(11.3 cm).
Mouth-blown, hand-engraved

Imperial symbols were traditional subjects of

decoration of the 18th-and 19th-century court
tableware. A contemporary craftsman
engraved his work with the Russian Imperial
Coat-of-Arms and the monogram of Nicholas
II. Excellent engraving attests to the skill of
this modern craftsman who achieved the same
level of perfection as the artists of old times.
He used the technique of diamond facet
emphasizing the decorative quality of two-
layered glass.
Glass.
Height 4 1/8 in. (10.5 cm),
diam. 2 3/4 in. (7 cm).
Hand-engraved

FOR VOTKA OR WINE

Imperial symbols were traditional subjects of
decoration of the 18th- and 19th-century
court tableware. A contemporary craftsman
engraved his work with the Russian Imperial
Coat-of-Arms and the monogram of Nicholas
II. Excellent engraving attests to the skill of
this modern craftsman who achieved the
same level of perfection as the artists of old
times. He used the technique of diamond
facet emphasizing the decorative quality of
two-layered glass.

Glass. Height 13 1/8 in. (33.5 cm), diam. 4

3/4 in. (12 cm).

FOR
FRUITS and
SALADS
The State Hermitage,
acting in collaboration
with other museums,
has prepared this
exhibition of
masterpieces of Russian glass art from the 18th to
the early 20th century. The exhibition (May, 18 -
September 2004) marks St Petersburg's 300th
birthday as well as the 255th anniversary of the
Imperial Glass factory.

Text in Russian and English. St Petersburg, 2004.

255 pages, 177 color illus., paperback. 9 5/8 x 11
in. (24.5 x 28 cm).
CANDLESTIKS
The warm light of a candle in a striking
candlestick creates a special atmosphere for a
romantic or family evening. The fine decoration,
elegant form and finely struck proportions of
this item meet the requirements of the St
Petersburg style. This gilded bronze candlestick
decorated with bright malachite in the Russian
mosaic technique will make a splendid
adornment to any interior.

Gilded bronze, malachite.

Height 6 7/8 in. (17.5 cm);
base 3 1/4 x 3 1/4 in. (8.3 x 8.3 cm).

This candlestick is reminiscent of

products of the celebrated Faberge
company. It combines elegant form
with decoration in the style of Louis XVI.
The company developed its own distinctive
idiom based on historical styles enriched
by Russian feeling, as well as refined taste
and virtuoso execution. A Russian note is
introduced into the decoration by
bright malachite applied in the Russian
mosaic technique.

Gilded bronze, malachite.

Height 8 in. (20 cm).

This gilded bronze candlestick has been created

in the finest traditions of European bronze
work. Its design combines the elegance of
antique French bronze with the beauty of works
by Russian craftsmen. This piece, decorated in
malachite using the Russian mosaic technique,
will make a superb addition to your interior.

Gilded bronze, malachite.

Height 9 3/4 in. (25 cm).
 The soft light of a candle in an exquisite
nightlight gives a room an atmosphere of cozy
tranquility. This nightlight in a form based upon
a natural motif further enhanced by the
imagination of the artist will meet the demands
of the most refined taste. It is reminiscent of
the elegant creations of Russia's Silver Age
around the turn of the 20th century, produced
by the Faberge company and its
contemporaries.

Bronze. Height 2 3/4 in. (7 cm).

PLATES

This plate has

been copied
from an
original
belonging to
the Cameo
Service in the
Hermitage
collection.
Catherine II
commissioned the service from the Sevres
factory in 1777 and presented it to her
favorite, Prince Grigory Potemkin. The plate is
decorated with the Empress' monogram in
flowers beneath a crown. Ancient cameos
form a special element in the decoration. The
plate was produced at the St Petersburg Lomonosov (formerly Imperial)
Porcelain Factory. Porcelain. Diam. 11 3/4 in. (30 cm).

This plate featuring a girl holding a vase is a

hand-made adaptation of a dish created in the
1540s-1560s in Castelli, an Italian center of
majolica production. The vase is decorated with
the coat-of-arms of the aristocratic Kigi family.
On the border there is a garnet ornament
typical of that period. In 17th-century Italy
plates featuring beautiful women were very
popular. Such dishes served as gifts for brides, hence their name, wedding
dishes.

Ceramics.Diam. 10 3/4 in. (27.8 cm).

Ivan Tsarevich and the Gray Wolf Plate

The collector's plate Ivan Tsarevich and

the Gray Wolf from the Russian Fairy
Tales in Porcelain series was produced on
the basis of a lacquer-work original
especially designed for the series by the
Palekh artist V. Khodov. The extensive
palette, grace and beauty of the figures
and elegant pattern-work of the
architecture combined with the
ornamental forms of plants and clouds
recreate the fascinating world of the
Russian fairy tale. The decorative plate is
an excellent gift that will adorn any
interior. Porcelain. Diam. 7 3/4 in. (19.5
cm).

Wedding Feast Plate

The
collector's
plate
Wedding
Feast from
the Russian
Fairy Tales in
Porcelain
series was
produced on
the basis of a
lacquer-work
original
especially
designed for the series by the Palekh artist V.
Khodov. In the bright festive colors, graceful
lines of the figures and harmonious rhythms of
the composition we can sense not only the remarkable skill of this artist, but
also a touch of Early Russian art. This series has been produced in a limited
edition. Porcelain. Diam. 7 3/4 in. (19.5 cm).

The Litta Madonna Plate

This decorative plate features a reproduction of

the Hermitage masterpiece The Madonna and
Child (The Litta Madonna) by Leonardo da Vinci.

Porcelain.
Diam. 7 3/4 in. (19.5 cm).

The Lute Player Plate

This decorative plate features a reproduction of

the Hermitage masterpiece The Lute Player by
Caravaggio.

THE NEVA PLATE

The painted decoration of this plate features the

allegorical statue of the Neva River adorning
the base of one of the twin Rostral Columns.
The background shows a magnificent panorama
of St Petersburg with the spit of Vasilyevsky
Island and the Peter and Paul Fortress-the symbols of Russia's northern capital
known the world over. This plate will make an excellent gift, a souvenir or
invitation to visit St Petersburg.

VOLKOV PLATE

The painted decoration of this plate features the

allegorical statue of the Volkhov River adorning
the base of one of the twin Rostral Columns.
The background shows a magnificent panorama
of St Petersburg with the broad, majestic Neva,
luxurious Winter Palace and austere Admiralty-
the symbols of Russia's northern capital known
the world over. This plate will make an
excellent gift, a souvenir or invitation to visit St
Petersburg.

PAINTINGS BEHIND EMPERORS SEAT

A Woman in Blue by Thomas Gainsborough

A high-resolution, high-fidelity
reproduction on linen canvas of A
Woman in Blue by Thomas
Gainsborough from the Hermitage
collection. It has been produced
directly from a digital scan of the
Hermitage masterpiece using state-of-
the-art technology. The quality is so
high that you sense each brush stroke.
The size of the original is 30 x 25 1/4
in. (76 x 64 cm), although the size of
reproductions can be customized to suit your individual requirements.
Reproductions can be ordered of many outstanding paintings in the
Hermitage collection
The Union of Earth and Water (Antwerp and the
Scheldt) by Peter Paul Rubens

A high-resolution, high-fidelity
reproduction on linen canvas of The
Union of Earth and Water (Antwerp
and the Scheldt) by Peter Paul
Rubens from the Hermitage
collection. It has been produced
directly from a digital scan of the
Hermitage masterpiece using state-
of-the-art technology. The quality is
so high that you sense each brush
stroke. The size of the original is 87
5/8 x 71 in. (222.5 x 180.5 cm). The
size of this reproduction is 16 1/2 x 13 3/8 in. (42 x 34 cm), although
the size of reproductions can be customized to suit your individual
requirements. Reproductions can be ordered of many outstanding
paintings in the Hermitage collection

The Madonna and Child (The Litta Madonna) by Leonardo da

Vinci
 A high-resolution, high-fidelity
reproduction on linen canvas of
Leonardo da Vinci's masterpiece The
Madonna and Child (The Litta
Madonna) from the Hermitage
collection. It has been produced
directly from a digital scan of the
Hermitage masterpiece using state-
of-the-art technology. The quality is
so high that you sense each brush
stroke. The size of the original is 16
1/2 x 13 in. (42 x 33 cm), although
the size of reproductions can be customized to suit your individual
requirements. Reproductions can be ordered of many outstanding
paintings in the Hermitage collection
 Ancient GREECE

ΡΩΜΑΙΪΚΕΣ
ΜΑΓΕΙΡΕΙΕΣ

Food and DIATROFIKES HABITS OF "BYZANTINE"

Romeiko IN YEARS
Economical in terms of measurable information, written sources provide a
range of information needed to reconstruct the basic diet. Bread, vegetables,
fish, olive oil and wine were the principal articles of consumption of the
inhabitants of Constantinople, but were the same goods and food for the
monks, who rules governing the monastic style.
This is the timeless standard diet of rural society and the Mediterranean,
which differs somewhat in the consumption habits of senior social and
economic groups.

The timelessness of dietary habits reflected in the timelessness of the shape

and size of kitchen and tableware, which remain unchanged from the early
"Byzantine" era in the twelfth century. The significant changes witnessed
since 1204, when new patterns, the smaller and deeper vessels indicates a
transition from public to private use, an indication of the diffusion of new
attitudes regale.
Changes in attitudes shows the example of food poisoning, where the major
change occurring between the 6th and 7th century and dominated until the
11th century. The rational interpretation of illness after consumption of foods
altered by the substituted performance in behaviors that deviate from the
moral spearhead of church rules, and noted a general reluctance towards
nutrition. The sympotikes banks but among the scenes that adorn the
temples from the 11th century onwards. The cult of the visual function of
these films is obvious. However, factual information inevitably infiltrated the
general concept of composition. Three apparently minor details indicate
changes made after the 10th century in eating habits and the behavior. The
rod of Jesus plunging the jug of wine over time demonstrates the use of
experimental Calamus.

Cloven forks, mounted with a pair of daggers indicate a gradual shift from
public to private dinner radishes ILLUSTRATED between tableware and
dishes serve as symbols of both ascetic vegetarianism and Alleviation of
carnal appetites and rampant wine.
INFORMATION ON NUTRITION ROMIA

BASIC PURPOSE WAS THE SELF-SUFFICIENCY AND HOUSEHOLD so

every cultivated MAIN FAMILY AND VEGETABLES EXETREFE some
animals (INCLUDING POULTRY). This was difficult COURSE TO APPLY IN
LARGE CITIES AND ESPECIALLY IN ISTANBUL, IN THE PERIOD OF
AKMIS PERNOUSE OF THE 500,000 RESIDENTS. FOR THESE CASES
interfered STATE WORK, INCLUDING THROUGH THE DISTRICT OF THE
CITY.
The main meal of the Greeks was the Programming (e) or profagon yma,
excellent or meridian (lunch), and the dinner. Ate using primarily the hands,
since the fork was unknown until the 10th century and its use is rare in
subsequent centuries. Also used spoons and knives or spoons. Before and
after eating wash their hands using cherniv (j) being (a clay pot or metal).

Ceramic vessels were used as storage containers, cheap kitchen utensils

and tableware, lamps and lighting, censers, souvenirs and other pilgrims. The
early 'Byzantine' pottery, which continued the tradition of the late Roman
period, was widely disseminated in the areas around the Mediterranean as a
result of safe shipping. The usual vessel for liquids (and sometimes solid)
products such as olive oil, wine, garos (type of fish sauce), fruit and cereals,
was the jar, a vase with two handles and rounded or elongated shape. During
transport, the jars stacked vertically to the hull. Large ships could carry up to
four successive series of amphorae, which thousands of vases on each
mission. Since the 5th century, few centers in the Aegean, Cilicia, Gaza, the
Nagev, Egypt and North Africa produced the largest number of amphorae
used to trade in the Mediterranean.
Africa and Asia Minor, and to a lesser extent Cyprus and Egypt exported
much of the tableware used by the Christian houses. Many of these vessels
by the native potters imitated throughout the Mediterranean area. The
utensils were made of thin, reddish clay using the wheel and uterus and
covered with a red coating, a sodium clay is soaked in the integrated
container. The shapes included square disc with a flat bottom, circular discs
with high dachtylioschimo foot deep bowls, plates, trays, bowls, jugs and
lamps.
Both the shapes and decoration (geometric, vegetal and figurative motifs,
either stamped or embossed, and later metal bands) copy the more
expensive silver utensils of the period. The household also included ceramic
utensils and large containers with thick walls (or jars dolia) on-site storage of
goods in large quantities of wine drinking rampant.
THE TASTE ROMEIKES
The manufacturing process of food-the choice of materials, methods and
equipment-is an important aspect of culture and an era of cooperation to
explore the representation of everyday life of a people in a given period.
The period of Romiosynis is an important time when the Greek element
becomes dominant while living with a number of other people who had
access to the Mediterranean and the Caspian and Black Seas.

The search for Romeiko tastes proved more difficult than you can imagine.
The first difficulty arises from the written sources of the era, while providing
information on what the Greeks ate, but not prove enlightening in that respect
the way they cooked their foods on the strength of various materials used or
to time needed for the preparation of a meal.

The second difficulty has to do with the very nature of Romeikos Empire,
whose boundaries were spread out in all the Mediterranean coasts and on
which coexisted for centuries the Greeks and Caucasians, Armenians, then
Arabs, Latins, Slavs, Franks, Russians, Normans and many other peoples
and nationalities. Undoubtedly, all had specific and different cultures, which is
difficult but can now detect.

Moreover, differences in eating habits imposed obviously different local

climatic and geographical conditions (such as proximity or not the sea), the
social and economic structure of the population, true or not comply with the
prohibitions, as indicated by different religions. Still, even the historical
developments related to the movements of peoples, the gradual change in
the relationship between the countryside and cities and the change in border
territory Romeikos Empire. Major changes were the nutritional habits of the
Greeks, after 1204 AD and the dissolution of the Empire by the Crusaders.

BYZANTINE RECIPES
Zocchini: Fill nerves and intestines with meat arvelismenon (minced) or
blood. Serve with grain mustard sauce (mustard) and pepper. Optionally
accompanied by grilled asparagus with Wild and elaiogaro or oxygaro.
Monokythron: Cook various salted fish, as Tsiros, or fresh, with pieces of
cheese, eggs and vegetables in some oil with pepper and garlic.
Choirinomageireia immersed in acid honey: Prepare marinade of vinegar and
honey, where you leave the pork for a few hours. Then cook the meat in a
clay oven with fresh zucchini or cabbage or turnip jumps (pickled cabbage).
Lapara monthylefti: Fill a pork belly with a variety of dishes and condiments,
such as minute pieces of meat with pepper artymena for banquets or blood or
raisins.
Liver: Spread a pig liver oil or fat and cook on the grill paspalizontas
occasionally with salt and coriander.
Vulture monthylefti: You choose a tender chicken. Let it stand in marinades of
wine or vinegar and spices for a few hours and then stuffed with spices,
almonds and bread crumb. Let it simmer in wine.
Fish in artidiois enoptimenoi: Place small fish between two sheets of dough in
pan and bake the pie.

Plot milky or flepsia: you make pulp from wheat with water. Add egg yolks,
butter and cheese shavings. Wrap the dough mixture and bake in the oven.
Diplotiganon: flour small fish and fry to make a cake. Then turn to the fried
and the upper side. Serve with optional myttoton (garlic with olive paste).
Fava: Mince dried beans, add water and stir until it becomes porridge, boil
and add oil. Optional flavored with herbs and served with oloskordon (fried
garlic).
The gift to Liutprand of Cremona: Bake a kid stuffed with garlic, onion and
leek and serve with perichymeno garo.
Fish in "white sauce" Boil large fish such as seabream, in broth with salt
water, oil, dill and leeks.
Pastomageireia: Boil salted pieces of meat and dry bread in skillet with oil
and onion.
Amanitai: fry or steam mushrooms and serve hot, complemented by pear or
leeks and rapanides.
Souglitarea: Wrap breasts pigs intestines and cook on the spit.
Krokati cooking: Boil fish quality broth when you add cloves, saffron (saffron),
cinnamon, honey and smokeless nard.
Sefklogoulia: Serve with boiled beetroot cheese from buffalo milk (such as
modern mozzarella).
Myttoton:
It was chopped cloves of garlic mixed with olive oil and black olive puree.

Garos (sauce):
Mix small fish, offal, blood and gills of fish with salt.
Adding pepper and old wine.
Simmer the mixture for several hours or left to "ferment" in the sun for 2-3
months.
The garos served involved with oil (elaiogaros) or water (ydrogaros) or wine
(oinogaros) or vinegar.

Ekzesta fish "white sauce"

Large boiled fish, like bream, seabass fagria or broth of water, some oil, a
little dill and leeks. In the end, threw salt.

Cooked in wine or vinegar lagomageirefma:

The Byzantines loved to cook the rabbit in red wine or vinegar, adding
pepper, carnation and valerian (valerian).
To enhance the flavor they added in cooking and a little pork.

Vulture monthylefti:
Left one chicken for a few hours in wine or vinegar with various spices
(pepper, cloves, cinnamon, nutmeg).
After padder with crumb of bread, almonds and other spices.
Often, adding raisins, pine nuts and chopped mushrooms.
Simmer the chicken in wine or baked in the oven inside a tightly sealed clay
pot, as the coat well with butter.

Sfoungaton:
Etrivan an onion and saute in the pan. Adding spices and eggs at the end
section.

DESSERTS
Citrus baked with honey
Dried figs with walnuts
Sykomagis, jelly fig
Quartered, the kydonopasto
Oinoutta, type moustokoulourou
Sesame or sisamaton the sesame
Karydaton, prepared with honey
Pastellos from figs and molasses broth and flour and meal
Plakopitta medieval or marzapas the marzipan (marzipan)
Krikelos, bread from white flour, served as dessert
Freshly baked bread dipped in warm honey, a humble makeshift cake
Lalangia or egkrides, pieces of dough swell and fried in oil
Copts or koptoplakous from yeast and crushing walnuts, honey, almonds and
pepper
Rice prepared with milk, served sprinkled with sugar or rice honey

Drink alcohol
Wine
Konditon, peppers and honey wine
Wine kinammomou with cinnamon
Wine roditis, brewed with honey and rose leaves
Zoulapin, hot wine with the juice of grapes and ber or celery and boiled roots
Bubble, watered down wine or vinegar, served as the hijacked
Sikera, liqueurs: cider, foinikitis, stafiditis, kydonitis
Mulse, melikraton
Beer
Soft drinks and teas
Temperate, warm broth of pepper, cumin and anise or efkratomeli with honey

Thasorrofon, Thassios almond extract dissolved in water, orgeat

Apomeli, water which wash the honeycomb
Marathitis, anithitis, anisaton
Meligalas, rodomeli, mead
Curdled for digestion
Sakcharothermon

SEASONINGS
• Anything that might make the food delicious called by Romios' Idisma "or"
flavoring ".
• Among the dominant flavoring had oil, fat, garlic, milk, vinegar and sauces.
• Of the spices were common oregano, mint, pepper, celery, leek, dill,
rosemary and cumin.
• Also, using more exotic spices like cinnamon and nutmeg.
• From mustard, indeed, they made a kind of mustard that accompanied the
fish and sausages. Finally, as an exceptional Idisma the Byzantines
considered the crocus (saffron).

FOR DESSERT
Basic food supplements were the fruits (apples, pears, dried and fresh figs,
cherries, grapes, melons, etc.) and nuts (walnuts, almonds, hazelnuts).
Finally, desserts (epideipna or doulkia) had various cakes. The main
instrument was the sweetener honey. Known sweets of the season is the
sesame (sesame), the moustopita (moustalevria), the quartered
(kydonopasto), various jams and pancakes type (Laganas or lallangi). A
sweet (koptoplakous) with dough, almonds, walnuts and honey seems to be
the ancestor of baklava.
WINE AND OTHER DRINKS
The Greeks loved (and love) the wine and had a great variety. Each wine
listed under the name of the region of origin.
Intervened old wine with honey and pepper and they made the "konditon.
Other spirit drinks was the "cider", the "myrtitis ', the' perry ', the' foinikitis" etc.

They knew the beer, but they made and a number of other non-alcoholic
beverages, such as almond extract, Meligalas, rodomeli etc.

SAUCES
Fish, vegetables and meat sauces perichynontan often, called "savourai.
Most luxurious sauces were based on oil or butter. The most popular sauce
called the Greeks' garos "
Garos
Main means of food production was the olive oil and animal fats. They used it
all now known how to cook (grilling, boiling, frying, ground with the cigar-
shaped, etc.). To impart flavor to the meal they added various flavorings
(flavoring foodstuffs), as sauces (served in special dishes, the saltsaria),
herbs (dill, fennel, rosemary, oregano, capers) and even spices. The most
popular sauce used in the kitchen was Romeikos garon or garos. Known
since antiquity, the garon made from offal and small fish, which are salted
and probably because they mixed with wine, let the sun for two to three
months or boiled for several hours. The liquid used in different forms (mixed
with water, wine, oil or vinegar) to artysoun all kinds of foods, vegetables,
meats and fish. Spices (pepper, cinnamon, cloves, cardamom) were imported
from the East and of course the price was prohibitive for the ordinary
Romeiko table.
Although many of the Romeiko dishes seem to be very close to modern
Greek culinary habits, such as garlic and wine meat, some combinations of
flavors Romeikos cooking today will seem less strange. It is known recipe for
the kid who stuffed with garlic, leeks and onions and perichymeno with garon,
sent a fine gift Nikiforos Fokas in Liutprand of Cremona, which is not
considered at all bitter that the man from the "late" West.
Eggs
The chicken eggs were a common food in modern Greece. Eaten boiled,
roasted, fried or "drink" (raw). The Byzantines preferred part of pheasants
eggs in relation to part of goose eggs, duck and partridge.
Fruits and nuts
Fruits and nuts were the dessert of the Byzantines. Fruits such as figs and
grapes apoxerainan with chestnuts and almonds and pistachios
koukounouria ate the winter months.
"Humbly" and seasonal products from homemade dining in a lounge of taste
Over the past two weeks has focused on the elements that define (and
separate) the high cuisine of haute cuisine and the role played by the
restaurant as a symbol of 'otherness' and social status. All of the above,
rather take the idea of quality and affordable kitchen seems to be deadlocked
and no solution. However, in this case there is "a deus ex machina. This is
simply the changes that have brought and bring to modern living and the new
habit forming. Especially the last two decades has strongly emerged a social
phenomenon that has deeper roots in the late '60s ... the last century. I refer
to changing family structure and the overthrow practices and habits that
determined the operation.
Before, the family had shared a broader scope. Apart from the couple and
their children, coexisted in the same house for older persons, such as
grandmothers, grandfathers, etc. In parallel, non-working mother (and
therefore households) were common, and-especially in homes of the
bourgeoisie-the presence of housekeeping, which is a member of this small
social group. Therefore, in most homes operated by the every day kitchen -
there was always someone with traditional culinary references and the
knowledge needed to put the food on the table.

He or someone else watching the market was aware of seasonal products-

indeed, non-seasonally were rare and the markets took in mind the rules that
allowed the family economy to move adequately and safely
Nowadays few of the above apply. The singles of both sexes are really
strong. The single-parent families the same. The children quickly left the
family home and living grandmothers scarce. The current conditions require
that work for both partners. Hard times and traveling gnawing time. All are
working against the traditional homemade cuisine (Greek or ellinizousas) and
its contents. Nowadays the modern Athenian family fed, preferably with a
meal cooked in quantity, meridopoieitai enters the freezer, delivery, steaks or
hamburgers, a salad and cheese. At the same time, in terms of the upper
social strata in homemade table made their appearance in particular food and
deli that used to encounter especially in restaurants. Especially meat,
unusual in the past, vegetables, smoked salmon, imported cheese and tons
more. The reverse was expected. The absolute efficiency cheap products
(meats, seafood and vegetables) from boring everyday acquired the status of
rare and scarce proposal. Products such as lentils, chickpeas, various kinds
of vegetables, etc. dressed in the guise of 'exotic' forgotten taste. This over
the years worked and resulted in another reversal, this time in the dining
rooms. And because both large and small reversals always start from within
the ruling (mostly wealthy urban) policy, and in this case, things unfolded in
the same way. First of all adopted and brought to the fore again forgotten
humble and traditional products talented and visionary (large mostly) chef.
Some have adopted the forgotten vegetables. Some of what is fashion now
eating into its possession or in the villages where there was (usually) better.
Others beside the fillets with designation put humble cuts of meat such as
veal cheeks. Lefteris Lazarou must make a fish (the anglerfish) that when
you're not xanapetousan sea fishermen, remained unclaimed in the fish
shops. The new trend in fashion if you will, signed in this way the proof of the
revival of "humble" non-branded and had not established low-cost products
and dishes. Just like the cheap and designed for workers and excursion trips
jeans acquired the necessary credentials and walked through the salons
'signatures' such as that of Jean Paul Gaultier and other great couturier. The
continuity, marked by the conquest of the great mass of consumers is already
on track and on time. Already the 'humble', 'traditional' to 'galore localized
"products take steps descending the stairs of the restaurant. Adopted by
lower-cost restaurants are used by young and "restless" chef, accepted by
most consumers and mark the beginning of a major change, a mini-revolution
would say. With the help of the new circumstances is developing, they can
make the current reality-wide by sowing the focus that combines the quality
and enjoyment to affordable price for many. The return to fashion of such
products in conjunction with the medical side of placements on the
Mediterranean, Cretan and other local cuisine increase interest, give
publicity, 'irritating' entrepreneurs and chefs, causing the public. Greek
cuisine begins to conquer the living rooms of flavor with all the local
variations. These two phenomena are now operating in parallel each other.
At the same time, however, because of dishes offered at much more
affordable than it previously offered «multiethnic», leading the competition in
overall price pressure and not involved with the Greek taste areas.
Sometimes, of course, lead to confusion and which is directed against high-
quality availability. Of course, this is something that goes beyond the limits of
our subject.
Based on the above, we arrive at certain conclusions. First, a prerequisite for
quality and affordable cuisine is the use of quality hand (taste), and low-cost
raw materials. Second, the return of "humble" materials in the foreground and
the trends for promoting Greek cuisine in general the quality and affordability
indirectly but significantly influence the exo-and Greek flavors

However, the fact that over-emphasized the role it can play the Greek cuisine
and products traditionally used, it should not be confused. The aim is
obviously all kinds of cuisine. This is just the one that has stimulated and put
the matter to the "table". Consider, however, the categories of raw materials
obey the requirements of the first conclusion.
• Products that supply exceeds demand. In this category are primarily the
'humble' products. It is obvious that the excess, leading to significant
amounts of unclaimed leads simultaneously and prices low cigarette butts,
etc., meat from some parts of the animal (eg cheeks), legumes, several
species vegetables etc.
Once all these and many others were part of the daily ration as that paid on
the price of ostracism from the dishes of the exit. Now return and can "play"
not only in Greek courts and tasty dishes with a foreign flag. Imagination and
courage are the only chreiazoumena.
• Seasonal products. Clearly a product of the era (when it matures and is
harvested), first within the first category. Quantities are abundant, offering
great prices and lower. In this case, however, the excess is combined with
another factor is also crucial consideration: the quality. The wise people says,
moreover: "every thing in the weather and the mackerel in August. No need
to mention several examples. Most know what we are talking over all the
kouzinarches premises catering.
It is clear-clear, moreover, from what heard and written-at times that all the
relevant settings are having on the back of our minds the Greek-and very-
traditional products. It would be desirable to be compatible with contemporary
realities of globalization and the burgeoning international trade.
Unfortunately, not always. May in some cases the ideal product in terms of
quality and price of raw materials have Greek stamp. There are, of course,
numerous examples show that these two elements in harmony, we find most
interesting when the stamp is missing. This means that the objective requires
research free of crashes and chauvinism. The consumer today demands
quality at an affordable price and majestically indifferent to what he writes of
the passport products that make up the food offered.
The same is true for Greek products with designation of origin, which bear an
additional difference: that the higher market price resulting from the stricter
standards of production and limited quantity. It is evident (only one example
will suffice) that offers Santorini fava many points on quality. However, it is
equally certain that removes a lot of points out of reach. Even if the price
difference compared to similar products currently accidental origin is
relatively small, the future certainly will not. It will bring no objection, of
course, the fact that there are Greek products (such as mackerel August) that
meet both conditions, and clearly should be in this category are fish such as
sardines, are an integral part of the choices made. These of course are
referring to as haute cuisine. Why in the world of haute cuisine (or the one
trying to be high) things are not so. Here Greek products with designation of
origin (the price difference is not conclusive) should play a key role.
KITCHEN & Near East Policy
Local traditions in the kitchen of Ionia, Kapadokias Sea and contributed
significantly to policy formulation kitchen, the second leading masterpiece of
Greek culture after the cuisine of the ancient Greeks. The Touch of Spice
begins in the 7th century with the establishment of Megariton, enriching the
tradition of Deipnosofiston of Athens and the culinary traditions of the
Romans during the period of the Roman Empire.
Through the culinary ferment them sprang the political kitchen. On the one
hand we have the luxury kings and princes meals with foods cooked rare with
very inventive ways mageirouts and experienced assistants, and the other at
the same time nistisima the austere meals of the working classes and monks.
After the fall of Constantinople, the cuisine will be shaped by the culinary
culture of the conquerors and the other side of indigenous egkatestim'enon
the city. The Istanbul commercial and cultural crossroads of trade, capital city
of two continents and two empire is the HIGHLY BY CITY OF
CONSUMPTION. For centuries, sheep and cattle Thesalias and Macedonia,
milk and butter, and Trabzon Urfa meal in Crimea, vegetables from Thrace
and Bithynia, SALTED and caviar from Russia, fish Propovntidas and the
Bosphorus, sugar and rice from Egypt coffee from Yemen, pastourma from
Caesarea, mastic from Chios, oil from Mytilene, dates from Baghdad, figs
from Ionia, dry karma flowed from Anatolia abundance and feeding the
markets and bazaars of Constantinople So you can see plenty of material
that was accessible to nykokyria. Important information on Touch of Spice
and transmitted orally by geitonisa in geitonisa from GIAGIA a momma and a
daughter, especially recipes that are simple and relate appetizers. Policies
tuna, mackerel mussels, ampelofyla filled with rice, onion spices and oil,
decorating the festive table. Fish cooked in thousand ways and
SEASONINGS not missing from anywhere. Cooked food with lemon sauce,
in oil and soup was the usual cater

KERASMA
The celebrations in tratamenta ie the Cherry house the first political position
was always the sweet white that is known VANILLA always enriched ffrouta
season and acacia flowers and Gazi. Spread and consolidated in the Town of
Chios and confectioners introduced and treat the Patreiarcheiou official until
today. Another important matter was the homemade cherry syrup sweets to
all the famous baklava and variations of. There were, and the rice pudding
semolina halva, the galaktompouteko the malempi with rosewater, the taouk
gioktou and other secondary. The telefttaio worshiped by the Romans and
which carried him famous in Rome, naturalized kostantinopolitiko, and later
forgotten. For women of the city streets professional recognition were tightly
closed, the very elaborate table with delicacies for which girls are trained by
the school, was the area of creative expression At the same time the kitchen
of political home in the gourmet giignesthai formed and from the Greeks to
the traditional publican mageiria.Kaliergithike many tastes associated with the
life cycle, birth, marriage and death with the rotation of four seasons.
Teachers of the woman in the city ypixan the tasty creations in the kitchen of
the Ionian Sea and Kapadokias.

KAPADOKIA
The area referred to as the Kapadokias sitovolonas of Asia Minor and the
nutrition of the Greeks was based mainly on cereals, bread, semolina, a
wheat and macaroni alefrosoupes home made pies and pulses in a fresh
meat was a luxury. The women of the region in winter prepare a crab sautéed
mutton in pastourma the soutzouki which cook with legumes. Abundance of
milk and salted, was always on the table. Ornithotrofia, kaliergeia vegetable
and egg production accounted for family needs. The preservation of
vegetables and fruit in winter was the method of drying. Some of the salted
and kept in vinegar (pickles). All dishes are cooked with other one that the
olive tree is not prospering in periochii and oil away from their diet. Sure oil
removed from the flax, sesame, and opium which chrisimopoiousan to fry
fish. Endless orchard produced abundant nuts. Thus several festive meals
containing meat and nuts
PONTOS
The Sea with rich fisheries and trade produced large quantities of maize,
barley PULSES RICE OATS flax hazelnuts, walnuts, chestnuts, apples and
pears, while the coast of Sinop and Trabzon was famous auction and trade
bonito.
Skipjack turbot chub mackerel anchovies were staple foods of mice. Dishes
with meat and poultry cooked on holidays and Sundays. in Trabzon
Sapsounta Kerasountai kitchen megaloaston was tasty epiroes from Russian
cuisine. The Russian salad, can do anything in the piroskikathieroiikan
PONTIAKI kitchen. The potato protokaliergithike in 1872 in Adapazar of Izmit
and spread in the late 19th century in Asia Minor and came to festive meals.
Common throughout Asia Minor is keskesi or fallow or Kourkouta, the grape
leaves and the Ionia nerompoureko

IONIA
In the kitchen the dishes coexisted Ionia of Asia Minor, the political kitchen,
with the use OIL specificity due to the abundant production. Fish and
vegetables greens LEGUMES were the backbone of the diet

On one side of the Aegean for centuries lived a cuisine based on LEAN
conservative rural and dependent on local materials, conservative and not
accepting external effects in a few mountainous areas, the prevailing range of
butter which was lack of variety. In the kitchens of Patras Athens and Syros
appear first books cooking. Together with the refugees from Asia Minor came
the renovation of the Greek cuisine The rural areas are fed with the gathering
of wild herbs and roots bulbs. In Crete, Cretans eat trogontas roots. From
there came out and saying that hunger and donkeys Cretans fatten ..

Monkish Cuisine
The monks were divided into two major categories, the monastic and
mulatto Monastai were askitai the anachoritai th fed shoots and weeds in
lentils and wild honey soggy and media rusks The second category was the
mulatto monks who befriends rulers and emperors cycles them, so the tables
and meals parethetan was extremely rich in dishes prepared from all kinds of
vegetables and fish kreata.I study is designed to raise all the food history of
kings and emperors of the Roman and Byzantine empire through
Othomanikis restoran that syndeounti taste with the leading persons in local
history prigkipises black women - black widows in the city provide information
to gourmets in the area restoran the cauldron on fire, the tea and the
samovar we transpose the original tower this time. Only four people argue
that the theatrical tastes and culture of the Byzantine
Looking at various sources, we found documents tell us about the diet of the
Greeks over the centuries. Below you can read the nutrition habits of our
people from Homer's earliest years. Describe the foods and recipes from
ancient times, eating habits of the Byzantines and our grandparents before
the invasion of the modern diet.
The ancient Greek cuisine is the last year being studied. The written texts of
antiquity describe highlights of the eating habits of our ancestors on the
island and mainland Greece. The types and shapes of containers, utensils
and cooking tools that bring come to light during archaeological excavations
testify to a highly advanced and healthy cuisine.
From the Odyssey collect data on the tastes of the Greeks of his day
century BC 8. As much as we look
strange the Greeks of the Homeric Age supported the diet mainly of meat:
raw offal, heifer, kopadisia lambs, goats, calves especially thighs, the whole
thickness of goats and the horse prefer thick toasted pakia. The meat they
ate grilled in Thrace. They made bread from wheat and barley and even used
to have a variety of breads that were current as pies. Also cultivated vetch,
clover and capers. They had developed cheese, drinking milk, whey and
cheese they made. The wine was necessary accompaniment to meals. The
Odyssey refers to: blonde wine nechtari red, black and white wine sweet
wine. Wine of the watered down and drank before in their mouths dripped a
few drops on the floor offering to the gods. There was, of course, olive oil, but
it was mainly other use ... This coating with their bodies after bathing! We
despise and natural fruits.
To a typical passage from the Odyssey:

Here FOUNTOMENI grow tall trees: pear, pomegranate, apple with bright
fruit, sweet figs and olives FOUNTOMENI foliage.
-Foreign, really THA'THELA whether to'd be my xomera you work in, the
edges can collect thorns on fences or plant trees? And I'll guarantee bread
for the whole year (.....)
O Athenaeus, the author of Deipnosofiston, who lived in the 3rd AD century,
describes a dinner given by the wealthy Karanos on the occasion of the
marriage:
At first, he says, offered to each syndaitimona a silver cup and a golden
diadem. Then started to come the silver and bronze discs with the dishes:
Chicken, roast ducks and geese, goats, hares, pigeons, turtle doves and
partridges. This was followed by a break to play music and aviltrides. Part of
roast suckling pig lying on her back on a silver tray. His belly had filled with
chewing gum and baked ortolan, oysters and scallops covered with egg yolks
...

We know today that our ancient ancestors, especially the Macedonians and
the Thessalian ... ate well! The Mycenaeans, from the 15th and 14th century
BC, were a staple food cereals and used the words "wheat" and "barley".
Also ate a lot of figs, honey and cheese. The ancient Greeks were the first
recorded means of cooking, from the 5th century BC Since the texts have
survived to our day, we know that our ancients created the first record of
gastronomic world. And, indeed, were even sweet flavors, which are ignored
until we came from ... China!
Can the ancients knew not the rice, sugar, maize, potatoes, tomatoes and
lemon, but they used a wide variety of spices for hunting, many onions, green
olive oil flavored with mint or thyme, they made cakes of fine sieve flour
melomeno and wine! Theophrastus mentions 5 varieties of radishes, stating
that Gujarat was one of the sweetest. We know that the ancients ate radishes
with bread for breakfast! From Plato, Hesiod, Plutarch and other writers, we
have several descriptions of the dinners of the ancients.

To some menus that come to us from those years:

Appetizers:
Chick peas with garlic and patzaria
Cracked black olives with cheese
Salads:
Thalassaia
Spinach, onion, capers, octopus tentacle with shrimp, mussels and squid
Kyklopaia
Rocket scratch with goat cheese, olive oil and vinegar
Prassaia
Cabbage, rocket, celery, asparagus, eggs with pine cones, nuts, bulbs,
grapes and pomegranates
Main dishes:
Belly pork with sweet and sour sauce, honey, thyme, vinegar, garlic &
chickpeas
Stuffed pork fillet with sliced plums with dark sauce, accompanied with
artichokes and mashed peas.
Shrimp with Vinegar and honey together with zucchini and cauliflower
Sweets:
A variety of dried fruit (prunes, dried figs, walnuts, almonds, dates, nuts and
honey-Attic, with or without yogurt).
Kokkora - dried figs with walnuts and honey.
Pomegranates and apple pieces with yogurt and honey.

O Aristophanes in Peace gives us a very beautiful text that describes a hot,

homemade meal:
What is beautiful like rain is over and now the seed ... There comes a
neighbor and says:
-Komarchidi, to tell what to do in such weather?
-Let me tell you, I want to tsouxo bit, and a god to bring convenient ... E, F,
our warm three dishes beans, and put in a little wheat ... Get us and quite a
few figs. And someone please go and shout from the field in Mani, his slave.
With such a long time can not now be vlastologima and carving. The field is
full of mud.

And the house tell me to bring the gum and the two spin-yet-milk and four
pieces of a rabbit ... if it grabbed the no overnight paliogato. Listen in and text
charchalemata pidihtos. Of these, child, bring us the three, the other Give me
the old man. And requested from the Aischinadi give you myrtles, but look to
have more fruit ... And as you go on the road is over-your-shouted and
Charinadi to come and drink it with us, once and for God to bring convenient
and the crops are doing well ...

Plutarch on Lycurgus, tell us the famous Spartan soup kitchens:

The soup kitchens of the Spartans was composed of the black broth (we do
not know what exactly they made), boiled pork, wine, cake and sweet bread
from barley.
Dionysius, tyrant of Syracuse, bought a cook from Sparta and gave the
mandate to manufacture the black broth, which is so loved by the Spartans.
But we managed not to swallow the first spoonful and spat. Then the cook
said: 'To try this food, you first need to Spartan gym and swim in the Euro.
The ancient Greek diet is the basis on which "run" any healthy diet in most
parts of the world. But how know this?
What is gourmet cuisine and that simple, why the former will always be
accurate, while the latter can be both qualitative and affordable and what is'
supposed 'gastronomy and what the "bad kitchen? Can eating quality of'
human 'prices? At a time when food is one of the major entertainment outlets,
the Journalism around this is the new trend and confusion are the many
"athinorama" starts a "positive action" under the title "In search of quality and
affordable kitchen 'to' players' both operators of the site as much as you
readers-consumers. The twofold objective: the quality of gastronomy in the
city and the ideal value for money in all our interests. The restaurant owners
have already agreed to call us for that reason by ¬. You can get in the game
and you answer the questionnaire can be found in the magazine and below-
your participation is very important!
The questionnaire will be published for two other issues and will be
accompanied by an in-depth articles, which raises questions and answers of
concern to us all. The data from both questionnaires have been sent to the
restaurant business and from those of the readers will allow us to formulate
an understanding of the trends and desires of each party. The results will
lead to the creation of a platform of positions and objectives to help and
restaurants to address the problem and you can enjoy affordable and quality
cuisine was very proud because his wife is an excellent cook, had the
reputation of the Pontic community and old in the Crimea that has among
other dishes and the best I can. Leaving, I passed everything from the
kitchen and thank you personally, just to have the opportunity to shake the
hand with the smooth skin from the warm waters and the tightening ring on
her finger forever. It was like the hand of my grandmother and my aunt
Toulon, only the warm smile, was much brighter after the flank and two
golden teeth. I look back on those Sundays Tauris, as if I lived in the home.
The atmosphere was so warm in the small hall, with various clients got
caught talking to each other and finally end up to learn. There he was was
impossible; Not at all likely. This purple soup was sailing over the dishes,
xinoutsiki and nutrition, I felt that I descended into the esophagus, and it
reached the stomach. In some mysterious way and blood was flowing in my
veins and direct and active enough to my nails painted pink to even those
blaviasmena and icy cold. So the can, recorded in my conscience as a
medicine. And now that I think about something plof Alexandra something
can of Tabriz, these former Soviets, miracle foods ate more. Perhaps this is
why everyone is smiling and they are so warm.
The story of May began centuries ago in Ukraine. The name of the borscht
comes from the basic ingredients of the borsch to an old Slavic dialect meant
beetroot. Can this exquisite color painting not only the broth and all other
vegetables with the dominant power. Although the primary Ukraine may have
as the main ingredient except the beetroot and meat and even different
meats in the same boat, can do anything loved so much by the Tsarist
Russia relations and later the Soviet republics, which now are known various
recipes for Borscht from Belarus, Moscow, Siberia and even Poland. Each of
these has as an actor usually kind of meat but often appears a recipe with no
meat, with mushrooms say. The recipe you quote is an old Ukrainian recipe.
When the entries in the index, you will see some changes. This is because
the Ukrainians do not fix it anymore so simplify procedures and excluding
certain materials (the marrow, for example). The important thing to remember
is that a good Ukraine may have to have so many vegetables that when
somebody put in a saucepan wooden spoon is standing upright. And one
more thing. The Borscht is one of the soups. But no one called the Borscht
soup. The Borscht is it can. Period.
Ukrainian Borscht
• ½ pound of lean beef shank
• 1 large beef bone with marrow
• 750 gr. pork chops
• 2 onions
• 1 carrot
• 1 parsley root
• 1 pound celery root (celeriac a not)
• 1 tablespoon salt
• 3 medium beets
• 3 tomatoes
• 2 potatoes
• 1 / 3 of a cabbage (not too cabbage)
• ½ teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• 125 gr. ham shanks across track (not sliced)
• ½ cup dried beans, which will soak in unsalted water
• century will boil for 2 hours or until soft
• ½ cup fresh mushrooms, sliced, boiled for ten
• seven in salted water and drained.
• 1 tablespoon chopped parsley
• 3 cloves garlic, crushed or chopped
• 6 tablespoons Smetana

Put meat, bones and ribs in a pot that holds 4.5 liters, along with 1 onion half
a carrot, half the parsley root and a pound of celery root. Add 2 ½ liters of
water and 1 teaspoon salt. Bring to a boil and lower the heat. Allow to simmer
for about 1 hour. Hold the meat, discard bones and vegetables. Cheese cloth
to strain the broth, let cool and remove all fat. If necessary add salt to the
broth in your taste. Preheat oven to 150 degrees. Bake the beets in the oven
for half an hour, or until soft (pierce with a fork or skewer to make sure). Allow
to cool slightly and peel them. Rub in very coarse grater or chop them by
hand into very small blocks (smaller than the Russian). Keep aside.
Depending on how you cut the beets, trim and all other vegetables except the
potatoes (in sticks (julienne) or blocks). In heavy skillet saute the vegetables
(no beets) in butter for 15 minutes, stirring frequently. Cut tomatoes in half
and rub them into coarse grater until you are left in your hand just peel and
threw it. Clean the potatoes and cut into 6 cubes each. Remove the heart of
the cabbage, and cut the sheets into squares approximately 2 centimeters or
more smaller. Put the meat broth to boil, add potatoes and pepper and let boil
for 10 minutes. Add the cabbage and let boil for another 10 minutes. Add the
saute vegetables, beetroot, tomatoes and tomato paste and simmer for
another 5 minutes. Remove from heat. As vegetables are cooked, cut meat
into cubes and 2 million add meat soup, the chopped parsley and garlic.
Cover can do anything and let it stand for 10 minutes. Serve in warmed soup
bowl. Supplied with a bolaki Smetana. In may, before putting the Smetana,
you can add lemon or red wine vinegar. Personally I prefer the lemon. After
you throw the lemon and mix the vinegar, add a tablespoon of Smetana and
to dissolve in your plate. It is excellent. If anyone wants more can of spicy,
can artysei with atzika that synodefetai with vodka or red wine alternative.
Warms the heart even to the time that goes into a soup bowl, with an
amazing aroma. Enjoy this winter on very cold days. Whether cold or another
that freezes the heart. Share it with friends.
Otherwise the spell not work

CHERNIGIV FOOD LEGENTS

Ukrainian cuisine quite like the Russian, though it uses more fruit and spices.
The classic Borscht soup served with small croissant dipped in olive oil with
garlic. The most typical dish is the vareniki (pies filled with minced potatoes
and cabbage). In Kyiv you will find many restaurants serving local, and
international cuisine.
Try: Kozak Mamai, Pid Osokorom for local tastes, the Gimalai for good Indian
cuisine, the Svytlitsya international cuisine with French influences. An
interesting style of Viennese coffee and fresh variety is Passazh. The
Chernigov is a Ukrainian city on the right bank of the river Desna. It's history
dates from the 7th century. In fact, the first signs of people living near
Chernigov relate to more than 150,000 years ago. Archaeologists found
many finds of Stone Age near contemporary Chernigov: musical instruments
made of mammoth bones and shells, jugs with patterns that later appeared in
ancient Greek and Roman art. There are several myths about the origin of
the name of the city. Chernigov Some people think the word comes from the
word "Chorny" - black. The dark woods surrounding the city was so dense
that people are called black.
Another story tells of Prince Chorny, who ruled in Chernigov in the 10 th
century, the daughter of Chorna.

BY
BYZANTINE KITCHEN
The evnosto Vyzanio between Ancient and Modern Kitchen life of the
Byzantine Empire

When you split the Roman Empire, the western part of the empire lived
period of growth of feudalism. Rise of feudalism meant the weakening of
central authority of Rome and the decline of influence in front of the power
increase of the aristocrats and landowners. Over time the nobility acquired
the power to tax, maintain a military force to try to farmers with the result that
the central power of Rome to become symbolic. ACCORDING TO THE
Pervin Erbil, Byzantium which resulted from the Hellenization of the Eastern
Roman Empire, for fear of having the same end with the western region,
followed a different path. O path that led to the development of a central
authority based in New Rome, while small property were protected. Thus the
era of Isavron (8th century) was the Agricultural Act to ensure social and
economic independence of farmers, permanently abolishing the system of
serfdom. Farmers smallholders were the pillars (Ostrogorsky) the state
treasury and army, especially since Eastern issues in Asia Minor who were
suffering from raids, border guards, the Akritas, were
farmers who served in the army, had occupied the military land, land that is
their own, and they knew that fought for this land, and not to the manor some
landholders. Unfortunately over thousands of years bore Romeiko state,
things were not so simple and there was a constant struggle between large
landowners and aristocrats-mikroidioktiton-landless. So there were emperors
who supported the great owners and others who supported them small.
UNDER THE Andre Andreades the first centuries of the empire the land was
concentrated in the hands of large landowners and the period of
eikonoklaston shared between farmers and villagers. The battle to protect the
small property held strongly by the time of Romanos Lekapinou until the time
of Basil II of Voulgaroktonou. In particular, the Macedonians fought Dynasty
landowners, because the military emperors knew the power of the army
comes from the free and prosperous owners of small properties. This is
needed to face the enemy but also from those more easily sylllegontan taxes
and fees. Basil II of Macedon, and he dressed in a simple military jacket, and
lived simple and austere, when he died he left the funds of the State filled. He
fought and crushed the aristocrats who coveted central government taxed
them mercilessly and sharing A landless and land poor.

The incompetent, but his successors succumbed to the "likely", taxation of

smallholders, and the power was concentrated largely on political aristocracy,
and was it who the champions of THE Psellou and John Duke murdered
Romanos IV Diogenes ITS thereby opening the gates Minor Asia in Seljuk.
Similarly the Komninoi not experienced landowners and successfully
replaced the "military lands" with imifeoudarchiko system of "assistance".
Finally, another scourge of the rural poor were the monasteries, which is far
from the "Kingdom of Heaven" were occupied. Incredibly large accumulated
wealth, large estates and was co-responsible for plight of landless and poor.
Overall agricultural production has great development from the 8th to the
12th century was an extraordinary situation prosperity, not only sufficient for
the needs of the empire, but exported huge quantities of agricultural products
to both the West and to the east. The wheat and general foods, oil, wine,
fruit, salt, livestock and fishery products, honey, cotton, silk were the main
sources of income for farmers. Fruit, olives, vines and the mulberries (the
name of which was in the Peloponnese, Moreas) abundant in the Byzantine
territory. Major sources in relation to that are the texts of John Kinnamou and
Western observers who took part in crusades of the 12th century such as
William of Tyre and the author of "Gesta Francorum". We also know that Italy
sourcing of cereals, wine and meat by the Greek state. Now compare the
huge difference in agricultural production of those years with the current
period. In those years the Medieval Greek (Rome) fed West and East,
agricultural products, while modern Greeks introduced many of these
products to meet the needs of the much smaller state.
The Byzantine state were urban populations who have developed largely
industry, especially in the cities of the Balkans and less in Asia Minor, where
the population was mainly rural. Great interest as luxury goods were jewelry,
pottery, costumes, THE interwoven with gold silk, gold, the silver species,
ivory, etc. The glass objects mention, THE Leondari the golden palace that is
humming. The ceremonies of the Imperial Court and the Church demanded
largely such objects, of which wanted very much except the wealthy
Byzantines, the magnates of the West and the East Chalifides. The Greek
prigkipises which arrived in the poorer west, leaving the surprised residents
when they can see. The luxury jewelry, painting the strong, elegant clothing
and excellent silk fabrics provoke envy and criticism. But what can I FOR silk!
After smuggling the metaxoskolika from China, two monks at the time of
Justinian, the Byzantine Empire developed enormously to the production of
silk, the main production centers in Thebes, Patras and Corinth. Maintained a
monopoly in the known world for centuries and exports of silk fabrics in West,
North and East fills the coffers of abundant gold. In modern Greece, the
cultivation of silk is unknown and what irony nor the Moreas (Peloponnese)
there are mulberry trees, but nor trace of silk. It is significant that in 1147 the
Normans looting came to the Peloponnese, IN ORDER TO kidnap silk from
Thebes and Corinth to use them to produce their own silk in Sicily which had
been occupied by the Byzantines.

So we see that Istanbul had a monopoly on the production of goods. Other

cities such as Thessaloniki, second in importance, were industrial
development and other such items of manufactured ceramics (known as
"Pottery of Zeuxippe), mosaics, weapons, soaps, furniture, carpets, leather
and more. The art of building as the Shipbuilding was an important
development as the production of books in the monasteries. copyists to the
monks is largely due to saving all the ancient writings and it was only a few of
them spent all their lives IN arduous task of copying books, such as the Nile
where we have St mentioned, while the library a Cypriot monk of Neophytos,
an ardent writer and copyist of manuscripts, containing 16 volumes.

THE Eparchikon Book of Leo the Wise, published by J. Nicole, helps us to

understand the organization of the Byzantine industry. Every branch of
industry formed a guild which had a monopoly in strict state control, which
determines the profits, restrictions on export under surveillance members of
the guild, facilities, etc. This system certainly ensure the quality of output,
exclude brokers AND profiteering but also prevent progress and fed the
corruption of government officials. Agreement is, by Runciman workers could
not be dismissed only with very great difficulties, though none was
unemployed, would put him to work in a work of general interest, because as
written by Leo the Isavrou the election, "the laziness leads of crime and any
surplus from the work of others should be dynetai the weak. " The Andreades
reveals that copied Eparchikon Paper in Turkish sultans, and West, but
leaders of the Middle Ages. Sure in later Byzantine times, due to known
causes, the industry declined as all branches of economic output, and all
kinds now import from Dysi.To rule of Byzantium was at the junction of routes
between Asia, Europe and Africa . The location was a disaster politically and
peoples of West and East, North and South, the Greek state jealous because
of that position and constantly raided TO apokomisoun territories. From a
commercial point of this post was legal, why did the Byzantine center of
international trade. The numerous ports sites were moving goods from all
over the known world, handled the local agricultural and craft production
centers and were imports and exports. H Kostantinoupoli, thanks to the
genius of business sense, but the Greek and Armenian inhabitants, was
synonymous with wealth and prosperity. IN Vasilida all cities but also in
Trabzon, to Smyrna and at Antioch ended spices and herbs from India and
Malaysia, textiles from China, carpets from Persia. IN Kherson and Istanbul
Russians coming down THE Dnieper brought furs and salted fish, while in
Thessaloniki Slavs brought from the Baltic amber, woods and metals. In Vari
(Bari), in Durres and IN Monemvasia goods arrived from the West. Worth
mentioning that because of the spices and rice imported from the East, the
local oil and vegetables, Byzantine cuisine has evolved into a very tasty and
spicy cuisine and Konstantinoupolitika but the Rome of Asia Minor THE
benefited developed until the 20th century, and tasting all of today's famous
Touch of Spice. The Greek ships of a powerful merchant fleet, despite the
dangers of piracy by the Saracens sailed the Mediterranean and the Black
Sea. The exports were agricultural products (wheat, oil, wine, citrus), jewelry,
weapons and luxury goods and from the 7th century Byzantium was the
monopoly of silk fabrics. Import duties collected in the Hellespont Abydos
while exports in the City. A continuous stream of gold flowed in the imperial
treasury So it is no coincidence that the Byzantine Empire was the oldest
example of monetary stability in European history. The emperors succeeded
in maintaining constant the real value of gold and Byzantine with international
currency has remained quite constant equal to the seventy second pound of
gold from the time of Constantine the Great until the age of Komninos.
UNDER THE Steven Runciman, o Indicopleustes Kosmas, a sailor who had
traveled from Indochina and Malaysia until Avyssinia and Central Africa, who
wrote in the book argued that the prosperity of the imperial trade THE owed
two reasons, IN Christianity and the currency. UNDER THE Andre
Andreades the central State administration accused prevented the
development of trade not only due to the intervention of officials but also
because a number of legislative measures. Prevailed as in industry and trade
in the system of guilds, surveillance was continuing, while the lending interest
rate or prohibiting or were limited, the prices fixed by public authorities and
the entry of foreign capital was subject to very strict restrictions. But
economic decline does not occur as a result of the above reasons. Occurred
on a period of incompetent successors of Basil II, and the main causes were
the following: a) the abandonment of mikroidioktiton and farmers and the
pressing their taxes b) the shrinking area of Asia Minor by the Turkish
conquest, ie areas which were the focus of development of the Greek state,
c) the loss of southern Italy by the Normans, d) the creation of the Italian
community in the heart of the Empire. The Venetians and Genoese
merchants from the 12th century were exempted from customs duties, settled
in Pera and Galata IN, ships replaced the Greek ships on transport of goods,
not only did not offer and from a strategic point of view nothing in the Empire,
but stirred up fateful fourth crusade that brought the fall. But the era of
relative decline which was the period alothike by the Crusaders, Istanbul
ACCORDING TO Robert de Clari had collected two-thirds of global wealth.
This brings me to the days of Paleologos was the tragic epilogue of the story
of the Greek Empire. The currency of the king Taprovanis (Ceylon) in
preference to all others, now do not want either in addition. Goods paid the
exact duties in full docks of Constantinople, now passed by the Genoese by
side walls without calling or traveling in Latin Syria Venetian ships to ports of
Esperian. The proud and haughty Byzantine princes, affluent merchants and
nobles have decorated their position within the humble people and beggars
assistance from the Pope, and they in turn would give their position within the
rays and the slaves of the Ottoman Empire. The tragedy of the slow death of
Byzantium was an economic disaster. Synopsis of the History of Medieval
Greek (Rome)

Byzantine Empire or Eastern Roman empire or Greek Empire of

Constantinople called conventionally the surviving east of the Roman Empire
when it collapsed after the invasion of Germanic peoples, in the 5th century
AD Capital of East State which, after the fall of Western Roman Empire,
continued for nearly eleven centuries still independent life, was
Constantinople. The "Constantinople" was inaugurated by Constantine the
Great on 11 May 330 AD, on the ancient city of Byzantium, which was
founded in 659 BC the Byzas of Megara on the shores of the Bosphorus. The
Greek empire dissolved on 29 May 1453, day Tuesday, during the reign of
Constantine XI Palaiologos, with the fall of Constantinople to the Ottoman
Turks.
The people of Byzantium used for themselves, the state and their history the
term "Roman". Honored in this way the founders of their state, but also
ensured an informal superiority over the other European kingdoms, which
had respect to the heirs of the Roman Empire. The Latins, however, the
citizens of Byzantium called them "Greeks" (Graeci) and rule the "Kingdom of
linear» (Regnum Graecorum). Similarly, when starting up a strong western
state as that of the Otto I (962), we call this the "Holy Roman Empire, to have
guaranteed, thus, the primacy among the other Christian kingdoms. The term
"Byzantine" was introduced by Hieronymus Wolf (Wolf) THE 1562, when he
founded the "Corpus Historiae byzantinae", and introduced Lámpi Philippe
(Philippe Labbe), publisher of "Vyzantidos the Louvre, his introduction to his
work with the words: "De Byzantinae historiae scriptoribus" (1648). In 1680
the Doukagkios (Charles du Cange) headed the project, which was
negotiating history of the State of Istanbul, «Historia Byzantina». The
Byzantine history has now found its place in the formal scientific terminology.
Since the scientific world started slowly using the names of "Byzantine
Empire" and "Byzantine" to refer to the empire of Constantinople and
residents living within its limits. The Greeks, however, that time being rays of
the Ottomans, called themselves "Romios" and katalythen their country
'Romagna' and always longed and sang melancholy WITH its capital in
Constantinople, "City" their favorite.
The Eastern Roman empire inherited land stretching from Egypt, Syria,
Armenia, by the Danube river and the coast of Spain. Under pressure from
dozens of attackers empire shrunk to possessions which traditionally and
from ancient times inhabited by Greeks, as was Asia Minor, Pontus, the
Rumelia, Thrace, Macedonia, Epirus, the Aegean and Ionian Cyprus,
Southern Italy and the Peloponnese. The last century, under the stranglehold
of the Turks, Byzantium was reduced to levels of Constantinople, AND THE
Mistra in Trabzon, until the fall on 29 May 1453. In the vast area where
extended the Byzantine Empire, lived in different tribes and peoples: Greeks,
Armenians, Jews, Egyptians, Syrians, Goths, Slavs, Bulgarians, Illyrians,
Gauls, and others. Thus, the history of the first centuries of the Eastern
Roman Empire is not only the story of a nation, but a supranational state with
extremely ecumenical mission. Unifying feature of course was the Christian
faith and Greek language, which was established in the 6th century, as the
official language. But while several people were a transient and superficial
element, which when acquired national consciousness, gradually separated
from the Byzantine state and create their own independent State, such as
Bulgaria, Serbia, Armenia, etc., the Greek element gain awareness of
themselves and their origin and are identified increasingly with the state,
which gradually became a purely Greek, not only in language and culture but
also in consciousness. Moreover, the fact is recognized that all these people
had imprinted the stamp of Hellenism: the ecclesiastical language was
Greek, as Greek was also the language of commerce and international trade.
Major centers of Hellenism was Constantinople, Alexandria, Antioch,
Ephesus, Thessalonica, which increased continuously broadcast and the
sparkle of the Greek spirit. The coherent set of state sfyrilatouse the Greek
intellectual enhanced radiation and another important factor: Orthodoxy, as
established after the schism of Eastern and Western Church. In Byzantium,
which many historians, including Constantine Paparrigopoulos, called 'Greek
Empire' education was based on Homer, to Plato and Aristotle, while there
was disdain for anything Roman, as the Franks called them barbarians. All of
course know that the name came Romeo and "Rome", which was used by
our ancestors throughout the Turkish occupation, the duration of the fight for
our independence and even until the early 20th century, mainly in Asia
Minor . The Greek awareness of the Byzantine Emperors consolidated
especially after the fall of 1204, when found in very difficult position
surrounded by hostile allofylous, having lost land and the sacred to them
"Theofilaktou City. Professor of History Mission Vakalopoulos has an
amazing save text Greek Orthodox patriotic dignity and frankness written by
the emperor of Nicaea John III Duke Vatatzi (1193-1254) which the
addressed to Pope Nicholas I:
"Written in your letter that in our strain of Greek wisdom reigns ...... that,
therefore, our own genus flourished wisdom and property of diedothisan AND
TO other people, this is true. But what happens to ignore, or if you do not
ignore how and apesiopises, alongside the Moscow and Constantinople to
reign in this world bequeathed to our own genus by Constantine the Great? Is
there anyone who ignores that the legacy of his Succession passed in our
own race and we are the heir and his successors; requires that you ignore
their privileges. And we have the same requirement to see and recognize the
law for us our power in the state of Constantinople, which starts from the year
of Constantine the Great and .... lived a thousand years to as much as our
own kingdom. The founders of my reign, spo families of the Duke and
Komninos, not to mention the others, originate from Greek genera. These
then, are my fellow for many centuries held power in Istanbul. Particular the
Holiness assure you and all Christians that never will certainly campaigning
for and fighting against the conquerors of Constantinople. AND IT
asevousame with the laws of nature and for the institutions of the country and
TO graves of our fathers AND WITH THE holy temples of God, if not fighting
for them with all our strength ......»
Another illustrative text that survived after the fall of 1453, is the "cry and cry
Istanbul Myreon of Matthew:" Alas, Alas' s maiden name of Romaion.O, how
ekatastathike strain of Greeks.
In us, in all Greeks to elthi that 'the time. "
Capital H Constantinople was the pride of the Byzantine, the holy city of
Romiosynis, the song of enslaved on Turkish rays, the city of Greek legend.
The capital of the Christian Roman Empire, the city identified with the life of
the Byzantine Empire founded by Constantine and signaled the presence of
significant changes in the eastern Mediterranean region. The city was
founded on 8 November 324 and was inaugurated on 11 May 330. Founded
in the location of the Byzantium, the ancient colony of Megara

The siting of establishing the new capital was justified on the basis of "divine
inspiration". Constantine the Great transferred the environment, that an eagle
appeared in his dream and left a stone falls into the area of Byzantium. After
selecting the location for the new capital, the emperor suggested extending
the city limits. The Philostorgius that describes the extension of city limits
Constantine, trying to show the extent of the limits on the walls of the new
town began to go holding a spear. As, however, progressed, those who
followed him formed the view that it had finally develop much higher levels
than those needed. At the end of one among them asked: "To what point
despots?" And received the reply: 'stop until he goes in front of me and
guides.

Constantine the Great named it "New Rome", but later was named "City of
Constantine", "Istanbul" or "City". Now internationally known as «Istanbul»
(Stamboulis - the polis). Materials and artwork collected from all parts of the
Roman Empire, to the city soon became the museum treasures of Greco-
Roman world. After the division of the Roman Empire into East and West,
Constantinople became the capital of East State and remained until its final
fall, in 1453. Theodosius extended the perimeter walls of the 413 which
apparently stretched from the beach of Marmara to the Palace of the Golden
Horn Bay Seventh. These walls, which was land and their length reached the
7 km, consisted of three sets of walls were towers at intervals. In front of
each series was moat. Besides the land walls were and the seaside, 12 km in
length, a series. Strong earthquake demolished in the 446, but repeatedly
repaired in 1453. The period of Justinian left his mark on the town with its
splendid monuments were built in the year. Culmination of this building
activity was the church of Hagia Sophia. In the 8th century. The city faced the
victorious attacks Avars, Persians and Arabs and the same time experienced
conflicts and conflict and the iconoclast eikonolatron. The era of the
Macedonians (867-1057) brighten once the capital of Byzantium with new
palaces, churches and monasteries.
"The Istanbul undeniable focus of the nation's upper classes, which are no
longer exclusively military, requires all forms of spiritual life and gives tone to
all social and cosmic events. Wish to stay in a sophisticated society,
displaying the wealth and luxury, even in times of national risk, acquires the
time dimensions of a real legend, which goes quickly Byzantine border. The
beauty, grandeur and, above all the riches of the city, excite the spirits of his
contemporaries, excite curiosity and arouse admiration and ecstasy, feelings
to other causes pride and emotion and to others greed and envy ..... ... "
At the time of Komninos (1057-1185) founded the palace of Blachernon
southwest of the city, which was the new administrative center of life in the
capital. At the same time staying at that time in Istanbul Latino (Genoese
Pisates, Venice) by the commercial privileges given to them. In 1204
Constantinople was sacked by the crusaders of the Fourth Crusade and the
treasures of the West were flooded. Baldwin of Flanders founded the Latin
kingdom of Constantinople and the Byzantine aristocracy fled to Nice. In
1261 the emperor Michael VIII Palaeologus was able to recover
Constantinople and give the last dynasty of Palaeologus. During these years,
Istanbul has experienced wonderful spiritual and artistic flourish, despite the
social and religious controversy that shocked the state, economic and military
decline, external enemies, especially the Turks, encasing the Byzantine
Empire.

The capture of Constantinople by Mehmet II on May 29,

1453 marked the end of the Byzantine Empire. Constantinople became the
capital of the Turkish sultans, the center of the Ottoman Empire, and played
an important role throughout the subsequent centuries.
Also marked the end of an elegant cuisine and now Turks continue the taste
tradition using meat as the only material they knew to handle throw the wars
rapes and killing their traditional education as they came from the deep from
north China territory to the lands of Aegean sea. Barbarian culture tried to
destroy the culture of Byzantium and Russian Emperors
Built on a triangular peninsula between the Golden Horn, the Bosphorus and
the Marmara. Opposite, on the Asian shore of the Bosphorus, is the Skoutari
(Chrysoupoli), shopping center, while the opposite shore of Istanbul Golden
Horn, is the suburb of Galata. Great Bridge, built at the mouth of the Golden
Horn, linking Istanbul to Galata. The Golden Horn is the only port of Istanbul.
These seven hills on which Constantinople is built leading to Cape
Seraimpournou and downhill coast of the Sea of Marmara and the Golden
Horn.
THE lighthouse is the seat of the Ecumenical Patriarch of the Orthodox
Church from the Byzantine monuments of Istanbul stands saved the church
of Hagia Sophia, who is a museum.
The church of Agia Irini is located behind the Hagia Sophia and initially form
aisle basilica, but the Justinian rebuilt after its destruction in "Nika riots" as a
domed basilica. In modern times, a museum of Turkish wars. The basilica
was built in 463 Stoudios the reign of Leo the Great Patrician Stoudio near
the sea wall and Eptapyrgio. In the 8th century. renovated and became
famous monastery, the center of resistance against the iconoclast. The
church of Saints Sergius and Bacchus is a building at the time of Justinian.
Near the temple is the Palace. Myrelaiou The monastery was founded on a
Roman circular building of the 3rd or 4th century. BC A monastery existed
from the 8th century but was destroyed by fire in 1911. The monastery of
Livas founded around 910 by the droungario Constantinos Livas. In the late
15th century it became a mosque and burned in 1918. The Monastery of the
Pantocrator is in the age of Komninos and was one of the most important
monasteries in Constantinople. The monastery of Pammakaristou (11th
century). The patriarchate was established after the conquest, as in 1586,
when became a mosque. The monastery of Chora (Kachrie Mosque), which
saved the church as founded in the reign of Heraclius (7th century). And is
the main sample group of cross-domed churches and peristoo. It is decorated
with exquisite art mosaics and frescoes of the 14th century. The obelisk of
Theodosius is an old Egyptian monument was transferred to Constantinople
in 390 and is decorated with reliefs of the 4th century. AD, ie the time that
was set up. Finally mention should be made two huge underground water
tanks of the 6th century. The Bin Bir Ntirek (thousand and one columns) and
Gerempatan Seraglio (palace basement) with many columns. In 1985, many
historical buildings in the city, such as Hagia Sophia and the Souleimanie
etc., characterized by the UNESCO World Heritage Sites.
Early years (324-565)
The Byzantine state, even in the Roman administration, the law and in the
official language, was reorganized with the reforms of Constantine the Great,
who continued the work of reform of Diocletian. The need for reorganization
had become very urgent, because the rule at that time had to face not only
the outside of the traditional enemies, the Persians, but also new rivals, the
immigration of those who made it threatening people at its borders. For
nearly one hundred years the battle between the state Alamanos the West
Goths in the Balkans, the Persians in the East, the Huns AND THE
Ostrogoths who eventually moved to Italy and founded their own kingdom in
place of the western Roman Empire, which in essence was been nullified by
Odoakro THE 476.
The dynasty of Constantine the Great (325-378), were the emperors
Constantine I, Constantius, Julian, the Iovianos Valentinian and the Wallace
(364-376). Constantine the Great (324-337) became sole emperor defeating
Maxentius at the Tiber bridge Moulvia (312) and Licinius in Edirne (323); for
political, economic and military transferred the capital to Byzantium.
Christianity claimed the Edict of Milan (313) on religion, the First Ecumenical
Synod (325) in Nice and the baptism of Jesus (337). Make sure to
administration lowered taxes and created mainly mercenary armies.
Constantius (337-361) killed the other members of the imperial family and
ruled himself disrupting the inner peace, because he supported Arianism.
Julian (361-363), intended to achieve the revival of ancient Greek literature
and art has sought to restore a state religion of the ancient polytheistic
religion, so called "offenders or Apostate. He was killed fighting the Persians.
His successor Iovianos (363-364) concluded peace with the Persians, but
died suddenly a year. He was succeeded by Valentinian (364-376), set in
August in the east of Wallace's brother, who was killed (378) fighting the
Visigoths. From Gratian, son of Valentinian, was appointed in August East
General Theodosius, which was founded a new dynasty.
Dynasty of Theodosius (379-457): I was the emperors Theodosius the Great,
Arcadius, Theodosius II, the small and the Marcian Pulcheria. Theodosius the
Great (379-395) consolidated Christianity, on the Second Ecumenical Council
in Constantinople (381) and measures at national and heretics; organized a
powerful army, defeated the Goths, abolished the Olympic Games and
divided the rule finally in East (Arcadius) and West (Honorius). In Arkadios
(395-408)
successor, Theodosius the Little B (408-450), who epitropefotan the sister
Pulcheria and prefect Anthemios; remarkable was the activity of his wife
Evdokia. In the era of built in Istanbul in Theodosian wall, founded the
"Pandidaktirio, convened the C Ecumenical Council at Ephesus and created
the" Theodosian Code. The Marcian (450-457) with his wife Pulcheria
convened the Ecumenical Council in D Chalcedon (451) and engaged in
charity projects.
Dynasty of Leo A (457-518). Served emperors Leo A, the Zeno and
Anastasios A. Leo A (457-474) was crowned emperor by the patriarch.
During the campaign was against the Vandals led by Regulus, which resulted
in disaster. The Zeno (474-491) succeeded his six-year son of Leo B. In the
age of the burned library of Istanbul and dissolved the West Roman empire
(476). The Anastasius (491-518) ruled wisely eliminating the heavy taxation.
He built a large wall around Constantinople and the economic well-managed.
In the era of the Slavs appeared, Avaroi and Bulgarians.

"Does God mean the land, do the heaven,

means and the Hagia Sophia, the Great Monastery,
with four hundred bells, and bells exintadyo.
Every bell and Papas, every priest and deacon.

Gervais sing king, left the patriarch,

and from a lot of psalmoudia eseiontane the columns.

To be put in the HEROUVIKO and get out the King.

voice came from heaven and from the archangel mouth:
"Papsete the HEROUVIKO, even though lower part Holy,
priests get holy, and candles tions inappropriate,
because it is the will of God to tourkepsei City.
Mon 'send Frangia reason to be' RTHOUN three boats,
THE 'to take the Cross and T' another gospel,
the third, the better the Agia table,
not take our dogs and our magarisoun.

H Despoina etarachtike and wept pictures.

-Lady Rosemary remained silent, and not polydakryzeis,
again with time, with time, again our will 'yes'.

THE LAST PRAY TO SANTA MARIA AND GOD in Aya Sofia, committed by
Pope NOUFRAKI when in his capacity of priest GREEK fleet, as the ship
berthed in Istanbul, along with two other officers entered the Hagia Sophia
and was running again in St. Sophia. In the archives of the Greek state is the
complete mail to fleet, the Turkish authorities and the Ministry of Foreign
Affairs. There was honored for his act helpless and died at his home in
Ambelokipi Athens.
Turks never had control of Costantinupolis as throw Aya Sofia Church
prayers deliver their wish to God. Their masters, Nefelim, liked too
much to destroy the Aya Sofia Temple as the biggest human creation
dedicated to God of Love but they hadn’t the courage for such
barbarian action as they knew very well that from angels knife will
delivered to the fire which never turn of in Hell. Really have you ever
ask yourself from where all these light comes? From devils who are
burning in Hell my friends and all the magic of the world cant make
them free from that place.

U.S. LAW IS NOT AND NEVER TAKEN FOREIGN

Middle Byzantine period (565-1081)

From the second half of the 6th century, young people have migrated to the
territories of the Eastern Roman Empire. In 568, the Longobards Italy
invaded and occupied much of the Byzantine possessions there. At the same
time, several local tribes in Africa, the Avars in the Balkans and the Persians
in the East, started the attacks and raids. The wars which resulted from the
attacks were violent and long-term and the risk of the final drop touched the
heart of the empire, beginning with the siege of Constantinople by the Avars,
the 626. The successors of Justinian were: Justin II (565-578) who lift the
state's finances, Tiberius II (578-582) who distinguished himself in the wars
against the Persians, Mauritius (582-602) obtained by the borders of the state
in Europe and Asia and is considered the first Greek emperor having
formalized the Greek language, Latin aside. After the Revolution won the 602
Phocas (602-610), was incompetent and inhuman. The Phocas Heraclius
deposed following the revolution. The Heraclius (610-641) found the state in
a terrible economic and military situation. The empire was turned into ruins,
and the aged administrative machinery had become obsolete. The military
organization, which was based on mercenaries, not attributed, as there was
no money and were exhausted and old homes in supplying the troops with
animate material. The central provinces of the state were dominated by their
enemies. Avars and Slavs had settled in the Balkan Peninsula, while the
Persians were the heart of Asia Minor. Only a single regeneration could save
the empire from destruction. Ultimately salvation came because Byzantium
had endogenous forces for its deep social, political and cultural renewal. At
first the State, was weakened and poor, could not react to enemy attacks.
The Herculean think even to transfer its headquarters in Carthage to organize
the counter-attack from there, as was previously organized by the city's
campaign to overthrow the terrorist regime of Phocas. The deep frustration
caused to the population of Constantinople, the draft and the reaction of
Patriarch Sergius forced the emperor to abandon. But that captured such a
project demonstrates the seriousness which the situation had reached the
East and the importance it had western provinces. After sporadic populate
the Slavs in the Balkans in the late sixth century, began in the early weeks,
especially after the failure of the campaign of Mauritius on the Danube, the
great Slavic conquest. Many horde poured Avars and Slavs in the Balkans
and after terrible looting and deserted most of the Avars withdrew to areas
behind the Danube, while the Slavs settled in the Balkan peninsula and the
region took up displacing the Byzantines. Conquered Macedonia and Thrace
and stopped at the walls of Constantinople. The wave of Slav tribes poured
through Thessaly in central Greece and the Peloponnese. From here the
experienced Slavs sea landed on the Greek islands, and reached even to
Crete. However, the Byzantine power was able slowly - slowly be imposed
again in the territories and in other coastal areas, which regained the Greek
character. At the same time, the Persians continued their invasion in the
Middle East. Of course they were forced to leave Caesarea (611), but the
Byzantines failed completely in their opposition to Armenia and Syria. The
imperial army suffered 613 in the heavy defeat of Antioch, which facilitated
the rapid advance of the Persians on all fronts. The Persians invaded and
occupied the south of Damascus, while in the north managed to cross to
Cilicia and conquered Tarsus, which was an important fortress. At the same
time the Byzantines were expelled from Armenia. The morale of Christians
hardest hit and 614, when he fell into the hands of the Persians, the holy city
of Jerusalem after a siege of three weeks. Wild massacres and arson
ravaged the city, the temple of the Holy Sepulcher, which was build by
Constantine the Great, was burned by fire. These events have caused
dramatic impression in Byzantium, especially since the conquerors ierotero
he pillaged the treasure of Christians, the Holy Cross, and transferred to
Ctesiphon. The 615 launched new raids in Asia Minor and part of the Persian
army arrived in the Bosporus. The enemy moved to the capital from two
sides, the Persians from the East and the Avars the Slavs from the north. The
Emperor himself has just escaped from a conspiratorial assassination
attempt against him in June when 617 met chagano the Avars in
Herculaneum. In the spring of 619 began the conquest of Egypt. When after
a while the richest province of the empire was lost, created a serious problem
with the power of the Byzantine capital of cereals by then supplied from
there.
The struggle of the Byzantines over the Persians in the early 620 takes whole
new turn, after the defeats of the past now succeed epic successes. The
state rectified and manages crushing blow to the enemy, which was far
superior. It is small and the contribution of the powerful Byzantine Church in
this success. To fight against the infidels has all the treasures available to the
bankrupt state. The war began in an atmosphere of religious exarseos, which
was unknown in previous eras. He was the first profile media war, a
precursor in subsequent Crusades. The emperor took personal command of
the army, and instructed the patriarch Sergius and Patrician Vono to run the
state in place of the minor son as long as he would be absent from Istanbul.
Follow that and here, as in other matters, the example of Maurice, who
personally led the campaign against the Avars. This action was quite
unusual, and Heraclius, as before Mauritius, experienced a severe reaction
on the part of advisers, because none since Emperor Theodosius I had not
taken personally led the military campaigns. At first Heraclius signed a peace
treaty with the Avars chagano (619), paying a price heavily. So unable to
transfer troops from Europe to the East. On Monday, the Resurrection, on 5
April 622, he left Istanbul after a solemn Divine Liturgy. Dievike in Asia Minor,
where "nity on issues afikomenos country, collected the camps and youth
strateian prosetithei them. The autumn, the emperor with skillful maneuvers
succeeded in penetrating to Armenia. The Persians were forced to abandon
their positions on mountain passes of Asia Minor and follow the Byzantine
army "bent way of seirais dethentos. The collision of two army held in
Armenian territory ended with triumphant victory of the Byzantines. The first
objective, namely the evacuation of Asia Minor from their enemies had
achieved.
Meanwhile the Persians fight back and in 626 Constantinople experienced
the greatest risk of a double attack by the Persians and the Avars. The
Herculean always feared such an attack, and was trying to avoid a
humiliating concessions chagano the Avars. Head of a large army Sahrbaraz
passed through Asia Minor, seized the camp and Chalcedon on the
Bosphorus. On July 27 626, appeared and chaganos the Avars in front of
Istanbul with countless horde Avars, Slavs, Bulgarians and Gepidon and
oliorkise the city by land and sea. The Patriarch Sergius of sermons, devout
vigil sequences and processions with the image of the Virgin of St. Luke, kept
awake the religious enthusiasm of the population, experienced guards
opposed to all attacks of enemies. Since then preserved the memory of the
Romiosynis Akathist Hymn:

"The defenders strategically the winning

As lytrotheisa suffering thanksgiving
Lists thee the city of your Mother.
But the state as having aprosmachiton
On Padoa the risk of release
Fiber caw thee. Hail, Bride anymfefte. "

dedicated to the Virgin Mary that night of 7 August 626mCh., saved the
"Constantinople" by the hordes of barbarians, raising waves sank ships
besieging the walls of. The Avars had to resolve the siege and banking in a
disorderly retreat. The crash had resulted in success and Persian designs.
The Sahrbaraz left the Chalcedon and fell with his army in Syria, while the
second general of the Persians Sahin, received a crushing defeat by the
brother of Emperor Theodore. The danger had now passed. The people
cheering for salvation, which is attached to protect the Virgin Mary, gathered
at the Church of Notre Vlachernon Akathistos and chanted this hymn and "as
the winning lytrotheisa suffering thanksgiving. At the time of the Byzantine
capital was in mortal danger Heraclitus had camped in a remote area of
Lazikis. Here he came into contact with the State of Hazara, as it did earlier
with the tribes of the Caucasus. From that time dates the cooperation of
Byzantine and Hazara, who over time will evolve into an important mainstay
of the Byzantine Eastern policy. In December 627, Heraclitus arrived in front
of Nineveh. In the fierce battle that took place was the final outcome of the
titanic struggle between the Byzantines and Persians. The Persian army
afanisthike literally. Byzantium won the war. The triumphant advance of the
Byzantines continued. In early January 628 arrived in Dastagerd, which was
the favorite palace of Hosroe, who rushed to the left panicky. In the spring of
628 occurred in the Persian empire important events, which made it
unnecessary to continue the fight. The Hosroe overthrown and assassinated,
and seized the throne by his son kavadi - silos, which immediately signed a
peace treaty with the Byzantine emperor. Score major victory of the
Byzantines and the crash of the Persian state was to recover all the territories
which formerly belonged to the Byzantine state. Armenia, Mesopotamia,
Syria, Palestine and Egypt have been attributed to the empire. A few months
later, dying silo asked the Byzantine emperor custody of his son. The Hosroe
II had once called the slave of the Emperor now reversed the conditions and
the silo called his son and heir to the throne of the servant of the Byzantine
ruler.

After an absence of six years Heraclitus, the first crusader returned to the
capital. The son of Constantine, the patriarch Sergius, the clergy, the senate
and the people welcomed the emperor in Asia Minor beach, the priestess, as
the glorious winner of the enemies of Christ with olive branches and candles,
with winning accolades and church hymns. While the Persians evacuate the
Roman provinces, Heraclius left the spring 630 on Jerusalem. Here on March
21 restored under the cheers of the crowd the Holy Cross, who had
recovered from the Persians. The formal act symbolized the victorious
outcome of the first major religious war in Christendom.

The era of Heraklion marks the eastern empire not only in political and
cultural space. Roman ends and opens the Greek era graikiki or literal
meaning. The emphasis of the Greek element, and strong influence of the
Church in all areas of public life give the empire a new look. The Heraclius
introduced the Greek as the official language of the Byzantine Empire. The
language of the people and the Church was far and language. The
prevalence of Greek had to contain artificial means, spread rapidly, so
knowledge of Latin to be in the next few generations a rare phenomenon,
even in circles of Byzantine scholars.
The Hellenization of the Byzantine State made another significant change,
while substantially simplifying the imperial titles. The Heraclius left the
complex imperial titles and chose the popular Greek named "King." The
ancient Greek title of King, who until then used only informally the Byzantine
emperors, replaced the Roman titles «imperator», «caesar» and «augustus».
The nickname of King has become the official title of the Byzantine emperors
and prevailed since only in Byzantium until its final fall. Unfortunately, new
enemies continue to threaten the Greek empire and now the most tromeoroi
were Arabs. The speed and ferocity of a hurricane, the new invaders crushed
and conquered Persia and then removed from the rule of Syria, Palestine and
Egypt. Easy posting of these areas of the Byzantine Empire by the Arabs is
explained by the psychological alienation that characterized the
monofysitikous populations towards the orthodox state.
In the next few years, the Arabs conquered Africa. At the same time, made
raids against the state in Asia Minor and eventually seized, without success,
the city itself (673-677). The critical position Romeiko state exacerbated the
fact that the Balkans acted raids Slavs, while the Longobards Italy intensified
their pressure against the Byzantine provinces there. At the same time was
another event that has huge significance for you and for the subsequent
historical development of the state: the Bulgarians settled in the south of the
Danube and founded the first Bulgarian state in history (681). In Heraklion
diadechthisan the emperors Constantine III, the Constans II, Constantine IV
Pogoni, Justinian II, the Leontius, Tiberius III, the Philippikos, Anastasios II,
and Theodosius III.
Followed by Isavron dynasty (717-820), the emperors WITH THE Isavrou Leo
III, Constantine E, Leo W, Constantine F, Peace THE Athenian, the victorious
A THE Staurakios, Michael A Ragavis and Leo with the Armenian. First and
emergency care of Leo III (717-740) was to repel the Arab risk, coming closer
again threatening the existence of the empire. Since the Byzantine
counterattack by Anastasios II was aborted due to internal unrest, the
struggle was to take place again before the walls of the Byzantine capital.
With great haste Leo III the capital prepared to face the impending siege and
completed the defensive works begun Anastasios providing properly
developments. In August 717 occurred in front of Istanbul with the army and
the fleet of his brother Caliph Masalmas (Maslama).
Then reigned a dynasty of AMORE (820-867) emperors WITH THE B
Michael Travlos, Theophilos Michael III and the drunk. Michael B by Travlos
(820-829) ascended the throne by killing his predecessor. In the age of Crete
was conquered by the Saracens (823). Theophilos (829-842) was a literary
man and followed a moderate policy in the iconoclastic issue. Michael C, the
drunkard (842-867) epitropefotan by his mother Theodora, and his uncle
Varda. In the age of the iconoclastic finally solved problem (Sunday
Orthodoxy 843, renovation of pictures) and was the Christianization of the
Slavs. At the same time caused the Schism of the Churches of Rome and
Constantinople. The competition between the two Churches on spheres of
influence, the papal claims leadership in the Church and selfishness and the
clumsiness of the then-acting people came to poison relations between
eastern and western world and to finally break the Christianity in 1054. The
period of governance of the State of the Emperors of Makedonikis dynasty
(867-1057) is considered as a period of prosperity and maturity of Byzantium,
and that's why brutal campaigns crushed the resistance of the enemies of the
state, filled out and completed the state machinery, fighting sects, the
ekchristianisan around people and the Greek language heard from the
Danube to the Caucasus, and southern Italy to Syria, but the art reached the
highest degree of acne.

Basil the Great A (867-886) defeated the Saracens, restored friendly relations
with the West and to produce new legislation. Leo VI the Wise (886-912)
continued the legislative work of his father, defeated the Bulgarians and the
Russians repulsed. Constantine VII the Porphyrogenitus (912-959) was a
literary man. The state was ruled by his mother Zoe, the patriarch Nicholas
Secret and the father-of Romanos Lekapinos with three sons. In the era of
John Kourkouta defeated the Arabs, but were beaten off two new Russian
raids.
Romanos II (959-963), the general of Nikiforos Fokas xanakyriepse Crete
from the Saracens (961). The Nicephorus Phocas (963-969) became
aravomachos. Turned against the Russians and Bulgarians came to a
rupture with the Holy Roman Empire of the German nation. John A Tzimiskes
(969-976) ascended the throne after murdering B Nikiforos Fokas. It became
Emperor defeating the Russians, Bulgarians and Arabs.
Basil II the Bulgar (976-1025) was the most important emperor of the
dynasty, and perhaps of Byzantium. He defeated the Bulgarians, against
whom he fought for forty years (976-1018). Also defeated the Arabs and
suppressed internal revolutions. In the years became the Christianization of
the Russians (989). Error was to grant trade privileges to the Venetians,
because they later undermined the economic foundations of Byzantium.
Generally within days of the Byzantine Empire reached the biggest peak.
However, acne is halted quickly, because they Macedonians Emperors
Constantine (1025-1028), the Romanos III Argyros (1028-1034), Michael IV
the Paphlagonia (1034-1041), Michael Kalafatis E ( 1041-1042), Constantine
the Gladiator I (1042-1055) and the Military Michael F (1056-1057), was
totally incompetent. Key events in the season was the emergence of the
Seljuk Turks in the east limits of the state and the final schism between the
Churches of Rome and Constantinople (1054).
The army, until c. 11o. broadly maintained the organization of the late 6th
century. (as we know from the strategic Pseudo-Mauritius), as viewed from
the "regular" of Leo VI the Wise and the other military manuals of the time.
Neglect of, but at the 11o century. led to the widespread use of the
mercenary element in the Byzantine armed forces, which thus became less
axiomaches and limited in number, while military spending has risen. The
fleet, after a period of prosperity at the same time, neglected, and he in turn
almost completely dissolved. The social side of the Byzantine Empire
following the steps of Justinian I against the large landowners and the crash
for a short period of high property from the enemy attacks that reached deep
into the empire, gave the impression of balance and social health. The
property simply too large and the internal pressures in the small property
stopped temporarily. But after victories in Arabic wars followed a frenzy of
acquisitions by the nobility, which benefited from adverse conditions and
annexed it in any way the land of the poorer yeoman, both of soldiers and
others, thus creating a serious military and social problem , military, because
the absorption of so-called military PROPERTY were now soldiers of income
to meet their needs for the kit and weapons, and social, because it eradicated
the institution of free short notice. That is why the emperors of the dynasty
Makedonikis tried measures hardness several times to stop this trend of high
property and prevent disasters that threatened the state. However, the policy
of the Macedonians did not only temporary results. With the prevalence of
political aristocracy in the governance of the state, the time of the successors
of Basil II, favorable for small property abandoned social policy and the rule
was delivered into the hands of greedy megaloidioktiton not only asking how
to get rich.
Currently there development of Greek education, with visible the impact of
Ancient Greek Law and the Platonic philosophy. Reorganized the School of
Constantinople by the Varda 9o century Constantine IX Monomachos the
11th century and was named University of Istanbul.
Komninon Dynasty (1057-1185): Founder of the Isaac Comnenus, but
essentially the dynasty starts by Alexius Comnenus. He has served the
emperors Isaac Comnenus, Constantine I, Duke, the Romanos IV Diogenes,
Michael G Parapinakis, Nikiforos Votaneiatis the Alexios, John II, Manuel I,
Alexios B and Andronicus A. During the period 1057-1081 there was
competition between the military and politicians and this civil war along with
the corruption of the palace, allowed external enemies weaken the rule of
linear. The most notable was the Emperor Romanos IV Diogenes (1067-
1071). Romanos was active and brave general. He was distinguished in the
wars against Patzinakon and had fairly high reputation in the command of the
military. Immediately took the fight against the Turks, but the decay had gone
very deep and the plots of his party Psellou undermined the efforts of the
emperor to save the empire. With great effort succeeded Romanos gather an
army, who were key foreign mercenaries Patzinakes, Ouzo, Normans and
Franks. Despite all the difficulties the first two campaigns of 1068 and 1069
had some success, but the third ended with a terrible disaster, due mainly to
the treachery of Andronikos Doukas, a son of Caesar John. Close to
Mantzikert Armenian city in the region of Lake Van, the numerically superior,
but heterogeneous and undisciplined army suffered misthoforikos on August
19, 1071 crushing defeat by the forces of Arp Arslan. He was arrested by the
emperor prisoner. As a prisoner of Romanos Diogenes closed agreement
with the Seljuk, which secured the freedom in return but the promise of
annual sponsorship, ransom for him, the obligation to deliver the Turkish
prisoners and make available auxiliary army. In the meantime, however, the
rival party in Istanbul at the initiative of John Caesar, the declared void. The
authority agreed to take power collectively Empress Evdokia and the eldest
son of Michael Duke. Shortly after his mother Empress kleisthike in a
monastery and his student Psellou Michael VII declared himself emperor (24
October 1071). Are in power in Istanbul faced Emperor Romanos, who
returned from Turkey capture as an enemy and thus civil war broke out.
Eventually Romanos surrendered after entrusted a letter of guarantee, which
had signed three bishops in the name of Michael VII, and that the promised
security of person. Before we arrived in Istanbul, took off his eyes with a hot
iron. The insidious Psellos, surpassing himself, wrote to Emperor blinded,
which emphasizes the romance, the victim as a witness. God, he writes, took
on the eyes, because they wanted to claim to see more light. The hero
Romanos Diogenes died on the island first, from the terrible wounds in the
summer of 1072. The epilogue was terrible he has turned the defeat
Mantzikert a real disaster, because the treaty was agreed by Alp Arslan by
emperor Romanos was canceled and the Turks on this momentum and
began an aggressive war of conquest against the Byzantine Empire. The
empire was still, as the era of the large Arab invasions, given the risk to
alothei its enemies. But then had resisted the successors of Heraklion with
heroism and tenacity on defense of an empire that was healthy. However,
now everything is in perfect dissolution. The strong defensive system based
on their soldiers located in a place, had collapsed, while in Constantinople
ruled as an opponent of the powerful Turkish sultans, surrounded by
scheming courtiers and Jabber scholars, miserable student of Psellou, an
bookworm unworldly, spent early as physically and mentally. There was now
no hope of Asia Minor. The road was open to the Seljuk and no power or will
not exist, able to deal with them.
The Romanos blinded Michael G (1071-1078). The Michael G. displaced
Nikiforos Votaneiatis C (1078-1081) and that Alexios A 'Komninos (1081-
1118), considered founder of the dynasty of Komninos.

Late Byzantine period (1081-1453)

The defense of the rule against the Normans and the Seljuk Turks, along with
the action against the Crusaders accumulated in the meantime, form the
framework within which initiated the Byzantine foreign policy from the late
11th century. This policy was inaugurated by Alexius Comnenus, the rise of
the throne which coincides with the beginning of the last period of Byzantine
history. Alexius I and his successors, John II and Manuel I, attained
impressive achievements, which restore the Romeikos State Party to the old
glow. The internal corrosion of the rule but did not allow permanent and
stable results, particularly as the hostile pressure from both the West and the
East continued ever stronger.
The Battle of Myriokephalon (1176) put an end to the tragic situation and the
weakened state of the successors of Komninos, Angels, finally succumbed to
the Latins of the Fourth Crusade. The capture of Constantinople by the
Crusaders (1204) led to creating the territory of the Greek Empire, Roman
states, with loose feudal structures, and three Greek principalities of Epirus,
Trebizond and Nice. The Greek principalities sought to recover the City and
to revive the Eastern Roman Empire, but to cooperate, however, even fought
against each other. The Empire of Nice, the most deserving leaders that were
found in the forefront of major events after the fall of 1204. The Greek
population has accepted the Latin domination with hatred, certainly not only
because of the arrogance of conquerors and because of differences in
matters of faith, which separated the conquerors from the conquered. The
subjugation of the Greek church in the Church of Rome was formally made,
but the association of churches, as had been hoped the pope, but the
violence of the conquerors. The Greeks watching strangers to click their
homes TO desecrate their temples have acquired a sense of diversity,
acquired national consciousness, which turned into nationalism and this in
turn changed to an endless struggle to regain the territories and release
Romeikos home . The Latins do not appreciate the importance of Asia Minor
and this had fatal consequences for them. When the Montferrat Boniface
launched in Thessaloniki and ignored Asia Minor, then gathered there around
the Theodore Laskaris all state forces loyal to the Byzantines. The empire of
Nicaea, the first steps encountered overwhelming difficulties. The old
organization was dissolved. In Philadelphia, imposed as an independent ruler
Theodore Magkafas in the Meander Valley Manuel Maurozomes and
Samsun, near Miletus, Savvas Asidinos. The David Comnenus advancing
from the east along the coast. Latinos are now sought to fill the vacuum left.
His brother Baldwin, Henry of Flanders, and the allies knights of Count Louis
de Blois, in accordance with the Treaty division had to take Nice, started in
late 1204 to occupy the territories of Asia Minor. Before the Greeks can be
firmly established here and before he could organize themselves politically
and militarily, found the need to fight the superior forces of the Latins.
Theodore Laskaris was defeated near Poimanino then most cities of Bithynia
fell to the Latins. The case of the Byzantines seemed to be lost in Asia Minor.
The destruction but who fell in the Latin Empire in the Balkans at a critical
moment brought the Greeks the unexpected salvation. The Byzantine
aristocracy of landowners in Thrace were initially willing to recognize the
sovereignty of Latin and serve the new rulers, provided of course that would
maintain its previous acquisition of preference and of Timaru. The Latins,
however, with short-sighted arrogance rejected the offer of collaborative
Greek aristocracy and even thought it could ignore the powerful Bulgarian
Tsar, and he was willing to negotiate. The attack angered the nobility was in
Thrace, which rebelled against Latin rule. Invite the country Tsar Kalogianni
and offered its services and the imperial crown. The revolution spread
rapidly. First in the imperial Didimoticho and then in Edirne Venetian and
many other Thracian cities Latin occupation forces slaughtered or forced to
leave. The Kalogiannis invaded Thrace and was confronted with the Latins in
the vicinity of Adrianople. On April 14, 1205 here was a memorable battle in
which the Latin army of knights completely afanisthike from Bulgarian and
Koumanis troops Kalogianni. Himself emperor Baldwin was captured
prisoner, but never to be released, and many prominent Frankish knights
were killed, as the aspiring king of Nice Louis de Blois. So exactly one year
after the conquest of Constantinople, the Latins might have collapsed.
Theodore Laskaris was now a free field of action, because Latinos were
withdrawn from Asia Minor and remained in possession of only town I went.
The struggle against the power of rival Great Komninon and against the local
rulers of Asia Minor Theodore Laskaris steadily consolidated his power in
western Asia Minor and went on to organize the new state Romeiko centered
Nice. The outer structure was followed in detail the standards of old
Byzantium
In place of the title "Bishop", who brought so far, Theodore received the title
of "Emperor". The scholar Michael Aftorianos was the patriarchal throne and
celebrated the coronation and anointing of the Emperor Theodore in THE
YEAR 1208. Theodore course considered himself as emperor and earlier and
was recognized by the faithful followers, but the formal coronation and
anointing of the patriarch established him in his office, to which they gave the
perfect imperial importance. As King and Roman Emperor Theodore I
Laskaris successor to the Byzantine emperors of Constantinople. The
following are recognized as the sole and legitimate emperor of the
Byzantines as the patriarch, who lived in Nice and bore the title of
Ecumenical Patriarch of Constantinople, recognized as the sole and
legitimate head of the Greek Church. In Latin emperor and the Latin Patriarch
of Constantinople in Nice opposed a Byzantine emperor and a Byzantine
patriarch. Nice became the political and ecclesiastical center of the empire,
which was expelled from palaifati capital, Constantinople. The elimination of
this Greek state, the establishment of which had failed to prevent was a
matter of life or death for the Latin empire. The position occupied by the able
Baldwin brother Henry. Initially the throne as governor and then as emperor
Henry brought the government to Constantinople with great circumspection.
Restored to a large extent the Latin rule in Thrace, as cooperation of Greeks
and Bulgarians did not last for long. Henry, unlike Baldwin, kept more
conciliatory attitude towards the Greeks and succeeded prosetairisthei a part
of the Greek aristocracy.
At the end of 1206 Henry invaded again lead the Latin Army in Asia Minor.
But because of the new raids Kalogianni had to stop the war and the spring
of 1207 agreed to Laskaris truce for two years. The Bulgarian, however, risk
is not threatened for a long time the Latin Empire, because Kalogiannis killed
in the siege of Thessaloniki in October 1207. The Greek population of Thrace
and Macedonia have suffered just like the Latin population is under the
terrible Bulgarian raids. The Byzantines retained grim relic of the
"romaioktono" as he used to call himself the Kalogiannis along the lines of
"Voulgaroktonou" Basil II. But the fact that only the newly saved Kalogiannis
Byzantine Empire in Asia Minor by the disaster.

The Empire of Nice was not only to tolerate the Latin Istanbul, but also
endured a tough war against the Sultanate of Iconium. The transfer of the
center of Byzantine Asia Minor exacerbating conflicts between old
Byzantine and Seljuk, why prevent the advance of the Turks on the coast.
With the mediation of Venice, the Sultan Ghijaseddin Kajchusraw I ended the
year 1209 a secret alliance with the Latin Empire. On the side of Theodore
Laskaris came in contact with the king of Little Armenia, Leo II in Cilicia, who
also felt the threat of the Sultanate of Iconium. A convenient pretext for war
against the young Greek Seljuk Empire offered to the former emperor Alexios
III, who slept in the courtyard of the Sultan of Iconium after lengthy

stay in Europe. The Sultan could now display the conquerors of projects in
the guise of legitimate claim, in which Theodore Laskaris had to cede the
throne to the wife's father. The battles took place around Antioch on the
Meander was hard and have claimed large losses on specific measures
under the emperor of Nicaea, who constitute the core of a small group of 800
Latino mercenaries. But he won a victory in the spring of 1211. The Sultan
fell on the battlefield, the deposed emperor Alexios III prisoner was arrested
and spent the rest of his life in a monastery in Nice. The victory did not yield
significant territorial advantage to the empire of Nice, but had enormous
psychological impact. The newly created Empire has proved capable of
taking the traditional war against the infidels and to overcome the ordeal.

Then relaunched the war against the Latins. It seems then that Theodore
Laskaris, who in recent years had a fleet, thought to attack Constantinople. In
reality, the war was limited to fighting in the western territories of Asia Minor,
from which emerged the winner Latin emperor. Henry won a battle on the
river Ryndako (15 October 1211) and marched to the Pergamon and Nimfeo.
But the skirmishes are not considered the fate of war on which both sides
were using minimum forces. Both parties were exhausted, and in late 1214
agreed to Nympheo peace treaty, which determined the border between the
Latin and Byzantine Empire. The Latins kept the north - west corner of Asia
Minor Adramyttio the south, while the other area as the border with the Seljuk
Sultanate, was in possession of the empire of Nice. This temporarily Both
empires mutually recognize the right of existence. None of the two was not
able to destroy the other. So prevailed relative balance and relative stability in
their relationship. This period of stability soon brought economic prosperity of
the Empire of Nicaea, while after the death of Henry in 1216 accelerated the
decline of Latin Constantinople. Meanwhile maintained peace between Nice
and the Latins. Theodore Laskaris married a third marriage to the daughter of
the empress Giolantas, Maria, who was niece of the first two Latin emperor.
In August 1219 a treaty ended the Venetian podesta of Constantinople, which
the Venetians ensured full freedom of trade and duty to the empire of Nicaea,
as was the old Byzantium. We hesitated to accept the Doge of Venice as a
despot and master of the fourth and the fourth half of the Roman Empire, but
the official document called himself the words: "Theodorus in Christo Deo
fidelis Imperator et moderator Romeorum et semper augustus Comnanus
Lascarus .

An important consequence of the agreement between Nice and the Latins

was the collapse of the power of the Great Komninon the coast of Pontus.
The David Comnenus had become vassal to the emperor of Constantinople
and conducted the war against Theodore Laskaris the support of Latinos. But
when it abandoned its own forces were unable to resist the emperor of Nice.
Theodore in 1214 annexed the entire territory of David, located west of Sinop
with cities and Herculaneum Amastri and thus secured a strong position on
the south coast of the Black Sea. But while it intervened as Seljuk. Occupied
Sinope, defeated and captured prisoner emperor Alexios Komninos and then
restored to the throne of Trebizond as a vassal of the Sultan of Iconium. The
Empire of Trebizond longer limited to a small strip of land cut off from western
Asia Minor with the conquest of Sinop by the Seljuk. The political, economic
and social development of the Empire of Trebizond has great historical
interest. However, the insignificant and remote that Empire did not materially
affect the overall development of Byzantium. He lived in isolation for 250
years, and fell on 15 August 1461.

More importantly gained the hegemony of the continent. The active and
skillful Michelangelo had subjugated the region from Durres to the Corinthian
Gulf, where and instituted a strict military regime centered on the Arta. The
state of Epirus, which included the Continent, Akarnania and Aetolia,
structured as an independent Byzantine hegemony. As the emperor of
Nicaea in Asia Minor, and so the Continent in the Balkan Peninsula was the
center of Byzantine cultural survival and political core of traction forces.
During the policy development and internal stability also followed here, as in
Nice, a winning season extension. The ultimate goal, which envisioned the
two Greek centers, was the recovery of Constantinople and the restoration of
the Byzantine Empire. The founder of the continental state Michelangelo
succeeded to the throne in 1215 his half brother Theodore. He had resided a
considerable time in Nice by Theodore Laskaris after the fall of
Constantinople and arrived in mainland yard Arta only after the insistence of
his brother. He had given the emperor of Nice as the oath of allegiance at
least claim the writers of Nice, thus recognizing the primacy of. Yet it became
the inevitable rivalry between these two Byzantine centers, since both
inspired by the same ideals and pursue the same goal. The competition
unleashed by acidity and even during the years of dynamic and ambitious
Theodore, who proudly and confidently attributed to himself and the three
royal names of Angel, the Duke and Komninos. Even surpassed in boldness
and activity of his predecessor. Under the authority of the State of Western
Greece experienced a period of relentlessly rising. The first act of Theodore,
who spread the fame and outside the borders of the continental state, was a
bold attack against neoklegmenou Kourtene Peter King, her husband
Giolantas, the sister of Baldwin and Henry. Peter fell into the hands of
Theodore, after an ambush in the mountain passes of Albania, and ended his
life as a prisoner in Epirus. The regency in Istanbul took his wife Yolanda and
when he died and that the year 1219 the royal crown of Constantinople
reached the sickly son of Robert.

In the meantime Theodore Komnenos Doukas Angelos began an ambitious

war against the Latins. Initially turned against the neighboring kingdom of
Thessaloniki. The conditions were very favorable for him. The kingdom,
whose founder of the Montferrat Boniface had been at war with the
Bulgarians in 1207, was paralyzed after leaving the West many of the knights
and no longer had the constant support they had at the time of Henry VIII
from the Latin Istanbul . This was food for the brave ruler of Epirus, who in
late 1224 after a long siege entered in Thessaloniki. A Member of the
Crusades, which were founded on Byzantine territory, now ceased to exist.
The power of Theodore Angelou extended from the Adriatic to the Aegean
Sea, encompassing the old territories of the continental state, Thessaly and
an important part of Macedonia. Relying on the spectacular success of
Theodore wore the imperial purple. Now he called himself "King and Emperor
'Romeo', which meant that values for itself the legacy of the emperor of
Byzantium and the leadership in the fight to regain the Istanbul and was in
open conflict with the Empire of Nicaea . The fall of the kingdom of
Thessaloniki deprived the Latin empire of the most important satellites. The
Latin Empire of Constantinople, and was limited to areas around the capital,
cut off from the Frankish states of Greece, weakened at home and
leaderless, was on the verge of collapse.
The imperial throne Nice legacy of the founder of Theodore I Laskaris John
son-in Vatatzi Duke, her husband and Smart Words of Peace. John III
Vatatzes (1222 - 1254) is undoubtedly the greatest politician of the period of
Nice and one of the most important rulers of the Byzantine history. The
external and internal stabilization policy with amazing how the work of his
predecessor and thus elevated the small empire, which was limited to the
area of a province in great force. Certainly the success facilitated the failure
of the Latin Empire and the errors of the Greek and Bulgarian opponent.
Since the early years of the reign of the balance of power in Asia Minor
shifting substantially to the benefit of Nice. The revolt of the sister of
Theodore I, who attempted to support the Latins to usurp the crown from
Vatatzi, suppressed and eventually benefited the emperor and the territory.
Near Poimanino where twenty years ago have succumbed Theodore
Laskaris the Latins, John Vatatzes won a victory against the forces of
Roman, who supported their rivals contenders for the throne, and then
subdued almost all the Latin possessions in Asia Minor. With the peace treaty
of 1225 the Latins maintained on the Asian territory just across the coast from
Istanbul to the outskirts of Nikomidia. At the same time the fleet of Nice
occupied the islands of Lesvos, Chios, Samos and Ikaria, and later, and
Rhodes was forced to recognize the sovereignty of the emperor. Thus the
empire of Nice consolidated its position on land and at sea and quickly began
to invade and within Europe. An appeal of the population of Adrianople
Vatatzi gave the opportunity to send troops in Thrace. The army of Nice took
many coastal towns and went, without meeting resistance, in Edirne. The
restoration of Byzantine rule in Constantinople seemed to close as the Latin
Empire was unable to oppose any serious resistance. But while such plans of
the emperor of Nice disrupting the opponent of the emperor of Arta.
Theodore Angelos went from victory to victory. Apart from the territories of
former kingdom of Thessalonica was in between subordinate to power and a
part of Thrace. Then marched against Adrianople and forced the army of the
emperor of Nice withdrawn. Sure of the victory quickly moved to
Constantinople and thus reached closer to the ultimate goal of the emperor of
Nice. But the same goal sought and the Bulgarian tsar Ivan Asen II, who in
1230 near the River Ebro Klokotnitsa katetropose the Greeks of Epirus
arrested and eventually blinded Theodore Angelos. John Vatatzes, in 1242,
undertook a campaign against Thessaloniki, which then ruled John supported
his father Theodore Angelos, who was released by Asen II. With quick and
victorious march approached Arta, when the Mongol invasion of Asia Minor
forced him to retreat and to make peace. Although the military campaign was
halted early, however, had a significant effect. The Prince of Thessaloniki
lodged in the imperial famous and recognized the sovereignty of the emperor
of Nice, who in return recognized in the title of despot.

The invasion of the Mongols caused great agitation throughout Eastern

Europe and the Middle East. The Russian state succumbed to the invaders
and led for more than two centuries under the yoke of the Tatars, who
founded the mouth of the rivers Volga and Don so-called "Golden Horde".
Poland, Silesia, Bohemia and Moravia, Hungary and the whole basin of the
Danube and pillaged by the Mongols marched to the coast of the Adriatic. At
the same time raided relentlessly with the same momentum in the Middle
East. The sultanate of Iconium and the small kingdom of Trebizond
threatened with extinction, while Nice is anxious for its existence. To repel the
common danger John Vatatzes ended an alliance with the sultan of Iconium
(1243). However, the small states of Asia Minor could not oppose serious
resistance to the enemy, whose power extended from the Pacific Ocean to
Central Europe. The King of Trabzon, which totally defeated by the Mongols,
was tributary, and so the Sultan of Iconium had to pay tribute.
The war against the triple alliance was really a great test for Michael '. Finally
came the winner of the crisis that was decisive for the fate of the empire. His
brother, the sevastokrator John Palaeologus, was head of a powerful army
with support from Cumans and Turks against coalition troops. In the autumn
of 1259 the allied forces tried in the valley of Pelagonia a crushing defeat.
The four hundred knights, who had sent the King Manfred, all fell on the
battlefield and William Villehardouin arrested and taken captive to
Constantinople. Stayed three years in prison and was released only after
finally agreed to succumb to the conditions of Paleologos, give that as a
military base in the Byzantine fortress of Mystras, the rage of Monemvasia.
The state of Epirus in danger disappeared. The imperial army entered the
Arta Epirus and was saved by hitting it only with the help, which arrived on
time from Sicily. Also, the Serbs have left the cities Macedonians, who had
recently occupied.
Now there was no European power, which could hamper the recovery of
Byzantium. The big event, which had thought of the Greeks over two
generations and that diplomacy and military policy had pave the way with
great caution, finally took place with amazing ease. The end of flimsy Latin
empire and the recapture of Constantinople from the Byzantines are almost
at random. When the imperial general Alexios Strategopoulos treading a
small military force to Thrace with a mandate to supervise the Bulgarian
border, passed near Istanbul. To his surprise he found the capital almost
unattended. At that lasted even a truce, agreed in August 1260 for a year and
ventikos fleet, most of the Frankish garrison had left to the besieged fortress
Dafnousion, on an island south of the Black Sea. Without delay
Strategopoulos attacked the unarmed against the city, which it captured the
sunrise on July 25, 1261 without meeting almost no resistance. Baldwin II
and the sequence and thus escaped the Latin domination ended in Istanbul.
Vasilefousa.apo in triumphantly in the Golden Gate. In 57 years of Latin
domination, Istanbul lost its grandeur and richness. The brutal sack of 1204
followed a systematic looting of Byzantine treasures. The great works of art
sold as the Latin Empire in the West because the distress and poverty, giving
it the thought that it would retain the favor of Western powers. The churches
were devastated by the treasure and the holy relics and the palace of
Vlachernon was in ruins. Yet the Byzantine people celebrated with great
enthusiasm the event. The entrance to the emperor in the liberalized city took
the form of religious panigyreos. The people proupantise by Michael 'the
image of Odigitrias who thought that was the work of St. Luke. The emperor
fared foot in the sacred procession to the monastery Stoudios and after the
Hagia Sophia. The temple was again attributed to the Orthodox faith and
where the old Byzantine emperors traditionally accepted the crown, the
Patriarch celebrated the royal wedding ceremony for the second time
On August 15, 1261, the emperor Michael VIII entered the Michael and his
wife Theodora, in September of that year. The devotional act symbolized the
renaissance of the Byzantine Empire in Vasilida City, who resurrected into a
new life. The rightful emperor John IV Laskaris was kept away from all the
ceremonies and a few months later Michael VIII blinded the unfortunate
young man.
The Byzantine Empire was dominant in the southeast since John Vatatzi, but
only after the conquest of Constantinople succeeded to impose again a great
power. The recovery of the old capital was the result of political and military
successes of recent decades, and the Byzantines reaped success as a ripe
fruit. But the recovery of the Bosphorus Vasilidas the position of the
Byzantine empire in the then world changed overnight. Byzantium was once
again a decisive factor in shaping the policy of European states and was one
of the centers, which determined the political forces of the Mediterranean.
The Latin sovereignty but had left behind deep traces and had hurt the
Byzantine government body, to an extent that restoration could no longer
heal. The head of the Istanbul based on a weakened body that was exposed
to risks from all fronts. The Italian maritime states dominated in the Byzantine
water, the colonies were dispersed throughout the empire and most islands in
the Eastern Mediterranean was in power. European provinces was under
Frankish sovereignty, while the two kingdoms of Bulgaria and Serbia were
deployed in force to be reckoned. In the West, the restored Byzantine Empire
was facing all those hostile forces that have interests before the survival of
the Latin Empire. To the east of the Seljuk Turks always aimed to further their
spread westward. The Greeks were surrounded from all directions by hostile
neighbors. The worst came in 1354 when a new enemy emerged from the
East: the Ottoman Turks. Having conquered Asia Minor, settled permanently
in Europe and gradually and methodically surrounded the town, occupying
the last Helladic possessions of the state and catalysing the notioslavika
states. The situation is aggravated by the civil wars of the Byzantine, which
weakened the state and allowed opponents to extend long. Byzantium
unsuccessfully sought help, offering to return the church allegiance to the
pope. The West did not send effective assistance, the campaigns against the
Turks tried failed miserably in the final Turkish attack on Constantinople, the
great Greek emperor Constantine XI Palaeologus had itself with only the
sacrifice, which was sealed with his death the dawn on May 29, 1453. The
Byzantine Empire was born with the founding of the Bosphorus vasilidas by
Constantine the Great and afanisthike the fall of that city in the last
Constantine. Certainly the Morea in southern Greece and the Empire of
Trebizond survived for a few more years. The allegiance but was not
anymore for the Turks serious problem. The conquest of Constantinople
established a bridge between Asian and European possessions of the
Ottomans. Ensure the unity of the Ottoman Empire and gave new impetus to
plans of conquest. The powerful Turkish state is rapidly absorbed residues as
the Greek and Latin and Slavic possessions in the Balkans in 1456, Athens
fell into the hands of the Ottomans and the Parthenon, which for a thousand
years was dedicated to the Virgin Mary, became a Turkish mosque. In 1460
and ended the domination of the Byzantines in the Peloponnesus. Thomas
fled to Italy, and Demetrius, who was an enemy of the Latins, resulting in the
courtyard of the Sultan. In September 1461 he fell and the Empire of
Trebizond and so ypotagike Turkish domination and the last part of Greek
territory. The Serbian Despotate had succumbed by 1459, followed in 1463
the kingdom of Bosnia before the end of the century were occupied by the
Turks and other Slavic and Albanian areas in the Adriatic. So once again
established a new empire, which stretched from Mesopotamia to the Adriatic
with the natural center of Istanbul. It was the Turkish Empire, orthothike on
the ruins of the Byzantine Empire and that was to reunite once again the old
Byzantine countries in a state for many centuries.

The contribution of Greek scholars in Italy and, by extension the European

renaissance was decisive. Have left home but took with them the richness of
which were the treasures of ancient Greek literature, this view is the same
Italian humanists of the fifteenth century, who spoke with admiration for the
Byzantines teachers and new horizons to discover from cooperation with
them. Thus the Byzantine Empire and continued for 10 centuries, the legacy
of Greco-Roman culture (Law, Philosophy, Arts) and reported in the current
world leading humanism and the Renaissance of Western Europe. Without
copying and ypomnimatiki work of Byzantine ancient texts had disappeared.
Also cultural and religious influence throughout Eastern Europe (kyriliko
alphabet, evangelism) and was a bulwark against the raids of the barbarians
of Asia for centuries protecting Europe and preserving it from poverty.
Byzantium alothike in 1453, but the intellectual and political traditions
survived and continued to influence both the old Byzantine territories and
outside the old limits of the empire, coexisting state and cultural life of its
people. The Christian religion in particular the Greek words, as the essence
of Byzantine spirituality, and yet as a counterpart to Roman Catholicism,
remained for the Greeks and the southern and eastern Slavs in the Holy of
holies. In the centuries of Turkish slavery, the Orthodox faith was to the
Greeks, the Bulgarians and Notioslavous the expression of spiritual and
national identity, and prophylaxis of the Balkan peoples from extinction in the
Turkish flood. This made it possible and the national revival in the nineteenth
century.

Orthodoxy was also the spiritual banner, under which countries joined the
Russian and the rule of Moscow managed to raise a large force. After the fall
of the Byzantine Empire and the Slavic kingdoms Moscow finally throwing off
the Tatar yoke and became, as the only Orthodox hegemony, the natural
center of the Orthodox world. Ivan III, the great liberator and founder of the
unity of the Russian country Palaiologina married Sophia, daughter of the
despot Thomas Palaiologos and niece of the last emperor of Byzantium. He
adopted the Byzantine double-headed eagle in the banner of the Moscow
and enter the Byzantine ritual. Russia quickly took the lead in the Christian
East, which had until then the Byzantine Empire. After Constantinople was
the new Rome, Moscow was now the "third Rome". The spiritual heritage of
Byzantium, his faith, his policies and ideas of spirituality survived through the
centuries the Russian Empire.
The Medieval Greek literature associated with the Secretariat of the
Alexandrian year, especially in the field of literary form. Both secretariats
derive their themes from ancient mythology, too harangue and imitate older
models. Important though the service was the medieval Greek literature in
the intellectual history of mankind, and almost always had a close link with
the ancient Greek heritage and maintaining the ancient wisdom and ancient
letters. Not missing libraries in major cultural centers of the State nor the
commentators earlier texts. Beneath the often artificial language of the body
discovered new Christian ideas. The Byzantines cultivated mainly
historiography, ecclesiastical poetry, literature, folk and the Secretariat.
In Protomesaioniki Period up the Byzantine culture, which shaped the ancient
Greek, Roman, Christian and Persian elements. It should be noted that
contraction of the ancient Greek with the Christian spirit, held the 4th century.
by the Fathers of the Church, namely the Kingdom of the Great, Gregory
Nazianzus, Gregory of Nyssa and John Chrysostom, who completed the
project earlier important men, such as Alexandreos of Clement (2nd century
BC.), and founded a new rule-based world in the Greek intellectual tradition
and the Christian lessons from which did not missed and survival of ancient
tradition with several worthy representatives.
Major theological centers formed the Caesarea of Cappadocia and Antioch in
Syria, while Beirut shine in the legal profession. But in Thessaloniki and
Athens diesozan even the torch of ancient wisdom. Over the years Istanbul
has a leading role. During this period more shine Alexandria, where he taught
and educated men who excelled in literature and in the administration of the
Church.
Among many prominent, the Caesarea of Cappadocia gave the Great
Kingdom (330-379), an important personality in theory and in action, great
theologian and writer. Profound knowledge of ancient wisdom, deeply
appreciate Plato and Demosthenes. He left speeches, essays and letters,
and some wonderful speeches by the evangelical simplicity. In a small work
of recommended reading of classic authors, if it were elected by the good
work. In earlier works, the sooner, one finds the influence of the classics.
They are also faithful picture of society and the church in Cappadocia of 4oy
century. and largely looked to the style, like the treatises of. Together with his
friend Gregory made basic rules of monastic life.
In the field of historiography, Prokopios from Caesarea of Palestine, imitator
of Herodotus and Thucydides, wrote the history of the wars of Justinian, they
followed closely as an advisor to General Velissariou. The jokes of assaulting
Justinian and Theodora, the Velissariou and his wife. As a historian,
distinguished for calm in a crisis while laudatory trend. In "On buildings",
which described the construction work of Justinian, distinguished rhetorical
style and laudatory. Although uneven writer, Procopius is in the works of a
valuable source for studying the history of the year. His style has power and
originality, as well as freshness and vitality.

In the poetry of the first Byzantine period, holds a special place in the work of
Gregory Nazianzus. From archaistiki language does not lack the genuine
poetic feeling and evocative mood. The varied texture of the poems
sometimes influenced the poetry of Hesiod, Homer once, and again allote
ancient lyric and dramatografoi. The religious poetry in dactylic hexameter
cultivated, and rarely a novel measures.
In the early 6th century. we have a remarkable rich and magnificent work of
Romanos melody. Having lived in Emessa and Beirut, he moved to Istanbul
in the reign of Justin and Justinian. With poetry culminated in the attempt to
use the ecclesiastical poetry and the rhythmic steps up the kind of church
hymnography cultivated by others, contemporary or later. He was
distinguished by high poetry, drama, grandeur and simple style. The lyricism
of the outbreak in images taken from nature. Rightly was the leading
Byzantine poet. Since the school also must come the poet of the brilliant
"Akathistos Hymn."
In the medieval period (700-1200), John of Damascus to the work of
"knowledge source" Clear out the lessons of the Church Fathers and the
decisions of ecumenical councils. The Damascus and Theodore
Constantinople, while the subsequent, were against the iconoclast and
became important theologians. Damascus, in his "For the pictures, stands
the concept of worship of veneration. At the same time holds a unique
position as a poet. There was a follower of Andrew of Crete, and
kanonografos hymnographer with mystical mood.
Theodore Constantinople (759-826) fought as a theologian reforms Isavron
emperors. There was a reformer of monastic life and wrote epigrams in
ymnouskai saints. In his works, Small and Large indoctrination indoctrination,
raised the ascetic ideals of Christian perfection. It provided them with advice
to the monks of the monastery of Stoudios, where he was abbot. Literary and
interest are his letters.
The poet wrote Kassiani original and beautiful poem
variety shows, and hymns and epigrams with satirical mood. He also wrote
and sayings. The Photios (825-893) and Psellos mainly dominated the
Byzantine period. There were the forerunners of the humanitarian movement
raised later in the year of Komninos and Paleologos. The fire with the
"Myriobiblos" and other literary works contributed significantly to the
preservation of ancient wisdom and its interpretation. From the ancient
philosophers prefer Aristotle and Plato in his works stood the mythological
element. Cultivate the theology (and was ecumenical patriarch), philosophy,
law, grammar, science and medicine. He was accused by conservatives of
his time on homework at the University of Magnaura that Caesar was
reorganized from Varda. Dictionary and wrote up the Amfilocheia. The tone
was bright and acid. The student of Arethas (850-932), bishop of Caesarea in
Cappadocia, left interpretations of texts in Old and New Testament, as well
reviews and comments on Plato, Lucian and Eusebius.
Constantine Porphyrogenitus (905-959) wrote the story of his grandfather,
Basil I, work with solemnity. Constantine not only wanted to reorganize the
education and encouraged the writing of useful projects. He wrote the UR To
own son Romanus, associated with the administration of the empire, the
"About themes" on administrative diairesitou state, and the "Kingdom on
Ekthesin Order", which describes the protocol of the Byzantine court .
Michael Psellos (1018-1078), an important scholar, philosopher and historian,
has renewed the philosophical reflection to the study of Platonic philosophy in
particular and tried to separate the philosophical from theological reflection.
He taught at the "High School" founded by Constantine IX Gladiator.
According to the perceptions of the philosophical education should start from
the logic and physics of Aristotle and with the help of Plato, Plotinus and
Proclus, investigate later metaphysics. Saw as the ancient forerunners of
Christianity and came in contrast with John Xifilino, Head of Didaskaleiou
laws. As platonistis was the forerunner not only of George stuffed (Pletho)
and the Platonism of the Renaissance. In Chronography, where have
addressed the historical events of the years 976-1077, the Psellos gave
successful images of historical individuals. The events of the reign of Basil II
have addressed the quotes. The report did not plateiasmous and redundant,
and akrivologouse meetouse psychologically people and events. Michael
Attaleiatis (11th cent.) Stood out as an impartial historian. Covered the history
of the period 1034-1079, with acute observation and deep crisis. The tongue
is placed between the simple spoken of the 9th and 10th centuries. and
archaistiki of years of Komninos. Cultural interest is the "Typical" and
ptochokomeiou monastery founded, and even provides us with useful
information on the life of the author. Nikiforos Vryennios (1062-1137) without
much objectivity recounted the events of the years 1070-1079, beginning with
Isaac Comnenus and reaching to the middle of the reign of Nikephoros
Votaneiati. The work of Brienne is less than the work of his wife Anna
Comnenus, who continued his story. The "Alexias" Anna Komninis (1083-
1148) set out the facts of the years 1069 -1118 on the basis, inter alia,
records of state and diplomatic correspondence. Influenced by the older
historiography, but rather imitated Thucydides. There was, however, capture
the true historical facts and did not penetrate to the causes. Although biased
and with other defects, the work provides much useful information. The style
is archaising, rhetorical and largely artificial.
John Kinnamos (1143 - 1185) have addressed the "Compendium", with
truthfulness and brevity, the events of the reign of John II and Manuel I
Komnenos (1118-1176). It is modeled on Herodotus and Xenophon, and
Prokopios.

Nikitas Choniates (1150 - 1210), in "Chronikin Diigisin" events that have

addressed the years 1118-1206, showed the truthfulness and patriotism,
observation and lively description. Was based on experience and stories of
contemporary people. A formal, pompous, dark tone and language
archaistiki. But it gives us an interesting picture of the City in the fall of year
1204. Some place it next to Psellou. He wrote and theological treatise, the
"Armor Dogmatics.
John Skylitsis who had served as senior officer, have addressed the events
from 811 to mid-11th century were, and to us unknown sources. Prominent in
the work of those associated with the Kingdom II. In the introduction to his
work critically addressed the pre-historic. The other notable chronicler of the
time, John Zonaras (early 12th century.) Events have addressed since the
creation of the world by 1118, ie the death of Alexios I Komnenos. Drawing
mainly from Skilitsi and Psellou and partly by Attaleiati showed independently
of the source. Having close dependence Anna Komnini, made additions to its
work.

The great legacy of the Efstathiou, Metropolitan of Thessaloniki (1125-1194),

irradiation of the 12th century. He was a brilliant scholar of Homer and
Pindar, and yet modern in language and manners and customs of his time.
He wrote "in bridging the ODYSSION and Iliada Homer" and comments on
Dionysius Browser and John Damascene. Before becoming bishop, had
been a teacher of rhetoric in Istanbul. Special interest presents the time of
the capture of Thessalonica by the Normans in 1185. Of the other works,
theological, scientific and rhetorical, some of particular cultural interest. The
"Visit Lifelong monks" to correct for this out of the reorganization of the life of
the monks of his time. Of particular importance are also the letters and the
word.
N Ysteromesaioniki Period (1200-1600) presented great prosperity to the
letters, although the state was collapsing. Intensified as the shift to the
antiquity and the use of simpler language. Highlighted in the transitory nature
of the period. The conservative world dominated the prose, which was
dominated by archaistiki language. The Refresher world manifested in the
metrical secretarial species. Akraifnestero appeared in this period in Greek
and patriotic feeling which removed itself from the Byzantine tradition and led
to a perception that was formed purely Greek archaist both elements and
elements of innovative thinking. The chronography state of collapse, and
successfully cultivated the historiography. The culmination of the
humanitarian movement led to the cultivation of the sciences, the systematic
study of ancient literature and the development of philosophical intellect with
effect from the Neoplatonism of Psellou.

An important historian was Akropolitis George (1217-1282), who acted in

Nice and then in 1261 in Istanbul. There was a significant scholar and
teacher. They have contributed to the reorganization of education in Michael
VIII Palaiologos. In the history of the project "Writing Time" have addressed
realistically and apathetic present, and tone trim and precise, the events of
the years 1203-1261. Wrote "Epitaph" to John III Vatatzi and prelude to
issuing letters of Theodore Laskareos from 63 trimeter.

Was also remarkable historian George Pachymeres (1242-1310), whose

work in "Syngrafikai Histories" gave us picture of the events of the years
1255-1308. Soaking up the particular report doctrinal disputes and conflicts.
He was an opponent of unionistic policy of Michael VIII. His style is
sophisticated and the scholarship made him medley data taken from Homer,
doctrinal discussions and elements of contemporary language. He wrote and
variety of other books and poems, letters and a verse autobiography.

Of the scholars of the century 14o. studied the ancient world refers Maximus
Planudes (1260-1310). Translations of Latin works into Greek became
spiritual intermediary between eastern and western world. He wrote reviews
in Diofanto math, grammar, and culled from ancient syngrafeisIstoriografos
the events of his time was John Cantacuzino (1292-1383), who recounted the
events from 1320 to 1360. There was impartial, having taken part in political
events of the year. But provides important information for the neighboring
nations. The project is estimated, from an aesthetic point of view. Wrote
theological works and paraphrased by the "Nicomachean Ethics" by Aristotle.
United is also contributions of George Gemistos or Pletho (1360 - 1452),
scholar of considerable activity. By studying the Platonism and Neo-Platonic,
tried to create a new world religion. THEOLOGIS and philosophize, but there
was a Christian. Laws have not survived whole. The other works are
philosophical, historical, astronomical, geographical, grammar, rhetoric and
music. Important is that entitled "On Aristotle to Plato s different. In pleadings
provided advice on the large and diverse issues of his time.
Bessarion (1403-1472) was bishop of Nice, and later Cardinal. Aware of
Italian humanism, was a fan of Western denominations. Continue in a part of
the Platonic Psellou, drew inspiration from the western medieval theologians.
He was interested also in the initiation of the Greeks of his time, knowledge
of European art. Pleaded the doge of Venice for organizing crusade against
the Turks. Reviews written positions in George of Trebizond, which
sykofantouse Plato.
Four writers recounting the events of the season. The Laonicus Chalcondyles
(1432-1490) followed standards as Thucydides and Herodotus and events
have addressed mainly from 1298 to 1463. Faced with critical events, but
there was no exact dates on it. He believed in the destiny of Hellenism,
despite a dip noted in his time. His style was sophisticated and ambiguous.

The Duke (1400-1470) began his work with the events of 1341 and led to the
Turkish occupation of Mytilene (1462). Distinguished by the veracity of the
report and live events. Cultivate a deliberate demoticism and attitudes was
probably man of the people. There unionistic, but at the same time a patriot.
George Sfrantzis (1401-1478), an official of the court, wrote Chronicle of the
years 1413-1478. The language was carefully Sfrantzi, unlike that of
Kritovoulou and Halkokondyli. In ecclesiastical issue followed the trend
anthenotiki.
The Cretan literary production of the 15th and 16th century. should be placed
in the medieval folk literature. In Crete, even the next century, the medieval
folk literature will find the culmination of the works of George Hortatsis
(PANORIA, Erofili, Katzourmpos) and Vitsentzou Kornarou (The sacrifice of
Abraham and Erotokritos). Erotokritos is the most important Greek literary
monument to the early 19th century. The term "Byzantine Music" to mean all
sorts of musical production of the Byzantine Empire. Above mean the music
of worship of the Greek Orthodox church. The study of sources led to a
distinction of producing music of the Byzantine era as the functionality to life.
On the one hand we have the Byzantine ecclesiastical music used in worship
and in religious ceremonies in general, with obvious effect and spread
outside the boundaries of the empire, on the other there is also the Byzantine
secular music that accompanies the fun, joys and the feasts of the Byzantine
and generally any event outside the church under which are tied to local
traditions and colored by the idiosyncrasies of individual populations of the
empire. As if there is an interaction of these two types of music, basically
there, mainly from the church side, the tendency to create a watertight
bulkhead, because the music culture is a means "entertainment" in the
ancient sense of the word, with some mental education goal. The secular
music, entertainment connected with the pagan past - which directly or
indirectly associated with the worship of ancient gods - could not be accepted
by the church, so the growing influence of the Byzantine society, undermined
both the margins of formality and publicity secular music. That is why the
sources of secular music is very economical and our lack of knowledge in this
field.

The number of large hymnographer of Byzantium, who was with poets and
composers of music for church hymns, it seems that life begins at the 3o
century Bishop Methodius. A first maturity earned the 4o and 5o century
(Gregory of Nazianzus, Anthimos, Auxentios) and leads to the first major
peak (6th-7th century). The authors Kontakou Anastasios Kyriakos and
especially the romance Melody, whose hand is placed next to poetry to that
of the ancient opera in height and flare, and the music does not seem to be
lacking from this highest level. Below are the teachers of the rule: the Andrew
of Crete, John Damascene, Kosmas Constantinople (7th, 8th century).. In the
9th century monastery Stoudios Istanbul is the heart of hymnography:
Theodore of Studion, Joseph and Theophanes Studion Studion. We reach
thus a second peak: more than one third of the names hymnographer of
eleven centuries of Byzantine Empire survived belong to 9o century. This
period continues to 10o and the 11th century, but John Mafropoda called the
last of the Greek Fathers, closes the period of hymnography. Have been
grouped so many hymns, so the Church decided to prohibit the synthesis of
new anthems from that time onwards.
Architecture
The architecture of the early Christian period, ie the period that began with
the recognition of the Christian as an official religion by Constantine the Great
and ended with the Arab conquest of the southern provinces of the empire
and the loss of freedom of seafood street (7th cent.), We are known by many
monuments that are still preserved, genuine or counterfeit, and much more
remains brought to light, particularly excavations in recent decades. At that
time continued proektathike art of Greco-Roman world, whose monumental
forms now used to meet the needs of the new official religion. These relate to
both ideological imposition, which operated the magnificence of the buildings
and the splendor of the material, and the practical adaptation of buildings in
the new cult. Then set in accordance with new requirements, the main types
of church buildings depending on their destination (temples, witnesses
baptisteries etc.) has been prepared and the formation of the Christian
church, the function of each chamber, created a new architectural elements
such as the transverse aisle basilicas in the dome in various combinations,
etc., which are the main characteristics of Byzantine architecture. The
importance of this time for the entire history of medieval art is huge and the
radiation exceeds the time limits. All schools of Christian art ranging from the
Early Christian and almost all categories of artefacts in subsequent seasons
to find the patterns in this long. But the vast area of land held by the Eastern
Roman Empire included flourishing Hellenistic cities with strong indigenous
artistic traditions, such as Alexandria, Antioch. the appeal and the new
capital, Constantinople, which is continuously enriched with new buildings,
imperial and church, and became the new and important center, which brings
together the artistic forces of the empire and from which emanates the artistic
trends, architects and architectural type to the extreme of the empire in East
and West. The type of church that dominated the larger churches until 6o
cent. was the royal, who came from a spacious Hellenistic and Roman then
building for public gatherings. Despite this, the main features of diversification
early in relation to its standards. This is a large, elongated, rectangular room,
divided by columns, three or five aisles, of which the middle is wider and
taller than the others. The east room leads to a large, usually prominent
semi-circular apse, in which the Bank, the old throne and the Episcopal
throne. Several early (4th century). Up in front of the sanctuary a transept,
which could and protrudes on the side, which was linked to the middle aisle
with great triumphant bow. The altar in the basilica are often located at the
intersections of the lines of aisles (Agios Dimitrios). The sanctuary was
separated from the church by a railing with columns and marble panels. The
nave, the highest and brightest part, with luxurious decor and ceiling
coverings, and where was the pulpit, was intended only for official and
religious, while the side aisles, divided by the middle of panels, destined for
the faithful laymen The orthosis for the catechumens and contiguous to that
intended for the deposit of tenders. The spacious courtyard, the atrium, with
the bottle, meant for everyone. Along with the Royal, were used in the 4o and
5o cent. for smaller temples, particularly the Martyrs, who covered graves of
holy places or incur divine miracles or surfaces, types of buildings originated
from ancient mausoleums: Periapsis buildings sheltered by a dome, in
varying forms. Circular buildings with a circular colonnade, which brought the
dome, such as St. Constanta or Agios Stefanos Rotunda in Rome, octagonal,
as the great martyrdom of the Apostle Philip in Hierapolis of Phrygia and the
octagonal church in Philippi with a semicircular apse or Esra (Sora ) of Syria
and Palestine Mary (Gkarizim). In temples - witness, and in some baptisteries
of this type (Ephesus, St. Menas in Egypt, etc.), the dome based on an
octagon formed of eight pillars with intermediate columns, while the outer
walls can be formed also octagonal and square , so corner niches ensure the
transition from one format to another. The preference system of the architects
of the era of Justinian shows the church of Saints Sergius and Bacchus in
Constantinople and later of San Vitale in Ravenna, like other churches that
we know only from descriptions, and many do not survive. In Periapsis
buildings dominated the large dome that estefe a single space. All the
elements - columns, pillars, arches and platforms - emphasizes the vertical
axis. But a building of Justinian created a section on Byzantine architecture, it
introduced the dome as a main determinant of the building of the temple: the
Hagia Sophia in Istanbul. The figures were composed in the same category
Periapsis temples, but synarmostikan so new, a magnificent composition that
the huge space pamfotos be raised slowly as the valuable and colorful
surfaces surrounding the blossom with the rhythmic undulations of arc
increasingly larger and wider. This upward move, which surrounds and
enchants the faithful and completed culminate in a huge dome, giving the
impression that once underpinned the building, without material expense, all
translate into a spiritual unity expressed in the rhythmic uplift the common
area . None of the buildings were at the same time as the Hagia Sophia or
the next season in the Byzantine Empire did not reach the size of the scale
and richness of the material. But what is the uniqueness and gives the
essential is that it is first applied, with such courage and aesthetic standards,
the optimal static solution to support the great dome, a solution which
combines the idea of the church - video of the world with emotional
tendencies to rise and spread and the ideas of imperial grandeur and
imposing. One could say that each troulotos church of the Orthodox Church
expresses a nostalgic recollection of Hagia Sophia. The charm of troulotis
roof led to combinations of the dome of the basilica. Historically there was a
need, perhaps for operational reasons to extol the space in front of the apse
of the pitch or to create cross smaller buildings such as Saint David of
Thessaloniki and the so-called Mausoleum of Gala Plasintia in Ravenna (5th-
6th century).. Previously there were very rare examples with built domed
basilica (Meriamlik), but in 6o cent. will meet more frequently, eg Saint
Polyeuctus of Constantinople (524-527) and the first St. Irene in Istanbul, the
basilica B in Philippi, the Grados Tzaritzin Serbia, Saint Titus Gortyn Crete,
Katapoliani in Paros, and finally the Kasrimpn-Varde in Syria ( 564). The
buildings they were revealed in various ways the effects of adding a member
with a significant weight in a building system which was not intended for;; this
purpose. In general, the basic nature of the basilica, a building with a certain
direction was lost. The end of iconoclasm (843) and rising Makedonikis
dynasty (867) showed the beginning of a new era of prosperity Romaiiko
state, both in public policy and in intellectual culture, it reached a high level of
science, letters and the arts, that is usually why the Macedonians
Renaissance. At the same time radiated the romaiikos culture to Russia,
where architecture and painting were mainly dependent on the Byzantine art,
which remained a teacher in East and West. In architecture there, according
to a general spirit return to earlier standards, a renewal of the type of the
great basilica, as we see the Cathedral in Kalambaka, Achillion Agios the
Prespa and a number of other large churches. However, the cross-domed
prevailed and is constantly evolving, so the four elegant columns (four-) and
four corner compartments to grow so much that one day be housed in each
particular dome, so the church has often five domes. The pentatroulo
established a system of imperial building 880, New, perhaps influence the
older Apostles. In the same church of Justinian is modeled and St. Mark in
Venice. In New pentatroulo type is the oldest church (907) to the complex of
the Monastery of Livos (Fenari Isa) and many others.

The recovery of Constantinople in 1261, led to a general intellectual flourish

and a tendency to return and revive old forms manifested in architecture with
a return to forgotten formulas. The octagonal form was revived in St. Sophia
at Monemvasia and Mystras the Holy Theodori and in part to the Parigoritissa
card. The devil of the cross with a dome returned, only now has been low: in
you're in town, at the Monastery of Livos and the churches of Thessaloniki:
Holy Apostles, St. Catherine, Agios Nikolaos Orfanos etc. And somewhat
rare type of Vrontochiou, the metropolis and Pantanassa in Mistra, and the
chapel Katapoliani where the basilica floor, combined with a cross on the
dome floor, highly reminiscent of the St. Irene of Constantinople in the 8th
century. At the same time, continued to be used and all the established
formulas, and both dikionioi tetrakionioi, cross, and the royal, ordinary
tholoskepastoi one room and the deck funerary temples. Indicative of the
inability of the season for new major projects was the habit in old churches
add new annexes. The example given by the capital, where prosktistikan
chapels destined for burial royal or noble families in Pammakaristo etc.
Prosktistikan also majestic and narthex exonarthex as in Kachrie in Kilise in
Porta Panagia Thessaly etc. The capital, however, always excelled in
moderation and elegance. The luxurious interior resplendent with mosaics
and marble revetment became scarcer after the first decades of the 14th
century. stopped. This culture and history, you become a holdover
syndaitimones your table prigkipises knights princes and emperors an
environment that time was unable to master. The simplicity of the decoration
of space in hiding for the initiated and the greatest luxury you myi the world of
spirit and light of the Byzantine Empire, in light of all the rulers Chernigiv
ascribed in the past stone walls and huge heavy tables spaces they are
witnesses today of the secret underground caverns of a Chernigiv that there
were taken down to the fate of city decisions, a miniature city
Kostantinoupoleos.
The diligent researcher or negligent in the events always appear mixed. The
Homeric heroes only eat meat or meat is symbolic power of violence and
sexual superiority;
After a few centuries things seem to change. Herodotus, barbaric people who
eat only meat and bread do not know. Eighteen centuries later, the same
correlations discussed and Turkmen nomads from Asia Minor epelafnoun
impetuous. As in ancient Greece, the one we are extremely LEAN Sparta
with black sauce and the other the Lydian Sybaris. However, the average
population of Athens could be said to be frugal. During the later Hellenistic
period, where the center of Greece moved to the East, the culinary tradition
of imperial Persia invaded the kitchen of the Greeks. This is the time when
sensuality anadykneietai as a component of the Greek gastronomy. Two
strongly culinary currents are constructed from the kitchen of an East that will
evolve in subsequent vyzanttini cuisine of Istanbul and the other its simple
kitchen islands and the sea will find a fuller expression of the cuisine of Crete.
Trade and movement of plythismon flernoun together these two rheumatic
which themselves have never been separate and move in the same
geographical area. What we call currents are nothing more than the resultant
of all the local family kitchens. the known historical fact of Asia Minor Greeks
katastroflis forced to move back to old home carrying with them a rich
culinary culture of the East. Since the composition of these two currents
created synchromni Greek cuisine. But that is not widely known is that the
kitchen makrovioa fortunate enough to develop in Greece, a geographical
area with a wide range of animal and plant resources is one of the top
creations of Greek culture. The history and evolution of flavors and recipes of
the tasty and boneless, well cooked and not through a system of values and
standards prohibitions set the identity of the social group who lived in the
area.
ARCHEOLOGY OF GEFSEON
If then excavated the subsoil of the dietary habits of ancient Greek will find
the heart of cooking recipes three foods, bread in oil and wine. Even though
many of these elements are obvious from a large part of the peoples of
Europe and the Mediterranean, were reflected as cosmogenic cornerstones
on which the Greeks have the anoterotita towards all other laondedomenou
that the adoption of the Greeks showed panygirika apalachtikan that finally
the pressure of sysikis need beyond the barbaric and creating culture. The
bread in olive oil and wine are basic food symbols and promoted to sacred
symbols. Because unlike all the other barbarian food, these three are
georgimata AND ARTICLES human, resulting from the use of kaliergimenis
land and not from the grass sylogi hunting like the other barbarian food. Also
the Greek symposia by the need for saturation of the physical needs of
hunger in the communication process develops corollary culture is such a
great commitment of the Greek temples and public of their diet even when
they knew the ultimate cultural METAMORPHOSIS abandoning their ancient
gods rushed to integrate symbols of the old cultures in nnea religion, so the
bread and wine metesarkonthikan body and blood to God, and the
accompanying oil aneleipos religious ceremonies The kitchen is finished
resilient and religion. The oath of his country that gave quality Athenians, that
growing wheat, barley Elia and vineyard, as there EXTENDED land that
reaches to the home state swearer. The kitchen is in place and time,
depends not only on the place and in development of the products grown in
this area. The tangents of Greece kitchens can not in any way to overshadow
the three products GREEK symbols of the civilization which came as a
foundation of current world culture, is study time in the kitchen, imagination
and creativity Ofili expect the appropriate Chr Legal them to express
themselves. ARTOS AND CHEESE, DIET IN THE AEGEAN eg 2000
In Mynoika anakrora on clay tablets are meticulously written all supplies of
the palace in cereals flour wine figs and cheese. The transition from wild to
tame, the first major victory of the people has already taken place. The
Santorini fava figs olives wine became the basis of nutrition. Flour stored in
Jars ypomoneftika expected to ferment and make bread, to be accompanied
by exotic snails, probably brought from the Crete and consumed

ANCIENT TASTES
WHAT ANCIENT GREEK ate;
The barren land with limited production made them litodiaitous Athenians in
contrast with Thesalous and Boeotia who lived in what fertile ground. The
most litodiaitoi olomn was the Spartans who ate the black sauce made from
the pieces of pork, blood, vinegar and salt. The Athenians like to eat lunch
first akratisa, that is bread dipped in wine, that is soaked in ultra-wine, the
occasion enriched with olives and figs. At noon they ate LITA called excellent
and the evening, take luxurious meal dinner. The artopoioia s household
work initially but after th century most families were receiving the bread
baker. The fish had a prominent place among the dishes prepared opto
classical era that is grilled, seasoned efthoi ie. The plythismos Athens was
fond of fish as gefma.Synodefotan with wild herbs that were considered
luxurious and expensive food in contrast with tubers and roots of cabbage
were widespread especially among the poor social classes (blites, cabbage,
lettuce, pikralithesantidia, sorrel, onions, garlic and others) that combine with
eggs, honey oil. The pulses and ate normally in the form of swill after being
boiled in oil by adding the appropriate flavoring foodstuffs, egg yolks, honey,
wine, vinegar, and offers warm (lentils, chickpeas, peas, beans u)
Prosfilestato indeed was the cheese with chloro which the cooks accompany
all salads and basic foods. As fthytika Idisma recorded the dill, the
agriothroumpa the thxymario the capers, the coriander, oregano KIMINO
Celery Fennel Ms. After the main course followed by sweet dried fruit, raisins,
almonds, roasted chickpeas, chestnuts in conjunction with pears apricots
grapes and citrus. In the wine manufactured from grapes ladies, and rarely
from apples, pear, quince, pomegranates. Name were the wines of Lesbos,
Chios, Thasos, Ikaria, Izmir. Coincidence that all areas are above the letter,
volcanic fault; There was great poiikilia age wine in color taste.
Tips for meals in the years old
"Little secrets food in the old year" reveals the Archaeological Museum of
Thessaloniki in the educational program for high school students Akai B.
From the time he was a hunter and gatherers to the present day man always
appreciate good food. In the version of the Archaeological Museum of
Thessaloniki, entitled "Small secrets food in years old - Some ... tidbits from
the history of food, information on the diet of ancient Greeks, starting from the
Neolithic period and ending in Roman times.
In Neolithic times, the Greeks used pottery for the manufacture, storage and
storage of food, while in the Bronze Age and Iron began to consume olives,
olive oil, millet and beans, and certainly drank wine. In the historic years their
diet enriched with salted, spices, vegetables, fruits and nuts and different
recipes circulating now in special cookbooks. Fine dishes extremely rare
spices and herbs, various wines and delicious desserts consumed in
sumptuous meal in luxury items and pottery. Fish, seafood, game meats and
served with rich sauces. There is evidence that only to accompany the pork
were 50 different sauces. It is said that the Macedonians were the cooks;
Inventors of the pie round! The secret of the diet of ancient champions In the
version of the Archaeological Museum of Thessaloniki and reveal the secrets
of the ancient Greek champions. The ancients knew the value of the special
diet for athletes and even for champions. To feed them written by
philosophers Plato and Aristotle and physicians Hippocrates and Galen which
compares the diet before the 5th century BC the Sicilian cooking which
followed the athletes until Roman times ... According to information given to
the issue before the 5th century BC athletes follow a diet that included lean
grilled meats, soft cheese, kritharopsomo, nuts and dried figs so to have high
performance in many games. After the 5th century BC began to follow the
Sicilian cooking which included seasoned dishes, seafood, meat too thick
sauces, pastries and bread sprinkled with poppy seeds, nuts and wine. The
result is high performance in a few matches. The greedy athletes and
Olympic champion who "ran away" from eating The excesses of the athletes
in food is not missing and before the 5th century BC. The athlete Milon (6th
century BC) from Croton in southern Italy was famous for strength but for the
greed of. Could consume in a day, ten kilos of meat, a similar quantity of
bread and ten liters of wine or even a whole cow. The sophist Philostratus
(2nd century BC) states that the wrestler Nafkratidis defeating the Olympics
ate and drank with their friends endlessly for three months without sleep at
all. Then instead of sleep to digest went to gym and died during training.

Tasty and less tasty ancient recipes

The ancients ate pancakes with honey and sesame seeds to the recipe was
not different from today. But other than pancakes and ate mushrooms with
honey. According to the formula set out in the adoption of the Archaeological
Museum to build mushrooms with honey used olive oil, honey, chopped
Celery leaves, mushrooms, ground black pepper and garo. The garos was
the broth of small fish which they mixed without the clean with plenty of
coarse salt and then left to undergo fermentation for three months. A jug
garou was excellent gift and the production of an important activity in the
ancient world, and proclaimed the ancient vendors shouting "Here the divine
garos.

Aphrodisiac CUISINE OF ANCIENT GREEKS

Since antiquity, people looking for ways to improve their sexual availability
and performance. Historians tell us that the ancient Greeks were indifferent to
the promises that came from various sources for better performance and
durability or greater pleasure in sexual life. Moreover, the term aphrodisiac on
anything food or medicine that can stimulate or intensify sexual entsikto
comes from Aphrodite, the goddess of love, of love and beauty of ancient
Ellinon.Perigrafontai many foods and beverages in ancient Greece that
considered aphrodisiacs. Some of them may now not seem so attractive in
the glass dish or us. For example, one of the usual recipes of ancient
aphrodisiac, was the addition of garlic and cheese in wine drinkers. Also from
vegetables, bulbs generally (onion, garlic, beetroot), were notorious for their
positive effects on sex drive anthropon.O of Hippocrates, the father of
medicine, recommended lentils to increase sexual ability of men.
Even thought that lentils were protecting the sexual power of men as they
went along in years and stood at geramata.O Aristotle, adopted the views of
Hippocrates on lentils.
In fact progressed recommending fakion cooking with saffron (or egg, is one
of the most expensive spices in the world there). Plutarch recommends soup
for enhancing the sexual availability and momentum.
Dioscurides and Plutarch refer to a species of wild orchids which they
regarded as an excellent aphrodisiac. It also recommended the plant
stafylinos (stafylinos wild and stafylinos the kipeftos) which believed that
increased so much sexual disposition seen as medicine for sex. The sesame
and honey regarded as aphrodisiacs. Used either alone or were added to
salad with boiled edible bulbs. Garlic has been popular since the days of
Homer. The aphrodisiac and therapeutic properties have been noticed in the
man since. Ate garlic every day with bread and also added to a base
salates.Me garlic constructing a paste containing addition to garlic, cheese,
eggs, honey and oil. Maybe the garlic we know comes from there. As in the
garlic and onion, </ b> was part of the daily diet of ancient Greeks and was
considered very powerful aphrodisiac. Mushrooms and truffles in particular,
were considered excellent aphrodisiac. The rarity and the aroma of truffle,
gives it a special aphrodisiac value. The consumption by man truffles in
marriage was considered a good asset for sexual epidoseis.Ta figs have a
special place in the assessment of the ancient Greeks about their sex lives
and as an aphrodisiac.
There was even a frantic ritual intercourse in which the fig was an honorary
position. The leek, possibly because of the shape of (phallic), considered an
aphrodisiac. As with Mint </ b> views were divergent. Hippocrates believed
that frequent consumption of mint could dissolve the sperm, reducing the
erectile capacity of men and tired body.
Unlike Aristotle thought that the mint in any form they consumed was
excellent aphrodisiac idiotites.To question is whether law had our ancient
ancestors the idea for the aphrodisiac is a reality that people across the
centuries, testing and seeing the result, had learned many useful experience.

Looking at what were considered aphrodisiacs, we see that they are

vegetables and other foods rich in fytochimikes compounds, antioxidants
definitely benefit in various ways many body systems. We believe that a
healthy diet rich in vegetables, fruits, unsaturated fats, fytochimikes and
antioxidant compounds help improve overall body. Inevitably beneficial sex
life. Good nutrition, relaxation, good sleep, control stress, regular physical
exercise is probably necessary for a healthy sex life and certainly among the
best aphrodisiacs we can use in our daily life.
It is not excluded by the ancient Greeks to enjoy a better sex life thanks to
the combination of these instruments aphrodisiac generously offers nature.
Foods unknown to the ancient Greeks, such as potatoes, for example of the
main types of current diet was known to Europeans in 1530 and the Greeks
tasted the flavor of 300 years later, in 1832 Unknown was also our ancestors,
and generally in the Mediterranean peoples, rice, sugar, maize, coffee,
tomatoes and Vegetables (eggplant, peppers, okra) oranges and lemons,
cocoa and spices, the variety of drinks, and even after-Ouzo seem unaware
of how distillation-pasta and a host of different goods that are flooding our
markets today. But the shortcomings of so many commodities, the ancient
Greeks were gourmets. At the banquet tables were crowded and plenty of
wine flowing. a hearty dinner (around the 5th century BC) could be seen
Maharashtra cheese, figs and honey of Attica, aithopa wine of Chios and
Lesvos, seafood from the rich coast of Evia, plums from Damascus , barley
bread from Pylos, beans or peas in gravy, pancakes soaked in oil and
garnished with honey, cheese, equine, who ate only boiled bulbs bellicose,
radishes to leave the booze and pies of course of Athens, the city's pride,
stuffed with cheese, honey and various galefmata All these dishes of ancient
Greece and the maintenance of the ancient Greeks attract many people of
our time to seek details about the daily life of ancient Greeks Litodiaitoi and
gourmets. Although there were some Greeks at their banquets and generally
their food consisted of various dishes, Athens and Ancient Greece in general
still face a big problem: poverty, which had become everlasting companion of
the ancient Greeks. The barren land of Greece, the difficulty in transportation
and of course the age-long war has obviously had a big impact and nutrition
of the ancients. is conducive and the limited production of the Greek land.
Attica was very leptogeos (lean earth) and because of the large problem of
water production was quite small. The main agricultural products of ancient
Greece were barley, wheat, wine, olive oil and olives. Attica came also honey
and figs were the finest fruit for the ancient. The oil was being used not only
for food but also for lighting, for the manufacture of medicines and cosmetics
and was essential for athletes, which coat the trunks in palestra. The
Athenians were more famous for their oligofagia, so this came the expression
attikiros living But all the ancients were litodiaitoi, is why they were
aftochristei mikrotrapezoi and fyllotroges The precious bread of the ancients.
Cereals were the main staple diet of the ancients. But both wheat and barley
were not in abundance for the Athenians, thus forced to import from
elsewhere. The barley flour, malted in ships' biscuits were the most common
daily bread and called mass. The dough of bread they put various spices
such as fennel, spearmint and peppermint yet to get a different bread relish.
And of course, put the necessary salt. Even the ancients had the following
types of bread: The semolina, bread chontralefro, bread several offspring
from a buckwheat Egypt
and millet bread Because of the great love of the Athenians for the bread,
gave him different names, depending on how psinotan as: Ipnitis bread was
baked in hot vessels.
Escharitis bread psinotan on racks. Tyroenta bread cheese pie will say today.

Krivanitis was Semolina bread. The oforos was a cake of yeast, sesame and
honey. Of course mentioned by the ancient and various other types of bread.
Known also were the Laganas. And the Athenians bakers had a reputation
for cakes and pies them. The ancients prized much more than us today the
existence of bread, and thought that the great variety of bread was a luxury,
as they used to eat only one piece of barley hoecake
I personally believe that this habit of the ancients loved that the wide variety
of bread they used because the barley and wheat were the two main
agricultural products of ancient Greece and tried to use them as best they ...
Dishes and recipes. The ancient Greeks took care of meals and dinners on
their tables to be rich. Usually consisted of bread, pastries, fruit, olives, pies,
meats and vegetables. Of course plenty of krasi.Apo pulses, was known in
ancient beans, lentils, chick peas (who prefer cooked), peas and beans that
ate normally in puree (ETNO). The Athenians were accustomed have in their
homes a wide variety of foods such as bread, sausages, figs, sweets, honey,
cheese, tender octopus, thrushes, sparrows and other polla.Ena home but
with many goods and would exceed the current ultra-markets.Ena of the most
P. necessary goods; a house was oil. Something that, as noted, was
necessary and palaestrae for Law? Brush athletes their bodies were
tous.Fimismena oils of

Samos and Ikaria

. The ancients used to take out oil from unripe olives, which was preferred to
the salads. Also from almonds and walnuts were making a kind of oil, good
for cakes tous.Apo necessary also in the daily table of the ancients was the
milk and cheese, but it was two rare commodities. In fact, dietitians
recommended for athletes, the soft tyri.Polles times to clot well as cheese,
put the milk in which boiled, a konoroeides plant oknikos.Fysika or safflower
oil, garlic and onions was the daily menu. But some believed that food village
(as the same is now, today, some despise valuable food for our lives, just by
listening to their appearance and on. Celebrity. Their). From
Honey. Since sugar was unknown to the ancients, honey was something of
the basic necessities of their daily diet and of course for the sweets that were
popular in olous.To honey was about.? Them boon, since they believed that
fell from the sky with the morning dew, on the flowers and leaves and then
gathered in the melisses.Tin this regard, today we might describe as the
naive, but then the honey was so valuable and so necessary.? them that no
one could think of something tetoio.Tis nutritional properties of honey, do not
ignore any course, so.? that in any case, all praise were heard. And patently
extolled, especially the honey of Attica, the famous thyme honey. This does
not mean that only in Attica was meli.I Beekeeping flourished in many places,
islands and Aigypto.To honey was so important to the ancients, who several
times filled big jars with it and t; mixed with wine to do their studies, so that
honored the gods, and souls of nekron.Katalavainoume so after that, how
valuable they considered the value of frouta.I .. The love for the ancient fruit
is of course undeniable, since it was necessary their diet. To provide
necessary but fruit was sweet Mediterranean climate that favored the
development of almost all dentron.Parola them some fruit, however, such as
oranges, apricots, mandarins, peaches, and other Janeiro was unknown to
diet of the ancients. Thus the abundance of fruit glut the market today, it was
certainly something unthinkable for aftous.I love fruit but persuaded many
poets that deserve Law? Devoted some verses P.; afta.Akomi, the ancient
writers say nuts all fruit with hard floio.I Damascus Syria, some state that was
named after the good plums went to parties tis.Oi Rhodians and Sicilians
called prunes. vravyla., the other said. kokkympla. and a poet -The writer
Theophrastus Syrakosios talking about. spodias and plums. a kind of wild
apples damaskina.Ta was also known by the ancients, but with its rich
diversity, which is now in the market place sweet apples said. Orviklata. and
more juicy. sitania. or. .. Wonderful trees were the apple of Corinth, formerly
was called and Ephyra Efyra.Pantos or the orange, which is home of the
Southeast Asia, was unknown to the ancients as is known in Europe in the
16th aiona.Ena other fruit existed, but in ancient Greece were the clams in it
were. sparrows. and. .. kodymata Peaches was known to the Persians called.
kokkympla. with the same name but refer and damaskina.Apo the most
sought after fruits were of course the grapes, but those that worked to see
more like krasi.To most favorite fruit of the ancients but was figs. And the
most famous were the figs of Attica, which praised enough. So.?, And the
Ister (a grammarian, poet and historian from Cyrene) says to. Attica. that. figs
of Attica, which are considered the best, should not be exported, so you can
enjoy the Athenians only ..... Even states that have many secrets but the
exagogi.I love and appreciation for the ancient figs certainly impressed us, as
many poets and writers have noted with great admiration P.; afta.Ta figs were
plentiful and large, for that time range. The most famous was the Chelidonis
figs, wild fig in general, lefkoagriosykies The fivaleous and oporovasilidas.
Known also were asprosyka which the said. Lefkerinea. some were sour
taste. .. Famous oxalate were the Rhodian figs, as the comedians Samiotis
Lygkefs compare on. Letters. , with the figs and figs Attikis.Alla of Paros
compared with the other wild fig seem to relish the tous.Stin ancient Greece
there were different types sykon.O Philemon on. Attica words. refers to the
royal syka.Stin Achaia fig trees were aged in the winter and fruit are on.
kodonia figs .. Some fig karpoforousan twice a year and on. .. various Some
even talked and trifori fig tree (fruit three times a year) but that came only on
the island Kea.To pout was so dear to the ancient and their descendants,
who have named several villages nowadays .. wines . The wine was
something that needed meals of ancient and of course the banquet, which
flowed plenty. But we drank wine as we do, but watered down, not only sweet
but also with sea water, after they avoided the drink apparently aneroto (ultra
wine, as it was called). Of course, gave great importance to the ratio of water
to wine after they were very popular and should not be absolutely lathos.I So,
depending on the water was usually half or three parts water and two of wine.
Water, depending on the season, was lukewarm or kryo.Merikes times and
throw in ice cubes, which they brought from the mountains and kept in
achyra.Vevaia, ice wine was a luxury. The cool wells, so it was almost
necessary as served, of course, refrigerators and well looked after homes
have special containers (freezers) where they put snow and freezes, not just
wine but also the ancient nero.Oi even , often means they put in different
wines and perfumes, such as thyme, mint, anise, rosemary, myrtle, and even
honey, but never resin. Such a fragrant wine, and took the feature name,
said. .. Even quarterly, they made wine in different ways from today, showing
how evolved over the years, the manufacture of harvesting krasiou.O we
were accompanied flute that regulated the movement and was, like today,
several days a panigyri.Ta grapes they put in place that sees the sun well, to
leave the water were within. After the the foot, again with dances and songs,
and let the grape to boil for five days, through p.; a large pot, placed in a
shady place. Then gather the sweet liquid Apostle? Foam, which was full of
sugar and store the jars in a grape, sometimes they put in the earth. Cover
and expect to get well for the winter, to t; open. Several however have the
patience to wait until spring, when the wine psinotan kalytera.O harvesting
was one of t? Favorite subjects for many ancient. Several authors have
dedicated verses and p.; afton.Oi Athenians, however, took care law; open
the jars on the first day of Anthesteria, and every householder in the very first
glass, made libation to Dionysus, the beloved of God, the krasiou.O any
place in ancient Greece had its own method of preparation of krasiou.Gia
keep the grape, but we all threw in salt and water, and various scents. And
many times cooked grape on low fotia.Sti Rhodes and Kos, but they put in
grape salt water, because they believed that the wine will be m; this way you
will not easily bear the drunkenness and will be easier to digest . This method
gave rise to be supported by some ancient writers, that in the myth. exodus
of Dionysus. sea meant and how one wine that was known of old. That is, the
mixing of the must (grape), represented by the god Dionysus or Bacchus, the
sea nero.Polloi indeed, as Homer-praise and wine from Maron in Thrace
because they put in very nero.Stin ancient Greece but the known types of
wine was four. The white, the yellow, black and white kokkino.To wine was
lighter, several digestive and diuretic, the yellowish, with blond, had a more
sour taste, while the black and red, which usually have a sweet taste was and
more perizitita.Fysika old wines were the best, like today. Overall, however,
believed that the oldest is a wine, the more digestive and lighter einai.I of
ancient love for wine was great, so caring to be mostly at their table. It pre-
dinner or lunch, the ancients they mixed wine with water p.; a large pot, the
crater. And the slaves took the wine Apostle? Crater with long spoons, clay,
wood or metal, and a pitcher could fill the cups or glasses of the guests at a
trapezi.To wine because it was so dear to the ancient course served for
studies in various religious ceremonies. Sometimes, however, the worship of
certain deities excludes wine, so that relevant studies were even in milk!
They had apparently and superstitions when drinking or using the krasi.To
fact, however, that the Greeks loved so much wine explains why there were
so many great filled with vines in Ellada.To Chian wine, such that t? Called.
ariousio. was the most expensive wines on the market and had a great
reputation. As the wine of Lesbos considered very good. Good wines were
still wines of Mytilene Mytilinaiou that give them a sweet taste and called
prodromal (early) and prompt (from trackless grapes). Famous was even
Wines Mendes (beach town on the west coast of the peninsula Pallene)
which atomize the grapes on the vines in the spring or physic (juice from wild
cucumber) to come out soft wine. And finally in great demand was the wine of
Ikaria called pramnio and was neither sweet nor thick, but tart and wild, with
very excellent wines instead osmi.Ta Corinthian was not in demand because
as they said was tortured and strange wine. reputation was not but the wine
is made in the vicinity of Kerynias of Maharashtra, after causing problems in
egkyous.Alla and wine of Thasos was said that combatting insomnia, but
sleep and bring!. However the best wines as well as of Romans were Greek,
and most famously, the main Greek area was the Peparithos (Skopelos),
Naxos, Limnos, Acanthus (Thrace), Rhodes, and from Asia Minor, the
Militou.Ektos mainly Greece stood still. chalyvonio. Wine of Damascus, the
main supplier to the royal court of Persia, and the Phoenician krasia.Periergo
however is the fact that the ancient Greeks ignored or avoided the beer, the
national drink of the Egyptians, who were from barley or rye and dates,
Despite all the transactions eichan.Pantos, ancient Greece apparently had a
wide variety of wines, so wine was next to get one of the top markets of the
ancient kosmou.I this great variety of wines led first the Greeks and then the
Romans to establish them. Marketing of. where could one law? exchanged
slaves with the best krasia.Polles areas were looked after plenty of wine for
export wines tous.Osa was to pass the trade were kept in large jars and
appropriate and homemade wines or those going to the nearby market were
putting in bags of pork or goat dermata.Ta jars had on them and a special
stamp t; name of the trader and the local rulers of periochis.I import and
export, but the kanonismenes wines were primarily in Thassos island, with
specific laws that punish fraud and embezzlement, thereby ensuring a real
one. .. protectionism Through all this we understand that the wine
represented the ancient Greeks and those I love because it was necessary
for their lives .. The kynigi.To hunting, especially with arrows, all the love ...
warriors because it was abundant in ancient times there were large areas
where it rested podi.Ta human bait they used were mainly young squab and
blinded pigeons!. The ancients ate not only pigeons but all petoumena, even
young sparrows, except Ap; the crows, the hard and sour meat. But they
avoided eating and quail, as the guard for the ortykomachies an adorable and
money and this was the honorary position in koinonia.Ta products of hunting
was still mainly thrushes, ortolan, blackbirds, partridges, starlings, ducks ,
geese k.l.p.Alla of the most enviable birds were wild boar, deer and deer that
lived then p.; all Greek vouna.Telos the objects of the hunt was considered
by the ancient course as the most delicious . The diet of the ancient Greeks
apparently been complete if we consider the food they were then. And the
Greeks seem to be more gourmet than litodiaitoi after the banquet in most
cases, if not always, the tables
Whoever had lunch with the emperor does not run straight to a tavern.
Despite the great glory of Byzantium and enables us to meet the requisite
culinary perspective
The cooking of our Vyzantinlon is largely unknown except for some
information about restaurants and monasteries. There is a difference
between eating and cooking. When asked what amount and who ate the
Byzantines (food) we are given complete answers and the side that
manufactured the food they ate, the information is disappointing and it
supposedly even for the years of Komninos and palaiologonSto valuable
work Koukoula will notice extensive information about the food but little on
the complicated recipes cooking them. With few exceptions, in front of the
Athenian Deipnosofistis information on how to cook the courtyard and the
aristocracy is only just ligostes.Echoume materials chrisimopoiousan not the
proportions and quantities. The most likely is that they kept the kitchen
received that there was an influx of new food items that could be the cause
for new formulations and recipes.

During the Byzantine period the ecological visa was necessary and this
contributed to much religious the current model and a metaphysical approach
to nutrition. Wild vegetables greens milk BULBS LEGUMES wine cereals
meat eggs and fish oil are the main components of the diet of the Byzantines.
If you count the fact that few areas of the country producing oil, the oil was
always a constant failure politimo goods, and often the substitutability with
the average time lipiKata elaiokaliergeia missing in the area of Byzantine
aftoktratorias even in Athos. The agricultural law minimonefetai not anything
anywhere for oil, which is scarce even in Crete. The kaliergeia olive appears
in the 14th century. All this suggests that there was no impetus for creative
cuisine just been serviced so the tradition received the same time the
Byzantine area is experiencing continuous raids by Arabs and thus lost from
the territories of the empire as Egypt, Syria, Palestine and for a long time the
Cilicia, Cyprus and Crete. Between the 7th and 10th century coastline
experienced continuous attacks that nearly paralyze trade and movement of
products. With the loss of the granary of Byzantium, Egypt, flour and bread
are scarce and declining consumption. The same goes for the oil loss
ellaioparagogikon countries of Syria and Cilicia. Byzantium loses access to
the Red Sea and trade in spices, which are necessary for the rich Byzantine
sauces and condiments in the kitchen of the rich and the rulers of the
Byzantine court. Sure the Caucasus through the products always arriving in
Trabzon. slowly with the appearance of the Slavs in the Greek peninsula and
begin to appear different eating habits. In the Peloponnese purely oinofyli
country beginning in 9th-10th century witnessed the consumption of beer
from barley. New utensils are shown slowly and new noimodotisi of words
such as hot-boiled - hot, opsos = prosfai opsarion fish, wine, wine oinarion,
psomos bread bread bread, olive oil elladin, kysmoi granules beans, Kolyvas
ie the ancient small round pastries now known Kolyvas, paximas nut and
other. After the 11th century, the late Byzantine years new names appear as
Seville oranges, oranges, aubergines and herring. How trapezomatos the
ruling class had now changed, sat in chairs instead of couches symposiums
and emfaniostikan the tablecloths and cutlery by then the Latins and Franks
either unaware or the surprising Therefore to try to deliver crisp
characteristics in Greek cuisine is like to try within a complex cook longer to
find ingredients did not affect the garlic. It is a Greek spinach pie, caviar, the
preserved fish roe, the frumenty the noodles, the grape leaves, the giaourtito
IMAM bailnti; Greek coffee is coffee; The Turkish coffee; Or perhaps
Byzantine coffee; The Turkish yogurt fermented milk was Byzantine; Spinach
grows from Greece by Persia, there is nothing purely Greek. That she loved
dancing that gefthikame, accepted and appreciated that protect ours or the
place is ancient or Byzantine or modern Greek, is always GREEK IS THAT
THEY ARE TASTEFULL. The NOSTOS The BACK TO THE TASTE OF
NOIMODOTISI delicious IS GREEK

OTTOMANS SLAVERY PERIOD

In the period we call the Turkish printed information on cooking has two
components, the eating habits of plythismou of these cities and the provinces
and rural areas. In the cities the food kykloforoum goods more safely variety
and quality in the markets and bazaars. The market brings urban plythismous
in permanent contact with the daily agotra unlike rural. The expression from
hand to mouth antalakla dependence of poor cities.
You diataxiki but a specificity of plythismon the possibility of consumption of
ready-cooked food from street vendors and flea or sytegasmena shops at
The Market eating ready to push transnational comparisons of nutrition
plythismon who live in cities. But in Istanbul there are barriers between the
Ottoman and Christian norms. Roast meat and grilled chicken (kebab) to
fishermen cleaning fish shops and fresh fish and then fry them and sell them.
The Turks in the 15th century by incorporating the fish and sauce garou in
their diet but still negative to shellfish and molluscs. Created and the first
shop selling milk, sweets, sherbet or ice pouservirontai with a spoonful
chiochi, soups, boiled heads, lamb chops, tripe
Created and stores that sell beer boza species prefer Muslims, and created
numerous taverns in Galata serving wine and raki to Christians.
All these schettika how organized the purchase of food in cities. In the
province, things are different. Tthe farmers have limited contact with the
market and limited to subsistence farming. The meal is simple fact assigned
to the Turkish and Greek Albanian who plythismous with a piece of bread,
prosfai, an onion, a few olives and a few pulses or a piece of meat to
supplement the cover calorie meal. The same is true in both rural and
farming areas. The circumvention of this rule is in a few cases and only in the
major Christian festivals where the roast is an appropriate food. So you can
see that the ancient flavors concern fish and vegetables legumes in
conjunction with the bread. The intensification of religious fasts LEAN diet
made the period of Turkish rule seems to be more tolerable in terms of
tastes. Recorded but a flexibility between eating - minority groups that make
up the plythismo. Muslims with Christians sit around a table to eat in the
same Sofras, provided that the food will not contain pork or other kinds of
religion or prohibiting averse as rabbits turtles frogs and snails. COMMUNITY
leaders are Christians you are using the SYM [symposia not only for Turks
but for each authority as sample acceptance and accommodation of people
syndialegontai.Oson of religious bans \ Turks over the difficult period of
Ramadan, the burden falls mainly ban in alcohol. The ban was violated many
times in secret and can say that in essence was to create a highly profitable
smuggling from which the lion's share taken by the local rulers to disguise,
the so-called baxisi, who became culture and reaches up days Indeed there
was our night guard who evening traffic in the Ottoman markets rather than to
identify thieves, drunks, but Muslims and to punish them. But as we said
above in the Ottoman Empire all be bought and sold ....
In the texts of the era in which kyrigmata the Christians there were an
accomplice to avoid mess with Jews or to buy their products that are
magarismena "opsaria sell in the city the Jews and opens his mouth opsariou
and piss in and then sell it against the Christians' support Kosmas of Aetolia
referring to the social pattern of unclean foods of the season. Enthusiasts
therefore not appear to be Muslims who did not impose by force their religion
and their eating habits but the exislamismenoi Christians. The Pitton de
Tournefort in Crete notes that genuine Turkish did not say a word when they
see Christians eat pork while exislamismenoi secretly eating pork and the
curse propilakizoun. Additional different philosophy behind the two seemingly
conflicting cultures, but in essence having the same root as the high priest of
the Eleusinian Mysteries went from Ephesus in Asia Minor where he built a
monastery there and visiting when young Muhammad with his father and
learned the ancient Greek philosophy to later developments with impurities
Islam-Islam

• 1potiri red wine (optional)!

• ½ -1 pound of chopped slice depending on how is the lamb, lots of dwarf.
• A little parsley,
• ¼ kilo Kefalotyri ground.
Vessel
• 1 large pot Kioupia tall to fit around the lamb and cover from the top!
Without internal gyaloma so is the traditional, or a box measuring 1
lamarinenio m.x 0,50 x Saute minced with onions, mince and saute sykotaria
and quench with wine. I throw the tomatoes and herbs and salt and pepper
and all the rest. Finally I put the washed rice and 0.30 with the corresponding
cover, or where to pan covered with another identical.
Performance
• string and needle for tying and sewing. + Yeast to seal the clay!
For the filling (the filling is commensurate with the size of lamb)
Sykotaria chopped • 1,
• 1 kilo of minced beef,
• 1 box chopped ntommatakia,
• 2 large tablespoons of tomato paste
• 2 small onions chopped;,
• ½ pound rice glasse, if we put more rice, depending on the individuals. (Of
course not much not to lose the relish of the mououri!)
• oil for Brat pans,
This recipe is the original. I learned that the then served with my husband in
the mail that was in charge of Kalymnos, and I was teaching in NELE I have
said to my students and we made them.
It is delicious! Baked and rose to high ovens made on this end sealed with
mud when baked. Alas not, anyone who goes there or is present at that
time! .... In the muddy charm that wears clothes though! And with no offense!.
This custom is old see! .. .
The baked it in clay) (mououri ie, not smoking and not the smell comes and
goes, pirates or the Turks and get ...
Materials
• 1 whole lamb, (depending on pot size)
• Lemon for LEMONIAS of lamb inside and out!
• Salt, pepper, oregano for the filling and the lamb.
• drop the appropriate water to become granular. Not at all to boil the rice will
cook in the oven slowly throughout the day.
• Wash, dry and lemoniazo lamb. Alatopiperono lamb and riganizo inside and
out. The fill with stuffing. Then sew and put the pot or pan. Seal the pan to
the pot with the yeast.
• The fournizo on the day before noon and cook slowly for 100th-120th C
continuously until the other day at lunch time when baked! Say at least 24 to
26 hours.! It is scrumptious snack, but very heavy and this makes the clay
Kioupia with no internal gyaloma! In the metal box in a covered pan is much
lighter and better!
Historical Note: This way of cooking was introduced. in Turkish, then the
Turks and the pirates eformousan the island, not shown signs of smoke or
smell that psinotane to celebrate Easter!
The population of Xanthi composed of the indigenous Christians of the
Byzantine Xanthis and earlier years living in the city of Xanthi, staKimmeria in
Abdera, Porto Lagos, in Genissea, and Stavropol, indigenous Rodopaious
Pomaks living in mountain areas Rodopi conditions. In the villages fungus,
Echinos, hot,
other forty settlements, refugees and Christians who came to root in
welcoming Thracian land in 1922., uprooted from their ancestral estiestous:
Thrace and Eastern Rumelia (Adrianople, 40 Churches, Kessani, Silivri,
lighthouse, Plovdiv, Varna, etc.) . Asia Minor (Bursa, Caesarea, Cappadocia,
Kütahya, Izmir etc.) Areas of Asia Minor $ Sea (Trabzon, Samsun,
Kerasounta etc.) Sea Areas of the Black Sea. Of Sarakatsani, who until 1950
lived as nomads moving in the mountainous region of eastern Macedonia,
near the Bulgarian border and engaged in the sheep and goat. After 1950
settled permanently in the villages of the plain as Vafeas, Old Olvio, cock,
lame, and Genissea longer involved in the land. • Of Gypsies-Roma
(Gypsies). On the other Muslims, others are descendants of the Ottoman
occupiers or others, descendants of various tribes who migrated from the
depths of Anatolia during the Turkish occupation. And finally from
neoprosfyges returning from countries other religion with different cultural
elements live and create harmony in Xanthi with respect for diversity of each
other the family table with a thousand flavors and aromas of
dishes and fresh baked bread. The Olvio purely refugee village by lantern of
Silivri. There he met grandmothers aged 70 years to 90 years talking about
life
their dietary habits and our stories narrated by the home tous.Ascholountai
the processing of agricultural products of the village as for jam of cornel,
cornel liqueur, sweet plum, pickled eggplant, the sacredness of food around
the family table is the home 'family affair'. eating habits of the population of
Xanthi was associated with the time, place, land and products.
Pontic diet based on cow's milk, corn, wheat, pulses. The food was simple
and fast with little fat. The Sarakatsaniki diet based on goat milk, the corn on
lachanopites with wild greens in striftopites of vegetables. Wine drinking only
at parties and the drinks were the sour milk and whey. Thracian diet based
on cereals, milk, legumes and vegetables. They made frumenty tart with
yellow squash, sweet frumenty with milk, gioufkades, kouskousi. They used
much corn flour. Each house has produced his own wine that was necessary
at the table.
The diet now Asia Minor, as the Kapadokon because of residence in the
mountainous area, was based more on the beef and made their famous
sausages and cured beef with a characteristic smell of cumin and red pepper.
Pomak The kitchen was straightforward. The materials used to produce the
land where they reside, such as cabbages, leeks, beans, potatoes, corn and
some sheep. Do not drink alcoholic beverages and prohibited by religion.
Drink but drink from dried fruits, such as helmets, apples, plums, quinces and
berries. The meat used earlier inhabitants of Thrace only in festivals, at
weddings, and christenings. On Christmas every house had its own pork from
which took tallow (ligda) used throughout the year to paraskefiglykon and
dishes. The Easter lamb meat is used and on Sundays they slaughtered and
ate homemade chicken. In conclusion we can say that the diet of the
inhabitants of Thrace were simple and based more on cereals, vegetables,
fruit and meat at least. Based and based on the same food sources and had
lost their homes because the food is taken on new
homelands and the nostalgia and love for those who lost the most popular
expression of our grandmothers THIS FOOD SO we did WE THE
COUNTRY. This is the Mediterranean diet with the only difference being the
use of tallow, which today are trying to avoid a position he has taken the oil.
In Arachova which is famous for its fine wine and the oil of high quality. Try
the famous Feta Parnassus and buy rustic noodles, wheat, cheese and
yogurt all very tasty and the finest materials.
The traditional Arachovitika cheese singles are Formaella, produced
exclusively in Arachova and coagulation of the place in small baskets.
Livestock farming is highly developed and meat cooked with arachovitiki very
tasty recipe. Famous are the intestines, the kontosouvli and many other
traditional dishes. After you taste the cuisine arachovitiki Do not miss the
wonderful cakes like pancakes, fresh quince, mygdalato, karydato many jams

SWEET AKANES

The akanes is the ideal traditional sweet Serres and you will not find in any
other region. Visually looks like a small delight, delicious, but the difference is
due to the fresh butter and almond well done.

Fresh Ingredients Akanes

• 1 cup water butter goat
• 1 cup water niseste
• 2 cups sugar water
• 1 fl.tsagiou chopped almonds
• 2 1 / 2 cups water water
• 1 tablespoon lemon
• powdered sugar
1. Once we peel almonds, rub in multi or hit the mortar and collect a cup of
tea.
2. Since we take 3 k.soupas butter and the chopped roasted almonds.
3. In a saucepan add the sugar, remaining butter, 2 cups water and boil.
4. In 1 / 2 cup water to dissolve niseste.
5. Just boil the mixture in the pot we put the niseste dissolved, almonds and
lemon. Mix very well until thick.
6. Allow to cool, the mold ball and pass by like icing sugar loukoumia.
In Turkish, the community leaders asking them Serres servants to build them
a sweet. Then preparation are a thick batter of sugar with nuts and fresh
goat's butter flavoring comes from the local mountain Lailia. The porridge
boiled in large cauldrons over possible flare, and someone stir the mixture
constantly with a large spoon. Overseeing the master process commands
follow the Serraio servant saying the "RDA" (ie riffle) and his servant
answered "YES". Hence the current name of "AKANE." Recipe my mother
gave mou.Epeidi but does not always make goat butter and butter flavor but
kerkyras.San difference.
Mououri Kalymnians
• 1 whole lamb (depending on pot size)
• Lemon (for LEMONIAS of lamb inside and out)
• Salt, pepper, oregano (for filling and lamb)
• needle and string (for tying and sewing)
• yeast (for sealing the clay)
For the filling (the filling is commensurate with the size of lamb)
• 1 chopped sykotaria
• 1 kg minced beef
• 1 box chopped ntommatakia
• 2 large tablespoons of tomato paste
• 2 small onions chopped
• ½ pound rice glasse (if we put more rice, depending on the individuals.
• oil for Brat pans
• 1 glass of red wine (optional)
• ½ -1 pound of chopped slice depending on how is the lamb
• parsley
• ¼ kilo grated kefalotyri
Vessel

1 large pot Kioupia tall to fit around the lamb and cover from the top (without
internal gyaloma so are their traditional) or a box measuring 1 lamarinenio
m.x 0,50 x 0,30 with the corresponding cap, or a where to pan covered with
another identical.
Sauté the minced onions, finely chop and saute and sykotaria.
1. Pour in wine.
2. Add the tomatoes and herbs, salt and pepper and all the rest.
3. Finally put the washed rice and add the appropriate water to become
granular.
4. Without boil rice will cook in the oven slowly throughout the day.
5. Wash, dry and lemoniazoume lamb.
6. Alatopiperonoume lamb and riganizoume inside and out.
7. Fill it with stuffing.
8. Then sew and put it in the pot or pan.
9. Seal the pan to the pot with the yeast.
The fournizoume on the day before noon and then baked slowly at 100 -120
degrees continuously until the other day at lunch time when baked. That is at
least 24 to 26 hours!
Note: this method of cooking was introduced. in Turkish, then the Turks and
the pirates eformousan the island, not shown signs of smoke or smell that
psinotane to celebrate Easter!

LEMON of recipes TURKISH RULE

Agria runs along the beach Pagasitikos six kilometers southeast of Volos, is
the nearest suburb of. It is a relatively new town (the community was in
1912). The area was formerly the Dragon and Saint Lavrentios which a port
where these and other villages handled agricultural and craft products.
Initially there were only small huts where the people of Dragon and descend
the St. Lawrence in winter to collect the elies.Sta years of the Turkish or wild,
was not settlement. First, however, houses were built in the early 19th
century before the Revolution of 1821. A note joke and very interesting for
Wild says: "Agria on Turkish or the simple customs and military station. In the
20th century saw Agria population and industrial growth. The famous works
of EPSA founded in 1924 by brothers Kosmadopoulos bank owners to build
refrigerated fruit and ice plant. Overproduction of the region in lemons and
the already developed movement of traditional lemonade from Asia Minor
vendors, leading owners to recruit a German engineer for the operation of
soft drink bottling plant. The legend wants German engineer has discovered
a rare recipe for the production of lemonade, recipe still used unchanged and
is the company's stock.
SYGRAMMATA COOKING OF THE 19th CENTURY
The paper has the cooking genthlia of 1828, where Syrian translated into
Italian by the first cooking and later in 1860 published in Greek in Athens
from N. Sarantis versions with its own foreign and recipes to give a high
profile culinary Greek inspired by the ancient Greek tradition. "The Soup of
Archestratou" "The Fish Admiral Miaoulis", "Charlotte the Greek ',' The Battle
of lunch" etc. And the list starts to become progressively bottomless
oikiopoioumeni recipes western standards, and more Turkish recipes. At the
beginning of the forms are simple and popular as addressed to the woman of
the era, printed in small format, and archotera begin to take the splendor and
charm of secret book of flavors. The secrets that had experienced only the
pot of magison, gradually began to slip out of the cell, the cuisine of the
emperors and kings and from there later in people. The cooking was not
referring only to the satisfaction of the tastes of the palate but had a shoulder
and iammatiko role, as well as the secret love, because nature has provided
the materials, the man was aplana combine them correctly to achieve the
purpose. Any purpose was potentially feasible. If not the very nature would
not exist as idea Mastorohoria Grevena

"It rains, snow mountains and the plains chalazonoun, Lala nightingale me
Lala, and laleis bird"
From the custom in the village of Lights Building County
The prefecture of Grevena area is 2290 square kilometers and 36,717
inhabitants. In the center of the city of Grevena and turn around settlements
and the rest of the county belonging to 87 villages that make up five sections.
To the east as Aliakmonas stretches back a long extension of Voio where
you'll find the villages Dasillio, Trikorfo, Kalloni, Cypress, quinces, Agios
Kosmas, etc. From the 18th century all these villages have turned to building
trades and for this reason the village is known as "Mastorohoria. Today all
these villages of the old territory of the craftsmen of Voio rescue homes,
churches and other buildings with excellent well-polished stone masonry,
which preserved the inherent dating of the last century. Lamb, goat, beef and
hog delighted to be your soul meat and sausages. The prefecture of the
kebab sheep are famous, like all meat, either grilled or boiled. Why winter
goat stew, the tripe and calf together soup will keep you warm. Excellent is
the frumenty region. Do not leave without dairy products from local dairies
and meat from local shepherds. On St George cooperative working women
since 1992. Women prepare noodles, and frumenty petoura. They use local
raw materials and follow traditional local recipes. If you are in Saint George,
you can buy products from the Pool, from groceries by N. Tzika, 24620-
41237 and 24620-41206 Karamesinis Th. Also the village buy videocassettes
with the representation of traditional marriage. In Rodia buy feta cheese,
sheep and pork as well as the famous flour mill Rodia the sap of T. Preveza.
Also get beans, sweets in a jar (cherry, cherry, plum, orange and fig) and folk
art such as carpets, textiles, carpets, rugs.

In Byzantine times
The written sources give much information about nutrition Byzantines. The
main concern was the self-sufficiency of the household and therefore each
family cultivated the key exethrefe vegetables and some animals (mainly
poultry). Of course it was difficult to apply in cities and particularly in Istanbul,
which during the peak of its 500,000 residents arrived. In these cases, the
state intervened care, mainly through the governor of the city. The main meal
of the Byzantines was Programming (e) or profagon yma, excellent or
meridian (lunch), and the dinner. Ate using primarily the hands, since the
forks were unknown until the 10th century and its use is rare in subsequent
centuries. Also used spoons and knives or spoons. Before and after eating
wash their hands using cherniv (j) being (a clay pot or metal).
Baked
The main foods were bread, olive oil, olives and cheese. The quality of bread
showed diversity and were similar to the economic potential of the consumer.
So better and more expensive bread was pure bread or semidalis. Made from
pure fine sieve or wheat meal, enjoyed by the richest groups. The rest stop
there in a subordinate type of bread, the mesokatharon or medium or even
the foul or kyvarous bread, fermented by other, low-quality foods, and
embedded in poverty. As an indication of absolute poverty was the
consumption of bran bread (piteraton). Similar variations exist in the quality
and types of cheese, the favorite dish (o) n the Byzantines. Fine cheeses
considered the Vlachs and the Cretan. Also known was the cream cheese
(apotyron) and cheese, while the poor quality cheese called asveototyron.

When healthy eating was forced

The cheapest and most common food for most of the population were
vegetables and legumes. Given and long periods of fasting which is the
Church, and showing that they complied with some reverence by the
Byzantines, the foods are consumed for a long time by the whole population.
It is not always easy to equate the different types of vegetables reported by
the sources. High consumption were cabbages, leeks, onions, beets,
lettuces, radish, carrot, peas, the rocket. Unknown course was potatoes and
tomatoes, which reached Europe much later. Since the pulses meet beans,
lentils, chickpeas, beans, lupins.
... And the necessary iodine from the sea
Byzantine nutrition supplement, especially in coastal and riverside areas, fish
and seafood. Of course, in cities and generally where there was no
immediate possibility of fisheries, large and expensive fish (heads, sea
bream, mullet, bass, pandora, turbot) were the prerogative of few, the others
were limited to small fish (sardines, bonito, mackerel , Tsiros) and especially
in the paste.

The meat, a luxury

The same distinction applies to the consumption of meat. Animals fed the
family especially for dairy products and eggs. Consumption of meat, even the
salted, was a rare luxury for most people. Instead, the tables of the rich often
find their place lambs, goats, chickens, poultry and game. In particular the
assessment had pork. The viscera were considered inferior food, but
manufactured with these dishes remind today's intestines (plektin) and
GARDOUBA (gardoumion).

For dessert, what is?

Basic food supplements were the fruits (apples, pears, dried and fresh figs,
cherries, grapes, melons, etc.) and nuts (walnuts, almonds, hazelnuts).
Finally, desserts (epideipna or doulkia) had various cakes. The main
instrument was the sweetener honey. Known sweets of the season is the
sesame (sesame), the moustopita (moustalevria), the quartered
(kydonopasto), various jams and pancakes type (Laganas or lallangi). A
sweet (koptoplakous) with dough, almonds, walnuts and honey seems to be
the ancestor of baklava.

Garos, a sauce with many variations

Main means of food production was the olive oil and animal fats. They used it
all now known how to cook (grilling, boiling, frying, ground with the cigar-
shaped, etc.). To impart flavor to the meal they added various flavorings
(flavoring foodstuffs), as sauces (served in special dishes, the saltsaria),
herbs (dill, fennel, rosemary, oregano, capers) and even spices. The most
popular sauce used in Byzantine cuisine was garon or garos
Known since antiquity, the garon made from offal and small fish, which are
salted and probably because they mixed with wine, let the sun for two to
three months or boiled for several hours. The liquid used in different forms
(mixed with water, wine, oil or vinegar) to artysoun all kinds of foods,
vegetables, meats and fish. Spices (pepper, cinnamon, cloves, cardamom)
were imported from the East and of course the price was prohibitive for the
typical Byzantine table.

Although much of the Byzantine dishes seem to be very close to modern

Greek culinary habits, such as garlic and wine meat, some combinations of
flavors of Byzantine cooking today will seem less strange. It is known recipe
for the kid who stuffed with garlic, leeks and onions and perichymeno with
garon, sent a fine gift Nikiforos Fokas in Liutprand of Cremona, which is not
considered at all bitter that the man from the "late" West.

Traditional Greek Food

Everyday we realize that our diets have changed, unfortunately at the
expense of our health as we move from traditional ways of life and engaging
in performance that we require the modern times with a fast and ready to eat
manufactured food.
The consequence of this the modern Greek food is obesity, heart disease,
diabetes and hypertension. Scientists worldwide after studies and
investigations have concluded that we must return to the traditional Greek
diet, which protects our health. The main elements of traditional food is the
variety of dishes dominated by legumes, cereals, herbs, olive oil, fish, fresh
fruits and vegetables. Instead recommended low consumption of red meat
and a limited amount of milk. Since according to Aristotle any exaggeration
as any deprivation is a cause of disease, our diet should be balanced and
well-balanced.
The traditional Greek diet has become known worldwide, it has been shown
to promote health and prevent disease at a much greater extent than feeding
other peoples of the earth. Therefore, the discussion to the important adults
in our lives as mother, father, grandfathers and grandmothers, the aunts and
uncles may be helpful. Most lived in times when we were born-and-so much
can be learned from them. The method of cooking and pastries in the various
places of Greece, recurring over the centuries, from place to place, from
household to household and from restaurant to restaurant, helped to create
the traditional Greek cuisine. Within this general model of traditional Greek
cuisine, the inhabitants of the Greek provinces, put their own taste, their own
particular tastes and the basis of their local products created by local
traditional cuisine. It is understandable in the local cuisine role played by local
conditions such as natural resources of each region, the climate and the
influences of each region accepted by other people and other traditions.
Greek cuisine has been influenced by Turkish, and it now seems to dishes
such as tzatziki appetizer, the imam bailnti, souvlaki and moussaka, and the
Venetian, particularly in areas of the Ionian islands where the Venetians as
conquerors lived for passing many years residents of the Ionian islands the
love of pasta and various pies. Leading example of Greek cuisine today is
known or rustic Greek salad consisting of cucumber, tomatoes, onions, feta
cheese, olives and oregano, all embellished with the famous Greek olive oil.
Olive oil with high diathreptiki value is the basis of Greek cooking.
Characteristic of the Greek table is the variety of dishes, none of which
monopolizes the taste, but all together make a delicious whole. The
appetizers (small plates of different dishes) are many and scattered all along
the table like a colorful table. The beautiful greens and vegetables, pulses
with characteristics and fava beans, the fresh and unique seafood flavor of
the Greek seas, juicy fruit, good meat, cheese, fresh Greek yoghurt and
dense and aromatic honey and thyme flowers, all products of the Greek land
abound in the country with its mild Mediterranean climate and good soil
quality. In the Greek table eating together and very tasty bread, traditionally
baked bread (rustic with yeast). In the past, but still in some provinces of the
kneading bread, sacred process, was planning to once a week and required
more seriousness and respect. In many Greek villages, even the bread is
baked in ovens built in the woods and illuminated except where they make
bread and rolls, cheese, and small Oil cookies pies with honey and
kanelogarifalo.
Greek Cuisine, the healthiest

For several decades talk about the famous Mediterranean Diet and the
superiority over other dietary habits. In 1994 the World Health Organization,
the School of Public Health of Harvard, and the Agency for Health Oldways
presented the so-called Pyramid of the Mediterranean diet, proving
scientifically that the diet of Mediterranean peoples, rich in vegetables,
legumes, fruits, cereals and basic source of fat in olive oil, contributes to the
maintenance of good health and longevity.

In Byzantine times
The written sources give much information about nutrition Byzantines. The
main concern was the self-sufficiency of the household and therefore each
family cultivated the key exethrefe vegetables and some animals (mainly
poultry). Of course it was difficult to apply in cities and particularly in Istanbul,
which during the peak of its 500,000 residents arrived. In these cases, the
state intervened care, mainly through the governor of the city. The main meal
of the Byzantines was Programming (e) or profagon yma, excellent or
meridian (lunch), and the dinner. Ate using primarily the hands, since the fork
was unknown until the 10th century and its use is rare in subsequent
centuries. Also used spoons and knives or spoons. Before and after eating
wash their hands using cherniv (j) being (a clay pot or metal).

The Byzantine tastes

The manufacturing process of food-the choice of materials, methods and
equipment-is an important aspect of culture and an era of cooperation to
explore the representation of everyday life of a people in a given period.

The Byzantine period is an important time when the Greek element becomes
dominant while living with a number of other people who had access to the
Mediterranean and the Caspian and Black Seas. all the Mediterranean
coasts and on which coexisted for centuries by Greeks, Illyrians, Thracians,
Latinos, Caucasians, Armenians, Latins, Jews, Assyrians, Arabs, Slavs,
Vlachs and many other peoples and nationalities. Undoubtedly, all had
specific and different cultures, which is difficult but can now nanichthefthoun.
Moreover, differences in eating habits imposed obviously different local
climatic and geographical conditions (such as proximity
The search for Byzantine tastes proved more difficult than you can imagine.
The first difficulty arises from the written sources of the era, providing true
information about what they ate the Byzantines, but not prove enlightening in
that respect the way they cooked their foods on the strength of various
materials used or to time needed for the preparation of a meal. The second
difficulty has to do with the very nature of the Byzantine Empire, whose
boundaries were to spread or not the sea), the social and economic structure
of the population, true or not comply with the prohibitions, which indicate a
different Even religions, even the historical developments related to the
movements of peoples, the gradual change in the relationship between rural
and urban and modulating the borders of the Byzantine territory.
Major changes were the nutritional habits of the Byzantines, after 1204 AD
and the dissolution of the Empire by the Crusaders.

Baked
The main foods were bread, olive oil, olives and cheese. The quality of bread
showed diversity and were similar to the economic potential of the consumer.
So better and more expensive bread was pure bread or semidalis. Made from
pure fine sieve or wheat meal, enjoyed by the richest groups. The rest stop
there in a subordinate type of bread, the mesokatharon or medium or even
the foul or kyvarous bread, fermented by other, low-quality foods, and
embedded in poverty. Indicator of absolute poverty was the consumption of
bran bread (piteraton).
Bread
In villages, each household dishes alone bread they needed, while most
cities in the purchase of stoves.
Apart from the fresh bread manufactured by the Byzantines and nuts, which
were kept longer.
When healthy eating was forced
Legumes - Vegetables
The cheapest and most common food for most of the population were
vegetables and legumes. Given and long periods of fasting which is the
Church, and showing that they complied with some reverence by the
Byzantines, the foods are consumed for a long time by the whole population.
It is not always easy to equate the different types of vegetables reported by
the sources. High consumption were cabbages, leeks, onions, beets,
lettuces, radish, carrot, peas, the rocket. Unknown course was potatoes and
tomatoes, which reached Europe much later.
The pulses were cheap and had their honor at the table economically weaker
classes. The fact that the pulses could be maintained for a long time could
arrive in large urban centers and in remote areas of the empire The most
common legumes was "fasoulin, the" koukkia, the lentil, the "loupinaria" and "
erevinthia. High consumption seems to have the herbs and bulbs. Cooking
vegetables had great variety, and they made, even pickle, to be able to
consume during the winter.
Soups
Soups and broths with vegetables, legumes, fish or salted meat appears to
constitute a common choice in the Byzantine households of the 13th century.
After 1204 and the conquest of Byzantium by the Crusaders, diet seems to
differ both from western influences, and the economic crisis that followed.
Eggs
The chicken eggs were a common food in Byzantium. Eaten boiled, roasted,
fried or "drink" (raw). The Byzantines preferred part of pheasants eggs in
relation to part of goose eggs, duck and partridge.
Fruits and nuts
Fruits and nuts were the dessert of the Byzantines. Fruits such as figs and
grapes apoxerainan with chestnuts and almonds and pistachios
koukounouria ate the winter months.

Milk and cheese

The dairy products are missing from the Byzantine table, especially inland,
where farming was more widespread.
The cheese they made the Byzantines from sheep milk, goat, cow, and
buffalo.
In written sources refer to various kinds of cheese, like cream cheese, the
cheese, the Cretan the infamous' Vlach tyritsin, but the low quality
"asvestotyron. From the milk they made yet "curdled milk (yogurt) and butter.
The olive oil
The olives were, in the Byzantine era, a widespread, rough and nistimo
product. Olives are preserved in brine (almades) in vinegar or "oxymeli
(vinegar and honey together). Known also was "thlastes (cracked) and"
droupates (savory). About diademeni was the use of olive oil in cooking 'at
least in the olive oil producing regions of the empire.
 ... And the necessary iodine from the sea
Byzantine nutrition supplement, especially in coastal and riverside areas, fish
and seafood. Of course, in cities and generally where there was no
immediate possibility of fisheries, large and expensive fish (heads, sea
bream, mullet, bass, pandora, turbot) were the prerogative of few, the others
were limited to small fish (sardines, bonito, mackerel , Tsiros) and especially
in the paste.
Fish and seafood
The fish ate the Byzantines' ekzesta (boiled), "ofta" (grilled) or "pan" (fried).
The salted fish was preserved in salt and fat consumed mainly in winter, but
throughout the year in areas of the empire, which was remote from the sea.
In Byzantine table served even seafood, called "pure" (squid, octopus,
shrimp, scallops, barnacles, mussels, oysters, sea urchins, etc.), of which
cooked in various ways or eaten raw.
The meat, a luxury
The same distinction applies to the consumption of meat. Animals fed the
family especially for dairy products and eggs. Consumption of meat, even the
salted, was a rare luxury for most people. Instead, the tables of the rich often
find their place lambs, goats, chickens, poultry and game. In particular the
assessment had pork. The viscera were considered inferior food, but
manufactured with these dishes remind today's intestines (plektin) and
GARDOUBA (gardoumion).
Meat
The meat was not an everyday food for the Byzantines. Not only because it
was rather rare and expensive, but also because of the fast that dictated the
Christian religion, for half days time.
Most popular was the pork, which is cooked in various ways.
Fork not missing lambs, goats, cattle and hunting example deer and hares.
Edible seen almost all parts of animals and even the head, tail, feet and
intestines. Meat is not consumed immediately post-slaughter of the animal-
usually corn, to keep longer.
Poultry
It ate meat more than any other. The variety was great. However, sources
indicate that the Byzantines preferred ducks, geese, pigeons, the peacocks,
partridges, the blackbirds and thrushes.
There were even special breeding frost, and the bird was the culmination of
the preferences of the ruling class. luxurious sauces were based on oil or
butter. The most popular sauce the Byzantine called "garos (There is such a
prescription).

Sauces
Fish, vegetables and meat sauces perichynontan often, called "savourai.
Most of spices (pepper, cinnamon, cloves, cardamom) were imported from
the East and of course the price was prohibitive for the typical Byzantine
table.
Although much of the Byzantine dishes seem to be very close to modern
Greek culinary habits, such as garlic and wine meat, some combinations of
flavors of Byzantine cooking today will seem less liquid used in different
forms (mixed with water, wine, oil or vinegar) to artysoun all kinds of foods,
vegetables, meats and fish. The curious. It is known recipe for the kid who
stuffed with garlic, leeks and onions and perichymeno with garon, sent a fine
gift Nikiforos Fokas in Liutprand of Cremona, which is not considered at all
bitter that the man from the "late" West. antiquity, the garon made from offal
and small fish, which are salted and probably because they mixed with wine,
let the sun for two to three months or boiled for several hours.

Garos
Main means of food production was the olive oil and animal fats. They used it
all now known how to cook (grilling, boiling, frying, ground with the cigar-
shaped, etc.). To impart flavor to the meal they added various flavorings
(flavoring foodstuffs), as sauces (served in special dishes, the saltsaria),
herbs (dill, fennel, rosemary, oregano, capers) and even spices. The most
popular sauce used in Byzantine cuisine was garon or garos
Spices
Anything that might make the food delicious called by the Byzantines' Idisma
"or" flavoring ".
Among the dominant flavoring had oil, fat, garlic, dairy, vinegar and sauces.
Since spices were common oregano, mint, pepper, celery, leek, dill,
rosemary and cumin.
Also, using more exotic spices like cinnamon and nutmeg.
Since mustard, indeed, they made a kind of mustard that accompanied the
fish and sausages. Finally, as an exceptional Idisma the Byzantines
considered the crocus (saffron).
For dessert, what is?
Basic food supplements were the fruits (apples, pears, dried and fresh figs,
cherries, grapes, melons, etc.) and nuts (walnuts, almonds, hazelnuts).
Finally, desserts (epideipna or doulkia) had various cakes. The main
instrument was the sweetener honey. Known sweets of the season is the
sesame (sesame), the moustopita (moustalevria), the quartered
(kydonopasto), various jams and pancakes type (Laganas or lallangi). A
sweet (koptoplakous) with dough, almonds, walnuts and honey seems to be
the ancestor of baklava

Wine and other beverages

The Byzantines loved wine and had a great variety. Each wine listed under
the name of the region of origin.
Anemeignyan old wine with honey and pepper and they made the "konditon.
Other spirit drinks was the "cider", the "myrtitis ', the' perry ', the' foinikitis" etc.

They knew the beer, but they made and a number of other non-alcoholic
beverages, such as almond extract, Meligalas, rodomeli etc.
Byzantine Recipes
Monokythron:
Cooked by different salted or fresh fish, along with various pieces of cheese,
eggs and cabbage, in olive oil with pepper and garlic

Myttoton:
It was chopped cloves of garlic mixed with olive oil and black olive puree.

Garos (sauce):
Mix small fish, offal, blood and gills of fish with salt.
Adding pepper and old wine.
Simmer the mixture for several hours or left to "ferment" in the sun for 2-3
months.
The garos served involved with oil (elaiogaros) or water (ydrogaros) or wine
(oinogaros) or vinegar.

Ekzesta fish "white sauce"

Large boiled fish, like bream, seabass fagria or broth of water, some oil, a
little dill and leeks. In the end, threw salt.

Cooked in wine or vinegar lagomageirefma:

The Byzantines loved to cook the rabbit in red wine or vinegar, adding
pepper, carnation and valerian (valerian). To enhance the flavor they added
in cooking and a little pork.
Fava:
Boiled dried beans in water until they can dissolve, stirring with a wooden
spoon. Adding oil, salt and pepper.

Vulture monthylefti:
Left one chicken for a few hours in wine or vinegar with various spices
(pepper, cloves, cinnamon, nutmeg).
After padder with crumb of bread, almonds and other spices. Often, adding
raisins, pine nuts and chopped mushrooms. Simmer the chicken in wine or
baked in the oven inside a tightly sealed clay pot, as the coat well with butter.

Amanitai:
Cut sliced mushrooms and salt and pepper and then fry them with sliced
pear.
Sfoungaton:
Etrivan an onion and saute in the pan. Adding herbs and end section
avga.Trivete an onion, saute, add parsley and then the eggs.

Zocchini
Fill nerves and intestines with meat arvelismenon (minced) or blood.
Serve with grain mustard sauce (mustard) and pepper.
Optionally accompanied by grilled asparagus and a Wild
elaiogaro or oxygaro.

Monokythron
Cook various salted fish, as Tsiros, or fresh, with pieces of cheese, eggs and
vegetables in some oil with pepper and garlic.

Choirinomageireia immersed in oxymeli.

Prepare marinade of vinegar and honey, where you leave the pork to
few hours. Then cook the meat in a clay oven with
zucchini or fresh cabbage or turnip jumps (pickled cabbage).

Lapara monthylefti
Fill a pork belly with a variety of dishes and condiments, such as
minute pieces of meat with pepper artymena for banquets or blood
or raisins.

Liver
Spread a pig liver oil or fat and cook in
Grilled paspalizontas occasionally with salt and coriander.

Garos
Popular sauce that accompanies all Byzantine food. Mix
viscera, gills and blood of fish with salt and pepper and let them
simmer for several hours or "fermented" in the sun for months.
Serve mixed with oil, vinegar, wine or water.

Hen monthylefti
You pick a tender chicken. Let it stand in marinades or Wine
vinegar and spices for a few hours and then stuffed with
spices, almonds and bread entertainment. Let it simmer in
wine.

Fish in artidiois enoptimenoi

Place small fish between two sheets of dough in pan and bake
the pie.
Cake milky or flepsia
You make pulp from wheat with water. Add egg yolks,
butter and cheese shavings. Wrap the mixture into dough and
Bake in the oven.

Diplotiganon
Flour small fish and fry to make a mass
then turn to the fried and the upper side. Serve
optionally with myttoton (garlic with olive paste).

Fava
Mince dried beans, add water and stir until it
porridge, boil and add oil. Optional flavored with
herbs and served with oloskordon (fried garlic).

The gift to Liutprand of Cremona

Bake a kid stuffed with garlic, onion and leek and
serve with perichymeno garo.

Fish in "white sauce"

Boil large fish such as seabream, in broth with salt water,
oil, dill and leeks.

Pastomageireia
Boil pieces of salted meat ksi dry bread in skillet with oil and
onion.

Amanitai
Fry or steam mushrooms and serve hot, are complemented
with pears and leeks and rapanides.

Souglitarea
Wrap breast pigs intestines and cook on the spit.

Krassato lagomageirema
Simmer a rabbit in red wine with sweet pepper, clove
and valerian (valerian). Optionally add some pork or
fat.
Krokati kitchens
Boil fish in good broth when you add
cloves, saffron (saffron), cinnamon, honey and smokeless nard.

Sefklogoulia
Serve boiled beets with cheese from buffalo milk (such as
modern mozzarella).

Desserts
Citrus baked with honey
Dried figs with walnuts
Sykomagis, jelly fig
Quartered, the kydonopasto
Oinoutta, type moustokoulourou
Sesame or sisamaton the sesame
Karydaton, prepared with honey
Pastellos from figs and molasses broth and flour and meal
Plakopitta medieval or marzapas the marzipan (marzipan)
Krikelos, bread from white flour, served as dessert
Freshly baked bread dipped in warm honey, a humble makeshift
sweet
Lalangia or egkrides, pieces of dough swell and
fried in oil
Copts or koptoplakous from yeast and crushing walnuts, honey, almonds
and pepper
Rice prepared with milk, served sprinkled with sugar,
or rice honey

Drink alcohol
Wine
Wines kinammomou with cinnamon
Konditon, peppers and honey wine
Wine roditis, brewed with honey and rose leaves
Zoulapin, hot wine with the juice of grapes and ber cooked, or
celery root and
Bubble, watered down wine or vinegar, served as the hijacked
Sikera, liqueurs: cider, foinikitis, stafiditis, kydonitis
Mulse, melikraton
Beer
Soft drinks and teas
Temperate, warm broth of pepper, cumin and anise, or
efkratomeli with honey
Thasorrofon, Thassios almond extract dissolved in water, orgeat
Apomeli, water which wash the combs
Marathitis, anithitis, anisaton
Meligalas, rodomeli, mead
Curdled for digestion
Sakcharothermon

The majority of medical and dietary research done worldwide carry the
Cretan cuisine as the most characteristic and high quality example of
Mediterranean diet. The inhabitants of Crete were found to have the lowest
mortality rates and the smallest proportion in global mortality rates from
cardiovascular disease and cancer.
What is the secret of the Cretan diet? The answer is that Cretans eat
products produced by their land, that every day eat plenty of vegetables,
herbs and vegetables, legumes, nuts, flavor food with herbs and plants from
the mountains the island, such as thyme and basil, and almost always
accompany the meal with wine from local vineyards. The most important
nutritional element, however, is oil, which for the Cretans as for all peoples of
the Mediterranean, as we have said is the main source of fat. Crete in the
Mediterranean climate and good soil composition allows the olive tree not
only grows everywhere, both in lowlands and in mountainous areas, but also
attributable to higher quality, with low acidity and wonderful aroma. The fact
that Cretans are living longer and have the lowest indicators to disease
appears to be directly related to the fact that they are the biggest consumers
of oil worldwide. Greek olive oil (olive oil) is generally based on the Greek
diet, used in most dishes displacing butter or other types of oil used in other
regions. It also appears from the position of the oil in our religion.

It is very easy to create our own Byzantine bread. We made bread and found
it delicious! Here's how:

THE IDEAL NUTRITION

H Medical Community worldwide has found that the Mediterranean diet is the
best eating and important part in preventing diseases such as dyslipidemia,
cardiovascular disease, diabetes, obesity, various cancers, etc.
SOME times a month or slightly more SMALL QUANTITIES
Red meat, Desserts
SOME TIMES THE WEEK
Eggs, Poultry, Fish
DAILY
Milk, cheese and yogurt, olive oil and olives, fruits, vegetables, bread, pasta,
rice, potatoes and other cereals

The diet of children

The children read, tired, run, play, fun, learning, exercising, living deeply,
grow, grow. So, they need energy, while no saturated fats. And what should
be the diet?

A. Small, frequent meals. Strong breakfast, moderate lunch and light dinner.
B. Required breakfast: juice, milk-yogurt with low fat, a portion of black bread.

C. At school instead of the standard food from the canteen, an apple, a piece
of homemade pie, a toast without butter yellow with a little cheese and turkey
and tomato.
D. YES in vegetables and fruits, baked or boiled fish at least once, meat
twice a week at least once pulses, one egg every other day.

E. NO sugar, the fried, alcohol, sauces type sauce

G. Sweet YES, children need a fresh portion of the week. Chocolate for
example outside the exquisite taste that it offers, supplies blood to the brain
and makes the mood.

H. One liter of water a day should be consumed by a student and eliminates

a large amount of fluid in sweat every day.
What is the gold standard child nutrition? In three words:
Variety, proportion, moderation!

The Mediterranean diet

The diet of Mediterranean characterized by the eating habits were found to
be the inhabitants of Crete and southern Italy in the early 1960s. It is famous
for evegertikes properties and prevents development of myocardial infarction
and various cancers, is low in calories, tones the body, helps the good
functioning of the gut and generally gives longevity as shown by long-term
research.
The way food is gaining ground in recent years as numerous studies show
that people in Mediterranean areas live longer and much less than Americans
and Northern-cancer and breast cancer or heart disease. The menu is simple
and based on a simple diet: vegetables, fruits, legumes, vegetables, extra
cheese, baked black bread, raw olive oil, nuts, homemade wine and a little
fish! These basic characteristics of the Mediterranean diet (high consumption
of fruits, vegetables and unsaturated fats), protect, inter alia, and skin from
the signs of time, ie wrinkles. The protective effect of these foods due to the
high content of antioxidants such as vitamins A, C and E, flavonoids and
polyphenols. And along with daily physical activity (eg walking, dancing, etc.),
the Mediterranean diet menu is a recipe for longevity, health and beauty.
Meet So the essential ingredients of this model:
 Olive oil:
Do not fry but to consume raw or almost raw.
It contributes to the prevention of coronary heart disease, hypertension, the
blood clots, obesity, diabetes, poor cholesterol. It contributes to the longevity
and strengthens the body defense against viral and other diseases. It helps
even the longevity of memory. Also, use olive oil as the sole added fat in the
diet provides anti-wrinkle protection, monounsaturated fatty acids, contained
a large percentage of self is more resistant to oxidation than polyunsaturated.

Fruits and vegetables:

Eat them raw, fresh and age.
According to the model of the Cretan diet is necessary to recruit at least 400
grams of fruit and vegetables are rich in vitamins, protect against all forms of
cancer, contribute to proper bowel function, provide health to your skin and
hair. The green leafy vegetables are also the enemy of wrinkles.
Legumes, cereals, nuts:
Prefer cooked with olive oil and fresh tomato.
Legumes cooked in pure olive oil offers a tasty variety and form a protective
shield against anemia, cancer and heart nosimata.Ta pulses or "meat of the
poor" should be at our table twice a week at least. Nuts, legumes and cereals
make the skin smoother and reduce the development of wrinkles.
Fish:
Eat boiled.
We've got it in large quantities in our country but unfortunately shunned,
although necessary for the physical and psychomotor development of
children and adults, and prevention of chronic diseases. They phosphorus
and calcium, which helps to correct vision, the proper development of our
skeleton, teeth and nails. It is digestible, contain no saturated fats and high in
calories.
Bread:
Prefer black-Multigrain bread.
The more "dark", the more "heavy" bread is a greater nutritional value is. The
Mediterranean diet black bread is essential at every meal, but a portion is
enough. Bread made from whole wheat flour, black or so-called whole wheat
is better than "white" bread, which contains much less-dietary-fiber. The
bread, however, is better than wheat, although it is not whole grain. Overall,
the bread is an important source of vitamin B complex and iron.
Wine:
Two glasses of wine a day offering healthy, elevated mood and strong heart.
Most, however, consumption leads to uncontrollable circumstances, do harm
to the liver, "numb" the brain functions, etc.

The Sultan's Kitchen

Sultan's Palace is a family run business located in the centre of Liverpool.

A specialitity of the Sultan's Palace is tandoori cuisine, barbecued in

traditional charcoal fired clay oves. We have engaged the services of the
most highly skilled chefs from India, masters of their culinary art! Couple
this with our dedication to use the finest ingredients resulting in the
Sultan's Palace experience.

We aim simply to attract those who have the same appreciation for fine
food, impeccable service and convivial ambience as ourselves.
Sultan's Palace invites you to enjoy a relaxing meal from one of our two
luxurious Executive Lunch menus Our service has a time guarantee
attached, but for those wishing to have lunch served faster, you can call or
fax your orders through to us before 11.30am

We also have a spacious private room for customers wishing to entertain

guests in a private atmosphere. Some presentation facilities are available
on request. Please call us for more information.
..
Richly stewed lamb on a bed of creamy eggplant. These are
the flavors of Turkey—these are the foods of The Sultan's Kitchen.

Turkish cuisine is one of the

world's great cuisines and
has a long and complex
history. Some of the recipes
collected here were
developed in the kitchens of
the Ottoman sultans over five
centuries ago, where, with
the infinite variety of fish,
fowl, meat, fruit, grain, and
vegetables that were
available, chefs competed to create innovative dishes. The result is an
array of recipes that are as healthy as they are delicious.

Trained in Turkey and Europe, chef Ozcan Ozan opened his

restaurant, Sultan's Kitchen, in Boston's financial district in the early
eighties, and the distinctive, fresh flavor have kept customers coming
back. Recipes like Red Lentil Soup, Chickpea Pilaf, Spicy Char-Grilled
Shish Kebab, Rose Water Pudding, and Iman (so called because, as
Imam fainted away on tasting it) are easy to prepare and call for
ingredients that are readily available. A wealth of vegetable and grain
recipes and suggestions for adapting non-vegetarian recipes makes
this cookbook a wonderful reference for omnivores and vegetarians
alike.

The Sultan's Kitchen offers has been profiled in the Boston Globe,
and was selected as the Best Turkish Restaurant in Boston for 1997 by
Boston Magazine. Zagat restaurant survey has ranked Sultan's
Kitchen as Boston's Best Middle Eastern Restaurant for four years.
Ozcan has appeared on television and radio programs here and
abroad. He lives north of Boston with his wife and two sons.

Stuffed Eggplant
Imam Bayildi (Swooning Imam)
Serves 6

The story is that when an Imam

came home from the Mosque, his wife had prepared this dish for
his lunch. On tasting it, he fainted. Some think it was because he was
so delighted with the dish; others think that his reaction was more due
to the high cost of one of its main ingredients: olive oil.

6 Italian eggplants (about 2 pounds),

each about 6 inches long
3/4 cup virgin olive oil, divided
4 medium Spanish onions, thinly sliced (2 cups)
12 garlic cloves, finely chopped
2 large tomatoes, peeled and chopped (1-1/2 cups)
1 bunch fresh Italian parsley,
trimmed and coarsely chopped
2 teaspoons sugar
Salt and freshly ground black pepper
1 cup light olive oil or vegetable oil
3 small Italian green peppers, seeded and cut in half

Heat the oven to 350 degrees F.

Peel off half the eggplant skin on each eggplant in alternating
lengthwise strips to create a striped effect-but leave the stems intact.
Make a deep slit lengthwise along the center of each eggplant; do not
cut all the way through or all the way to the ends. Place the eggplants
in a bowl, sprinkle them generously with salt, and cover them with
cold water. Let the eggplants soak for about 20 minutes.

Heat 1/2 cup of the virgin olive oil in a deep skillet over medium heat.
Using a wooden spoon, stir in the onion, garlic, tomatoes, parsley, and
sugar. Season with salt and pepper. Add 1/4 cup cold water and stir
the mixture well. Lower the heat, cover the skillet, and simmer for
about 12 minutes, stirring occasionally, until the onions are softened
but not brown. Uncover the skillet and let the mixture cool.

Rinse the eggplants under cold running water. Gently squeeze out the
excess water and pat the eggplants dry with paper towels.

Heat 1 cup light olive oil or vegetable oil in another deep skillet. Fry
the eggplants until they're lightly browned on both sides, then remove
them from the skillet with a slotted spoon. Add the green peppers to
the pan and fry them for about 2 minutes.

Place the eggplants side by side in a baking dish, open-side up.

Sprinkle the insides of each eggplant with salt, then stuff each one
with the onion mixture. Lay half a green pepper on top of each
eggplant. Pour over 1/2 cup cold water and the remaining virgin olive
oil. Cover the eggplant and peppers with parchment paper and bake
for about 40 minutes. Let the dish cool, and serve at room
temperature.

Grape Leaves Stuffed with Rice, Pine Nuts, and

Currants
Zeytinyagli Yaprak Sarmasi
(Yalanci) Serves 4-6

This is a popular summer meze along

the Aegean Coast and the
Mediterranean coast of Turkey. These
stuffed grape leaves are very good served with a squeeze of fresh
lemon juice.

This recipe is called yalanci, which means "fake," because the rice,
pine nuts, and currants are substitutes for meat in the stuffing.

1 (16-ounce) jar grape leaves, drained

1/4 cup virgin olive oil
2 tablespoons lemon juice
Lemon wedges
Tomato wedges
Chopped fresh Italian parsley

Stuffing
3 tablespoons currants
2 tablespoons virgin olive oil
3 tablespoons pine nuts
1 small Spanish onion, finely chopped (1/2 cup)
1 cup long-grain white rice
1 tablespoon sugar
1-1/2 teaspoons ground cinnamon
2 cups hot water
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
Salt and freshly ground pepper

Soak the currants in warm water for about 15-20 minutes. Drain them
and set them aside.

To prepare the grape leaves, bring 2 quarts water to a boil, unroll the
grape leaves, and place then in the boiling water for 2 minutes to
soften the leaves and rid them of the brine. Using a slotted spoon,
remove the leaves from the water and drape them over the edge of a
colander to drain. With a sharp knife, cut out the small protruding
stem from each leaf. Set the grape leaves aside.

To make the stuffing heat the olive oil in a medium saucepan over
medium heart, and cook the pine nuts for about 2 minutes, until
they're golden brown. Add the currants, onion, rice sugar, cinnamon,
and 2 cups hot water. Stir the mixture, cover the pot, and cook gently
for about 20 minutes, or until the water has been absorbed. Remove
the pan from the heat and mix in the dill and parsley. Season to taste
with salt and pepper. Let the stuffing cool for 30-40 minutes.

Preheat the oven to 350 degrees F. To assemble the sarmas, line up 36

of the grape leaves side by side, vein side up and with the notch where
you removed the stem closest to you. Place one tablespoon of the
stuffing at the end of the leaf close to you fold the end nearest to you
over the filling, then fold both sides of the leaf over the filling. Roll up
the leaves-but not too tightly or they will burst.

Line a flameproof casserole dish with half the remaining grape leaves.
Arrange the sarmas on top of the leaves, seam-side down. Pour 2 cups
hot water, the olive oil, and the lemon juice over them. Cover the
sarmas with the remaining grape leaves. Place crumpled wet
parchment paper over the grape leaves, and weight it down with an
ovenproof plate (one small enough to fit inside the dish). Cover the
dish, and on the stovetop over medium heat bring the liquid to a boil
(about 5 minutes). Move the dish to the oven and cook gently for
about 45 minutes, or until the sarmas are tender and the water has
been absorbed.

Transfer the sarmas to a serving dish. Cover them and refrigerate.

Serve chilled. Garnish with lemon wedges, tomatoes, and chopped
parsley.

Green Beans with Tomatoes and Olive

Oil
Zeytinyagli Taze Fasülye Serves 4-
6

You can use any type of green beans,

long or short, round or flat, for this
recipe. In Turkey, flat green beans
that don't have strings are used.
When buying string beans, look for
fresh, bright green beans that snap
sharply when broken in two.
 1/2 cup virgin olive oil
1 small Spanish onion, finely diced (1/2 cup)
2 garlic cloves, minced
2 tomatoes, peeled, seeded, and finely diced (1/2 cup)
1-1/2 pounds fresh green beans,
trimmed and cut in half lengthwise.
Salt and freshly ground black pepper
3 tablespoons chopped fresh Italian parsley
Heat the oil in a medium-size pot over medium heart r in the garlic,
tomato, and beans. Season with salt and pepper. Add 1-1/2 cups water
and bring tand cook the onion gently for about 2 minutes, or until it's
softened but not brown. Stihe mixture to a boil; then lower the heat,
cover the pot, and simmer gently for about 35 minutes, or until the
beans are tender but not too soft.

Transfer the mixture to a serving plate, cover it, and refrigerate for 1
hour. Serve chilled or at room temperature with a garnish of chopped
parsley

Circassian Chicken
Çerkez Tavugu Serves 4-6

This dish is one of the classical

masterpieces of Turkish cuisine
and is served on special
occasions. Traditionally the
walnuts were crushed between
two stones, and the walnut oil
was collected and drizzled over
the dish. Use only the best-
quality paprika and make sure
that the walnuts are sweet. Though it won't give the same flavor, olive
oil may be used instead of the walnut oil.

2 pounds boneless, skinless chicken breasts

3 cups chicken stock
2 tablespoons walnut oil or extra-virgin olive oil
2 teaspoons paprika
2 tablespoons coarsely chopped fresh Italian parsley
Walnut halves
Walnut Sauce
2 slices day-old white bread, crusts removed
2 tablespoons unsalted clarified butter
1 small Spanish onion, finely chopped (1/2 cup)
2 garlic cloves, minced
1-12/ tablespoons paprika
1 teaspoon ground red pepper
1-1/2 cups chopped walnuts
Salt

Place the chicken breasts and the chicken stock in a saucepan, cover it,
and bring the liquid to a boil. Lower the heat and simmer gently for 15
minutes, or until the chicken is cooked. (Be careful not to overcook the
chicken, or it will lose some of its flavor.) Using a slotted spoon,
remove the chicken and let it cool. Reserve about 2 cups of the cooking
liquid and keep the rest for another use.

To make the walnut sauce, soak the bread in a little of the reserved
chicken stock, then squeeze to dry and crumble it into a small bowl.
Set the bread aside. In a small saucepan, heat the clarified butter over
medium heat, add the onion, and cook gently for about 2 minutes until
the onion is softened but not brown. Stir in the garlic, paprika, and
ground red pepper. Remove the saucepan from the heat and set the
mixture aside.

In a food processor or blender, finely grind the walnuts. Add 1 cup of

the reserved cooking liquid, the onion mixture, and crumbled bread.
Season with salt and blend well to make a smooth sauce. If the sauce is
too thick, add a little more of the reserved cooking liquid.

Using a sharp knife, shed the chicken and place the pieces in a large
bowl. Add the sauce and mix well. Transfer the mixture to a serving
platter.

To prepare the garnish, warm walnut oil

in a small saucepan and stir in the
paprika. Drizzle this sauce over the
shredded chicken mixture. Sprinkle with
chopped parsley and decorate with the
walnut halves.
Red Lentil, Bulgur, & Mint Soup
Ezogelin Çarbasi Serves 4-6

Sultan's Kitchen presented this soup to more than 1500 guests at the
annual James Beard Awards Dinner in May 1995.

2 tablespoons virgin olive oil

2 tablespoons unsalted clarified butter
1 large Spanish onion, finely diced (3/4 cups)
2 garlic cloves, minced
2 tablespoons tomato paste
1 medium tomato, peeled,
seeded and finely chopped (1/2 cup)
2 tablespoons paprika
1/2 teaspoon Turkish red pepper
or ground red pepper
1-1/2 cups red lentils
1/4 cup long-grain white rice
6 cups chicken stock or water
1/4 cup fine-grain bulgur
1 tablespoon dried mint
Salt and freshly ground black pepper
Plain bread croutons (optional)
Lemon wedges

Topping
2 tablespoons unsalted butter
1 teaspoon dried mint
1/2 teaspoon paprika
In a heavy medium-size saucepan, heat the olive oil and the butter

over medium heat. Add the onion and garlic and cook gently for about
2 minutes, or until they're softened but not brown. Stir in the tomato
paste, chopped tomato, paprika, and Turkish pepper. Add the lentils,
rice, and stock. Cover the saucepan and bring the liquid to a boil.
Lower the heat and simmer for 30-35 minutes, stirring occasionally,
until the rice is cooked and the lentils have blended with the stock.
Add the bulgur and mint, and season with salt and pepper. Cook for
another 10 minutes, stirring occasionally. If the soup is too thick, add
a little water.

To make the topping, melt the butter in a small saucepan over low
heat., add the mint and paprika, and stir the mixture until it sizzles.
Ladle the soup into individual bowls and drizzle the butter mixture
over each serving. Top with the croutons, if you're using them. Serve at
once with lemon wedges.

FOOD AND VENUE WE SPECIALIZE IN OUTDOOR

CATERING AND PROVIDE AIR CONDITIONED
CONFERENCE AND PRIVATE DINNING ROOM. FOR
DETAILS CALL THE RESTAURANT PHONE LINE AND
ASK FOR ASH.
Sultan's Palace invites you to enjoy a relaxing meal from one of our two luxurious
Executive Lunch menus.

Our service has a time guarantee attached, but for those wishing to have lunch served
faster, you can call or fax your orders through to us before 11.30am.

We also have a spacious private room for customers wishing to entertain guests in a
private atmosphere. Some presentation facilities are available on request. Please call
us for more information.

To include a glass of lager, bitter, house wine or soft drink Served from 12.00 noon
to 2.30pm... just £12.95

Drink
Choose from a glass of larger, bitter, house wine or soft drink

Poppadoms
Served with mango chutney, mint yogurt and spiced onions

Starter Choice
Chicken Tikka
Skewered pieces or chicken marinated in yogurt and special spices and
barbecued in the tandoor
Vegetable Pakora
Mixed Vegetables blended with spice and batter
Onion Pakora
Gently spiced onion fritters coated in gram flour
Tandoori Chicken
Chicken marinated in yogurt and special spices and barbecued in the tandoor
Prawn Cocktail
Baby Shrimps tossed with light cream and Indian herbs and spices
Onion Pakora
Gently spiced onion fritters coated in gram flour
Seekh Kebab
Tender minced lamb, seasoned with onions and herbs and then barbecued on
skewers
Here is a complete list of all starters and meals that are suitable for
vegetarians here at Sultan's Palace. If you have any specific questions
about this menu - please contact us.

Aloo Papri Chaat (V) £5.50

Cocktail size crispy savouries topped with spiced chickpeas, potatoes,
yogurt and tamarind sauce
-----
Onion Pakora £4.50
Gently spiced onion fritters coated in gram flour
-----
Vegetable Samosa £4.95
Vegetable filled crispy patties
-----
Special Mix (Non Veg) £8.95
Combination of the five most popular starters; Chicken Tikka, Boti Kebab,
Seekh Kebab, Fish Amritsari and Onion Pakora
-----
Fish Amritsari £5.50
Salmon made in pure Punjabi Style
-----

Shimla Paneer Tikka £

Diced pieces of cottage cheese, peppers and onions marinated with
ginger, garlic & chilli paste cooked on a slow heat in the clay oven
-----
Nawabi Murg Tikka £9.95
Skewered pieces of thigh chicken marinated with chick flour, cream and
special spices and barbecued in the Tandoor
-----
Mushroom Shaslik £
Large pieces of mushroom, peppers, pineapple, onions marinated with
hung curd and seasoned with lemon juice and oil and then cooked in the
clay oven
-----
Boiled Rice (V) £2.25

-----
Mushroom Pulao (V) £3.95
Basmati rice cooked with mushroom in a rich butter sauce.
 Takeaway Menu
Here at Sultan's Palace we have an extensive takeaway menu to delight your
tastebuds. Our takeaway service is available from 5.30pm to 11.30pm 7 days a
week. And, as you would expect, a local delivery service is available.

There is a minimum order value of £15, so please bear this in mind if you are using
our delivery service.

To order your takeaway - simply call us on freephone 0800 389 7678.

We hope you enjoy your meal!

Aloo Papri Chaat (V) £5.50

Cocktail size crispy savouries topped with spiced chickpeas, potatoes, yogurt
and tamarind sauce
-----
Vegetable Pakora £4.50
Mixed Vegetables blended with spice and batter
-----
Onion Pakora £4.50
Gently spiced onion fritters coated in gram flour
-----
Tikki Hari Bhari £4.95
Lightly spiced mashed cottage cheese & spinach deep fried and served with
mint sauce
-----
Vegetable Samosa £4.95
Vegetable filled crispy patties
-----
Special Mix (Non Veg) £8.95
Combination of the five most popular starters; Chicken Tikka, Boti Kebab,
Seekh Kebab, Fish Amritsari and Onion Pakora
-----
Fish Amritsari £5.50
Salmon made in pure Punjabi Style
-----
Keema Mattar Samosa £5.95
Minced lamb and peas tossed and filled in crispy patties
-----
Murh Shahi Tukra £4.95
Fillets of chicken marinated with ginger, garlic and homemade spices, served
deep fried
Ready to fly to Chernigiv Ancient
Caves and Black Tomato Mysteries?
 Do You Want To Learn Why You Should
Grow Heirloom Vegetables
Opposed&nbspTo Growing Your Vegetables
from Hybrid Seeds or Buying others and the
sad state of conventional vegetables Seeds
for Black Heirloom
Tomato Varieties and Open Pollinated Black
Tomatoes We are proud to offer our fine
selection of black heirloom tomatoes and
black open pollinated tomatoes to our many
satisfied customers from around the globe who desire only the best black
tomatoes. We ship worldwide and shipping is still only $1.50 to the United
States and on as
many packets of tomato seeds as you can order.
Whether you order one packet of tomato seeds or one hundred packets,
shipping is still only $1.50 Receive free seeds with every order Bulk or
Wholesale quantities of most of our tomato seeds are typically available on
request, but there is a two week lead time on most seed for bulk tomato
varieties

Black Tomatoes have been our company

specialty since 2001! Many more Black
Tomatoes coming in 2007!
Black - Cherry Tomato seeds - Russian Black
Tomato
A rare variety of black tomato
from the lower Ukraine known in Russia as "Czerno Tomat" that is not to be
confused with the variety known as Black Russian. This is a truly beautiful
Russian Tomato that produces a lovely small round to egg shaped tomato of
a dark maroon color. This wonderful Russian tomato produces very early and
very heavily throughout the season, producing a great abundance of
excellent tomatoes with an exquisite taste and a very firm flesh. This was our
#1 black tomato variety for the 2002 season! Our Russian Black seed is
selected from only the strongest plants and the most outstanding individual
tomatoes. Although a few other companies also offer the Russian Black
Tomato, our seed is bred from our own Ukrainian imports!Excells in cold
climates! 60 to 70 days.
 The Black Tula Tomato
known in Russia as "Czerno Tulski Tomat",
is a beautiful dusky brown to mauve
black colored beefsteak tomato with green
shoulders that weighs up to 12
ounces in weight. Features an outstanding,
salty flavor with a semi smoked
taste that is unlike any other tomato out
there! Indeterminate.
About 75 days to maturity.

Is Black Tomato the mystic Secret of Ilya Murovets

who really took from the grownd a giant tree and
use it to destroy Chernigiv Enemies ?

Black Prince Tomato

Origin: Russia The Black Prince Tomato is known in Russia as "Czerno Prinz
Tomat" and next to the Black Krim Tomato, this is among the most popular
and best known of Black Tomatoes. This outstanding tomato variety was
originally introduced from Irkutsk, Russia (in Siberia) some years ago and is
typically regarded as a true Siberian tomato variety due to its outstanding
qualities in northern climates. Although the Black
Prince could be considered a rare heirloom tomato
in the United States and the United Kingdom, this
tomato is widely raised in Russia and is regularly
sold commercially by some of the larger vegetable
seed companies in Russia today. In fact, its
cultivation is so widespread in Russia that of late, a
company in Volgograd has begun the marketing of a
product called "Black Prince Tomato Oil", which is
an extract of the Black Prince Tomato. This product
is now being widely applied in Russia's food,
cosmetics, agricultural and pharmaceutical
industries and has been tested to have a wide range
of health benefits due to the abundance of lypocene
in this Russian tomato Black Prince produces an abundance of medium sized
red-brown tomatoes with dark brown (black) shoulders that features a rich,
juicy taste. In fact, in a recent tomato taste test
performed by Country Living Magazine, the Black Prince Tomato ranked as
the #8 tomato in their taste test. Black Prince is a great tomato for your
northern garden this year! Indeterminate.
Matures in about 70 days.
Origin: Russia

This rare variety was one of our top sellers earlier this year and is known in
Russian as "Czerno Krimski" (Black Krim).
Contrary to popular misconception on the
part of
most Tomato growers who believe that this
variety is named after the Russian Crimea
(Livadia), this variety hails from the Isle of
Krim in the Black Sea off the coast of the
Crimean peninsula. I have tried numerous
strains of domestic Black Krims before
finally settling on a strain that we imported
from Western Russia, which is an
outstanding strain. Black Tomatoes have
been super hot this year and this one is my
best! This variety is a medium-large sized
maroon beefsteak with green shoulders and an intense, unique taste! Ideal
for slicing, salads and more. Due to their natural salty taste, sliced Black
Krims do not require salting and only a hint of pepper, which makes
them ideal if you can not have salt in your diet. The production of this variety
is intense and it will do quite well in containers, but if not watered evenly
during the summer, this variety is subject to splitting.
About 75-80 days to maturity

Is BLACK TOMATO the secret food which

Alexander the Great gave to his soldiers?

Paul Robeson Tomato

The Paul Robeson Black Tomato,
also known as the Pol Robeson Tomato, is a black tomato variety from
Russia
named after Paul Robeson who was a famous opera star and advocate of
equal
rights for Blacks. Paul Robeson was widely respected in the former Soviet
Union for his operatic talents and equal rights work, so it should come
as no surprise that one of the very finest black tomatoes ever developed
in Russia would carry Paul Robeson's own name. Though this tomato is
widely
known throughout Russia, where it is mass produced commercially, the
variety
actually originated with a vegetable seed firm in Central Siberia. Later on,
Paul Robeson Tomatoes were introduced to the United States. Ever since
this wonderful black tomato variety took Grand Champion at Tomatofest in
Carmel,California a number of years ago, the Paul Robeson Black Tomato
has developed something of
a cult following among serious tomato lovers and heirloom gardeners. This
lovely tomato variety yields an abundance of beautiful blackish-red tomatoes
of a beefsteak shape in the 7 to 10 ounce range. Though Paul Robeson is
not quite as large as
some of our other black tomato varieties, what it lacks in size, it makes up for
with its stunning beauty and most importantly, with its excellent taste. The
Paul Robeson Black Tomato possesses an extraordinary, rich exotic flavor
with a slight hint of smokiness not found in many other tomatoesBeing an
actual Siberian tomato, the Paul Robeson Black is an excellent cold climate
tomato variety that possesses the right characteristics to set fruits at lower
temperatures than other types of tomatoes. During 2003, we were able to
subject this grand black tomato variety to a cold weather trial at our office
located less than one mile from the coastline of the North Sea in Northeast
Scotland. Needless to say, despite a season of driving winds, pounding rains,
thick
fog and very cool temperatures, this variety performed wonderfully enough
that we do not hesitate to recommend it for our many customers in cold
northern climates

Is Black tomato the secret which Princess Chorna

took to her grave?

Nyagous Black Tomato

The Nyagous Black Tomato is another very
rare black tomato variety from Russia. This
variety was originally introduced to the United
States from the collection of the famous
tomato enthusiast, Reinhard Kraft of Germany.
Of late, Nyagous Black has become one of the
more highly sought after Russian tomatoes by
tomato lovers Nyagous produces wonderful
globe shaped tomatoes in small clusters of 3
to 6 tomatoes each. The tomatoes produced
by Nyagous have a very smooth, round shape which makes this an ideal
tomato for market growers. Unlike many other black tomatoes, Nyagous
Black is much less prone to cracking or cat-facing. The tomatoes are typically
a dusky-red color (but lighter and darker variations do exist, ranging from
typical red to a near black with an emerald green interior) with meaty flesh
and possess a sweet, aromatic taste

Is BLACK TOMATO the hidden secret of st. Antony

Caves and the tomb of Boldin Hill?

Flower of the Purple Russian Tomato

Purple Russian TomatoOrigin: Russia Despite its name, the Purple Russian
Tomato was originally introduced to the United States from the Ukraine in
1980. Though it should have possibly been called "Ukrainian Purple Tomato"
to better reflect the variety's true origin, at the time, the Ukraine was still part
of the United Soviet Socialist Republics and as far as the outsider was
concerned, the entire country was just Russia
and anything from there was therefore "Russian". Either way, with the stormy
relationship between the United States and the
USSR at the time, it was considered something
of a minor miracle in those days to obtain
tomato seeds of Soviet origin, thus the original
seeds of this tomato variety were considered a
true treasure
The Purple Russian Tomato produces an
abundance of purplish-red colored, egg-
shaped, six ounce tomatoes with a smooth,
blemish free skin. Due to its shape and smooth
apearance, Purple Russian is a very nice
tomato for market gardeners or for those in the
culinary trade. The tomatoes of this variety truly excel in flavour and are
absolutely delicious. Purple Russian is a perfect tomato for eating fresh, for
making into salsa or tomato sauces and also for canning.
Indeterminate.
Matures in75 to 80 days.

From whom the nuns who was to the monastery

exact to the point where Red Square builted took
the secret of Black tomatoes?
Japanese Black Trifele
Tomato (aka. Black Russian Truffel Tomato Origin: RussiaThe Japanese
Black Trifele
Tomato (Estonian: Tomat Jaapani tr&uuml;ffel) is one among an entire family
of so-called "Japanese Trifele" Tomatoes that are produced commercially in
Russia today. Originally, a stock red pear shaped tomatoes were imported to
the former Soviet Union which soon became popular. In fact, the variety
became so popular that Russian seed breeders, in particular, BioTechnecia
Seeds soon set their sites on creating other colors of Japanese Trifele
Tomatoes. Currently, Japanese Trifele Tomatoes are offered in Russia in the
following colors: Black, Orange, Yellow and Red. There is also a second
Black variety (developed by NC Seeds) called "Must pirn" which has crinkly,
black colored, pear shaped fruit that is closely related to the Black Trifele
Tomatoes. In Russia, these varieties are found more among the highest end
seed dealers and even with the Russian Federation's struggling economy,
high prices are often fetched for Trifele Tomatoes. Japanese Black Trifele
features an absolutely wonderful flavor that possesses an extrordinairy
richness. Unlike many other black varieties, the tomatoes yielded are blemish
free and are not subject to cracking. Originally imported from EstoniaBlack
Trifele is one of the very darkest black tomato varieties available
Supplies are VERY LIMITED
Black Tomatoes gives supernatural strength and
super sexual abilities…

Are the Black Tomatoes the New Natural

VIAGRA???

Black Cherry Tomato

The Black Cherry Tomato is another
recent newcomer on the black tomato
scene
that has become much in demand. Little
is known of its origin, but it seems to be
a more recent tomato breeding
development of American originThis
lovely cherry sized black tomato
produces huge clusters of dusky colored cherry tomatoes that look like lovely
purple colored grapes. These little black tomatoes are filled with a rich,
smokey flavor that make them delicious and truly unique due to their size.
This high yielder is an excellent variety for market growers Brandywine
Tomato is one of the most famous names in the culture of Tomato
propogation. Tomato varieties such as the Red Brandywine, Pink Brandywine
and the Yellow Brandywine are some of the most highly touted Tomatoes
grown worldwide
and few Tomatoes can rival the Brandywine family for popularity Like other
Black tomatoes, the Black Brandywine Tomato is a maroon red colored
tomato with outstanding tomato tasting flesh and just like other Brandywine
Tomato varieties, this rare tomato features the qualities that make the
Brandywine Tomato family famous. Here is an outstanding Black Tomato of a
beefsteak type with the hallmark potato type leaves that puts out large, meaty
and sweet flavored fruit. Believed to have arisen in California by an
accidental cross between a Pink Brandywine
Tomato and either a Black From Tula or
Cherokee Purple Tomato. Indeterminate.
Typically lighter in
color than other black tomatoes
About 80-90 days to maturity

New seeds Originally from the Ukraine.

Huge yields of small elongated-oval cherry-sized
plum tomatoes of a deep mahogany color
produced on steady, season long producing large
plants. Ideal for snacking directly off the vine or
for use in salads, sauces or tomato paste.
Excellent flavor with a true, rich tomato taste. Becoming very popular at
farmer's markets here in Oregon. Good for cool, northern climates. Highly
recommended. Indeterminate. 80 days. To Tomato Seeds Variety Quick
Finder

FAQ About Black Tomatoes Due

to the recent exposure for black tomatoes in the international press, largely
based around press releases promoting Syngenta Corporation's black tomato
release known as the "Kumato", we feel it necessary to comment on much of
the information that is being presented in the media on black tomatoes, due
largely to the fact that most of it is misinformation. Contrary to the popular
belief, black tomatoes are not a new breeding development and they did not
originate with Syngenta. In fact, we have been offering six varieties of black
tomato seeds for sale to the general public since 2001
and we have been breeding black tomatoes since 1995, which was six years
before we established our company. Though black tomatoes are rare
compared to standard red tomatoes, they are by no means new!

Black Tomato Myths

Are Black Tomatoes from the Galopagos Islands?
Where do Black Tomatoes originate?
Are Black Tomatoes of the species
Are Black Tomatoes the result of genetic
modification?
Are Black Tomatoes really black?
Where can I buy Kumato seeds or Kumato
plants?
How many varieties of black tomatoes are
there?
Question:
According to the newspaper articles I've been
reading about a black tomato called the
Kumato, black tomatoes originate in the
Galopagos Islands and are eaten by Giant
Tortoises during the mating season. Is that true?
No. Black Tomatoes are believed to have first appeared in the Southern
Ukraine and were later introduced to Russia by soldiers returning home from
the Crimean War. To our knowledge black tomatoes have NEVER existed in
the Galopogas Islands!
Question:
Are Black Tomatoes of the same species or related to Lycopersicon
cheesmanii ?
No. Black Tomatoes are of the species Lycopersicon esculentum which is the
same species as found in millions of gardens and supermarkets around the
world. It does appear that Syngenta Ltd. who developed and introduced the
variety "Kumato" may have done some cross-breeding into the Galopagos
Tomatoes Lycopersicon cheesmanii, but the black fruit coloration is not found
in that species. They are in fact, producers of red fruit as seen in this photo
taken in the Galopagos
Question:
Are black tomatoes the result of genetic modification?
I keep reading articles in the paper and on the internet that say that black
tomatoes and purple carrots are GM products.
Question:
Is that true? Black tomatoes are the result of hundreds of years of selecting
for tomatoes that have had a darker pigment than standard red tomatoes
much the same way that breeders have developed different breeds of dogs.
No genetic manipulation was involved. Purple, by the way, is the original
color of the carrot and
the orange carrots known by the majority are actually quite new
Question:
Are black tomatoes truly black?
Black tomatoes, like black roses, are not actually black. When we use the
term "Black Tomato", the color we are actually refering to ranges from a
dusky red color to brown to
a kind of smoky mahogany
color. Though very, very
dark specimens that are
near black are always
strived for, you can expect
to see a wide range of
colors, including smoky
reds, browns, mahoganies,
greenish-purples and
others. The color is also
influenced to varying
degrees by individual
climate, as well as your type
of soil. In our experience, a slightly more acidic soil than normal is beneficial
and as well, most varieties tend to get darker in color with an increase in the
temperature-Where can I buy Kumato seeds or Kumato plants You can't buy
Kumato seeds or Kumato plants. We actually spoke to Syngenta's
Import/Export division about stocking the seed and we were informed that
they have no intention of releasing the Kumato to the general gardening
public and that the variety is strictly for their own production use. If you would
like to grow a variety similar to it, we Nyagous Black
Question:
How many varieties of black tomatoes are there?
There are not less than fifty varieties of black tomatoes being grown
throughout the world. We currently have over 40 varieties in our own
breeding collection, which is probably the greatest collection of black
tomatoes anywhere Are you concerned about the recent news reports
warning about the rising costs of foodand the real potential of actual food
shortages in the futureTake the initiative and insure your own self reliance
with our special offer on vegetable seeds. For only 39.99, you will receive
100 packets of our select heirloom vegetable seeds which is enough to
supply the average family with a ready supply of healthy fresh vegetables
even during the hardest times. Each set contains approximately 18,000
seeds. Vegetable seeds have a storage life of at least five seasons and this
is a great opportunity to establish your own food security for a low price. Even
if you have only a small garden area, it is possible to grow a good quantity of
your own wholesome food. to get access to recent information regarding the
rising costs of food, potential food shortages and other things you should
know about

PROFIT, PROFIT,
PROFIT
Uncle Scrutz $$$$$
The black tomatoes from
Ukraine and the black soup
which was the basic plate of
ancient Greeks in Sparti which
had the most powerfull army of
the ancient world, the black
soup with which Alexander the Great feed his army, as you
understand have hidden secrets of strength inside.

We are very happy to have the opportunity

to give you the strength to have a full, and
productive day, ordering our BLACK
BREACFAST. Believe me, its extremely
tastefull exact to the taste preferences of
Ukraine people, only 15 UAH

Also for 10UAH you can order your

“FORTUNE TOAST” which describes
what stars design for you this day, what to do and Donts, which earth
material keeps you away from bad fortune.

With No charge, during your dinner, our bar offers you Fortune Votka to have
nice time

Great attraction of our cuisine is

chocolate pie with astrology map and
informations for 12 zodiacs inside.
Order that with your friends and enjoy
what Magic Merlin says for you. Silver
Horse shoe is gift for the winer
 Wine, red as the coat of the Ceazar,
red as the blood of earth, straight from
Arcadia, the land which born the 12
Gods of Olympus, with the unique
Greek taste of Volcano land, and the
sweet taste of dark cellars where waits
to be ready to fill bottles, is available
for our table. This wine, with the
special trademark Vino Karol de
Metelin Panayotic Liapic Mystic Cellar
and exotic frech fruits are ideal to close that experience, don’t you think?

Almost forgot, we are proud to present to

you our full collection of Russian Kings and
Karols Hermitrage personal things which
can be your as mark of your special taste.
Feel free to look the collection and ask
about everything. My role here comes to
the end so i will say i hope to see you soon
again to our table and give you as present
this unique botlle of greek wine with
aphrodisiac abilities to continue your
pleasure….

Jewelry Gifts

The Hermitage Golden Rooms include a

unique collection of Scythian Gold, Greek
antiquities and ancient silver, in addition to
splendid gold pieces created by Oriental
and European craftsmen. Add to your own
unique collection of jewelry with these splendidly detailed replicas of
the collection.
 Plum Leaf Ring Pendant

$119.95 $126.95

The Arabian Nights Orthodox Cross The

Pendant Crucifixion

$49.95 $109.95

Gold Stag Brooch Empress Catherine II

Monogram Brooch
$12.95
$79.95

Empire Style Pharaoh"s Tear Brooc

Collection
$15.95
$54.95 - $79.95
Jewelry: Amber Necklaces
String of Amber String of Amber
Beads Beads

$187.95 $248.95

. .

String of Amber
Beads

$208.95

Jewelry: Pendants
Frog Pendant Bear Pendant

$19.95 $23.95

. .
SALE PRICE $14.95 SALE PRICE $18.95
Horse Pendant Silver Camel
Pendant
$29.95
$97.95

.
.

Aheloj Pendant Panther Pendant

$29.95 $22.95

. .
SALE PRICE $15.95
 Stag Pendant Goat Pendant

$23.95 $29.95

. .
SALE PRICE $24.95

Eagle Pendant Double-Headed

Eagle Locket
$29.95
$49.95

.
SALE PRICE $24.95
Jewelry: Crosses
Reliquary Cross The Reliquary
Almighty. Our Lady Cross The
Savior
$399.95
$322.95

.
.

Orthodox Cross The Orthodox

Crucifixion Cross
Golgotha.
$109.95 Behold the
Miracle of
Miracles
.
$126.95

Orthodox Cross Orthodox Cross

Golgotha. Behold the Golgotha. The
Miracle of Miracles light of Christ
enlightens
$126.95 everyone

$126.95
.
Orthodox Cross Orthodox
Golgotha. The light of Cross
Christ enlightens Golgotha.
everyone The light of
Christ
$179.95 enlightens
everyone

. $179.95
Jewelry: Costume Jewelry
Winter Necklace and Summer
Bracelet Necklace
and
$25.95 - $47.95 Bracelet

$25.95 -
. $47.95

Bijouterie from Toulouse-

the King of the Lautrec
Sea Series Collection

$9.95 - $69.95 $21.95 - $34.95

. .

Toulouse- Turtle"s Eye

Lautrec Brooch
Collection
$9.95
$21.95 - $27.95

.
.

Knight Ring Lightning

Earrings
$19.95
$19.95

.
.

East Collection Royal Gift

Necklace and
$54.95 Bracelet

$24.95 - $47.95
.
Jewelry: Rings

Plum Leaf Ring Plum Blossoms

Ring
$119.95
$124.95

.
.

Ring Decorated Ring Decorated

with the Shou with the Shou
(Longevity) (Longevity)
Character Character

$149.95 $29.95

. .

Penelope Ring Persian Ring

$279.95 $289.95

. .

Unicorn Ring Vive Ring

$199.95 $149.95

. .

Artemis Ring

$249.95

Earrings
Artemis Earrings$299.95
Jewelry: Brooches
Crown-Shaped Empress
Brooch Catherine II
Monogram
 Silver Stag Panther Brooch
Brooch
$99.95
$119.95

.
.
SALE PRICE $99.95
Owl Brooch Siren Brooch

$10.95 $11.95

. .
SALE PRICE $7.95 SALE PRICE $8.95

Last Wish my Master?

And the driver of FLYING CARPET wait to drive
you home 
Introduce us please to relatives and friends

EMPERORS DISHES & Princess

Chornas dishes
Karol de Metelin Liapic Panagiotic &
fairy tales
CHERNIGIV, UKRAINE

Magic Genie gone

The End of Miracles
Welcome to Daily Reality,
Priviet, dear partner,

As you see this project designed with humor.

Its not the creation of a restaurant or a shop which sells sweets. We

don’t sell food, we sell that which both are experts, we sell
communication, happiness and harmony

Not only because makes us feel nice but for Profit too.

Each week different miracles we organize for our ROMANTIC friends,

themes from history legents and fairy tales are UNLIMITED. So every
day we are different

The Good Witch, the Fairy Tale, Karol and Koroleva, the Comadir of
Fairy Tale army, The dark Devil, the spirit of Chocolate Cake which
never wins the apetite of the children are some of our Guests. They
are unlimited with special abilities each one, one of them is YOU

We collect myths, legents, imperial habits, conspiracys, and we dress

it with elegant food music vino, acesories and smiles, we make
people to feel unique and that pleasure gives us profit

What is the most beautiful picture in whole city? As Natali, my Natali

says, “are the flowers of nature the faces of happy childrens and the
faces of lovers. Is it too difficult to create for them the magic world
which books describe?

Not for me my friend, and using usual second hand materials, with my
strong, volcano fantacy, and kings decoration, many photos of
emperors, flags from the kindoms of the past, Ilya Murovets personal
things, Princess Chornas dresses colours, flowers and candles im
coming to create a mythical place, not too big, only y 40-60 meters,
with three big kings tables, kings thrones, only for three elegant
emperors-guests each time to be present there and discuss their
secret plans, and many other smaller tables around where statu of
emperors enjoy their dinner

Perhaps you like the same dishes with Konstantino Palaiologo,

Constantinopole last Emperor, it’s a good choice, what you say?
In the pages of this book you can see the whole place as it designed
in my fantasy, a general plan of the room where you wil have your
unique memories Bread straight from fire has your own personal
mark on it, sign of your giant heart to your guests. Me and my partners
travelled to the edge of Turkey and Ukraine to bring all these tastes to
your dishes. Vino from the land of Gods is the gift of 12 Greek Gods to
your family, to you, giving you supernatural biological and spiritual
abilities.

The basic idea is to share love care and harmony around and don’t
worry about money, as everyones casa is limited, but Gods casa is
unlimited and takes care for you any time as you borned with gods
spirit inside, … but this is another fairy tale story which became reality

Fairy tale my friend, I am very proud to share and develop with you,
my speciality, miracles, to transform reality to a miracle and a miracle
to reality.Of course it’s the first time I will have business partner a
Fairy tale but I believe I can take care a business until the simplest
detail, the only thing which needed this moment from you is

1. to choose the appropriate place (with the appropriate

price/rent)
2. To decide together the styl of decoration
3. To make publick relations, I will bring the magic carpet and the
magic lamp
4. To take the licence for the operation of this bussines

CAN YOU TAKE CARE WHAT NEEDS ABOUT ELENA?

But the strongest point of this business is as the people – couple,

have special memories from our place, not possible to have to other
shop, of course we are positive to creation of similar shops with the
franchise system, we ofer to them the posoibility to buy after order
Jewelry Gifts, exactly the same which Hermitrage Museum
has. The fat money comes from that point exactly. UNIQUE
Jewelry. And they will buy, because you cant have a porche
with the cost of a buss ticket  Anyone wwho has to have
beside him an elegant beautiful woman, has to have the
ability to pay her needs. This lady is a porche. If you cant
please go with a baus to a Datsa  As. you see the idea is to
use our communication talent and the talent to cuisine, to
sell expensive products, maybe trips to Venice France Rome,
Greece at the end of the story as part of a full DATING
PACKAGE

That needs 4 persons with different elegant skills

• Fairy tale – Public Relationships

• Karol and Koroleva – Theatric Roles
• Magic Genie – Organization part
• Bad Witch – Cleaner of the shop

The whole project is not as easy as it seems to be. I made an

experiment in micro climax here in Athens and

• People are enthusiastic

• Idea Works
• People asks for second meeting
• Guests likes Ukranian and Turkish cuisine
• Mgic Lamp and Flying Carpet ideas make people
SCREAM!!!!

 DREAMER WHO MAKES THE DREAMS PROFITABLE

LIAPIC PANAGIOTIC