These include the preparing of wind-cured meats known as pastirma Cappadocian Greeks Culture Cuisine The Cappadocian Greeks continued a number of Anatolian culinary traditions passed down since Byzantine times. These include the preparing of wind-cured meats known as #pastirma,[98][99][100] a delicacy called in Byzantine times “paston,”[101][102] along with the use of the ubiquitous Central Anatolian spinach-like […]
Sausages and Meat Preservation in Antiquity II By Frank Frost Continuing from first part: Sausages and Meat Preservation in Antiquity – Frank Frost | Part 1 … From the Knights we learn more about the profession of the allântopôlês, or sausage-seller, than we do about the nature of his wares. By definition, he was the lowest […]
Sausages and Meat Preservation in Antiquity I By Frank Frost “My wicked belly always gets me into trouble,” complained Odysseus 1, and indeed our general impression is that hunger was a frequent companion of the Greeks, Romans, and other peoples of the ancient Mediterranean world. A number of recent works have attempted to quantify the relationship […]
#pastirma #Cappadocian #karamanlidika #cold-cuts #gourmet A taste of the past: Pastirma. An article reviewing the pastourma or pastirma history and the Greek diet, by Mariana Kavroulaki HISTORY OF GREEK FOOD: A Taste of the Past: Pastirma A large number of the refugees from the 1922 Greek – Turkish population exchange were Karamanlides, Cappadocian Greeks who only […]
