Tag Archive: History

Cappadocian Greeks / Culture / Cuisine –   WikiVisually

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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 […]

Περισσότερα: Cappadocian Greeks / Culture / Cuisine –   WikiVisually

Cappadocian Greek: Wikipedia

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Cappadocian Greek From Wikipedia, the free encyclopedia This article is about the Greek dialect. For the Greek people, see Cappadocian Greeks. Cappadocian Region Greece, originally Cappadocia(Central Turkey) Native speakers 2,800 (2015)[1] (previously thought to be extinct) Language family mixed Greek–Turkish Language codes ISO 639-3 cpg Glottolog capp1239[2] Cappadocian, also known as Cappadocian Greek or Asia Minor […]

Περισσότερα: Cappadocian Greek: Wikipedia

Mark Janse – Cappadocian Greek: the resurrection of a language believed dead

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According to the Latin Church Father Jerome, the entire East spoke Greek by 400 AD. But even the Cappadocian Church Fathers, who wrote an impeccable Greek, admit that they were bilingual. As in every case of language contact, the mother tongue leaves its traces on the second language. Lectures > Mark Janse The Resurrection of Cappadocian […]

Περισσότερα: Mark Janse – Cappadocian Greek: the resurrection of a language believed dead

Sausages and Meat Preservation in Antiquity – Frank Frost | Part 2

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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 […]

Περισσότερα: Sausages and Meat Preservation in Antiquity – Frank Frost | Part 2

Sausages and Meat Preservation in Antiquity – Frank Frost | Part 1

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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 […]

Περισσότερα: Sausages and Meat Preservation in Antiquity – Frank Frost | Part 1

A Taste of the Past: Pastirma – History of Greek Food

A Taste of the Past: Pastirma – History of Greek Food

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#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 […]

Περισσότερα: A Taste of the Past: Pastirma – History of Greek Food