Greek Food and Culture

Greek nourishment in the historic consisted mainly of gruel, legumes, salted fish, chromatic oil, vegetables and very little nitty-gritty. At the time most ticker was consumed during sacrifices and une imposturehly holi long time. Vegetarianism has a persistent tradition in Greece. It was adoptive by Pythagoras who did not ware affection for moral and religious reasons. This tradition has been kept by the deeply religious, who abstain from subject matter on Wednesdays and Fridays and during the forty days of Lent. During the problematical period victuals began to materialize as an art form. The royal court had a large staff of nonrecreational cooks who expanded the traditional food for thoughts to hold imported foods such as spices and caviar. After the Byzantium, the courts of Ottoman Sultans took up many of the cooking styles of the Byzantine period and added to them with their own traditions. under the Ottomans, Greek foods were influenced by Turkish foods. This can still be seen today in dishes such as Tzatziki, which is a yogurt-cucumber dip, imam Bayildi, which is eggplant bush casserole, and S come outzoukakia, which is spiced, sausage do magnetic coreballs in tomato sauce, Souvlaki, which is meat kebabs in pita bread, and Moussaka, which is eggplant and meat casserole.

In the small areas of Greece that were under the Venetians, such as the Ionian Islands and the Cyclades, foods were strongly influenced by the Italian culture. Dishes that were influenced by Italians include Bourdeto, which is a fish cover from Corfu, and Poutinga, which is a pudding that is outlaw by the Greek Church. Greeks excessively enjoy pasta, which serves as demonstration of the Italian influence on their foods. After the Greek War of Independence, which occurred during the 1820s, food was Europeanized in Greece. Many of the spices that were go for in dishes were taken out and the food... If you want to get a full essay, order it on our website: Orderessay

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