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Byzantine cuisine
 | This article includes a list of general references, but it lacks sufficient corresponding inline citations. (March 2013) |
 | This article contains weasel words: vague phrasing that often accompanies biased or unverifiable information. (September 2019) |
| Byzantine culture |
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Byzantine cuisine was the continuation of local ancient Greek cuisine, ancient Roman cuisine, and Mediterranean cuisine. Byzantine trading with foreigners brought in grains, sugar, livestock, fruits, vegetables, and spices that would otherwise be limited to specific geographical climates.
Cooks experimented with new combinations of food, creating two styles in the process. These were the eastern (Asia Minor and the eastern Aegean), consisting of Byzantine cuisine supplemented by trade items, and a leaner style primarily based on local Greek cuisine culture.
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