COOKING TECHNIQUES AND COOKING TOOLS IN THRACE (FIRST MILLENNIUM BC) Cover Image
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КУЛИНАРНИ ТЕХНИКИ И СЪОРЪЖЕНИЯ ЗА ГОТВЕНЕ В ТРАКИЯ ПРЕЗ І ХИЛ. ПР. ХР
COOKING TECHNIQUES AND COOKING TOOLS IN THRACE (FIRST MILLENNIUM BC)

Author(s): Rumyana Georgieva, Elly Filipova
Subject(s): History, Archaeology, Cultural history, Ethnohistory, Social history, Ancient World
Published by: Институт за балканистика с Център по тракология - Българска академия на науките

Summary/Abstract: Food preparation is a process positioned between the production and consumption of nutrients. The way in which the food is cooked is of great importance for determining the culinary style and gastronomic identity of every ancient society. Both today and during the antiquity cooking comprises a large number of methods by means of which raw animal and plant products are transformed into food fit for human consumption. The paper presents the places (stationary hearth, oven and pit) and the utensils used for thermal processing of the food (pyraunos and other ceramic vessels) in ancient Thrace. The principal culinary techniques applied for preparing bread and cereal foods, leguminous, dairy and meat dishes, as well as beverages, are also examined.

  • Issue Year: 2017
  • Issue No: 22
  • Page Range: 277-296
  • Page Count: 20
  • Language: Bulgarian