06-06-2007, 07:49 AM
Very nice stuff indeed. There is evidence, by the way, that paximadion came in different types and qualities, with the stuff made in Constantinmople being transported over considerable distances due to being in great demand.
For those who dread the prospect of eating a monotonous bread diet, be assured that there is evidence for seasioning bread in Byzantine times. The anonymous Peri Trophon Dynameos, translated by Andrew Dalby in his (highly recommendable) Flavours of Byzantium, states:
I doubt your average groundpounder could afford such luxury most days, but to me this article suggests a habit of varying bread recipes with fats and different seasonings. BTW, I've tried it with almond oil, fennelseed, anise and mastic, and it is indeed quite good (though prohibitively expensive thanks to food-grade mastic prices having gone through the roof lately). And I do misdoubt the translation of 'yeast'. I don't have the origional terxt, sadly, but I suspect it means more generally 'leavening', referring to natural sourdough rather than ale barm or brewer's yeast.
For medieval Mediterranean breads, I play around with eggs, oils (olive, usually, but nut and almond oils work well, too) and sourdough. In more creative moments I also use soaked 'soft' wheat semolina (documented only to Republican Roman times, but bread recipes are vanishingly rare in the sources anyway), honey, nut meats, herbs and cheese. WE have these ingredients in Republican and Principate era sources and again in 14th century Italian cookbooks, so assuming continuity isn't too great a leap of faith.
And finally, if you are making improvised bread in camp and you can get oil, don't bake sub testudo, deep-fry the dough. It's fasdter, easier, and way tastier, especially if you first fry something flavourful in the opil. I have no evidence that this was done, but at a recent open-fire cooking experiment I fried onions, then deep-fried bread dough in the oil, and had a very satisfying meal from ubiquitous, relatively cheap ingredients.
Edit: I think that is: John Haldon: Byzantium at War (Osprey Essential Histories) ISBN-13: 978-1841763606
For those who dread the prospect of eating a monotonous bread diet, be assured that there is evidence for seasioning bread in Byzantine times. The anonymous Peri Trophon Dynameos, translated by Andrew Dalby in his (highly recommendable) Flavours of Byzantium, states:
Quote:Bread made from wheat is the best... with moderate use of yeast and salt... with a little anise, fennel seed and mastic, it is very fine indeed. One with a hot constitution should include sesame in the dough. If wishing to add more moistness to the bread, knead in some almond oil.
I doubt your average groundpounder could afford such luxury most days, but to me this article suggests a habit of varying bread recipes with fats and different seasonings. BTW, I've tried it with almond oil, fennelseed, anise and mastic, and it is indeed quite good (though prohibitively expensive thanks to food-grade mastic prices having gone through the roof lately). And I do misdoubt the translation of 'yeast'. I don't have the origional terxt, sadly, but I suspect it means more generally 'leavening', referring to natural sourdough rather than ale barm or brewer's yeast.
For medieval Mediterranean breads, I play around with eggs, oils (olive, usually, but nut and almond oils work well, too) and sourdough. In more creative moments I also use soaked 'soft' wheat semolina (documented only to Republican Roman times, but bread recipes are vanishingly rare in the sources anyway), honey, nut meats, herbs and cheese. WE have these ingredients in Republican and Principate era sources and again in 14th century Italian cookbooks, so assuming continuity isn't too great a leap of faith.
And finally, if you are making improvised bread in camp and you can get oil, don't bake sub testudo, deep-fry the dough. It's fasdter, easier, and way tastier, especially if you first fry something flavourful in the opil. I have no evidence that this was done, but at a recent open-fire cooking experiment I fried onions, then deep-fried bread dough in the oil, and had a very satisfying meal from ubiquitous, relatively cheap ingredients.
Edit: I think that is: John Haldon: Byzantium at War (Osprey Essential Histories) ISBN-13: 978-1841763606
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