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https://olympias.lib.uoi.gr/jspui/handle/123456789/38695Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Γιούτσος, Νεκτάριος Πέτρος | el |
| dc.contributor.author | Yioutsos, Nektarios Petros | en |
| dc.date.accessioned | 2025-01-22T10:16:39Z | - |
| dc.date.available | 2025-01-22T10:16:39Z | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/38695 | - |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | Ρεβύθια (Ερέβινθοι) | el |
| dc.subject | Κουκιά (Κύαμοι) | el |
| dc.subject | Όσπρια | el |
| dc.subject | Δυτική Ελλάδα | el |
| dc.subject | Σκεύη μαγειρέματος | el |
| dc.subject | Ιστοριογραφία της διατροφής | el |
| dc.title | Ερέβινθοι και κύαμοι στο πιάτο. Οι διατροφικές συνήθειες στην Ήπειρο και Αιτωλοακαρνανία από την υστροβυζαντινή ως την νεότερη εποχή | el |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο περιοδικού | el |
| heal.secondaryTitle | Ερέβινθοι and κύαμοι on the plate. Dietary habits in Epirus and Aitoloakarnania from the late byzantine to the modern period (Τίτλος περίληψης) | en |
| heal.secondaryTitle | Αρχαιολογία = Archaeology | el |
| heal.generalDescription | σσ. [251]-280 | el |
| heal.generalDescription | Κείμενο στα ελληνικά με περίληψη στα αγγλικά | el |
| heal.classification | Διατροφικές συνήθειες--Ελλάδα, Αρχαία--Ιστορία | el |
| heal.classification | Μαγειρική, Ελληνική--Ιστορία | el |
| heal.classification | Διατροφή--Ελλάδα, Αρχαία--Πηγές | el |
| heal.classification | Όσπρια--Διατροφή | el |
| heal.dateAvailable | 2025-01-22T10:17:39Z | - |
| heal.language | el | - |
| heal.access | free | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Βιβλιοθήκη και Κέντρο Πληροφόρησης | el |
| heal.publicationDate | 2022 | - |
| heal.bibliographicCitation | Βιβλιογραφία: σ. 267-279 | el |
| heal.abstract | When talking about eating habits in Western Greece, Epirus and Aitoloakarnania from the Late Byzantine to the modern period, we are referring to ingredients, serving, storage and preparation techniques, as well as to taste preferences, repeated daily actions and recipes. Until the middle of the 20th century, the diet in the region of Western Greece was based on local production and the possibilities provided (but also on the limitations posed) by the climatic and geographical conditions. Other factors that contributed to their formation were the local social, political and economic situation, dietary restrictions imposed by religion and the coexistence of various ethnicities that allowed the combination of different gastronomic habits. The diet in Late Byzantine and Post Byzantine Western Greece is largely a continuation of the traditional Graeco-Roman and Byzantine cuisine, greatly influenced by the ascetic values of Christianity, which imposed strict dietary rules, enriched with new flavors and food variations, due to the influence and coexistence with the Frankish, Venetian and Muslim communities. The article presents the dietary habits of Western Greece through archaeological data, medieval texts, private letters and descriptions in texts from foreign travelers. | el |
| heal.publisher | Πανεπιστήμιο Ιωαννίνων. Φιλοσοφική Σχολή. Τμήμα Ιστορίας και Αρχαιολογίας | el |
| heal.journalName | Δωδώνη: Τεύχος Πρώτο: επιστημονική επετηρίδα του Τμήματος Ιστορίας και Αρχαιολογίας της Φιλοσοφικής Σχολής του Πανεπιστημίου Ιωαννίνων; Τόμ. 49 (2022) | el |
| heal.journalType | peer-reviewed | - |
| heal.fullTextAvailability | true | - |
| Appears in Collections: | Τόμος 49 (2022) | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Ερέβινθοι και κύαμοι στο πιάτο.pdf | 7.07 MB | Adobe PDF | View/Open |
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