anatolia in middle age

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There were Byzantine Empire, Armenia, Sassanid Empire and Seljuk Turks in Anatolia in middle age. Especially Byzantine Empire and Sassanid Empire were super power in the world. Therefore their culture effected other European states mostly. ANATOLIA IN MIDDLE AGE

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ANATOLIA IN MIDDLE AGE. There were Byzantine Empire , Armenia , Sassanid Empire and Seljuk Turks in Anatolia in middle age . Especially Byzantine Empire and Sassanid Empire were super power in the world . Therefore their culture effected other European states mostly . . FASHION. - PowerPoint PPT Presentation

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Page 1: ANATOLIA IN MIDDLE  AGE

There were Byzantine Empire, Armenia, Sassanid Empire and Seljuk Turks in Anatolia in middle age. Especially Byzantine Empire and Sassanid Empire were super power in the world. Therefore their culture effected other European states mostly.

ANATOLIA IN MIDDLE AGE

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FASHION European dress changed gradually in the

years 400 to 1100. People in many countries dressed differently depending on whether they identified with the old Romanised population, or the new invading populations such as Franks, Anglo-Saxons, and Visigoths. Men of the invading people generally wore short tunics, with belts, and visible trousers, hose or leggings. The Romanised populations, and the Church, remained faithful to the longer tunics of Roman formal costume.

The elite imported silk cloth from the Byzantine, and later Muslim worlds, and also probably cotton. They also could afford bleached linen and dyed and simply patterned wool woven in Europe itself. But embroidered decoration was probably very widespread, though not usually detectable in art. Lower classes wore local or homespun wool, often undyed, trimmed with bands of decoration, variously embroidery, tablet-woven bands, or colorful borders woven into the fabric in the loom.

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Crusaders returning from the Levant brought knowledge of its fine textiles, including light silks, to Western Europe. In Northern Europe, silk was an imported and very expensive luxury.[ The well-off could afford woven brocades from Italy or even further afield. Fashionable Italian silks of this period featured repeating patterns of roundels and animals, deriving from Ottoman silk-weaving centres in Bursa, and ultimately from Yuan Dynasty China via the Silk Road.

Silk-weaving was well established around the Mediterranean by the beginning of the 15th century, and figured silks, often silk velvets with silver-gilt wefts, are increasingly seen in Italian dress and in the dress of the wealthy throughout Europe. Stately floral designs featuring a pomegranate or artichoke motif had reached Europe from China in the previous century and became a dominant design in the Ottoman silk-producing cities of Istanbul and Bursa, and spread to silk weavers in Florence, Genoa, Venice, Valencia and Seville in this period.

14th century Italian silk damasks

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FOOD

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While grains were the primary constituent of most meals, vegetables such as cabbage, beets, onions, garlic and carrots were common foodstuffs. Many of these were eaten daily by peasants and workers, but were less prestigious than meat. The cookbooks, intended mostly for those who could afford such luxuries, which appeared in the late Middle Ages, only contained a small number of recipes using vegetables as the main ingredient. The lack of recipes for many basic vegetable dishes, such as potages, has been interpreted not to mean that they were absent from the meals of the nobility, but rather that they were considered so basic that they did not require recording.[50] Carrots were available in many variants during the Middle Ages: among them a tastier reddish-purple variety and a less prestigious green-yellow type. Various legumes, like chickpeas, fava beans and peas were also common and important sources of protein, especially among the lower classes.

General Eating Habits

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Fruit was popular and could be served fresh, dried, or preserved, and was a common ingredient in many cooked dishes.[36] Since sugar and honey were both expensive, it was common to include many types of fruit in dishes that called for sweeteners of some sort. The fruits of choice in the south were lemons, citrons, bitter oranges (the sweet type was not introduced until several hundred years later), pomegranates, quinces, and, of course, grapes. Further north, apples, pears, plums, and strawberries were more common. Figs and dates were eaten all over Europe, but remained rather expensive imports in the north.

Fruit

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Common and often basic ingredients in many modern European cuisines like potatoes, kidney beans, cacao, vanilla, tomatoes, chili peppers and maize were not available to Europeans until the late 15th century after European contact with the Americas, and even then it often took considerable time for the new foodstuffs to be accepted by society at large

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Fish" to the medieval person was also a general name for anything not considered a proper land-living animal, including marine mammals such as whales and porpoises.Good fish can be found in the markets of Constantinople.

Fish

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Alcoholic beverages were always preferred. They were seen as more nutritious and beneficial to digestion than water, with the invaluable bonus of being less prone to putrefaction due to the alcohol content. Wine was consumed on a daily basis in most of France and all over the Western Mediterranean wherever grapes were cultivated.

Drinks

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Macedonia was renowned for its wines, served for upper class Byzantines. During the crusades and after, western Europeans valued costly Greek wines. The best known varieties were Cretan wines from muscat grapes, Romania or Rumney (Romanian) (exported from Methoni in the western Peloponnese), and Malvasia or Malmsey (likely exported from Monemvasia). 

From Macedonia ,Romania and Malvasia wine was exported to Byzantium

Wine

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. Fresh milk was overall less common than other dairy products because of the lack of technology to keep it from spoiling. Tea and coffee, both made from plants found in the Old World, were popular in East Asia and the Muslim world during the Middle Ages. However, neither of these non-alcoholic social drinks were consumed in Europe before the late 16th and early 17th century.

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Beverages

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While wine was the most common table beverage in much of Europe, this was not the case in the northern regions where grapes were not cultivated. Those who could afford it drank imported wine, but even for nobility in these areas it was common to drink beer or ale, particularly towards the end of the Middle Ages. In England, the Low Countries, northern Germany, Poland and Scandinavia, beer was consumed on a daily basis by people of all social classes and age groups. By the mid-15th century, barley, a cereal known to be somewhat poorly suited for breadmaking but excellent for brewing, accounted for 27% of all cereal acreage in England.[76] However, the heavy influence from Arab and Mediterranean culture on medical science (particularly due to the Reconquista and the influx of Arabic texts) meant that beer was often heavily disfavored. For most medieval Europeans, it was a humble brew compared with common southern drinks and cooking ingredients, such as wine, lemons and olive oil.

Beer

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From Byzantine Empire to Greek ,there are a number of dishes imported and exported.It changes through the times not exactly known which one is transmitted from one to another. Although some of these dishes are now known to the world by Turkish or European names (even the Greeks call white sauce "bechamel"), their origins are Greek. We know they ate three meals a day - breakfast, midday and supper. They had many fast days. While the lower classes made due with what they could get, the upper classes were served three courses at their midday and supper meals consisting of hors d'ouvres, a main course of fish or meat and a sweet course. They ate all kinds of courses of fish or meat and a sweet course. They ate all kinds of meats including pork, and numerous types of fowl. They ate large amounts of fresh fish and seafood. There were many types of soups and stews and salads were popular. They liked a variety of cheeses and fruits were eaten both fresh and cooked. Fruits included apples, melons, dates, figs, grapes and pomegranets. Almonds, walnuts, and pistachios were used in many dishes as well as being eaten by themselves

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The recipes given here were created by taking modern Greek ones, removing or replacing non-period ingredients and attempting to reconstruct cooking methods. They are the types of dishes that would have been served by the common people or middle classes rather than to the Imperial household

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Keftedes - meatballs of beef and herbs, dredged in barley flour and fried in olive oil.

Dolmades - a dish of baked chicken and stuffed grape leaves.

Avgolemono Sauce - a sauce of egg yolks, lemon juice, and boullion.

Moussaka - beef, Feta cheese, and zuchinni baked in a white sauce.

Yuvarelakia - meatballs of lamb and herbs, simmered in broth.

Kakavia - a fresh fish and seafood soup. Pastfeli - a honey and sesame seed candy.

The Dishes

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FESTIVALS Festivals can be divided according to some main

topics.People celebrate a religious events,a death or birth o someone important,or changing the seasons.

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Coming of Spring is one of the most important ones celebrated by almost every nation.People celebrate the arrival of warm spring after the cold long winter.This is a major event that means people survived another season during which the ground froze ,hunting was difficult,the fields lay under a blanket of snow.Spring was a time for planting and renawal.It is the symbol of fertility,rebirth and procreation.

Festivals for spring

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People celebrated Easter in Europe which dates back to pagan culture .Egg symbolizes the creation of Earth,it symbolizes the rebirth,reproduction.

Easters date back to Greece and then it spreads to all over Europe.

Easter

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It comes from Pagan culture but it is also important in Christianity

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Similarly in Anatolia during the medieval times,the arrival of spring was celebrated with Festivals .It was on 21st March on which the day and the night is equal which means the end of long winter nights.It has been celebrated sinc 18th century .In Anatolia and Middle Asian Turks ,Nowruz is celebrated as the spring’s arrival.There usually a feast during the celebrations.There was usually a paste specially prepared fort he festival called ‘Nevruziye’ and there were special traditional dances performed on the fire.

Arrival of Spring in Anatolia

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It was in the capital of Anatolian Sultanate of Seljuk ,which is Konya.

Origin of Nowruz