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ANATOLIA IN MIDDLE AGE

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.

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ANATOLIA IN MIDDLE AGE

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  1. ANATOLIA IN MIDDLE AGE • Therewere Byzantine Empire, Armenia, Sassanid EmpireandSeljukTurks in Anatolia in middleage. Especially Byzantine Empireand Sassanid Empireweresuperpower in theworld. ThereforetheircultureeffectedotherEuropeanstatesmostly.

  2. FASHION • Europeandresschangedgradually in theyears 400 to 1100. People in manycountriesdresseddifferentlydepending on whethertheyidentifiedwiththeoldRomanisedpopulation, orthenewinvadingpopulationssuch as Franks, Anglo-Saxons, andVisigoths. Men of theinvadingpeoplegenerallyworeshorttunics, withbelts, andvisibletrousers, hoseorleggings. TheRomanisedpopulations, andtheChurch, remainedfaithfultothelongertunics of Roman formalcostume. • Theeliteimported silk clothfromthe Byzantine, andlaterMuslimworlds, andalsoprobablycotton. Theyalsocouldaffordbleachedlinenanddyedandsimplypatternedwoolwoven in Europeitself. But embroidereddecorationwasprobablyverywidespread, though not usuallydetectable in art. Lowerclassesworelocalorhomespunwool, oftenundyed, trimmedwithbands of decoration, variouslyembroidery, tablet-wovenbands, orcolorfulborderswovenintothefabric in theloom.

  3. CrusadersreturningfromtheLevantbroughtknowledge of itsfinetextiles, includinglightsilks, to Western Europe. InNorthernEurope, silk was an importedandveryexpensiveluxury.[Thewell-offcouldaffordwovenbrocadesfromItalyorevenfurtherafield. FashionableItaliansilks of thisperiodfeaturedrepeatingpatterns of roundelsandanimals, derivingfrom Ottoman silk-weavingcentres in Bursa, andultimatelyfromYuanDynastyChinaviathe Silk Road. • Silk-weavingwaswellestablishedaroundtheMediterraneanbythebeginning of the 15th century, andfiguredsilks, often silk velvetswithsilver-giltwefts, areincreasinglyseen in Italiandressand in thedress of thewealthythroughoutEurope. Statelyfloraldesignsfeaturing a pomegranateorartichoke motif had reachedEuropefromChina in thepreviouscenturyandbecame a dominant design in the Ottoman silk-producingcities of Istanbuland Bursa, and spread to silk weavers in Florence, Genoa, Venice, ValenciaandSeville in thisperiod. 14th centuryItalian silk damasks

  4. FOOD

  5. General EatingHabits • Whilegrainsweretheprimaryconstituent of mostmeals, vegetablessuch as cabbage, beets, onions, garlicandcarrotswerecommonfoodstuffs. Many of thesewereeatendailybypeasantsandworkers, but werelessprestigiousthanmeat. Thecookbooks, intendedmostlyforthosewhocouldaffordsuchluxuries, whichappeared in thelateMiddleAges, onlycontained a smallnumber of recipesusingvegetables as themainingredient. Thelack of recipesformanybasicvegetabledishes, such as potages, has beeninterpreted not tomeanthattheywereabsentfromthemeals of thenobility, but ratherthattheywereconsideredsobasicthattheydid not requirerecording.[50]Carrotswereavailable in manyvariantsduringtheMiddleAges: amongthem a tastierreddish-purplevarietyand a lessprestigiousgreen-yellowtype. Variouslegumes, likechickpeas, fava beansandpeaswerealsocommonandimportantsources of protein, especiallyamongthelowerclasses.

  6. Fruit • Fruitwas popular andcould be servedfresh, dried, orpreserved, andwas a commoningredient in manycookeddishes.[36] Since sugarandhoneywerebothexpensive, it wascommontoincludemanytypes of fruit in dishesthatcalledforsweeteners of somesort. Thefruits of choice in thesouthwerelemons, citrons, bitter oranges (thesweettypewas not introduceduntilseveralhundredyearslater), pomegranates, quinces, and, of course, grapes. Furthernorth, apples, pears, plums, andstrawberriesweremorecommon. FigsanddateswereeatenalloverEurope, but remainedratherexpensiveimports in thenorth.

  7. Commonandoftenbasicingredients in many modern Europeancuisineslikepotatoes, kidneybeans, cacao, vanilla, tomatoes, chilipeppersandmaizewere not availabletoEuropeansuntilthelate 15th centuryafterEuropeancontactwiththeAmericas, andeventhen it oftentookconsiderable time forthenewfoodstuffsto be acceptedbysociety at large

  8. Fish • Fish" tothemedievalpersonwasalso a general name foranything not considered a properland-livinganimal, includingmarinemammalssuch as whalesandporpoises.Goodfish can be found in themarkets of Constantinople.

  9. Drinks • Alcoholicbeverageswerealwayspreferred. Theywereseen as morenutritiousandbeneficialtodigestionthanwater, withtheinvaluablebonus of beinglesspronetoputrefactionduetothealcoholcontent. Winewasconsumed on a dailybasis in most of Franceandalloverthe Western Mediterraneanwherevergrapeswerecultivated.

  10. Wine • Macedoniawasrenownedforitswines, servedforupperclassByzantines. Duringthecrusadesandafter, western EuropeansvaluedcostlyGreekwines. ThebestknownvarietieswereCretanwinesfrommuscatgrapes, RomaniaorRumney (Romanian) (exportedfromMethoni in the western Peloponnese), andMalvasiaorMalmsey (likelyexportedfromMonemvasia).  • FromMacedonia ,RomaniaandMalvasiawinewasexportedtoByzantium

  11. . Freshmilkwasoveralllesscommonthanotherdairyproductsbecause of thelack of technologytokeep it fromspoiling. Teaandcoffee, bothmadefromplantsfound in theOldWorld, were popular in East AsiaandtheMuslimworldduringtheMiddleAges. However, neither of thesenon-alcoholicsocialdrinkswereconsumed in Europebeforethelate 16th andearly 17th century.

  12. Beverages

  13. Beer • Whilewinewasthemostcommontablebeverage in much of Europe, thiswas not thecase in thenorthernregionswheregrapeswere not cultivated. Thosewhocouldafford it drankimportedwine, but evenfornobility in theseareas it wascommontodrinkbeerorale, particularlytowardstheend of theMiddleAges. InEngland, theLowCountries, northernGermany, PolandandScandinavia, beerwasconsumed on a dailybasisbypeople of allsocialclassesandagegroups. Bythemid-15th century, barley, a cerealknownto be somewhatpoorlysuitedforbreadmaking but excellentforbrewing, accountedfor 27% of allcerealacreage in England.[76]However, theheavyinfluencefromArabandMediterraneanculture on medicalscience (particularlyduetotheReconquistaandtheinflux of Arabictexts) meantthatbeerwasoftenheavilydisfavored. FormostmedievalEuropeans, it was a humblebrewcomparedwithcommonsoutherndrinksandcookingingredients, such as wine, lemonsandoliveoil.

  14. FromByzantineEmpiretoGreek ,thereare a number of dishesimportedandexported.Itchangesthroughthetimes not exactlyknownwhichone is transmittedfromonetoanother.Althoughsome of thesedishesarenowknowntotheworldbyTurkishorEuropeannames (eventheGreekscallwhitesauce "bechamel"), theiroriginsareGreek. Weknowtheyatethreemeals a day - breakfast, middayandsupper. They had manyfastdays. Whilethelowerclassesmadeduewithwhattheycouldget, theupperclasseswereservedthreecourses at theirmiddayandsuppermealsconsisting of horsd'ouvres, a maincourse of fishormeatand a sweetcourse. Theyateallkinds of courses of fishormeatand a sweetcourse. Theyateallkinds of meatsincludingpork, andnumeroustypes of fowl. Theyatelargeamounts of freshfishandseafood. Thereweremanytypes of soupsandstewsandsaladswere popular. Theyliked a variety of cheesesandfruitswereeatenbothfreshandcooked. Fruitsincludedapples, melons, dates, figs, grapesandpomegranets. Almonds, walnuts, andpistachioswereused in manydishes as well as beingeatenbythemselves

  15. Therecipesgivenherewerecreatedbytaking modern Greekones, removingorreplacingnon-periodingredientsandattemptingtoreconstructcookingmethods. Theyarethetypes of dishesthatwouldhavebeenservedbythecommonpeopleormiddleclassesratherthantotheImperialhousehold

  16. TheDishes • Keftedes - meatballs of beefandherbs, dredged in barleyflourandfried in oliveoil. • Dolmades - a dish of bakedchickenandstuffedgrapeleaves. • AvgolemonoSauce - a sauce of eggyolks, lemonjuice, andboullion. • Moussaka - beef, Fetacheese, andzuchinnibaked in a whitesauce. • Yuvarelakia - meatballs of lambandherbs, simmered in broth. • Kakavia - a freshfishandseafoodsoup. • Pastfeli - a honeyandsesameseedcandy.

  17. FESTIVALS Festivals can be dividedaccordingtosomemaintopics.Peoplecelebrate a religiousevents,a deathorbirth o someoneimportant,orchangingtheseasons.

  18. Festivalsforspring • Coming of Spring is one of themostimportantonescelebratedbyalmosteverynation.Peoplecelebratethearrival of warmspringafterthecoldlongwinter.This is a majoreventthatmeanspeoplesurvivedanotherseasonduringwhichthegroundfroze ,huntingwasdifficult,thefieldslayunder a blanket of snow.Springwas a time forplantingandrenawal.It is thesymbol of fertility,rebirthandprocreation.

  19. Easter • PeoplecelebratedEaster in Europewhichdatesbackto pagan culture .Eggsymbolizesthecreation of Earth,it symbolizestherebirth,reproduction. • EastersdatebacktoGreeceandthen it spreadstoalloverEurope.

  20. Itcomesfrom Pagan culture but it is alsoimportant in Christianity

  21. Arrival of Spring in Anatolia • Similarly in Anatoliaduringthemedievaltimes,thearrival of springwascelebratedwithFestivals .Itwas on 21st March on whichthedayandthenight is equalwhichmeanstheend of longwinternights.It has beencelebratedsinc 18th century .InAnatoliaandMiddleAsianTurks ,Nowruz is celebrated as thespring’sarrival.Thereusually a feastduringthecelebrations.Therewasusually a pastespeciallyprepared fort he festival called ‘Nevruziye’ andtherewerespecialtraditionaldancesperformed on the fire.

  22. Origin of Nowruz • Itwas in thecapital of AnatolianSultanate of Seljuk ,which is Konya.

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