8. Byzantine Food
Byzantine cuisine was a combination of Greek practices and Roman traditions. Cheese, figs, eggs olive oil, walnuts, almonds, apples and pears, were naturally occurring in the empire’s land. Honey was used as a sweetener in byzantine since sugar was not available. Bakeries produced over 80,000 loafs per day, bread was essential staple of byzantine.Much of cheese meat fish were preserved in salt and olive but just like Greece vegetables were added to this diet which were grown in small garden.