Part 8/11:

The Byzantine diet was versatile, utilizing fresh vegetables often consumed raw—a rarity in the Mediterranean tradition. Beyond this, dried fruits, a wide array of meats from locally slaughtered animals, and various cheeses adorned the tables of citizens. This diversity was not without regulation; laws governing meat prices ensured fairness across the markets, with punishments for any who tried to price gouge.

Seafood was abundant due to the proximity of the Hellespont, presenting residents with choices like mackerel and tuna. Interestingly, the famed use of fish sauce, possibly akin to modern garum, was prevalent, accompanying many dishes. The markets thrived, showcasing every imaginable food option that met the Byzantine populace's needs.