 |
The Last Supper, Theotokos Church, Studenica Monastery, early XIII century (restaurated in mid XVI century) (Photo: Artis Center) |
Author:
Tamara Ognjević,
art historian and gastroheritologist
Food,
although necessary as a basic factor for survival, but also as a kind of an
indicator of the economic power of individuals and society,[1] was
never a subject of interest and even less of research of so many people from
different professional backgrounds, as it is the case in recent years. As a
matter of fact, and as it is clearly shown by European historical and other
sources, the food was not enough attractive to writers, chroniclers, historians
and artists practically until the late Middle Ages. Well, even then, with the
exception of the first European culinary collections such as the Roman
cook-book by Apicius, emerged at the crossroads of the old and the new era, or
the cook-book of Richard II from the year of 1390, mentioning of different
foods or their visual presentation is based on the summary listing or reduced
images of rich tables with luxurious tableware, interior and guests` clothing,
and we can only speculate on what is in the bowls and plates.
When interest in
food, or more accurately in dietary culture increased during Renaissance, in
the European west, the lands of so-called Byzantine circle came under Turkish
occupation, so in the medieval art of Southeast Europe remain only rare shows
of certain biblical episodes such as the Last Supper, or the Wedding at Cana,
or Abraham's Hospitality in which the food is in the shadow of religious
instruction. Insofar the effort to reconstruct menu of Serbian medieval table,
which is the ultimate goal of the research that Artis center initiated in the
winter of 2009, represents a major challenge.
In order to approach the
phenomenon of medieval culinary heritage with scientific-research approach,
while simultaneously wanting the project "Living the past" to
receive utilitarian dimension, for some time we are experimenting with
so-called ideal reconstruction of some medieval dishes. Our intention is, with
slight variations of the medieval banquet menu, because dietary culture in the
meantime evolved significantly, to create an exclusive educational program in
the field of study and cultural tourism which would encompass workshops of
Serbian medieval cuisine and fine dining concept based on the idea - the art of
cooking in artistically shaped environment.
Tree
Angeles as personification of the Holy Trinity in Hospitality of Abraham, King
Dragutin’s Chapel, St Georg’s Pillars Monastery, Old Ras, late XIII century (Photo: Artis Center)
To
make a perfect reconstruction of Serbian medieval table, it was necessary to
explore traditional foods, as well as those imported or brought in any way to
the ground of medieval Serbia in pre-Columbian period, the dynamics of retail
trade, hunting and fishing, diplomatic activity, various regulations related to
agriculture, trade, various permits and fees, and above all, a number of
restrictions when it comes to the sale and resale of certain foods, but also
few written sources, archaeological findings and a number of Fine and Applied
Arts works. The focus was primarily on the menu of King Milutin Nemanjić
(1282-1321) because there are reports written by people who ate on feast of
this ruler along with the king in the winter of 1298.[2]
Royal feast of Milutin Nemanjić is interesting from the point of Byzantine
gastronomic heritage, because he is a ruler who takes a range of practices
specific to the protocol of the Byzantine court (dress code, festive audience,
festive meal). The Serbian medieval term feast[3] is
used instead of widely accepted European notion banquet. Serbian fest is
banquet which in addition to plenty of food and drinks is accompanied with
appropriate parties in terms of music, singing, dancing and from the perspective
of the church so unpopular "clapping hands".[4]
From
the period of reign of King Milutin, and thanks to his great founding activity,[5]
there is a significant number of art works in the wider field of Serbian
medieval countries that directly, since those are not a genre theme or
historical compositions, but the illustrations of biblical episodes, provide
insight into the possible appearance of Serbian rulers table. At the same time,
there is no doubt that Milutin's royal chefs in the rich and diverse selection
of dishes and desserts that they presented before their sovereign and his
guests, not only knew how to prepare dishes that were highly valued at
Byzantium[6],
but their skills also include local Serbian cuisine, and dishes that came from
other parts of Europe.[7] The
fact that the imperial envoy of Andronicus II Comnenus (1282-1328), Theodore
Metochites (1270-1332), arrived at the court of King Milutin in the transition
from the so-called carnival week to Lent, is of particular importance for the
study of the medieval Serbian cuisine, because this extraordinary diplomat and
writer, due to the above circumstances, left an important mark on what was
eaten on fasting days, and what in those days when strict religious regulations
allowed consumption of meat and animal products.
Although comprehensive
in almost unexpected and for a medieval Byzantine practice travelogue unusual
details when it comes to gastronomy, Metochites's report does not provide
insight into specific recipes based on which food was prepared, and also does
not reveal any ethnic background of royal chefs. However, the culinary
influences in Serbian court can be fairly reliably inferred from other facts of
cultural history in which, at least when it comes to the culinary heritage, of
the utmost importance is the influence of chosen ladies of medieval Serbian
rulers. Milutin's paternal grandmother Ana (1217-1265) was the grand daughter of the
Venetian Doge Enrico Dandolo (1107?-1205), and the king's mother, energetic and
capable Queen Helen of Anjou (1243-1276; +1314), the French, cousin of King
Charles of Anjou (1226-1285), king of Sicilia, who himself often stayed in
Serbian court during the second half of the 13th century.[8] Milutin's ancestors were
married to Byzantine princesses, and his brother, King Dragutin (1271-1282),
was married to Hungarian princess Catalina (1271-1282), daughter of King
Stephen V(1270-1272). The king himself changed several wives of different
origin. Among them there were Hungarian, Bulgarian princesses, Serbian nobles
ladies, and eventually the daughter of the Emperor Romeus, Simonida Paleologina(1299-1321).[9] All Stefan Milutin's wives
arrived to the Serbian throne with the appropriate accompaniment, as benefits
the king's chosen ones. Were there chefs in their accompanying personal, one
can only assume, and it is very probable that they brought with them certain
dietary habits, ways of cooking, and even seedlings of certain fruits.[10]
The Last Supper, Theotokos of Ljeviša Church, Prizren, late XIII century (Photo: Artis Center)
Besides the most
immediate impact of royal wives, in Serbian medieval towns and the royal court,
were staying or were officially engaged people from various corners of the
known world then. It primarily refers to the large number of mercenaries who
formed the king's personal guard and the backbone of his army.[11] From the era of King
Milutin, who has led a number of conquests, the sources about mercenaries in
his service are numerous and interesting, because they indicate that the king
gathered under arms a colorful ethnic suite comprising a significant number of
Asians, especially Kumans, Ossetians and Tatars, but also a large number of
western knights - German, Italian and French.[12] Especially interesting
are reports related to nutrition of the army and people who were in charge of
supplying such a large army with weapons, equipment and food.[13]
During the total
duration of medieval Serbian lands in the Middle Ages of the utmost importance
in the exchange of all kinds of goods, especially food imports and exports is
immeasurable influence of traders, led by skilled merchants from Dubrovnik.[14] Documents preserved in
the archives of Dubrovnik point in an exact way what kinds of culinary
influences were transmitted to Serbia from to Dubrovnik and from large shopping
centers on the ground of nowadays Italy and other areas where Dubrovnik
purchased their goods. It is reasonable to believe that the Saxon miners, whose
settlements have formed the core of large mining towns such as Srebrenica in
Bosnia and Novo Brdo in Kosovo, brought their own traditions and customs when
it comes to nutrition. Thanks to the development of mining in Serbia 14th
century, there was an expansion of the urban way of life that inevitably arised
the need for professional food producers, so the data on the existence of
public bakers, butchers and fish stores[15] is not surprising, and
also regulations according to which miners are not required to pay for bread,
cheese, fruit, lentils or fish if these are not of good quality.[16]
Wedding in Cana, The Presentation of Theotokos, Kalenić Monastery, early XV century (Photo: Artis Center)
Finally, despite the
fact that he constantly fought with the Byzantine Empire, from whom he
conquered in the late 13th century considerable territory in what is now
Macedonia and northern Greece, the king considered Byzantine way of life as
high ideals as it is evidenced by Metochites in his report. Milutin had a
special relationship with his mother in law, the Byzantine Empress Irina, an
aristocrat of western origin, with whom he exchanged visits, embassies and
gifts.[17] All these data indirectly
suggest a variety of effects that could appear on the menu of King Milutin in
terms of food choice, and in the mode of its preparation and serving and
consumption in particular. King Milutin, who saw himself as the new
Constantine, had to have that kind of public performance, even if it seemed to
a sleek Byzantines of Metochites's rank as a pawn competing with the Lydian
chariot, as the old Byzantine proverb describes an unequal balance of power
between contestants.[18]
Zlakusa pottery (Photo: Artis Center)
In the abundance of
wildlife and a variety of birds, fish and eel, fruit and cakes and other
delicacies which the king had to offer in gold and silver vessels to his distinguished
guest of sensitive palate and noble manners,[19] in the process of trying
to reconstruct the king's table, was prepared a sort of variation of "sumješica" or the medieval
Serbian bread that includes at least two types of grains[20], lamb with spicy weed in
milk using traditional technique of cooking in clay pots, perch in saffron
fried in boiling lard, casserole of fresh water fish and wine, wild mushrooms
with garlic and local spices, venison in a sauce of onions, almonds and prunes,
as well as several kinds of sweets - cake with fresh fruit and nuts, candy made
of dried fruit and carob, pear in sauce of wild berries, “rožada” (Venetian sweet caramel cream) and a cake made of sweet
cheese – “prijesnac”.
The ideal
reconstruction of the medieval bread preparation method was significantly
facilitated by the fact that in the late 20th century at the site of Ras fort
near Novi Pazar was reliably identified, and then expertly analyzed the rest of
the scone made of ground, the so-called "black" flour, which included
whole wheat.[21]
Leavened bread is knead of wheat and rye flour milled on a manual mill, and
then baked in the crepulja (ceramic bread
baking pan)[22]
which clearly indicates that the method of preparation of bread in Serbia did
not significantly change over several hundred years. Except for the fact that
the hand mill which was used to painstakingly ground a small amount of flour
for everyday household use in the meantime are gone, in some rural households
of Serbia can still be seen the same way of preparing and baking bread as
finding from Ras suggests.[23]
 |
Traditional Serbian medieval style cooking in an open air hearth (Photo: Artis Center) |
Based on analysis of
residues of different cereals in the fort of Ras, which is now the only
medieval site in territory of which are carried out thorough
archeoetnobotanical research in Serbia, we reconstructed an authentic medieval
bread as well as its contemporary, culinary and nutritionally more quality
variations. According to discovery from Ras, in Serbian medieval cookery for
preparation of bread, and various mashes, were used in addition to wheat and
rye, barley and oats, flour, so these four grains were combined into leavened
bread. The evidence that in Serbia is eaten bread made from so-called sourdough
includes the chrisobula of the monastery of Holy Archangels near Prizren, the
foundation of the first Serbian Emperor Dušan Nemanjić (1331-1345), in which
the sovereign stated that the monks shall be given a sour bread between the so-called bread and wine meal.[24] To the traditional
medieval bread was previously added soaked flax seeds and few teaspoons of
cumin, in order to improve its nutritional quality. During the first workshop
bread is baked in sauce with cover in the wood stove, and during the second
workshop in a classic pan in the gas oven, because for now, in urban
conditions, it was not possible to organize baking in bread baking pan covered
with fire in an open fireplace.
Bread was served with cheese, salted meat and
pickled mushroom and spicy weed that is Serbian medieval term for onions and
garlic.[25] Special emphasis was on
salted meat that is still in the mountain regions of Serbia local, but also a
national specialty, while during Middle Age besides cattle, cheese, oil and
honey, was one of the most important Serbian export products to developed urban
centers in the Adriatic.[26]
A kind of superstructure of classic dishes with bread, which is still served in
inland, as well as in a number of the restaurants, we got by combining certain
components of the Serbian medieval diet in a salad - a form of food unknown in
Middle Ages. Decision to make such variation is mainly contributed by numerous
frescoes of the Last Supper with the notion that in addition to the precious
bowls with lamb, are painted root vegetables that on the basis of leaf shape
could be identified as a beet or beetroot, and in some cases as young or wild
onions.
This unadorned vegetables on fancy, holy tables inspired the making of salad
of “sremuša” (plant as well known as
bear or wild onion), goat cheese and walnut kernels in combination with at the
time imported precious item that could be found only on the tables of the
highest social structures - olive oil.[27] Salad is flavored with
lemon for which there is reliable information that, together with other
Mediterranean fruit, was imported to the ground of medieval Serbia. [28] Cranberry, berries
characteristic for cooler, mountainous regions of north, central and eastern
Europe, which also grows in the mountainous regions of Serbia, is modern
culinary addition to this salad, whose main ingredients are goat cheese and
wild onions.
Historical resources, and above all, the trading related
documentation, attest to the significant production of various types of cheese
and dairy products from the territory of the Serbian medieval countries coming
into the Adriatic coast.[29] Serbian cheese, or
cheesing, as it is called in the charters of rulers and monastery documents,
was so important and valued product that at one time served as a means of
payment.[30]
Sumješica – Serbian medieval bread made of at least two types of grains (Photo:Vladislav Mitić)
A dish of mushrooms
sautéed in butter with addition of spices, garlic and crushed pepper is a
variation of meatless stew of wild mushrooms that undoubtedly could be found on
the menu of Serbian rulers, and on the menu of ordinary people. No medieval
regulation does prohibit the harvesting of wild mushrooms, and from ancient
times is well known their nutritional value. Mushrooms are fried in butter as a
finer kind of fat, although it is certain that the medieval cooks in Serbia mostly
used lard and sheep fat.[31] Since the lard was more
appropriate for frying, and a mild smell, and the sheep fat on the other had an
important purpose in mining, so its price was high, the butchers were sentenced
to fines if they do not give the sheep fat to the miners.[32]
Medieval technique of
roasting in ceramics dishes, and rarely bronze kettles like the one found in
Ras[33] includes brief heat
treatment of small pieces of meat or fish in boiling fat or oil. This is how we
prepared perch that was previously rolled in a mixture of integral wheat flour,
crushed saffron, salt and pepper. Perch prepared in this way was served with
prunes, in which were inserted raw almonds after several hours of soaking in
sweet wine.
Fish in medieval Serbia was regularly used in everyday diet in regions that
were located near rivers and lakes.[34] It was especially
important for monastic dining table, which is documented numerous times in
royal founding documents and other important documents that require purchase of
fish and seafood, even for Serbian monasteries.[35] Fish is a delicacy, and
the tables of the sovereigns, and the Metochites's report suggests that King
Milutin could afford some fish species from the Danube, that were prized and
expensive in Byzantium.[36]
Perch with prunes and raw almonds (Photo: V.Mitić)
In addition to
deep-fried fish recipe, a recipe for casserole of fish was also reconstructed.
This dish of pieces of high-quality fresh water fish (catfish, carp, pike) was prepared
in a puree of onion, wine, bay leaf and pepper, using technique of simmer for
several hours in a crock casserole type of pot, in Serbia this type of ceramic dish
is also called called “djuvec”. This
method of preparing fish is a variation of similar kinds of` fish meals that
were prepared for centuries in Serbian Orthodox monasteries.
Livestock in medieval
Serbia was the main economic sector, so there was a wide selection of different
types of meat that could be found on the table during the feast. The most
popular livestock were sheep, which were conducive to the mountainous terrain
and the climate characteristic for those terrains, and then pigs, goats,
cattle, horses and feathered poultry. [37] Interestingly, according to the analysis of bones found at the
site of the fortress of Ras, the poultry was the least used in the diet.[38]
When it comes to meat
dishes, the decision to prepare lamb during ideal reconstruction and to use
cooking technique, grew out of insights into written and visual sources from
the era, but also from direct archaeological finds in some medieval sites.[39] Lamb is cut into small
pieces and arranged in the crock, then a spicy weed is added, carrot, parsley
root and wild apples, and then cow's milk is poured over that, as it is done nowadays
in rural, mountain regions of Serbia and northern Montenegro, and cooked in a
covered clay pot from Zlakusa which is made on the hand wheel, a hundreds of
years old technology.[40]
Pottery from Zlakusa,
primarily intended for preparing food on the open fire and in the grill,
according to the typological division of medieval pottery is the most similar
to the pottery used for cooking.[41] At the same time, thanks
to the relation of clay and calcite, which allows exposure to high temperature,
this cookware allows the preparation of quality food in modern urban
environment in which cooking on open fire is not possible. It is particularly
important that the food that is prepared in pots from Zlakusa, does not
essentially change the taste when prepared on stoves using electricity or gas.
River fish casserole with onions and vine (Photo: V.Mitić)
In a large ceramic pan
with lid like a shallow bell from Zlakusa was also prepared venison stew with
prunes, onions, red wine and herbs. Similar traditional Dalmatian food – “pašticada”, this way of preparing red
meat and game with the addition of honey, dried or fresh fruit, can be found
even in Antiquity.[42] Honey and various
aromatic spices and pepper, were common addition to wines that were of much
lower quality than in present days, and in special way prepared wort, was a
base for cooking numerous Roman dishes.[43] While on the ground in
Serbia in period preceding to the Nemanjić dynasty to the middle of the 12th
century vineyards were rare,[44] wine was imported from
the coast areas, and the regulations of its sales were so numerous that the
information itself speaks about the importance of this noble drink for Serbian
medieval banquet. In medieval Serbia there was red and white wine, and Malvasia
was especially coveted.[45]
Forest mushrooms with garlic, pepper and herbs (Photo: V.Mitić)
Sweets have a special
place in the Serbian medieval gastronomy. Documents related to trade and barter
with the coast areas clearly suggest that the medieval Serbs loved and ate
fruit.[46] The medieval sovereigns
table had fresh and dried fruit, even in the cold winter months.[47] Rich in forests, medieval
Serbia had the most diverse choice of berries. In Serbian court they ate figs,
apples, strawberries, cherries, pears, homemade plum (Prunus domestica), blueberries, blackberries, currants,
pomegranates, dates, citrus and peach. Findings and careful analysis of peach
stones (Prunus persica) found at the
site of the fortress Ras clearly shows that this expensive, juicy fruit, that
could be propagated only by plants, were consumed in Serbia in the 12th
century.[48]
Pear in sweet sauce of
wild red fruits (Photo: V.Mitić)
In addition to fruit,
a special treat and for a long time the main sweetener was honey, which was one
of the main export items of medieval Serbia.[49] Sugar appears only in the
late Middle Ages in the form of so-called heads of sugar that merchants from
the coast sold at very high prices almost exclusively to the lords and
sovereigns.[50]
Merchants of Dubrovnik donated sugar and sweets to aristocracy in Serbia and
Bosnia from whose benefits depended their trade. Although there is no direct
evidence of that, it is unlikely that in late medieval Serbia did not arrive
candy and "rožada" - sweet caramel cream from Venice, as it is
certain that in the Serbian court in the era of Milutin there were fine sweets,
because Metochites unambiguously states that he was served with cakes.[51]
In order to reconstruct the medieval Serbian
desserts table, we tried to make both combinations - those that include only
fruits, nuts and honey, as well as those that are based on flour, eggs, milk,
butter, sugar and fruit. Bearing in mind that in Serbia nuts such as walnuts,
hazelnuts and almonds were consumed,[52] we combined these
important ingredients in attempts to reconstruct a treat. So, pear is made in
sauce of wild fruits that in addition to blueberries, wild strawberries,
currants and wild cherries, contains chopped almonds. Walnuts and hazelnuts
were used in making candies from dried fruits, which at the final phase were
rolled in carob flour. With almonds, walnuts and hazelnuts was made a cake of
flour, eggs, blueberries, peaches and apples. "Rožada" and “prijesnica”
or cheese cake (torta de caseo) [53] were made of eggs, young
cottage cheese, sugar and flour.
Dried fruits candies rolled in carob and walnuts flour and traditional Serbian apple pie with raisins (Photo:V.Mitić)
A special part of the "Serbian medieval
table" project is serving and food consumption in the corresponding
proto-medieval environment. Intention to study the customs related to eating,
as well as accessories and other elements vital for serving and eating of food
is not aimed to make literal replicas of identified medieval works of art from
the era, but to encourage the selected artists to create their own, original
design that incorporates elements of medieval aesthetics and contemporary
applied arts, based on medieval tableware, tablecloths, napkins, glassware, wood
items, pottery, bone and precious metals.
SUMMARY
Previous studies of Serbian
medieval culinary heritage clearly suggest that food in the Serbian areas of
this era was a fusion of different culinary influences, with important sway of
some of the oldest dishes and food preparation techniques specific to the rural
areas population that are predominantly engaged in cattle breeding. As a source
of great significance for the study of nutrition in the medieval Serbian
states, have proven to be secular and ecclesiastical laws and regulations that
clearly indicate the presence of a number of foods and food products, their use
and origin. Insight into the kitchen of the Adriatic coast, southern Italy,
Venice, Dubrovnik and the Dubrovnik hinterland, were also of great importance
in the reconstruction of certain foods, especially desserts which due to
extensive trade undoubtedly found their way to the Serbian Court. In this
context, the idea of the tables of the sovereigns, and especially the one after
the conquest of the Byzantine territories by Milutin in late 13th century, in
the era of Emperor Dušan during mid 14th and despots Lazarević and Branković in
early 15th century, will get even clearer after it is thoroughly explored the
legacy of Byzantine cuisine with an emphasis on cuisine of Thessaloniki, but
also the cuisine of the not so distant medieval Bulgarian capital in Trnovo.
Finally, it is very important to note that the process of analysis of some of
the old Serbian dishes that were present in diet virtually until the beginning
of the 20th century, and in some rural areas can be eaten even in present time,
proves the longevity of certain culinary forms. These patterns are not evident
only when it comes to simple mash of cereal and milk or water, in which during
or after cooking is added cheese, cream or ointment, but also in specialties
such as calf's head in tripe or lamb liver in a tissue that by their cooking
technique point to some of the oldest ways of cooking food that were used in
Serbia until the end of the 19th century. Although in urban areas in the
meantime disappeared hearth cooking or cooking in the heat, as well as the use
of clay pots and earthenware dish pie, this dishes due to its culinary
qualities are still part of the diet of modern Serbian man. What's more, some
of them are considered to be the most representative of contemporary Serbian
cuisine.
This paper was presented during ICOM ICR Annual Conference "Home and earth: Regional museums and Gastronomic heritage" that was held inSerbia 23rd-28th of September 2012
All rights reserved by Tamara Ognjević & Artis Center
[1] T.Stendidž, Jestiva istorija čovečanstva, Beograd 2010, 11-14
[2] Vizantijski izvori za istoriju
naroda Jugoslavije VI, SANU, Beograd 1986, 110-114
[3] S. Bojanin, Svetkovine i zabave u srednjovekovnoj Srbiji, Beograd 2005, 67-70
[4] S.Bojanin, ibidem, 165-166
[5] Arhiepiskop Danilo, Životi kraljeva i arhiepiskopa srpskih,
Beograd 1935, 97-106
[7]
Metochites explicitly says that at the king's
table he ate "their (Serbian) and other dishes", Vizantijski izvori VI, 131
[8] K.Jireček, Istorija Srba, Knjiga I, Beograd 1952, 181-184
[9] K.Jireček, ibidem, 183, 190, 194
[10] K.Borojević, Analiza biljnih
ostataka sa tvrđave Ras (12. vek i početak 13. veka), Starinar LI/2000, Beograd 2003, 201; See also in English: Borojevic, K. (2005) Nutrition and
environment in medieval Serbia: Charred cereal, weed and fruit remains from the
fortress of Ras. Vegetation History and Archaeobotany 14:453–464.)
[11] S.Ćirković, Rabotnici, vojnici, duhovnici, Beograd 1997, 349-366
[12] M.Popović, Veština ratovanja i
život vojnika, Privatni život u srpskim zemljama
srednjeg veka(priredile S.Marjanović-Dušanić i D.Popović), Beograd 2004,
227-228
[13] M.Popović, ibidem, 232-233
[14] About
Dubrovnik merchants and trade was written extensively, among which when it comes
to food trading specially should be mentioned M.Gecić, Dubrovačka trgovina solju u XIV veku, Zbornik Filozofskog fakulteta u Beogradu 3,
Beograd 1995, 95-152; D.Dinić-Knežević, Trgovina vinom u Dubrovniku u 14. veku,
Godišnjak Filozofskog fakulteta u Novom
Sadu 9, Novi Sad 1966, 39-85; D. Dinić-Knežević,Trgovina
žitom u Dubrovniku u XIV veku. Godišnjak
Filozofskog fakulteta 10, Novi Sad 1967, 79-130; D.Dinić-Knežević,
Trgovina uljem u Dubrovniku XIV veka, Historijski
zbornik 23-24 (1970-1971), Zagreb 1971, 290-304; M.J.Dinić, Iz Dubrovačkog arhiva, Beograd 1967; Đ.Petrović, O siru u
srednjovekovnom Dubrovniku, Istorijski
glasnik 1-2, Beograd 1988, 21-24 i drugo.
[15] D.Kovačević-Kojić, Prilog
proučavanju zanatstva u Novom Brdu i okolini, Zbornik Filozofskog fakulteta u Beogradu 8-2, Beograd 1964, 527;
V.Jovanović, Novo Brdo srednjovekovni grad in Novo Brdo, Beograd 2004, 48
[16] M.Spremić, Jelo i piće, Privatni život u srpskim zemljama srednjeg
veka (priredile S.Marjanović-Dušanić i D.Popović), Beograd 2004, 117
[17] Vizantijski izvori VI, 171-175,
178-179; D.Nikol, Vizantijske plemkinje,
Beograd 2002, 90-91
[18] Vizantijski izvori VI, 112
[19] Vizantijski izvori VI, 113-114
[20] M.Spremić, ibidem, 116
[21] K.Borojević, ibidem, 196-197
[22] In
location in which charred part of the bread was found, were also found hand
mills for grinding grain, fragments of ceramic pots for cooking, as well as
earthenware dish for baking bread,
K.Borojević, ibidem, 196.
[23]Besides
ceramic bread beaking pans, the bread traditionaly beaks in bread furnaces. Medieval
sorces mantion bread furnaces in Serbia, B.
Djordjević, Three Facets of Traditional
Pottery Making in Serbia, Belgrade 201,1 7-31.
[24] Lj. Kovačević, Svetoarhanđelska hrisovulja, Spomenik
SKA 4, Beograd 1890, 111
[25] M.Blagojević, Zemljoradnja u srednjovekovnoj Srbiji,
Beograd 1973, 169-174
[26] V.Živković, Kotor-Model
kasnosrednjovekovnog grada, Privatni
život u srpskim zemljama srednjeg veka (priredile S.Marjanović-Dušanić i
D.Popović), Beograd 2004, 99
[29]
F.Miklosich, Monumenta Serbica
spectantia historiam Serbiae, Bosnae, Ragusii, Viennae 1858, 139
[30] Lj.Stojanović,
Stare srpske povelje i pisma, knjiga
I, prvi deo, Beograd-Sremski Karlovci 1929, 220; Đ.Petrović, O siru u
srednjovekovnom Dubrovniku, Istorijski
glasnik 1-2, Beograd 1988, 21-24
[33] V.Bikić,
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