Rhoides even recounts extraordinary culinary practices of the time, akin to feeding turkeys with nutmeg to make their meat extra aromatic or killing crimson mullets with a pin to stop the “bitterness attributable to spasms of extended agony.”
It’s no coincidence that Syros, the capital of the Cyclades, was additionally the birthplace of Greece’s first printed cookbook. I Mageiriki (The Culinary Arts) was printed anonymously in 1828 and attributed to Panagiotis Zontanos, a health care provider from Kydonies (modern-day Ayvalik). “Flipping via its pages, you’ll discover variations of recipes in German, Spanish, English, and Russian kinds,” notes Kostas Prekas, a grocer and researcher of Syros’ culinary historical past. This exceptional guide, containing 100 recipes, displays the worldwide spirit of Ermoupoli’s kitchens and their cosmopolitan legacy.
A Contact of Asia Minor
The refugees from Asia Minor, adopted later by these from Constantinople, arrived in Syros carrying scars but in addition magnificence, enriching the life and tradition of Ermoupoli with their intricate and engaging methods. Their culinary practices, akin to utilizing sugar, molasses, raisins, cloves, cinnamon and an array of different spices in stews and stuffed dishes, launched the island to new strategies and tastes.
“All this temperament, aptitude, and magnificence that outlined their look additionally resonated of their culinary artwork,” explains Dr. Irini Hardali, herself of Asia Minor descent. “They cooked with ardour, creativity, and a real love for meals.”
The bourgeoisie of Ermoupoli eagerly embraced these influences from Asia Minor, incorporating them into their plentiful eating traditions. Dishes grew to become richer, flavors sweeter, and aromas extra intricate. These newcomers, who hailed from the other facet of the Aegean, didn’t favor pork, as was standard within the Cyclades. As an alternative, they cooked lamb, beef, and poultry, akin to guinea fowl.
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