Books by Joanna Bencheva
Vesselin Beshevliev. Biobibliography.
Russia, Mount Athos and the monastery of Rila. A collection of documents. Edition, translation a... more Russia, Mount Athos and the monastery of Rila. A collection of documents. Edition, translation and commentary by A. Nikolov, T. Georgieva, Y. Bencheva. Sofia, 2016.
Papers by Joanna Bencheva
This article will attempt to systematize the different
views about the involvement of Venice and ... more This article will attempt to systematize the different
views about the involvement of Venice and Venetians in the food trade
in Dalmatia and Istria according to evidence from the city statutes
from the region dated to the 13th‑15th century. The evidence reviewed
deals with the production, import or export of foodstuffs, their
wholesale or retail trade, the imposition of various taxes and duties,
the uniformity of the measures and weights used, etc. In general,
the regulations imposed in the city statutes depend on the degree of
interdependence between Venice and the city concerned. They could
be in Venice’s advantage or disadvantage.
CHANGES IN THE DIET OF BALKAN POPULATION
DURING THE MIDDLE AGES
Assist. Prof Joanna Bencheva, PhD... more CHANGES IN THE DIET OF BALKAN POPULATION
DURING THE MIDDLE AGES
Assist. Prof Joanna Bencheva, PhD
Sofia University “St. Kliment Ohridski“
Abstract: The article discusses the changes in the nutrition of the
Balkan population during the Middle Ages that were influenced by the
adoption of Christianity as the leading religion in the region, the Migration
period and other culinary traditions like the Arab and Persian cuisine.
The changes brought by Christianity include the introduction of fasting
days, with prohibition of consumption of meat and dairy products, and of
impure food, defined on the basis of hygienic and ethical restrictions. The
humility preached by Christianity in all spheres of everyday life and the
representation of gluttony as one of the seven deadly sins also influenced
the changes in the nutrition of the population in the region concerned. The
introduction of new culinary practices and new foods in the daily menu are
also discussed in the article.
Keywords: Balkans, food, Middle Ages, dietary habits
Let’s eat in Mediaeval Sofia -
The paper will analyse different types of sources, both written ... more Let’s eat in Mediaeval Sofia -
The paper will analyse different types of sources, both written and archaeological, that provide information about food and nutrition in Sofia through middle ages. Questions such as what was served on the table of the local population, what were their favourite dishes, how was the meal prepared and what was the opinion of foreigners about the food in Sofia will be answered. This will be done after analysing a wide variety of evidence for the period concerned.
LET’S EAT IN THE BALKANS ON THE WAY TO HOLY LAND (Abstract) The present article examines the rep... more LET’S EAT IN THE BALKANS ON THE WAY TO HOLY LAND (Abstract) The present article examines the reports on food in the Balkans made by pilgrims on their way to or back from the Holy Land. The research is focused on reports of pilgrims originating from Western Europe as well as the Russian territories from the period between 11th and 15th century. Among those pilgrims are the Englishman William Wеy, the Germans Arnold von Harff, Felix Fabri, Johannes Schiltberger, Bernhard von Breydenbach, Ludolph von Suchem, the Burgundian Bertrandon de la
Broquière, the two Spaniards Pero Tafur and Ruy Gonzales de Clavijo, the Italians Pietro Casola, Bernardo Michelozzi, the Irishman Symon Semeonis, the Russians Danilo, Antonius of Novgorod, Zosim and others. The article traces out their routes through the Balkans and the food possibilities that they discovered in Dalmatia, Constantinople, Peloponnese or the interior of the Peninsula. It gives answers to the following questions: what preparations did the pilgrims make before their journey to the Holy Land; which food they preferred and was most likely to satisfy their needs – the meal in taverns, monasteries, on the ship, on the ruler’s table or the self-prepared food; was there any difference between their food in different parts of the Balkans; which were their favourite meals; were there any differences between the food preferences of the Western European and the Russian pilgrims. Some travellers compiled dictionaries to facilitate their communication with the local people and to assure easier procurement of food and shelter. The article analyses the words in different languages referring to food included in the dictionaries; this gives an idea about the differences between the tastes of the Balkan population – Slavs, Greeks, Albanians, Turks.
DAILY AND FESTIVE DINNER TABLE IN THE BALKAN MIDDLE AGES
Food is an important part of everyday... more DAILY AND FESTIVE DINNER TABLE IN THE BALKAN MIDDLE AGES
Food is an important part of everyday life. It is part of the weekday routine and, most importantly, of holidays. What was served on the table of the various social groups (rulers, soldiers, monks and ordinary people) during weekdays and holidays, what were the preferred dishes and most popular products in the different regions of the Balkan Peninsula in the 10th-15th century? All these questions will be answered in the paper after analysing a wide variety of sources on the period concerned.
NAVAL TRADE OF MT. ATHOS MONASTERIES IN THE MIDDLE AGES Mt. Athos is the largest monastic centre ... more NAVAL TRADE OF MT. ATHOS MONASTERIES IN THE MIDDLE AGES Mt. Athos is the largest monastic centre on the Balkan Peninsula. Although they had dedicated their lives to God's service, monks from many of the monasteries there were also actively involved in trade. The relatively favourable location of Mt. Athos allowed the large monasteries to build their own harbours and maintain small fleets, trade dealing with foodstuffs, lumber, resin and others. The capital, Karea, became a lively commercial centre. Because of the numerous cases in which the order on Mt. Athos was disturbed and the considerable expansion ofthat activity, extrinsic as it was to monastic ideals, the official authorities tried to limit it. Thus, the first Typicon of Mt. Athos, issued by Emperor John Tzimiskes (969-976) in 973, allowed the monks to trade only on the peninsula, and that only in extreme circumstances'. In the second Typicon of Mt. Athosof 1045. Emperor Constantine IX Monomachos (1042-1055) forbade the monks to own large ships and trade in timber on the pain of confiscation of the ship. The monasteries were only allowed ships between 200 and 300 modion with which they could supply the necessary foodstuffs 2. It turns out that, with impe rial permission, some monasteries successfully side-stepped the prohibition of 1045. Those which owned ships and were involved in trade included the Great Lavra of St. Athanasios, Iviron, Vatopedi, Hilandar, Zographos. Xilorgou and the Amalfian mon astery. The subject of this paper is best illustrated by the history of the Great Lavra. Between the 10th and the 15th century, the Lavra managed to retain its right to main tain a small fleet of merchant ships, exempt of state taxes, that sailed to the capital and other cities in the empire. Even at the end of the 10th century, the Lavra of St. Athanasios owned a ship of 6,000 modion which was exempt of taxes'. After the ban issued by Constantine IX Monomachos, the Lavra was allowed to own seven ship with a total tonnage of 16,000 modion around the second half of the 11th century. At the beginning of the next century, only three or four ships remained of the monastery's fleet. At that they were small ones, not sufficient to service the monastery. The monks managed to gain the favour of Emperor Alexios I Komnenos (1081-1118) and he
REALIA BYZANTINO‐BALCANICA. Studia in honorem LX annorum professoris Christi Matanov, Център за изследване на българите ТанграТанНакРа, София, 2014, 20-37.
КУЛТУРА НА ПЪТУВАНЕТО В ЕВРОПЕЙСКИЯ ЮГОИЗТОК, СОФИЯ, 23-32, 2020
What were the reasons for a journey to begin, which were the major traveller's routes through the... more What were the reasons for a journey to begin, which were the major traveller's routes through the Balkans, how was the expedition equipped, was there a difference of how the different social groups travelled? All these questions will be analysed and answered in my paper using the available Byzantine and Slavic sources for the period concerned.
Иронията на историка. В памет на историка и приятеля професор Милчо Лалков, София, УИ "Св. Климент Охридски", 268-271, 2004
Балкански щрихи в европейското минало, София: УИ "Св. Климент Охридски", 36-44 , 2001
Тангра. Сборник в чест на 70-годишнината на акад. Васил Гюзелев, София, 2006, 727-732
Civitas divino-humana, Сборник в чест на проф. Г. Бакалов, София, 2004, 299-305
The article studies and analyses document, literary and archaeological sources related to the eco... more The article studies and analyses document, literary and archaeological sources related to the economic development of the Upper Struma region during the 12th – 14th century. Although our sources for the economic development of towns and villages in the Upper Struma region are limited we can conclude that agriculture and stockbreeding were the main branches of the economy in the area concerned as in other regions of the Balkans. Other important economic activities in the region were trade, coal and iron ore mining and the use of healing springs
Венчевя СУ "Св. Климент Охридски" Исторически факултет ХРАН АТА Н А НОМАДИТЕ В БАЛКАНСКОТО СРЕДНО... more Венчевя СУ "Св. Климент Охридски" Исторически факултет ХРАН АТА Н А НОМАДИТЕ В БАЛКАНСКОТО СРЕДНОВЕКОВИЕ (X I-X V В.) Р Е З Ю М Е : В статията са анализирани сведенията за храната на балканските номади, оставени ни от византийски и западноевропейски извори от периода XI-XV век. Средновековните автори акцентират върху разликите в диетата на уседналото християнско население и номадите. Вниманието им привлича консумацията на месо от чисти и нечисти животни и недостатъчната му термична обработка, както и употребата на млечни продукти -кумис и сирене. Удивление буди отсъствието на хляб, зеленчуци и вино от менюто на печенеги, кумани и татари. От гледна точка на съвременната диетология е направен обзор на хранителната стойност на най-често използваните от номадите продукти. Изводът, до който се достига в статията е, че макар и да не е много разнообразна храната на номадите е относи телно здравословна.
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Books by Joanna Bencheva
Papers by Joanna Bencheva
views about the involvement of Venice and Venetians in the food trade
in Dalmatia and Istria according to evidence from the city statutes
from the region dated to the 13th‑15th century. The evidence reviewed
deals with the production, import or export of foodstuffs, their
wholesale or retail trade, the imposition of various taxes and duties,
the uniformity of the measures and weights used, etc. In general,
the regulations imposed in the city statutes depend on the degree of
interdependence between Venice and the city concerned. They could
be in Venice’s advantage or disadvantage.
DURING THE MIDDLE AGES
Assist. Prof Joanna Bencheva, PhD
Sofia University “St. Kliment Ohridski“
Abstract: The article discusses the changes in the nutrition of the
Balkan population during the Middle Ages that were influenced by the
adoption of Christianity as the leading religion in the region, the Migration
period and other culinary traditions like the Arab and Persian cuisine.
The changes brought by Christianity include the introduction of fasting
days, with prohibition of consumption of meat and dairy products, and of
impure food, defined on the basis of hygienic and ethical restrictions. The
humility preached by Christianity in all spheres of everyday life and the
representation of gluttony as one of the seven deadly sins also influenced
the changes in the nutrition of the population in the region concerned. The
introduction of new culinary practices and new foods in the daily menu are
also discussed in the article.
Keywords: Balkans, food, Middle Ages, dietary habits
The paper will analyse different types of sources, both written and archaeological, that provide information about food and nutrition in Sofia through middle ages. Questions such as what was served on the table of the local population, what were their favourite dishes, how was the meal prepared and what was the opinion of foreigners about the food in Sofia will be answered. This will be done after analysing a wide variety of evidence for the period concerned.
Broquière, the two Spaniards Pero Tafur and Ruy Gonzales de Clavijo, the Italians Pietro Casola, Bernardo Michelozzi, the Irishman Symon Semeonis, the Russians Danilo, Antonius of Novgorod, Zosim and others. The article traces out their routes through the Balkans and the food possibilities that they discovered in Dalmatia, Constantinople, Peloponnese or the interior of the Peninsula. It gives answers to the following questions: what preparations did the pilgrims make before their journey to the Holy Land; which food they preferred and was most likely to satisfy their needs – the meal in taverns, monasteries, on the ship, on the ruler’s table or the self-prepared food; was there any difference between their food in different parts of the Balkans; which were their favourite meals; were there any differences between the food preferences of the Western European and the Russian pilgrims. Some travellers compiled dictionaries to facilitate their communication with the local people and to assure easier procurement of food and shelter. The article analyses the words in different languages referring to food included in the dictionaries; this gives an idea about the differences between the tastes of the Balkan population – Slavs, Greeks, Albanians, Turks.
Food is an important part of everyday life. It is part of the weekday routine and, most importantly, of holidays. What was served on the table of the various social groups (rulers, soldiers, monks and ordinary people) during weekdays and holidays, what were the preferred dishes and most popular products in the different regions of the Balkan Peninsula in the 10th-15th century? All these questions will be answered in the paper after analysing a wide variety of sources on the period concerned.
views about the involvement of Venice and Venetians in the food trade
in Dalmatia and Istria according to evidence from the city statutes
from the region dated to the 13th‑15th century. The evidence reviewed
deals with the production, import or export of foodstuffs, their
wholesale or retail trade, the imposition of various taxes and duties,
the uniformity of the measures and weights used, etc. In general,
the regulations imposed in the city statutes depend on the degree of
interdependence between Venice and the city concerned. They could
be in Venice’s advantage or disadvantage.
DURING THE MIDDLE AGES
Assist. Prof Joanna Bencheva, PhD
Sofia University “St. Kliment Ohridski“
Abstract: The article discusses the changes in the nutrition of the
Balkan population during the Middle Ages that were influenced by the
adoption of Christianity as the leading religion in the region, the Migration
period and other culinary traditions like the Arab and Persian cuisine.
The changes brought by Christianity include the introduction of fasting
days, with prohibition of consumption of meat and dairy products, and of
impure food, defined on the basis of hygienic and ethical restrictions. The
humility preached by Christianity in all spheres of everyday life and the
representation of gluttony as one of the seven deadly sins also influenced
the changes in the nutrition of the population in the region concerned. The
introduction of new culinary practices and new foods in the daily menu are
also discussed in the article.
Keywords: Balkans, food, Middle Ages, dietary habits
The paper will analyse different types of sources, both written and archaeological, that provide information about food and nutrition in Sofia through middle ages. Questions such as what was served on the table of the local population, what were their favourite dishes, how was the meal prepared and what was the opinion of foreigners about the food in Sofia will be answered. This will be done after analysing a wide variety of evidence for the period concerned.
Broquière, the two Spaniards Pero Tafur and Ruy Gonzales de Clavijo, the Italians Pietro Casola, Bernardo Michelozzi, the Irishman Symon Semeonis, the Russians Danilo, Antonius of Novgorod, Zosim and others. The article traces out their routes through the Balkans and the food possibilities that they discovered in Dalmatia, Constantinople, Peloponnese or the interior of the Peninsula. It gives answers to the following questions: what preparations did the pilgrims make before their journey to the Holy Land; which food they preferred and was most likely to satisfy their needs – the meal in taverns, monasteries, on the ship, on the ruler’s table or the self-prepared food; was there any difference between their food in different parts of the Balkans; which were their favourite meals; were there any differences between the food preferences of the Western European and the Russian pilgrims. Some travellers compiled dictionaries to facilitate their communication with the local people and to assure easier procurement of food and shelter. The article analyses the words in different languages referring to food included in the dictionaries; this gives an idea about the differences between the tastes of the Balkan population – Slavs, Greeks, Albanians, Turks.
Food is an important part of everyday life. It is part of the weekday routine and, most importantly, of holidays. What was served on the table of the various social groups (rulers, soldiers, monks and ordinary people) during weekdays and holidays, what were the preferred dishes and most popular products in the different regions of the Balkan Peninsula in the 10th-15th century? All these questions will be answered in the paper after analysing a wide variety of sources on the period concerned.