In sixth-century Constantinople, the more affluent Byzantines could "add the meat of hares and birds...or even lamb. For dessert, there were grape leaves stuffed with cinnamon, currants, and pastries filled with nuts and honey or stuffed with jam. Unlike the barbarian custom of smearing bread with animal fat, the Byzantines dipped their food in olive oil, and they filled out the meal with fresh fish, fruits, and various wines. A man's worth could be judged, so they said, by his table" (Worth, 2009, 116-117).
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