1. Ktisis Cyprus University of Technology
  2. Cyprus University of Technology (Research Output)
  3. Άρθρα/Articles
Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/9872
DC FieldValueLanguage
dc.contributor.authorPatapiou, Nasa-
dc.contributor.authorLazarou, Chrystalleni-
dc.contributor.otherΛαζάρου, Χρυσταλλένη-
dc.date.accessioned2017-02-23T12:34:45Z-
dc.date.available2017-02-23T12:34:45Z-
dc.date.issued2013-04-23-
dc.identifier.citationEcology of Food and Nutrition, 2013, vol. 52, no. 3, pp. 239-250en_US
dc.identifier.issn03670244-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/9872-
dc.description.abstractHiromeri is a specialty ham of Cyprus, made of smoked pork leg that is matured in wine. Until now there has been no systematic effort to present historical evidence that will support the Cypriot authenticity of this product. In this article, the historical evidence from sixteenth to twentieth centuries, referring to the production and trade of hiromeri in Cyprus, is presented. The evidence is drawn from archival testimony, travelers' descriptions, old history books, and essays on agricultural production. Moreover, a description of the hiromeri production process as well as past and current culinary uses and customs associated with its production and consumption are presented.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofEcology of Food and Nutritionen_US
dc.rights© Taylor and Francisen_US
dc.subjectCyprus hamen_US
dc.subjectDeli meaten_US
dc.subjectHiromerien_US
dc.subjectPork slaughteringen_US
dc.titleHiromeri: A Specialty Ham of Cyprus-Historical Evidence, Culinary and Cultural Perspectivesen_US
dc.typeArticleen_US
dc.collaborationCyprus Research Centreen_US
dc.collaborationCyprus University of Technologyen_US
dc.subject.categoryOther Engineering and Technologiesen_US
dc.journalsSubscriptionen_US
dc.countryCyprusen_US
dc.subject.fieldEngineering and Technologyen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1080/03670244.2012.706141en_US
dc.relation.issue3en_US
dc.relation.volume52en_US
cut.common.academicyear2013-2014en_US
dc.identifier.spage239en_US
dc.identifier.epage250en_US
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.grantfulltextnone-
item.cerifentitytypePublications-
item.fulltextNo Fulltext-
item.languageiso639-1en-
item.openairetypearticle-
crisitem.journal.journalissn1543-5237-
crisitem.journal.publisherTaylor & Francis-
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