Justinian at the table

In Constantinople, the day was marked by two meals: *ariston*, a light meal taken in mid-morning, and *deipnon*, the more substantial evening meal. At the devout emperor's table, the ordinary fare remained frugal—bread, legumes, herbs, and water—while court banquets featured fish from the Propontis, roasted meats, and Greek wines. Almost everything was accompanied by *garos*, the fermented fish sauce, and meals often ended with honey, dried fruits, and cheeses.

A brine of small fish fermented in the sun with salt, *garos* is the salty-umami soul of the Byzantine table. A few drops elevate a lentil porridge like a festive fish. It was found on every table, from soldier to emperor.