During the medieval period, under the French Lusignan monarchs of Cyprus an elaborate form of courtly cuisine developed, fusing French, Byzantine and Middle Eastern forms. The Lusignan kings were known for importing Syrian cooks to Cyprus, and it has been suggested that one of the key routes for the importation of Middle Eastern recipes into France and other Western European countries, such as blancmange, was via the Lusignan Kingdom of Cyprus. These recipes became known in the West as ''Vyands de Chypre,'' or Foods of Cyprus, and the food historian William Woys Weaver has identified over one hundred of them in English, French, Italian and German recipe books of the Middle Ages. One that became particularly popular across Europe in the medieval and early modern periods was a stew made with chicken or fish called ''malmonia,'' which in English became mawmeny.