Dante Carrillo
The ancient Greek diet was founded on the 'Mediterranean triad' of cereals, olives, and grapes. The Greeks also consumed a variety of fruits, vegetables, legumes, and seafood. Meat was less common in the ancient Greek diet than it is today, with most Greeks following a largely vegetarian diet. The ancient Greeks also drank wine throughout the day, usually mixed with water.
| Characteristics | Values |
|---|---|
| Main food groups | Cereals, olives, grapes, legumes, fruits, vegetables, seafood, meat, bread, cheese, wine |
| Meals | Akratisma/Acratisma (breakfast), Ariston/Arison (lunch), Deipnon (dinner) |
| Eating habits | Men and women ate separately; men first in smaller houses |
| Beverage | Water, wine, beer, honeyed mead |
| Meat sources | Hunting, trapping, animal sacrifice |
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What You'll Learn
The Mediterranean triad: cereals, olives, and grapes
Ancient Greek cuisine was founded on the "Mediterranean triad" of cereals, olives, and grapes. These crops were highly valued and had many uses and great commercial value.
Cereals, or grains, were a staple food in the ancient Greek diet. The two main grains were wheat and barley. Barley was the most common grain used for bread, as it was easier to grow, especially in the Mediterranean climate of Greece. It was often roasted before milling to produce a coarse flour. Wheat grains were softened, reduced into a gruel, or ground into flour to make flatbreads or bread loaves. Spelt was also commonly used.
Olives were one of the primary crops of Greece and were highly valued by the Greeks, who attributed their origin to the gods. They were grown in the hill slopes, as the soil of Greece was generally poor, and grain was grown at the bottom of the valleys. Olives were consumed as fruit, but they were typically conserved in brine or vinegar before eating. However, it was olive oil that was the most useful product of the olive tree. Olive oil was used for cooking most dishes, and preserved olives were a customary appetizer.
Grapes were the third component of the Mediterranean triad, and they were consumed as fruit, wine, and sauces. Wine was one of the main beverages in ancient Greece, along with water.
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Legumes and vegetables
Legumes, such as peas, beans, and lentils, were a crucial part of the ancient Greek diet. They were one of the first crops to be domesticated and introduced to Greece and were important for replenishing exhausted soil. Legumes were also a good source of nutrients for the Greeks. They were harvested in the Mediterranean region from prehistoric times and commonly found in archaeological sites in Greece.
Lentils were the earliest and most common type of legume consumed by the ancient Greeks. They are mentioned almost as frequently in classical literature as chickpeas and were used in soups and stews to provide body to the dish. They were also eaten mashed, as Heracles was said to be particularly fond of.
Chickpeas were likely a late addition to the ancient Greek diet, as they are rarely found in archaeological sites in Greece but are mentioned frequently in classical literature. Other legumes consumed by the ancient Greeks included lupin beans, bitter vetch, grass peas, and garden peas.
Vegetables were also a significant part of the ancient Greek diet, with the ancient Greeks consuming much less meat than modern societies. They were eaten as soups, boiled, or mashed and seasoned with olive oil, vinegar, herbs, or garon, a type of fish sauce. Root and tuber vegetables consumed included radishes, turnips, and carrots. Leafy and salad vegetables included cos lettuce (romaine), cress, arugula, and cabbage. Bulb and stem vegetables included asparagus, cardoons (artichoke thistle), celery, fennel, garlic, and leeks. Fruit-like vegetables included cucumbers and squash (marrows).
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Meat and seafood
As a coastal country, seafood was an important part of the ancient Greek diet. Coastal Greeks ate more fish and seafood, while inland regions consumed more meat and poultry. The cheapest fish were small, herring-like sprats, which were readily available. Citizens of big cities like Athens sometimes ate fresh fish but more often consumed salted or pickled fish. The ancient Greeks also ate a variety of seafood, including tuna, mackerel, sea bass, red mullet, octopus, squid, cuttlefish, prawns, crayfish, and mussels.
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Bread, cheese, and wine
The ancient Greek diet included a variety of foods, but bread was a staple. Barley was easier to grow than wheat, but more challenging to make bread from. The most common type of bread was maza, made from ground barley mixed with water and cooked over a fire. This bread was heavy and nourishing, and it could be served cooked or raw, as a broth, or made into dumplings or flatbreads.
Bread-making was a task for women in the ancient Greek household. The process began with grinding the grain, typically barley, using a quern – two stones, the upper tapered for grip and the lower slanted for the grain to slide down. The ground grain was then mixed with water and cooked over a fire. Alternatively, the dough could be placed inside a dome-shaped cover that had been warmed by hot coals, or directly on the ground or a layer of leaves.
Cheese was another important part of the ancient Greek diet. It was consumed by all classes, from soldiers to the elderly. Cheese was often added to bread, and it was also a topping for staititas, a type of flatbread. It was also an ingredient in placenta cake, a thin, flat cake made with flour and honey.
Wine was also central to the ancient Greek diet and culture. The ancient Greeks were skilled winemakers, and they traded wine throughout the ancient world, including in Cyprus, Egypt, Palestine, Sicily, and southern Italy. Wine was so important to the ancient Greeks that it was linked to their sacred bull in the form of horn-shaped drinking cups called rhyta. Wine was also associated with the Greek god Dionysus and the cultural hero Aristaeus. It was even used as a leavening agent in bread-making, along with an alkali called nitron.
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Herbs and spices
Common Herbs and Spices
Ancient Greeks used a variety of herbs and spices that were locally grown, such as coriander (cilantro), dill, mint, oregano, saffron, thyme, and fennel. Salt and pepper were also used as common condiments.
Medicinal Use
Hippocrates, often referred to as the "Father of Medicine," wrote extensively about the use of herbs and spices in medicine. He noted the importance of preparing herbs properly for medicinal use and is credited with the famous quote, "Let food be your medicine, and medicine be your food." Other ancient Greek physicians, such as Theophrastus and Dioscorides, also documented the medicinal properties of herbs and spices, contributing to the development of botany and medicine.
Culinary Use
Religious and Cultural Significance
Herbs like parsley and marjoram were worn as crowns during feasts to prevent drunkenness. Marjoram was also used in ancient Greece to adorn graves, as it was believed to bring happiness and peace to the deceased's resting place. It was also made into wreaths and given to newly married couples as a symbol of happiness and love.
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Frequently asked questions
The Ancient Greek diet was founded on the "'Mediterranean triad' of cereals, olives, and grapes. Wheat and barley were the two main grains. Other staples included legumes, fruits, vegetables, and seafood.
The Ancient Greek breakfast was a simple meal of barley bread dipped in wine, sometimes accompanied by figs, olives, or pancakes called "tagenites" or "staititas".
Dinner ("deipnon") was the biggest and most important meal of the day. Wealthier Greeks would host dinner parties with extended family and friends. Meals included lentils, beans, chickpeas, peas, broad beans, bread, cheese, olives, eggs, fruits, nuts, and fish.
