If we were to invite some of the greatest minds of ancient Greece, such as Herodotus , Hercules and Aristophanes , to dinner , we would surely surprise them with the richness and variety of food that we would offer them. This is because many of today’s foods were completely unknown in their day, while our eating habits differ significantly.
A good breakfast and a good lunch
First of all, contrary to what modern nutritionists claim about the benefits of a rich breakfast, the ancient Greeks started the day with a very simple meal, which included some barley bread, bathed in unsweetened wine, along with olives. and figs. Another common breakfast was “kykeonas,” a drink made from boiled barley, flavored with mint or thyme, which was believed to have healing properties.
At noon they used to eat fish such as sea bream, red mullet, sardines and eels, legumes and mainly lentils, beans, chickpeas, peas and broad beans, bread, cheese, olives, eggs, nuts and fruits. Another contrast with today is observed with regard to dinner, since although today doctors advise to be very light, the ancient Greeks considered it the most important and copious meal of the day. It was accompanied by desserts, the so-called “tragimata”, which could be fresh or dried fruit, mainly figs, nuts and grapes or sweets with honey.
Little meat, more fruits and vegetables
The ancients showed a special preference for pork and beef, while less often they ate goats and lambs. They also loved to hunt, especially quail and deer. But they also loved snails, which the Cretans had eaten since the time of Minos .
Fruits and vegetables may have played a starring role on your daily table, but there wasn’t as much variety as today. There may not have been fruits like oranges, tangerines, peaches, and bananas, but pears, pomegranates, apples, figs, berries, cherries, and plums were in high demand.
As for vegetables, the Athenians grew them in their gardens and had a special love for bulbs, lettuce, cucumbers, peas, artichokes, vlita, celery, dill, and mint. Others, like mushrooms, In the rivers and fields fennel, asparagus and even tender nettles were sought. They also had a great love for bread, as they used to make various types, from laganas, semolina breads and coarse flour bread, to millet bread.
The food of the Greeks and the secret of their diet
The kitchen shelves of an ancient Greek house always had to stock up on various spices and condiments, such as oregano, basil, mint, thyme, cardamom, coriander, capers and sesame, which they used to add to make their dishes more delicious. Most of the dishes were very light, since they were baked in the oven and on a spit, while the same happened with sweets, since, as there was no sugar or cocoa, they were made with flour, dried or fresh fruits and honey. Each meal, of course, was accompanied by wine, while the table was never short of olive oil , which they considered a gift from the goddess Athena in their city.
In any case, the ancients appeared to be on a diet, although they did eat a wide variety of foods, they did so in very small amounts, as they believed that the purpose of food was to satisfy the palate and not to fill the stomach. The toughest of the Greeks were the Spartans who even in their diet followed laconic austerity with their daily diet to include a cup of “black broth” and a piece of bread, while on special occasions and celebrations they boiled pork, some wine and pie.
