Guest Author - Katherine O. Huether
The Foods of Ancient Greece
Ancient Greece. The very thought brings up images of temples, philosophers, and the roots of our modern democracies. But, there was also a rich tradition of food that was very much shaped by the land, just as Modern Greek cuisine is. In addition, there are some aspects of Ancient Greek cuisine that shaped modern, western cooking.
Ancient Influence to Modern Cuisine
A Greek by the name of Paximos, for example, invented toast when he realized that toasted bread lasted longer while traveling. Also, chefs were highly regarded in the culture. In fact, they were considered celebrities and were allowed to patent the recipe for a particular dish for a year. They were the only ones who could prepare it during that time. They are credited as being the first known culture to treat food and cuisine as an art form.
Upper and Lower Class Distinctions
However, there were also distinct differences between the upper and lower class. Much of the recipes and traditions that we know of that came from Ancient Greece were only enjoyed by the rich. Fancy banquet-style eating was something that the rich could enjoy but the lower class could not afford. The wealthy houses would hire the best chefs so they could experience the exclusive recipes. The lower class would stick to simpler foods but could not afford the lavish parties and celebrity chefs that the upper class could afford.
Basic Ingredients of Ancient Greek Cuisine
Regardless of whether or not they were rich or poor, the cornerstone of the cuisine focused on three items. These are wine, wheat in the form of barley or millet, and olive oil. They also grew other vegetables and legumes such as chickpeas, lentils, and onions. They used spices such as parsley, coriander, cumin, dill, oregano, mint, and poppy seeds. They also ate fish, cheese, and other vegetable products such as arugula, figs, and quinces. They were also fond of honey and had fermented beverages such as beer and wine.
There were also some unique ingredients that were used a lot in Ancient Greek cooking but are no longer used today. There was a sauce called Garos that was produced from fish and closely resembles the Asian fish sauces that are still being used. Certain spices such as Rue (Ruta graveolens) were also used in Ancient Greek cooking. Much of the herbs that are no longer used had a bitter taste which suggests that modern Greeks no longer have the palate for excessively bitter foods.
Influence in Today’s Cooking
In many ways, Modern Greek cooking is not that different from Ancient Greek cooking. Both cuisines depended closely on the land. In modern Greece, chefs delight in preparing traditional dishes using foods that are grown or acquired on the land. And they both satisfy a people whose population is intent on enjoying life with food as the centerpiece.
