Greek cuisineSeptember 3, 2022 2023-05-08 17:57
Greek cuisine is part of the culture of Greece and is recorded in images and texts from ancient times. Its influence spread to ancient Rome and then throughout Europe and beyond.
Ancient Greek cuisine was characterized by its frugality and was founded on the “Mediterranean triad”: wheat, olive oil and wine with meat being rarely eaten and fish being more common.This trend in Greek diet continued in Cyprus and changed only fairly recently when technological progress has made meat more available. Wine and olive oil have always been a central part of it and the spread of grapes and olive trees in the Mediterranean and further afield is correlated with Greek colonization.
This trend in Greek diet continued in Cyprus and changed only fairly recently when technological progress has made meat more available.
The Spartan diet was also marked by its frugality and unique nature, a notorious staple of the Spartan diet was ‘melas zomos’ (black soup), made by boiling the blood of pigs with vinegar to prevent coagulation. This dish was noted by the Spartan’s fellow Greek contemporaries of the time, particularly Athenians and Corinthians as proof of their different way of living.
Byzantine cuisine was similar to ancient cuisine, with the addition of new ingredients, such as caviar, nutmeg and basil. Lemons, prominent in Greek cuisine and introduced in the second century, were used medicinally before being incorporated into the diet. Fish continued to be an integral part of the diet for coastal dwellers. Culinary advice was influenced by the theory of humors, first put forth by the ancient Greek doctor Claudius Aelius Galenus. Byzantine cuisine benefited from Constantinople’s position as a global hub of the spice trade.