Food in Ancient Greece consisted mainly of home-grown produce, based around vegetables, fruits and nuts.  
Many vegetables and fruit were grown and others grew wild. These included: 
Asparagus > Onions > Fennel > Cabbage > Cucumbers > Celery > Apples > Pears > Cherries > Damsons > Olives > Figs > Raisins 
Vegetables were often mashed or made into soups. 
Grains and pulses were also eaten including garlic, chickpeas and lentils, and wheat and barley bread were made. Butter and cheese were also produced. 
Sardines and Anchovies were generally eaten. For people living on the coast, shellfish was also a part of their diet. Meat did not play a large part in the Greek diet as all but pork was expensive. 
Olives had many uses including its oil, used for cooking and flavouring; it was a very important part of the Greek diet. Honey was also important and used as a natural sweetener. 
Spartan Diet – This did not vary greatly except for Spartan Warriors. They ate soup called a Black Broth made from pig’s legs, pig’s blood, salt and vinegar. 
Normally three meals, sometimes four were eaten daily. 
Breakfast - This consisted of barley bread dipped in wine. Sometimes pancakes (tiganites) were made from wheat flour, olive oil, honey and curdled milk. 
Lunch - Bread dipped in wine was eaten, and also fruit, fresh fish and cheese. Poorer people often only ate dried fish. 
Dinner - Consisted of vegetables, fish and fruit. Sometimes honey cakes were also made. 
The main drink was water or diluted wine. It was unusual to drink undiluted wine. 
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