Ancient Greece Cuisine

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Ancient Greece Cuisine



Wine was associated with the God Dionysos; and bread with Demeter

By SarahFerreira

The Ancient Greece EnvironmentThe Greeks worked hard to grow enough food. During the Dark Age there were some famines. Greece does not have a lot of fertile flat land for growing crops like wheat, and barley. (unlike Egypt) Most of their agriculture consisted of grape vines on the terraced hillside, and olive trees in poorsoil.

Work Cited"Ancient Greeks: Home Life." BBC News. BBC, 2014. Web. 11 Mar. 2015."Food in Ancient Greece." Ancient Greek Food. N.p., n.d. Web. 10 Mar. 2015."Greek Food." - Ancient Greece for Kids. N.p., n.d. Web. 09 Mar. 2015.Simpson, Judith, Louise Schofield, and Paul Bachem. "Eating and Drinking." Ancient Greece. New York: Barnes & Noble, 2003. 34-35. Print.

Drinks-wine and kykeon. (water, barley, and grated goat cheese) Seasonings and Herbs-garlic, mint and marjoram. Fruit-figs, raisins, and pomagranites. Vegetables-cabbage, lettuce, spinach, dandelion leaves, radishes, carrots, and onions. Protein-squid, sea urchans, fish and shellfish. Meat mostly eatin by rich. Considered rare treat. There was roast goat, sheep or pig, wild deer, hares and boars.

The Greeks used food to show that they were civilised people in a barbarian world. The social etiquette rules, and diets around food reinforced this. Overeating and conspicuous consumption were barbaric. Drinking wine straight up was barbaric. The Greeks approached both eating and drinking alcohol with frugality, to highlight their idea of themselves as poor but free people.Bread, wine and the olive comprised the foundation of their diet. Vegetables were also highly important. Beans were an important source of protein.Frying with olive oil wasnt done before the 5th century BC.

Greeks only ate with their fingers!

SymposiumsMen often gathered for dinner parties called symposiums. Women were not permitted to attend. After giving a wine offering to the gods, the men drank and talked about politics or morals. Often young girls and boys would entertain guests with music and dance.

For dessert people ate nuts, figs and cakes sweetened with honey.

Sugar was unknown to ancient Greeks so they used honey as a natural sweetener.

INGREDIENTS1 cup of dried chickpeas6-8 cups of water1 teaspoon of baking powder1/4 cup of olive oil1 medium onion, thinly slicedleaves from one bunch of celery1 small carrot, cut in slices (optional)1 teaspoon of salt1 tablespoon of flour2-3 large lemonsPrepare the ChickpeasThe night before, soak the chickpeas in a bowl with plenty of water (they will double in size). The next day, drain and rinse well, and place in another bowl of water with the baking soda for 30 minutes. Rub them with your hands to remove any skins, drain, and rinse very well.Cook the SoupPlace the chickpeas and water in a pot and bring to a boil. As the water boils, skim off the foam that forms on the top. Reduce heat, add the onions and carrots, cover partially, and let simmer until the chickpeas are soft - about 2 hours. If needed, add more water (boiling) during cooking.Add salt and olive oil, cook a few minutes longer. In a cup, mix the flour and the juice of 2-3 large lemons. When smooth, add 2 tablespoons of soup liquid and stir. Add to chickpeas, cook for 5 more minutes, stirring frequently.Serve with a squeeze of fresh lemon juice (or with lemon wedges on the side).Note About Chickpeas: Because not all chickpeas are created equal, after the soak with baking soda, no skins may rub off. This is fine.Serving Suggestions: Serve with crusty bread and a side of feta cheese.

Chickpea Soup Recipe


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