Wheat
From The Art and Popular Culture Encyclopedia
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Ancient Greek cuisine was characterized by its frugality, reflecting agricultural hardship. It was founded on the "Mediterranean triad": wheat, olive oil, and wine.
Our knowledge of ancient Greek cuisine and eating habits is derived from literary and artistic evidence. Our literary knowledge comes mostly from Aristophanes' comedies and quotes preserved by 2nd–3rd century CE grammarian Athenaeus; artistic information is provided by Black- and red-figure vase-painting and terracotta figurines.
With the exception of Courtesans, the banquet was strictly reserved for men. It was an essential element of Greek social life. Great feasts could only be afforded by the rich; in most Greek homes, religious feasts or family events were the occasion of more modest banquets. The banquet became the setting of a specific genre of literature, giving birth to Plato's Symposium, Xenophon's work of the same name, the Table Talk of Plutarch's Moralia, and the Deipnosophists (Banquet of the Learned) of Athenaeus.