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The diet of ancient Greeks was predominantly animal-based. Animal products contributed significantly to their caloric intake, ranging from 40% to 90%, with an average of 70% to 80%. This information comes from isotopic analysis of ancient bones, revealing the types of food consumed by these populations.
Mastic, an aromatic, ivory-coloured plant resin, is grown on the Aegean island of Chios . Greek cuisine uses some flavorings more often than other Mediterranean cuisines do, namely oregano, mint, garlic, onion, dill, cumin, and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed.
Dakos (ντάκος) Dry barley rusk, soaked in olive oil and topped with sliced tomatoes, herbs, feta cheese, and sometimes capers. Pissara (πισάρα) Kefalonian salad with fresh greens, sun-dried tomato, feta and pine-nuts. Taramosalata (ταραμοσαλάτα) Fish roe, breadcrumbs, olive oil, lemon juice.
Classical antiquity is the period of cultural history spanning from the 8th century BC to the beginning of the Middle Ages (which began around 500 AD). The major civilizations are those of the Mediterranean region, ancient Greece, ancient Rome, and southwest Asia. Nutrition consisted of simple fresh or preserved whole foods that were either ...
The Food of the Gods on Olympus (1530), majolica dish attributed to Nicola da Urbino. In the ancient Greek myths, ambrosia (/ æ m ˈ b r oʊ z i ə,-ʒ ə /, Ancient Greek: ἀμβροσία 'immortality') is the food or drink of the Greek gods, and is often depicted as conferring longevity or immortality upon whoever consumed it.
In Greek, ( Greek pronunciation: [/dêː.pnon/ → /ˈði.pnon/ → /ˈði.pnon/]; Ancient Greek: δεῖπνον, deîpnon) means the evening meal, usually the largest meal of the Ancient Greek day. One famous example from the Ancient Greek sources is "Hekate's Deipnon" which is, at its most basic, a religious offering meal given to the Titan ...
Ancient Greece ( Greek: Ἑλλάς, romanized : Hellás) was a northeastern Mediterranean civilization, existing from the Greek Dark Ages of the 12th–9th centuries BC to the end of classical antiquity ( c. 600 AD ), that comprised a loose collection of culturally and linguistically related city-states and other territories.
Byzantine cuisine was the continuation of local ancient Greek cuisine, ancient Roman cuisine and Mediterranean cuisine. Byzantine trading with foreigners brought in grains, sugar, livestock, fruits, vegetables and spices that would otherwise be limited to specific geographical climates. Cooks experimented with new combinations of food, creating ...
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