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Ancient Greek was a pluricentric language, divided into many dialects. The main dialect groups are Attic and Ionic, Aeolic, Arcadocypriot, and Doric, many of them with several subdivisions. Some dialects are found in standardized literary forms in literature, while others are attested only in inscriptions. There are also several historical forms.
Pages in category "Ancient Greek food writers" The following 6 pages are in this category, out of 6 total. This list may not reflect recent changes. A. Archestratus;
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.
The agoge ( Greek: ἀγωγή, translit. ágōgḗ in Attic Greek, or ἀγωγά, ágōgá in Doric Greek) was the rigorous education and training program mandated for all male Spartan citizens, except for the firstborn son in the ruling houses, Eurypontid and Agiad. The word agōgē had various meanings in Ancient Greek and comes from the ...
Lopadotemachoselachogaleokranioleipsanodrimhypotrimmatosilphiokarabomelitokatakechymenokichlepikossyphophattoperisteralektryonoptekephalliokigklopeleiolagoiosiraiobaphetraganopterygon is a fictional dish originating from Aristophanes' 391 B.C. comedy Assemblywomen, deriving from a transliteration of the Ancient Greek word λοπαδο ...
Geometric art in Greek pottery was contiguous with the late Dark Age and early Archaic Greece, which saw the rise of the Orientalizing period. The pottery produced in Archaic and Classical Greece included at first black-figure pottery, yet other styles emerged such as red-figure pottery and the white ground technique.
There has been controversy since antiquity as to their exact characteristics, such as whether they constituted an Ancient Greek tribe, a social class, or both. For example, Critias described helots as " slaves to the utmost", [1] whereas according to Pollux , they occupied a status "between free men and slaves". [2]
There were usually considerable amounts of alcohol and abundant quantities of foods; there were whole roast oxen, ducks, geese, pigeons, and at times fish. The dishes frequently consisted of stews served with great amounts of bread, fresh vegetables and fruit. For sweets there were cakes baked with dates and sweetened with honey.