Multimedia.Greek.Food

Food in Ancient & Modern Greek By: Rebecca Lee Date: August, 25th, 2009

Mealtimes in Ancient Greece The Greek diet consisted of what could be easily grown in the rocky terrain of the Greek landscape. ,[object Object]

Lunch consisted of bread dipped in wine along with olives, figs, cheese or dried fish.

Dinner was the main meal of the day & it was eaten near sunset. Dinner consisted of vegetables, fruits, fish & sometimes honey cakes. ,[object Object], natural honey as a sweetener.

Food & Drinks in Ancient Greece ,[object Object], since beef was very expensive, it was not eaten as much. Beef & pork were only available to the poor during religious festivals. ,[object Object], pigs or cows to the gods, cooked the meat & handed it out to the public. ,[object Object], down. The Greeks believed that to drink it straight was ‘barbaric’. Milk was also rarely drunk, was used mainly for cheese production, & was also considered ‘barbaric’. Water was another possible drink.

Did the Greeks use utensils?? ,[object Object], any. Instead they used their hands to eat. ,[object Object], also used as napkins to clean their hands afterwards. After being used as a napkin, it would be thrown on the floor for the dogs or for the slaves to clean up later. Parties?? ,[object Object]

Often young girls and boys would be employed to entertain guests with music and dance.,[object Object]

[object Object], Egg and Lemon) Ingredients: - 1 chicken, 3-4 pounds, cut in pieces - 12 cups of water - 2 cups of round rice - sea salt - ground pepper - 1/4 teaspoon of Greek oregano - 3 tablespoons of olive oil - 2 eggs - juice of 2 lemons - 1 tablespoon of water Serves 8 -10 people.

Salad:LahanikaMarinate: Marinated Mixed Vegetable Salad Ingredients: -1/4 pound of fresh cap mushrooms, cleaned (2/3 cup of canned) - 2 cups of cauliflower flowerets or approximately 15 flowerets - 1 1/4 cups of diced celery - 1 1/2 cups of chopped carrots - 1/4 pound of pearl onions, peeled ---------- Marinade: - 1 3/4 cups of water + 1/4 cup of hot water - 1/2 cup of extra virgin olive oil - 1 cup of dry white wine - 1 vegetable boullion cube - 12 peppercorns - 12 coriander seeds - 1 clove of garlic - 1 bunch of fresh parsley, trimmed and cleaned Prep time takes 10 minutes and cook time takes 15 minutes. This salad requires at least 4 hours in the fridge before serving.

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