Greece is well known for its islands, hills, beaches, and Mediterranean cuisine. Around 1000 BCE, (more than 3000 years earlier), the Greek civilization resided in the southern part of what is today’s Europe. Its empire extended from Turkey and Ukraine in the east to Britain in the west, from Germany in the north to the mediterranean sea in the south.

Land and weather might have been very similar to what we see in Southern Greece today – a mixture of warm and dry conditions. Vegetation and animal life that resided in the area might have been very similar to flora and fauna in today’s day and age.

Greece was an advanced civilization for its day and age; in that, it had modern, cosmopolitan cities and suburban towns. Rural life was mainly village folk tending to farms and agriculture.

City-states of Polis

Cities, that had originally been set up for trade and administrative purposes became more populated over time by people moving in from other cities and rural areas. These cities were not only places of commerce, they turned into administrative hubs and were called city-states or Polis. The population grew and with it the necessities of day-to-day life. Good sewage systems, roads, buildings and apartments, public entertainment houses such as amphitheaters, and sporting houses were built.

Cities like Athens, Corinth, Attica, Delphi, Boeotia, and Olympia created centers for human migration and were bustling cities with large numbers of people residing in them. Trade by sea and land routes flourished at the time. With this, came exotic ingredients from far away lands.

Natively cultivated food was less diverse – barley, fruits like grape and olives were predominantly grown.

Olives

Olives were easily grown in the type of soil and warm climate prevalent in the area. Olives were not only a good source of dietary fat in the form of oil but they were also used for other products as well. The olive oil produced by olives from these large farm-grown trees found many uses among the people. Olive oil was stored in large amphorae and was used as a cleanliness and hygiene product, medicine for small cuts and wounds, and fuel for ceramic lanterns. It was commonly used as an ingredient in cooked food and as a dip.

Vegetables and grains

Commonly grown vegetables were cabbages, lentils, chickpeas, beans, and onions; herbs such as thyme, oregano, sage, and mustard were predominantly grown in villages and sold in cities.

Barley was more apt for growing the type of soil and warm climate of the region. It grew naturally and was easily available for people in rural areas. Barley grain was used for many rural and urban dishes.

Sweeteners

Sugarcane and sugar in general were not known at the time. Honey was cultivated from bees as a natural sweetener. Crushed and fermented grapes grown in rural areas provided wine. Herbs such as mustard, sage, thyme, and oregano were used for seasoning food.

Animals

Farm animals were used to crush barley stalks to separate the grain. Donkeys, mules, sheep, goats, pigs, and poultry such as chicken, and geese were reared. The meat was a rarity as the milk and eggs from these animals served as a staple.

Ancient Greeks most likely skipped breakfast and ate a cold yet hearty meal in the afternoons. Bread made from barley flour, called maza, was a staple among the ancient Greeks.

Cutlery

Food was served in ceramic dishes, stored in clay containers, and cooked in iron or ceramic pots. Food was served in platters and in other large dishes brought to a common dining area in homes where family members assembled. Food was mostly served cold and cooked on charcoal.

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