The history of Greek cuisine has been influenced by many civilizations over time. It was originally based on wheat, olive oil, wine, and later incorporated vegetables, lentils, cheeses, and meats like pork. Common meals included breakfasts of bread dipped in wine and pancakes, and dinner in the evenings. Under the Byzantine Empire and Ottoman rule, Greek cuisine absorbed influences but maintained traditional dishes like soups, pastries, and seafood. To this day, Greeks enjoy foods descended from their ancient roots.

1. The history of our food
The history of greek traditional food.
M. Giorg., 7th Junior High School of Rhodes, January ,
February 2017, 3rd grade

2. Ancient Greek cuisine
It was founded on the
"Mediterranean triad":
wheat (σῖτος sίtos),
olive oil (λάδι, lάthi)
and wine (οίνος, inos-
cut with water)
Woman kneading bread, c. 500–475 BC,
National Archaeological Museum of Athens

3. The most characteristic and ancient element of Greek cuisine is olive oil,
which is used in most dishes.

4. Meals
Breakfast (ἀκρατισμός akratismos) consisted of
barley bread dipped in wine (ἄκρατος akratos),
sometimes complemented by figs or olives.They
also ate pancakes called τηγανίτης (tēganitēs),
deriving from τάγηνον (tagēnon), "frying
pan".Tagenites were made with wheat flour,
olive oil, honey and curdled milk.
A quick lunch (ἄριστον), ariston was taken
around noon or early afternoon.
Dinner (δεῖπνον deipnon), the most important
meal of the day, was generally taken at nightfall.

5. Cereals, fruit, vegetables,
legumes.
Cereals : The two main grains were
wheat (σῖτος sitos) and barley
(κριθή krithe).
Bread wheat, and the white bread
were associated with the upper
classes, while the poor ate coarse
brown breads made from emmer
wheat and barley.
Fruit and vegetables were a
significant part of the diet.
Vegetables were eaten as soups,
boiled or mashed , seasoned with
olive oil, vinegar and herbs.
Lentils was one of the first
domesticated crops to be introduced to
Greece.
Lentil soup (φακῆ phakē) was the
workman's typical dish.

6. MeatΙn the country, hunting (primarily trapping)
allowed the consumption of birds and hares.
Peasants also had farmyards to provide
them with chickens and geese.
Slightly wealthier landowners could raise
goats, pigs, or sheep.
In the city, meat was expensive except for
pork. Sausages were common both for the
poor and the rich.
Sacrifice; principal source of meat for city;
tondo of an Attic kylix by the Epidromos
Painter, c. 510–500 BC, Louvre.

7. Fish
In the Greek islands and on the coast, fresh fish
and seafood (squid, octopus, and shellfish) were
common.
Sardines and anchovies were regular fare for the
citizens of Athens. They were sometimes sold fresh,
but more frequently salted.
In classical Athens, eels, conger-eels, and sea-
perch (ὈρΦὸς) were considered to be great
delicacies. Common salt water fish were yellowfin
tuna, red mullet, ray, swordfish or sturgeon, a
delicacy which was eaten salted. Lake Copais itself
was famous in all Greece for its eels.

8. Εggs, dairy products.
Goat's and ewe's cheese (τυρός tyros)
was a staple food. Cheese was
eaten alone or with honey or
vegetables.
It was also used as an ingredient in
the preparation of many dishes,
including fish dishes.
Greeks bred quails and hens, partly
for their eggs.Eggs were cooked
soft- or hard-boiled as hors
d'œuvre or dessert.
Πυριατή pyriatē and
Oxygala (οξύγαλα) were
milk products, similar to
cottage cheese or perhaps to
yogurt.

9. Byzantine cuisine (5th - 15th c. AD)
Byzantine food consumption varied by
class.
The Imperial Palace was a metropolis of
spices and exotic recipes; guests were
entertained with fruits, honey-cakes
and syrupy sweetmeats.
Ordinary people ate more
conservatively. The core diet
consisted of bread, vegetables,
pulses, and cereals prepared in
varied ways. Salad was very popular.

10. Dairy products
The Byzantines produced various
cheeses, (for exemple: anthotiro
or kefalintzin).
They also ate shellfish and fish,
both fresh and salt-water.
They prepared eggs to make
famous omelettes — called
sphoungata, i.e. "spongy"

11. Meat Most popular was the pork,
which was cooked in various
ways, as well as poultry.
They also ate lambs, goats,
cattle and hunting like deer
and hares.
The meat was not an
everyday food for the
Byzantines.
Not only because it was
rather rare and expensive,
but also because of the
fasting dictated by the
christian religion.

12. Fish, Sauces
Most luxurious sauces were
oil-based or butter. The most
popular sauce was called
"garos" heritated by the
Romans and Greeks
Garos was a fermented fish
sauce used as a condiment.

13. Cuisine during the Ottoman period
A standard meal consisted of:
a piece of bread, an onion, a few olives
or a piece of cheese
or salted meat,
legumes,
grasses
and some wine .
During the major Christian holidays the
meat was the main food.

14. Cuisine during the Ottoman period
In the travelers’ texts of
that era Christians ate
mainly cuttlefish and
caviar, while the Ottomans,
coffee and rice (pilaf) .
Later, coffee and pilaf was
expanded and to the
greek population.

15. Greeks continue to enjoy
the same foods as their
ancestors did:
tripe soup,
souvlaki (skewered meats),
innards,
lentil and bean soups,
fish, shellfish and seafood,
pies of all kinds,
meatballs, raisins, honey, almonds and,
fruits: figs, pomegranates and quince.

16. Food and dishes born in ancient times were passed on to
the Roman Empire and from there to Byzantium, the
Ottoman Empire and our own days.
Recipes, techniques and tastes were loaned to
neighbouring civilizations and then, borrowed back.
THANKS FOR WATCHING!

17. SOURCES
http://exploringbyzantium.gr/EKBMM/Page?name=ypomeleti&lang=gr&id=21
&sub=221&level=1&template=accessible
http://gastronomion.blogspot.gr/
https://en.wikipedia.org/wiki/Ancient_Greek_cuisine