“Luxurious food and drinks, in no way protect you from harm. Wealth beyond what is natural is no more use than an overflowing container. Real value is not generated by theaters, and baths, perfumes or ointments, but by philosophy” – Epicurus
When we think of Greek cuisine, the obvious comes to mind: grapevines, olives, figs, pomegranates, and tomatoes, in which we all know and appreciate the nutritional benefits that they offer. The climate and geographic terrain of the country provides a compatible framework for these crops to grow, and the Ancient Greeks quickly learned how to take advantage of this rich landscape.
Their diet also included grains, legumes, fish, vegetables, poultry, and dried fruit. Sheep, goats, and pigs were their preferred livestock and their by-products were actively used. Goats milk was used to make cheese, sheep’s wool for cloth, and hides for tanning. The mountains offered an array of fresh herbs and teas, including basil, mint, thyme, oregano, and saffron- many of which were used for their healing and medicinal properties. Honey was extensively farmed and popularly used for sweet pastries. Meat was consumed less frequently than today and was reserved for special occasions such as sacrifices to the Gods.
An ordinary breakfast was light and consisted of barley bread, figs, and lukewarm wine. The heaviest meal of the day was in the evening, after a long hard day’s work. Lentils, chickpeas, and vegetables were normally on the menu, accompanied with olive oil (the primary fat), bread and wine. The women had the role of cooking, spinning wool, tending to the home, and raising children.
Today, we are very much detached from both the source of our food and the work required to produce it. The average rural Athenian, who privately owned their land, cultivated enough food to sustain just their immediate family. Therefore, a spoonful of olive oil and a litre of wine had substantial value considering the labour that went into manufacturing these products. Smaller portions were consumed further levelling the correlation between work (exercise) and energy (food). Preserving this relationship is essential to our health and wellness today.
Gradually farmers were able to produce a surplus of goods and having learned to maintain a simple, humble diet were well inclined to trade. City-dwellers started to take an active role; merchants had connections for trade, and artisans produced the well-known vessels in which the goods were contained. More ships were built to facilitate the growing market, and ports became important hubs in the Mediterranean world. Ideas, culture, and information were consequentially shared in the process.
It is this lifestyle of the Ancient Greeks that promoted a strong mind-body connection and nurtured so many influential figures and philosophers, who now had time to think. One could say that the ideals of Athenian democracy had their beginnings in the fields of the Attica.
