crabs and shrimp, and sea anemone. Few important cities are very
far from the water. Greeks also invented a fi sh sauce, which will be
important in Roman times. In terms of fruit, olives and grapes were the most important.
Domesticated fruits include apples and quinces, plums, sour
cherries, watermelon, and cucumbers. All of these were served with
meals, but sweet fruits and nuts—such as fi gs, pears, pomegranate,
myrtle berries, and mulberries—were also served after a meal. Dates
were well known but were imported. Raisins were also important.
Almonds were the most popular type of nut, but the Greeks also ate
walnuts, hazelnuts, chestnuts, and pine nuts. The Greeks also enjoyed a lot of vegetables, including lettuce
and cabbages, beets, asparagus, cardoons (which later become
artichokes), celery, onions, garlic, and hyacinth bulbs. They ate
tons of wild herbs, including oregano, thyme, basil, mint, coriander,
cumin, and wormwood. Sesame seeds were an important garnish
along with poppy. The Greeks ate legumes, such as peas, lentils,
and chickpeas. Grains like barley were important alongside wheat.
The Greeks baked bread and cakes.Archestratus, The Life of Luxury.
Dalby, Siren Feasts.
Davidson, Courtesans and Fishcakes.
Archestratus’s Shark Recipe
Archestratus, who lived in about 330 B.C. near the Greek colony of Gela in
Sicily, was renowned for his knowledge of where the best ingredients came
from throughout the Greek world. He was a connoisseur, in both ancient and
modern senses. Most of the surviving fragments from his cookbook are about
fi sh. He doesn’t offer recipes per se, but, rather, gastronomic commentary
Suggested Reading
Culinary Activity