Athens, a great political and cultural power in the 5th and 4th centuries BCE, did not cease to be an important city during the Hellenistic period, despite the decrease in its importance due to new political and cultural centres. But what was its culinary place in the Hellenistic world? Evidence provided from archaeological material, literary sources and food remains reveal that, despite the strength of the conservative Athenian character, there were many changes and innovations, especially in food preparation and cooking techniques. In affluent houses the dining became more elaborate and sophisticated. Even the wine-soaked classical symposium changed; the focus moved from wine to complex banquets where food had a prominent role. The diet of the average, non-elite individual was quite simple whereas the poor ate the cheapest food available for sustenance. On March 9, 2024, a lecture on food traditions and changes in the cuisines of Hellenistic Athens was followed by a dinner at the Hellenic Centre in London. Participants tried dishes inspired by historical recipes and prepared according to experimental archaeology. They received a glimpse into the Athenian cuisines of the affluent and the poor and discovered the taste of the past.
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The mouth of a perfectly happy man is filled with beer. Egyptian proverb, 2000 b.C. The Cretan bewery and the Cultural Association of Zounaki in collaboration with me organized a tasting workshop focused on the ancient Egyptian, Sumerian beer and the Ottoman boza. Date: Wednesday, August 30. Location: at the Cretan Brewery's facilities. The mouth of a perfectly happy man is filled with beer. Egyptian proverb, 2000 b.C. The Cretan bewery and the Cultural Association of Zounaki in collaboration with me are organizing a tasting workshop focused on the ancient Egyptian, Sumerian beer and the Ottoman boza. Date: Wednesday, August 30. Time: 7 pm Location: at the Cretan Brewery's facilities. Come by to learn, witness and taste the drink of choice in ancient Mesopotamia and Egypt and the favorite fermented beverage in Turkey and Balkans. Understanding the ways people in the past experienced food.
Workshop for INNOVARCH, at Eleftherna, Crete (May 11, 2017). |
Mariana KavroulakiExperimental archaeologist- food historian, food creative, author, instructor, founder of GCH&CA and the Symposia of Greek Gastronomy (www.greekgastronomy.wordpress.com) Archives
April 2024
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