{"id":12709,"date":"2025-04-23T08:29:27","date_gmt":"2025-04-23T08:29:27","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/main\/?p=12709"},"modified":"2025-12-18T10:45:57","modified_gmt":"2025-12-18T10:45:57","slug":"sultana-maria-valamoti-professorin-an-der-aristoteles-universitaet-thessaloniki","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/de\/sultana-maria-valamoti-professorin-an-der-aristoteles-universitaet-thessaloniki\/","title":{"rendered":"Brot"},"content":{"rendered":"\n

Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki<\/em><\/strong><\/em><\/p>\n\n\n\n

Das Wort artos<\/em> (Brot) taucht bereits in Homers Odyssee auf, in der Telemachos, der Sohn des Odysseus, seinem Vater einen Laib Brot \u00fcbergibt. Brot gab es bei den alten Griechen in einer beeindruckenden Vielfalt, die selbst dem Angebot einer anspruchsvollen modernen B\u00e4ckerei in nichts nachsteht. Die Grundzutaten waren Weizen und\/oder Gerste, die gereinigt und gemahlen wurden, oft begleitet von Ges\u00e4ngen, wie Athenaios in seinem Werk \u201eDeipnosophistai\u201c berichtet. Vollkornbrot, wie wir es heute kennen, war bereits in den Werken des antiken Arztes Galen unter dem Begriff \u201esygkomistos\u201c bekannt. Wie aus antiken Texten hervorgeht, wurde Brot auf unterschiedliche Weise zubereitet und wies zudem verschiedene Formen auf \u2013 beispielsweise die Form einer Pyramide, eines runden Baguettebr\u00f6tchens oder eines ringf\u00f6rmigen Kringels. Die als \u201ekrivanitis\u201c (\u201eim Ofen gebacken\u201c) bezeichneten Brote, die in Aristophanes\u2018 \u201eDer Reichtum\u201c als in Form einer Girlande auf einer Schnur aufgereiht erw\u00e4hnt werden, \u00e4hnelten vermutlich den heutigen Koulouria, hatten also ein Loch in der Mitte. In antiken Texten wie denen von Hippokrates werden verschiedene Mehlsorten f\u00fcr Brot erw\u00e4hnt, zum Beispiel mit oder ohne Kleie, fein oder grob gemahlen, aus einer Sorte oder aus einer Mischung verschiedener Getreidearten oder auch H\u00fclsenfr\u00fcchten, mit oder ohne Sauerteig. So erw\u00e4hnt Xenophon das \u201ezymiti\u201c \u2013 ein Brot, das mittels G\u00e4rung hergestellt wurde. Die hippokratischen Schriften erw\u00e4hnen auch verschiedene Arten des Brotbackens, beispielsweise engryfia<\/em>: ein Brot, das in hei\u00dfer Asche gebacken wurde. Doch nicht nur die Formen der Brote waren vielf\u00e4ltig, sondern auch die besonderen, in der Regel s\u00fc\u00dfen Backwaren, die f\u00fcr besondere Anl\u00e4sse wie religi\u00f6se Feste bestimmt waren \u2013 so beispielsweise das pyramidenf\u00f6rmige \u201epyramous\u201c aus Weizenmehl und Honig, das Ephippos erw\u00e4hnt (Abbildung 1, Brotnachbildungen).<\/p>\n\n\n\n

Der Ursprung des Brotes verliert sich in den Tiefen der griechischen Vorgeschichte. Die ersten Bauern Europas tauchten ab dem 7. Jahrtausend v. Chr. auf, als in Mazedonien und Thrakien, Thessalien, auf dem Peloponnes und auf Kreta neolithische Siedlungen entstanden. Auch wenn bisher keine pr\u00e4historischen Brote bei arch\u00e4ologischen Ausgrabungen entdeckt wurden, wissen wir, dass die Bewohner Griechenlands bereits im 7. Jahrtausend v. Chr. eine gro\u00dfe Vielfalt an Getreidearten nutzten, darunter Einkorn, Emmer, Timopheev-Weizen, nackte Weizenformen (Weich- und Hartweizen) sowie Gerste. In Griechenland wurden die in der Jungsteinzeit bekannten Getreidearten auch sp\u00e4ter in der Bronzezeit und in der Antike weiter angebaut. Nach der Mitte des 4. Jahrtausends v. Chr. tauchte zudem Dinkel auf und im 2. Jahrtausend v. Chr. die Hirse. Diese Getreidearten wurden angebaut, gelagert und m\u00fchsam mit Handm\u00fchlen gemahlen, um sie zu Mehl zu verarbeiten.<\/p>\n\n\n\n

Heute ist die Auswahl an Brotsorten in den st\u00e4dtischen Zentren vergleichsweise beschr\u00e4nkt; zudem sind oft Zutaten enthalten, die die Antike noch nicht kannte. Die Grundlage f\u00fcr Brot ist jedoch nach wie vor Weizen und seltener Gerste. Roggen und Hafer, die ebenfalls als Zutaten f\u00fcr Brot verwendet werden, waren in der Antike \u00fcberhaupt nicht verbreitet. Der Reichtum an Backwaren in der antiken griechischen Literatur ist beeindruckend; dasselbe gilt f\u00fcr die traditionellen Rezepte, die bis heute in den lokalen K\u00fcchen weiterleben.<\/p>\n\n\n\n

Literatur<\/strong><\/strong><\/p>\n\n\n\n

Brumfield, A. (1997). Cakes in the Liknon: Votives from the Sanctuary of Demeter and Kore on Acrocorinth. Hesperia: The Journal of the American School of Classical Studies at Athens<\/em>, 66<\/em>(1), 147\u2013172.<\/p>\n\n\n\n

\u03a8\u03b9\u03bb\u03ac\u03ba\u03b7\u03c2 \u03ba\u03b1\u03b9 \u03a8\u03b9\u03bb\u03ac\u03ba\u03b7 2001, \u03a4\u03bf \u03c8\u03c9\u03bc\u03af \u03c4\u03c9\u03bd \u0395\u03bb\u03bb\u03ae\u03bd\u03c9\u03bd, \u03b5\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u039a\u03b1\u03c1\u03bc\u03ac\u03bd\u03c9\u03c1<\/p>\n\n\n\n

Valamoti 2023, Plant Foods of Greece: A Culinary Journey to the Neolithic and the Bronze Ages. University of Alabama Press, Tuscaloosa.<\/p>\n\n\n\n

Valamoti, S. M., Fyntikoglou, V., Symponis, K. 2022. Food Crops in Ancient Greek Cuisine. University Studio Press, Thessaloniki<\/p>\n\n\n\n

Abbildung<\/strong><\/strong><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

1. Nachbildungen von Broten in einer Wiege, Opfergabe an Demeter und Kore in ihrem Heiligtum in Korinth (Quelle: Brumfield 1997 \u2013 mit freundlicher Genehmigung der American School of Classical Studies at Athens, Corinth Excavations)<\/p>\n","protected":false},"excerpt":{"rendered":"

Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Das Wort artos (Brot) taucht bereits in Homers…<\/p>\n","protected":false},"author":7,"featured_media":7929,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[5286,760],"tags":[3166,3165,1683],"class_list":["post-12709","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-antike-geschmaecker","category-istoria-de","tag-gastronomie-de","tag-istoria-de","tag-ellada-de"],"yoast_head":"\nBrot - Umgekehrte Landwirtschaft<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/portal.greekfarms.gov.gr\/de\/sultana-maria-valamoti-professorin-an-der-aristoteles-universitaet-thessaloniki\/\" \/>\n<meta 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