{"id":13221,"date":"2025-06-16T10:01:18","date_gmt":"2025-06-16T10:01:18","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/main\/?p=13221"},"modified":"2025-12-23T09:28:52","modified_gmt":"2025-12-23T09:28:52","slug":"gerstenbrei-die-beruehmte-ptisani-der-antiken-griechischen-aerzte","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/de\/gerstenbrei-die-beruehmte-ptisani-der-antiken-griechischen-aerzte\/","title":{"rendered":"Gerstenbrei: Die ber\u00fchmte Ptisani der antiken griechischen \u00c4rzte"},"content":{"rendered":"\n<p><strong><em>Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki<\/em><\/strong><\/p>\n\n\n\n<p>In Griechenland war Gerste bereits im 7.&nbsp;Jahrtausend v.&nbsp;Chr. ein Grundnahrungsmittel der ersten Bauern. Gerste hie\u00df <em>Krithi<\/em> bei den alten Griechen und wird heute <em>Krithari<\/em> genannt. Eine der Zubereitungsarten der Gerste im antiken Griechenland war ein Brei, bekannt als <em>Ptisani<\/em>. <em>Ptisani<\/em>, die in der Antike bekannt war f\u00fcr ihre heilenden Eigenschaften, wie beschrieben in den hippokratischen Texten (5.&nbsp;Jahrhundert v.&nbsp;Chr.), basierte auf <em>Ptisani<\/em>, einer Zutat aus verarbeitetem Gerstenkorn. Wie in den Geoponica (10.&nbsp;Jahrhundert n.&nbsp;Chr.) beschrieben, war <em>Ptisani<\/em> als Zutat f\u00fcr die Zubereitung des Breis das Gerstenkorn, das im Verh\u00e4ltnis 1:10 mit Wasser angefeuchtet und dann zersto\u00dfen wurde, um die strohartige H\u00fclle zu entfernen, dann in der Sonne getrocknet und zusammen mit Salz und einem Teil seiner strohartigen H\u00fclle gelagert wurde. Galen (2.&nbsp;Jahrhundert v.&nbsp;Chr.) beschreibt die Herstellung von <em>Ptisani<\/em> in zweien seiner Werke, \u201e\u00dcber Ptisani\u201c und \u201e\u00dcber die Kr\u00e4fte der Nahrungsmittel\u201c, detailliert. Grundlage f\u00fcr den Erfolg der Ptisani war Gerste von hervorragender Qualit\u00e4t. Diese wird dann windgesichtet, um die strohigen Bestandteile zu entfernen, und in reinem Wasser gekocht. Dann wird sie eingeweicht und mit der Hand, vorzugsweise mit einem harten Gegenstand, gerieben, um m\u00f6glichst viele strohige Bestandteile vom Samen zu entfernen. Dieser saubere Samen wird dann in Wasser gekocht, zun\u00e4chst bei starker Hitze, und dann, nachdem er ausreichend gequollen ist, auf niedriger Flamme zu einem dicken Brei gek\u00f6chelt.<\/p>\n\n\n\n<p>Abgesehen von medizinischen Texten wird <em>Ptisani<\/em> in antiken Texten nur selten erw\u00e4hnt. Wir finden sie gelegentlich in Versen von Kom\u00f6diendichtern wie Aristophanes (5.\u20134.&nbsp;Jahrhundert v.&nbsp;Chr.), in Auflistungen von Speisen und in der Satire eines medizinischen Rezepts von Alexios (4.\u20133.&nbsp;Jahrhundert v.&nbsp;Chr.). Aus anderen Texten geht hervor, dass <em>Ptisani<\/em> ein weit verbreitetes und kosteng\u00fcnstiges Nahrungsmittel f\u00fcr alle war, wie Menander in seinem Werk \u201eDas Schiedsgericht\u201c (4.-3.&nbsp;Jahrhundert v.&nbsp;Chr.) erw\u00e4hnt. Au\u00dferdem war es ein g\u00e4ngiges Gericht f\u00fcr \u00e4ltere Menschen, wie der Redner Demades (4.&nbsp;Jahrhundert v.&nbsp;Chr.) offenbar behauptete.<\/p>\n\n\n\n<p>Trotz der zahlreichen Suppen in der traditionellen K\u00fcche Griechenlands scheint dieses heilsame und im antiken Griechenland sehr weit verbreitete Rezept aus nur zwei Zutaten, einem alten Getreide und Wasser, zu fehlen. Heute treffen wir in den regionalen K\u00fcchen vielmehr Suppen an, die grob geschrotenen Weizen in verschiedenen Kombinationen enthalten.<\/p>\n\n\n\n<p><strong>Abbildung<\/strong> 1: Verkohlte Gerstensamen aus Dion in Makedonien, 4.&nbsp;Jahrhundert n.&nbsp;Chr. (Foto von S.&nbsp;M. Valamoti, aus Valamoti, Fyntikoglou, Symponis 2022).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki In Griechenland war Gerste bereits im 7.&nbsp;Jahrtausend v.&nbsp;Chr&#8230;.<\/p>\n","protected":false},"author":7,"featured_media":11501,"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-13221","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":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gerstenbrei: Die ber\u00fchmte Ptisani der antiken griechischen 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