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Barley porridge: the renowned ptisani of ancient Greek doctors
Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki In Greece, barley was a key crop cultivated…
Ancient Flavors
Broad beans (Vicia faba)
Modern broad beans; the bottom row shows seeds from the small-seeded variety. (Photo by S.M. Valamoti from Food Crops in…
Phakoptisani, the ‘lentils and rice’ of the ancient Greeks
Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki According to ancient Greek myths about the transition…
Peas
Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Peas are one of the legumes that were…
Ochros, a Lathyrus of the Aegean
Image 1: Whole and split afkos seeds, ground in a hand mill (Photo by S.M. Valamoti, from the book Food…
Lentils
Modern lentil seeds of different varieties. Photograph from S.M. Valamoti, V. Fyntikoglou, K. Symponis 2022, Food Crops in Ancient Greek…
Bulgur wheat
Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Bulgur has been described as the fast food…
Pies
Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Pie, as a general category of recipe found…
Grape Molasses
Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Throughout antiquity, long before the advent of sugar,…
Bread
Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki The word artos (bread) appears as early as…