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Chickpeas
Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki The earliest chickpeas used as food by prehistoric…
Tag: History
Bread rolls with flaxseed
Image 1: Modern flax seeds just before being crushed with stone grinding tools as part of an experiment conducted by…
Grass pea fava
Image 2. Charred Lathyrus sativus seeds from the Neolithic settlement of Toumba Kremastis Koiladas, Kozani. (Photo by S.M. Valamoti, from…
Lathouri salad – the kamplies or papoules of Crete
Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Legumes, a primary source of protein for prehistoric…
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…
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…