{"id":12766,"date":"2025-04-23T08:29:27","date_gmt":"2025-04-23T08:29:27","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/main\/?p=12766"},"modified":"2025-12-18T10:44:30","modified_gmt":"2025-12-18T10:44:30","slug":"le-pain","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/fr\/le-pain\/","title":{"rendered":"Le pain"},"content":{"rendered":"\n<p><em><strong>Soultana Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki<\/strong><\/em><\/p>\n\n\n\n<p>Le mot <em>artos<\/em> (pain) appara\u00eet d\u00e9j\u00e0 dans l&rsquo;Odyss\u00e9e d&rsquo;Hom\u00e8re, o\u00f9 T\u00e9l\u00e9maque, le fils d&rsquo;Ulysse, prend une miche de pain enti\u00e8re. Les pains des Grecs anciens pr\u00e9sentaient une vari\u00e9t\u00e9 impressionnante qui aurait fait honneur \u00e0 la boulangerie la plus raffin\u00e9e d&rsquo;aujourd&rsquo;hui. Les pains anciens \u00e9taient essentiellement \u00e0 base de bl\u00e9 et\/ou d&rsquo;orge, qui \u00e9taient nettoy\u00e9s et moulus, souvent accompagn\u00e9s de chants, comme le mentionne Ath\u00e9n\u00e9e dans son ouvrage Les Deipnosophistes. Le pain complet, comme on l&rsquo;appellerait aujourd&rsquo;hui, \u00e9tait connu dans l&rsquo;\u0153uvre du m\u00e9decin antique Galien sous le nom de \u00ab sykomistos \u00bb. Les pains des anciens Grecs, comme le montrent les textes anciens, pr\u00e9sentaient diff\u00e9rents modes de pr\u00e9paration de la p\u00e2te, mais aussi des formes vari\u00e9es telles que la pyramide, la couronne ronde qui ressemblait \u00e0 la t\u00eate d&rsquo;une graine de mauve et la couronne. Nous supposons que le pain avec un trou au centre, comme le koulouri de nos jours, \u00e9tait le krivanitis, qui signifie \u00ab cuit au four \u00bb, car dans Le Ploutos d&rsquo;Aristophane, il est fait mention de pains de ce type enfil\u00e9s sur une corde en forme de guirlande. Les textes anciens, tels que ceux d&rsquo;Hippocrate, mentionnent diff\u00e9rents types de farine pour le pain, par exemple avec ou sans son, finement moulue ou grossi\u00e8rement moulue, d&rsquo;un seul type ou d&rsquo;un m\u00e9lange de diff\u00e9rentes c\u00e9r\u00e9ales ou l\u00e9gumineuses, avec ou sans levain. Ainsi, X\u00e9nophon mentionne le zymite, un pain \u00e0 base de levure. Dans les textes d\u2019Hippocrate, on trouve \u00e9galement de nombreuses m\u00e9thodes de cuisson du pain, comme par exemple l&rsquo;<em>engryphia<\/em>, un pain cuit sur des braises. On trouve une grande vari\u00e9t\u00e9 non seulement dans les formes des pains, mais aussi dans les p\u00e2tisseries sp\u00e9ciales qui \u00e9taient g\u00e9n\u00e9ralement sucr\u00e9es et destin\u00e9es \u00e0 des occasions sp\u00e9ciales, principalement des f\u00eates religieuses, comme le pyramous en forme de pyramide, fait de farine de bl\u00e9 et de miel, mentionn\u00e9s par \u00c9phippos (image 1, r\u00e9pliques de pains).<\/p>\n\n\n\n<p>L&rsquo;origine du pain en Gr\u00e8ce se perd dans les profondeurs de la pr\u00e9histoire, lorsque, \u00e0 partir du VIIe mill\u00e9naire avant J.-C., les premiers agriculteurs europ\u00e9ens sont apparus dans les villages n\u00e9olithiques qu&rsquo;ils ont fond\u00e9s en Mac\u00e9doine, en Thrace, en Thessalie, dans le P\u00e9loponn\u00e8se et en Cr\u00e8te. Bien qu&rsquo;aucun pain pr\u00e9historique n&rsquo;ait encore \u00e9t\u00e9 d\u00e9couvert par les fouilles arch\u00e9ologiques, nous savons que les habitants de la Gr\u00e8ce disposaient d\u00e8s le VIIe mill\u00e9naire avant J.-C. disposaient d&rsquo;une grande vari\u00e9t\u00e9 de c\u00e9r\u00e9ales telles que le bl\u00e9 monocoque, le bl\u00e9 dicocque et le Timopheevii, le bl\u00e9 nu (commun et\/ou dur) et l&rsquo;orge. En Gr\u00e8ce, les c\u00e9r\u00e9ales n\u00e9olithiques ont continu\u00e9 \u00e0 \u00eatre cultiv\u00e9es plus tard \u00e0 l&rsquo;\u00e2ge du bronze et dans l&rsquo;Antiquit\u00e9. Apr\u00e8s le milieu du IVe mill\u00e9naire avant J.-C., l\u2019\u00e9peautre appara\u00eet, suivi du millet au IIe mill\u00e9naire avant J.-C. Ces c\u00e9r\u00e9ales \u00e9taient cultiv\u00e9es, stock\u00e9es et moulues pour \u00eatre transform\u00e9es en farine. Elles \u00e9taient moulues \u00e0 la main \u00e0 l&rsquo;aide de meules, ce qui demandait beaucoup d&rsquo;efforts.<\/p>\n\n\n\n<p>De nos jours, la vari\u00e9t\u00e9 de pains que l&rsquo;on trouve dans les villes est relativement limit\u00e9e ou contient des ingr\u00e9dients qui n&rsquo;existaient pas dans l&rsquo;Antiquit\u00e9, mais la base du pain reste aujourd&rsquo;hui le bl\u00e9 et, moins fr\u00e9quemment, l&rsquo;orge. Des ingr\u00e9dients tels que le seigle et l&rsquo;avoine, qui entrent aujourd&rsquo;hui dans la composition du pain, n&rsquo;\u00e9taient pas du tout r\u00e9pandus dans l&rsquo;Antiquit\u00e9. La richesse de la litt\u00e9rature antique grecque en mati\u00e8re de produits de boulangerie est impressionnante et survit aujourd&rsquo;hui dans les recettes traditionnelles des cuisines locales.<\/p>\n\n\n\n<p><strong>Bibliographie<\/strong><strong><\/strong><\/p>\n\n\n\n<p>Brumfield, A. (1997). Cakes in the Liknon: Votives from the Sanctuary of Demeter and Kore on Acrocorinth. <em>Hesperia: The Journal of the American School of Classical Studies at Athens<\/em>, <em>66<\/em>(1), 147-172.<\/p>\n\n\n\n<p>Psilakis et Psilaki 2001, Le pain des Grecs, \u00e9ditions Karmanor,<\/p>\n\n\n\n<p>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<p>Valamoti, SM, Fyntikoglou, V., Symponis, K. 2022. Food Crops in Ancient Greek Cuisine. University Studio Press, Thessaloniki<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"666\" src=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/355_\u03c8\u03c9\u03bc\u03af_1962_st_090_003-1-2-1024x666.jpg\" alt=\"\" class=\"wp-image-12767\" srcset=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/355_\u03c8\u03c9\u03bc\u03af_1962_st_090_003-1-2-1024x666.jpg 1024w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/355_\u03c8\u03c9\u03bc\u03af_1962_st_090_003-1-2-300x195.jpg 300w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/355_\u03c8\u03c9\u03bc\u03af_1962_st_090_003-1-2-768x499.jpg 768w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/355_\u03c8\u03c9\u03bc\u03af_1962_st_090_003-1-2-1536x999.jpg 1536w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/355_\u03c8\u03c9\u03bc\u03af_1962_st_090_003-1-2-2048x1332.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><strong>Image<\/strong><strong><\/strong><\/p>\n\n\n\n<p>1. R\u00e9pliques de pains dans un berceau, offrande \u00e0 D\u00e9m\u00e9ter et \u00e0 Kor\u00e8, dans leur sanctuaire \u00e0 Corinthe (source : Brumfield 1997 &#8211; avec l&rsquo;aimable autorisation de l&rsquo;\u00c9cole am\u00e9ricaine d&rsquo;\u00e9tudes classiques \u00e0 Ath\u00e8nes, Fouilles de Corinthe (American School of Classical Studies at Athens, Corinth Excavations)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Soultana Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Le mot artos (pain) appara\u00eet d\u00e9j\u00e0 dans&#8230;<\/p>\n","protected":false},"author":7,"featured_media":7928,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[759,5285],"tags":[3163,1671,3162],"class_list":["post-12766","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-istoria-fr","category-saveurs-anciennes","tag-gastronomie","tag-ellada-fr","tag-istoria-fr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Le pain - Agriculture invers\u00e9e<\/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\/fr\/le-pain\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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