{"id":13172,"date":"2025-06-16T09:07:10","date_gmt":"2025-06-16T09:07:10","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/main\/?p=13172"},"modified":"2025-12-23T07:43:16","modified_gmt":"2025-12-23T07:43:16","slug":"petits-pois","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/fr\/petits-pois\/","title":{"rendered":"Petits pois"},"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>Les petits pois sont l&rsquo;une des l\u00e9gumineuses cultiv\u00e9es en Gr\u00e8ce depuis le VIIe mill\u00e9naire avant J.-C., comme en t\u00e9moignent les graines carbonis\u00e9es retrouv\u00e9es dans des sites n\u00e9olithiques et de l&rsquo;\u00e2ge du bronze. Ces vestiges arch\u00e9obotaniques de petits pois ont \u00e9t\u00e9 conserv\u00e9s jusqu&rsquo;\u00e0 nos jours dans des gisements arch\u00e9ologiques, soit issus des activit\u00e9s quotidiennes de pr\u00e9paration des aliments \u00e0 l&rsquo;aide du feu, dans des foyers et des fours, soit \u00e0 la suite de la destruction des maisons pr\u00e9historiques par le feu. On trouve ainsi de nombreuses graines de petits pois dans le village Arkadiko \u00e0 Drama, datant du Ve mill\u00e9naire avant J.-C. Cependant, par rapport \u00e0 d&rsquo;autres l\u00e9gumineuses, telles que la lentille, le petit pois est relativement rare dans le mat\u00e9riel arch\u00e9obotanique de la Gr\u00e8ce pr\u00e9historique et antique.<\/p>\n\n\n\n<p>Le mot grec ancien correspondant \u00e0 \u00ab&nbsp;petit pois&nbsp;\u00bb est <em>pisos<\/em>, de l&rsquo;avis g\u00e9n\u00e9ral. La plante est d\u00e9crite en d\u00e9tail par Th\u00e9ophraste (IVe-IIIe si\u00e8cle av. J.-C.) dans son ouvrage \u00ab Histoires des plantes \u00bb, soulignant qu&rsquo;il a de nombreuses feuilles et une tige grimpante, que ses gousses ne sont pas divis\u00e9es et que ses graines, cylindriques, s&rsquo;appuient les unes contre les autres \u00e0 l&rsquo;int\u00e9rieur de la gousse.<\/p>\n\n\n\n<p>Le mot <em>pisos<\/em> est tr\u00e8s rare dans les textes anciens, \u00e0 partir du Ve si\u00e8cle av. J.-C. Dans un vers d&rsquo;Aristophane (Ve-IVe si\u00e8cle av. J.-C.), il est mentionn\u00e9 comme ingr\u00e9dient, sous forme moulue, dans une pr\u00e9paration. Malgr\u00e9 la raret\u00e9 des r\u00e9f\u00e9rences anciennes aux petits pois, toujours chez Aristophane, dans son \u0153uvre Les Cavaliers, nous apprenons l&rsquo;existence d&rsquo;une bouillie \u00e9paisse (<em>etnos<\/em>) \u00e0 base de petits pois, de couleur vive et d&rsquo;une saveur exceptionnelle. Selon le philosophe grec antique Ph\u00e9n\u00e9e (IVe si\u00e8cle av. J.-C.), les gens semaient des petits pois pr\u00e9cis\u00e9ment pour pr\u00e9parer cette d\u00e9licieuse bouillie. Dans les textes d\u2019Hippocrate (Ve-IVe si\u00e8cle av. J.-C.), on peut lire que les petits pois provoquent moins de flatulences et sont plus digestes que les f\u00e8ves cuites de la m\u00eame mani\u00e8re. Dans son ouvrage \u00ab De la puissance des aliments \u00bb, le m\u00e9decin de l\u2019Antiquit\u00e9 Galien (IIe si\u00e8cle av. J.-C.) approuve \u00e9galement l&rsquo;id\u00e9e que la consommation de petits pois provoque moins de flatulences.<\/p>\n\n\n\n<p>Dans la cuisine grecque moderne, les petits pois sont g\u00e9n\u00e9ralement cuits dans l&rsquo;huile, avec les pois verts, retir\u00e9s de leurs gousses, souvent accompagn\u00e9s d&rsquo;aneth pour les parfumer. \u00c9tant donn\u00e9 que les graines de petits pois sont vendues dans les magasins d&rsquo;alimentation, on peut supposer que la bouillie de pois, l&rsquo;\u00e9quivalent de l&rsquo;<em>\u00e9tnos<\/em> du <em>pisos<\/em> de l&rsquo;Antiquit\u00e9, est toujours cuisin\u00e9e dans les cuisines modernes de Gr\u00e8ce. La bouillie de petits pois, recette que nous avons trouv\u00e9e dans des textes anciens, est peut-\u00eatre trop simple pour figurer dans les livres contemporains consacr\u00e9s \u00e0 la cuisine locale grecque. Cependant, le <em>katsouni<\/em>, une vari\u00e9t\u00e9 locale de petits pois \u00e0 l&rsquo;enveloppe verte mais aux cotyl\u00e9dons jaunes, cultiv\u00e9e sur certaines \u00eeles de la mer \u00c9g\u00e9e comme Schinoussa et Amorgos, est cuisin\u00e9e sous forme de fava (pur\u00e9e de pois cass\u00e9s).<\/p>\n\n\n\n<p><em>Image 1\u00a0: Graines de petits pois carbonis\u00e9es provenant du site n\u00e9olithique d&rsquo;Arkadikos, dans la r\u00e9gion de Drama, Ve mill\u00e9naire avant J.-C. tir\u00e9 de S.M. Valamoti 2023, Plant Foods of Greece: A Culinary Journey to the Neolithic and the Bronze Ages, University of Alabama Press).<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Les petits pois sont l&rsquo;une des l\u00e9gumineuses cultiv\u00e9es&#8230;<\/p>\n","protected":false},"author":7,"featured_media":11469,"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-13172","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\/ 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