{"id":13268,"date":"2025-06-16T10:14:08","date_gmt":"2025-06-16T10:14:08","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/main\/?p=13268"},"modified":"2026-01-07T10:07:46","modified_gmt":"2026-01-07T10:07:46","slug":"petits-pains-aux-graines-de-lin","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/fr\/petits-pains-aux-graines-de-lin\/","title":{"rendered":"Petits pains aux graines de lin"},"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 c\u00e9r\u00e9ales, le bl\u00e9 et l&rsquo;orge, ont constitu\u00e9 et constituent encore aujourd&rsquo;hui les principaux \u00e9l\u00e9ments de l&rsquo;alimentation des habitants de la Gr\u00e8ce et de la M\u00e9diterran\u00e9e en g\u00e9n\u00e9ral. Les vestiges arch\u00e9obotaniques attestent de la pr\u00e9sence de toutes les esp\u00e8ces de c\u00e9r\u00e9ales pendant des mill\u00e9naires, tandis que les textes anciens donnent une image vivante des produits de boulangerie qui \u00e9taient courants et quotidiens, ou destin\u00e9s \u00e0 des occasions sp\u00e9ciales, religieuses et sociales, comme les pains sp\u00e9ciaux pr\u00e9par\u00e9s dans le cadre du culte d&rsquo;une divinit\u00e9 ou pour une c\u00e9r\u00e9monie de mariage.<\/p>\n\n\n\n<p>Parmi les pains pr\u00e9par\u00e9s pour un banquet du VIe si\u00e8cle avant J.-C., on trouve des pains au lin. Le po\u00e8te Alcman, dans les vers d&rsquo;un de ses po\u00e8mes, d\u00e9crit abondamment les p\u00e2tisseries qui \u00e9taient servies sur sept tables, destin\u00e9es \u00e0 \u00eatre consomm\u00e9es lors d&rsquo;une occasion festive, probablement un mariage, accompagn\u00e9s de pains \u00e0 la graines de pavot et de petits pains au miel destin\u00e9s aux enfants qui participaient au banquet.<\/p>\n\n\n\n<p>Au-del\u00e0 de cette r\u00e9f\u00e9rence, les mentions du lin comme aliment dans les textes anciens sont toutefois tr\u00e8s limit\u00e9es et il est absent des listes d&rsquo;aliments appr\u00e9ci\u00e9s et courants que l&rsquo;on trouve dans la po\u00e9sie comique. Ceci, combin\u00e9 \u00e0 la mention par Galien (IIe si\u00e8cle av. J.-C.) du lin comme aliment difficile \u00e0 dig\u00e9rer et peu nutritif, nous am\u00e8ne \u00e0 penser que le lin ne faisait pas partie des aliments de base de la Gr\u00e8ce antique. D&rsquo;autre part, les textes d\u2019Hippocrate (Ve-IVe si\u00e8cle av. J.-C.) font souvent r\u00e9f\u00e9rence au lin dans l&rsquo;utilisation de cataplasmes ou de boissons, le consid\u00e9rant comme nutritif, astringent et rafra\u00eechissant. Ceci, combin\u00e9 \u00e0 la mention des pains de mariage \u00e0 base de graines de lin, donne une autre image du lin au cours des quatre si\u00e8cles qui ont pr\u00e9c\u00e9d\u00e9 Galien, tout comme la mention des graines de lin moulues par l&rsquo;historien antique Thucydide (Ve si\u00e8cle av. J.-C.) lorsqu&rsquo;il \u00e9voque la guerre d&rsquo;Archidamos : les Hilotes, pendant le si\u00e8ge de Sparte sur l&rsquo;\u00eele de Sphact\u00e9rie, ont transport\u00e9 au p\u00e9ril de leur vie des graines de lin moulues dans des sacs, avec des graines de pavot m\u00e9lang\u00e9es \u00e0 du miel.<\/p>\n\n\n\n<p>Il semble donc que le lin \u00e9tait un aliment nutritif consomm\u00e9 en combinaison avec du miel ou m\u00e9lang\u00e9 \u00e0 de la farine, sous forme de pain, dans la Gr\u00e8ce antique. Pour la pr\u00e9histoire, la pr\u00e9sence du lin est attest\u00e9e par des graines carbonis\u00e9es trouv\u00e9es en grande quantit\u00e9 dans des sites arch\u00e9ologiques du nord et du sud de la Gr\u00e8ce, en concentrations pures. Aujourd&rsquo;hui, le lin ne semble pas faire partie de la cuisine traditionnelle grecque, mais des pains \u00e0 base de graines de lin sont pr\u00e9par\u00e9s et vendus dans les boulangeries.<\/p>\n\n\n\n<p>Image 1 : graines de lin contemporaines juste avant d&rsquo;\u00eatre broy\u00e9es \u00e0 l&rsquo;aide d&rsquo;outils en pierre dans le cadre d&rsquo;une exp\u00e9rience men\u00e9e par l&rsquo;\u00e9quipe PlantCult lors de recherches sur les cultures alimentaires en Europe pr\u00e9historique (ERC CoG GA682529). Photo Maria Bofill. \u00a9PlantCult project, ELKE Auth.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Les c\u00e9r\u00e9ales, le bl\u00e9 et l&rsquo;orge, ont constitu\u00e9&#8230;<\/p>\n","protected":false},"author":7,"featured_media":11538,"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-13268","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>Petits pains aux graines de lin - Agriculture 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