{"id":18396,"date":"2025-10-15T10:33:18","date_gmt":"2025-10-15T10:33:18","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/?p=18396"},"modified":"2026-01-08T12:23:02","modified_gmt":"2026-01-08T12:23:02","slug":"le-vinaigre-dans-lalimentation","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/fr\/le-vinaigre-dans-lalimentation\/","title":{"rendered":"Le vinaigre dans l\u2019alimentation"},"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>Si le jus de raisin est principalement associ\u00e9 au vin, il existe de nombreuses fa\u00e7ons de le consommer&nbsp;: sous forme de mo\u00fbt, de <em>petimezi<\/em> (sirop concentr\u00e9 de raisin) ou encore de vinaigre. Dans les d\u00e9couvertes arch\u00e9ologiques correspondant \u00e0 des r\u00e9cipients destin\u00e9s \u00e0 stocker un produit liquide d\u00e9riv\u00e9 du raisin, il est la plupart du temps impossible de d\u00e9terminer si leur contenu \u00e9tait du mo\u00fbt, du vin ou du vinaigre, car tous laissent une empreinte chimique similaire sur la c\u00e9ramique.<\/p>\n\n\n\n<p>Les textes anciens apportent toutefois un compl\u00e9ment d\u00e9cisif \u00e0 cet ensemble de donn\u00e9es arch\u00e9ologiques. Le mot <em>oxos<\/em> (&nbsp;\u00ab&nbsp;vinaigre&nbsp;\u00bb) appara\u00eet au VII&nbsp;<sup>e<\/sup> si\u00e8cle av. J.-C. dans un fragment du po\u00e8te et l\u00e9gislateur Solon, comme l\u2019un des ingr\u00e9dients utilis\u00e9s avec le silphium, dans un mortier, pour la pr\u00e9paration d\u2019un certain m\u00e9lange. L\u2019utilisation conjointe de vinaigre et de silphium \u2014 une plante aujourd\u2019hui inconnue et d\u00e9j\u00e0 disparue dans l\u2019Antiquit\u00e9 \u00e0 cause de sa surexploitation \u2014 est attest\u00e9e dans d\u2019autres passages&nbsp;: dans <em>Les Oiseaux<\/em> d\u2019Aristophane (V<sup>e<\/sup>\u2013IV<sup>e<\/sup> si\u00e8cle av. J.-C.), on lit que le vinaigre, avec d\u2019autres ingr\u00e9dients tels que l\u2019huile, le fromage et le silphium, \u00e9tait m\u00e9lang\u00e9 dans une sorte de sauce accompagnant des oiseaux r\u00f4tis, en plus d\u2019une sauce douce et \u00e9paisse. Dans un fragment du po\u00e8te comique Alexis (IV<sup>e<\/sup> si\u00e8cle av. J.-C.), quelqu\u2019un donne une recette : mettre dans un bol (<em>lopas<\/em>) de l\u2019origan r\u00e2p\u00e9, l\u2019allonger avec du vinaigre, donner de la couleur avec du petimezi (<em>sirai\u03bfn<\/em>), puis piler le tout avec une quantit\u00e9 g\u00e9n\u00e9reuse de silphium. Arch\u00e9strate (IV<sup>e<\/sup> si\u00e8cle av. J.-C.) mentionne \u00e9galement une \u00ab&nbsp;friandise&nbsp;\u00bb compos\u00e9e de poitrine et d\u2019ut\u00e9rus de porc marin\u00e9s dans du cumin, du vinaigre au go\u00fbt fort (<em>oxos drimy<\/em>) et du silphium. Enfin, comme le sel, le vinaigre servait aussi de moyen de conservation de la viande, comme on l\u2019apprend chez Hippocrate dans <em>Des maladies<\/em>, qui consid\u00e8re cette viande conserv\u00e9e dans le temps comme plus l\u00e9g\u00e8re que les viandes fra\u00eeches.<\/p>\n\n\n\n<p>Le vinaigre \u00e9tait donc un ingr\u00e9dient courant du quotidien, si bien qu\u2019il n\u2019est pas \u00e9tonnant que m\u00eame dans la haute po\u00e9sie, Eschyle, dans son ouvrage <em>Agamemnon<\/em> (V<sup>e<\/sup> si\u00e8cle av. J.-C.), l\u2019utilise dans une comparaison \u00e9loquente o\u00f9 Clytemnestre imagine le m\u00e9lange des voix des vaincus et des vainqueurs dans la Troie conquise et les compare \u00e0 un r\u00e9cipient o\u00f9 l\u2019on a mis ensemble de l\u2019huile et du vinaigre. Aristophane emploie \u00e9galement le mot de mani\u00e8re m\u00e9taphorique&nbsp;: dans <em>Les Gu\u00eapes<\/em>, il est question d\u2019une \u00ab&nbsp;plainte vinaigr\u00e9e&nbsp;\u00bb, c\u2019est-\u00e0-dire une plainte qui \u00ab&nbsp;tournerait au vinaigre&nbsp;\u00bb pour celui qui la recevrait. On trouve aussi chez Aristophane le terme <em>oxota<\/em> pour d\u00e9signer des \u00ab&nbsp;mets vinaigr\u00e9s&nbsp;\u00bb, ainsi que le mot <em>oxis<\/em> pour un r\u00e9cipient sp\u00e9cifique destin\u00e9 au vinaigre (dans <em>Ploutos<\/em> et <em>Les Grenouilles<\/em>).<\/p>\n\n\n\n<p>Le vinaigre \u00e9tait obtenu \u00e0 partir du vin de raisin, et l\u2019on rencontre fr\u00e9quemment la mention de <em>oinon oxinin<\/em>, c\u2019est-\u00e0-dire du vin devenu aigre, processus naturel de transformation du vin en vinaigre \u2014 par exemple dans <em>Histoire des plantes<\/em> de Th\u00e9ophraste (IV<sup>\u1d49<\/sup>\u2013III<sup>\u1d49<\/sup> si\u00e8cle av. J.-C.). Un texte ult\u00e9rieur mentionne \u00e9galement le vinaigre de vin dans l\u2019\u0153uvre d\u2019Alexandre d\u2019Aphrodise. Outre le vinaigre de vin, on trouve aussi dans les textes anciens la mention d\u2019un vinaigre fait \u00e0 partir de dattes, attest\u00e9 en Asie, comme on le voit dans l\u2019Anabase de X\u00e9nophon (V<em>e<\/em> si\u00e8cle av. J.-C.).<\/p>\n\n\n\n<p>Les r\u00e9f\u00e9rences au vinaigre sont particuli\u00e8rement fr\u00e9quentes dans les textes m\u00e9dicaux de l\u2019Antiquit\u00e9. Dans le trait\u00e9 hippocratique <em>Du r\u00e9gime<\/em>, le vinaigre est d\u00e9crit comme tonifiant, astringent, et dot\u00e9 d\u2019un go\u00fbt prononc\u00e9. Il est mentionn\u00e9 comme ingr\u00e9dient de nombreuses pr\u00e9parations th\u00e9rapeutiques, g\u00e9n\u00e9ralement m\u00e9lang\u00e9 \u00e0 d\u2019autres substances comme l\u2019eau ou le miel, tant dans le corpus hippocratique que chez les auteurs post\u00e9rieurs, tels Dioscoride (I<sup>er<\/sup> si\u00e8cle ap. J.-C.), qui lui consacre un chapitre entier (<em>De materia medica<\/em>, 5.13), et Galien (II<sup>e<\/sup> si\u00e8cle ap. J.-C.). Les textes m\u00e9dicaux mentionnent \u00e9galement tr\u00e8s souvent l\u2019<em>oxymeli<\/em>, une pr\u00e9paration obtenue par le m\u00e9lange de vinaigre et de miel \u2014 ainsi, Dioscoride y consacre un bref chapitre dans <em>De materia medica<\/em>, en tant qu\u2019ingr\u00e9dient de plusieurs recettes th\u00e9rapeutiques.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Si le jus de raisin est principalement associ\u00e9&#8230;<\/p>\n","protected":false},"author":4,"featured_media":15147,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[759,5285],"tags":[1671,5365],"class_list":["post-18396","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-istoria-fr","category-saveurs-anciennes","tag-ellada-fr","tag-references-historiques"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Le vinaigre dans l\u2019alimentation - 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-vinaigre-dans-lalimentation\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta 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