{"id":12786,"date":"2025-04-23T08:29:27","date_gmt":"2025-04-23T08:29:27","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/main\/?p=12786"},"modified":"2025-12-18T10:46:51","modified_gmt":"2025-12-18T10:46:51","slug":"brod","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/sv\/brod\/","title":{"rendered":"Br\u00f6d"},"content":{"rendered":"\n

Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki<\/em><\/strong><\/p>\n\n\n\n

Ordet artos<\/em> (br\u00f6d) f\u00f6rekommer redan i Homeros epos Odyss\u00e9en<\/em>, d\u00e4r Odysseus son Telemachos ger en fr\u00e4mling en hel limpa br\u00f6d som ett tecken p\u00e5 g\u00e4stfrihet. De gamla grekerna hade en fantastisk variation av br\u00f6d som skulle g\u00f6ra m\u00e5nga moderna hantverksbagerier avundsjuka. Br\u00f6d i antiken bakades p\u00e5 korn och s\u00e4d som rensades och maldes, ofta under s\u00e5ng, vilket beskrivs av f\u00f6rfattaren Athenaios i verket Deipnosophistae, en viktig k\u00e4lla till antikens matrecept. Det vi i dag k\u00e4nner som fullkornsbr\u00f6d kallade den medicinska f\u00f6rfattaren och l\u00e4karen Galenos f\u00f6r syncomistos<\/em>. Som framg\u00e5r av de antika texterna framst\u00e4llde de gamla grekerna degen till sitt br\u00f6d med olika tillagningsmetoder, och gjorde limpor i m\u00e5nga olika former och storlekar som pyramider, runda limpor som p\u00e5minde om malvafr\u00f6n samt cirkelformade, bagelliknande limpor. Det n\u00e5got obskyra krivanitis artos<\/em>, som betyder ugnsbakat br\u00f6d, m\u00e5ste ha haft den senare formen med ett h\u00e5l i mitten, eftersom dessa br\u00f6d n\u00e4mns i en passage ur Aristofanes lustspel Plutus <\/em>tr\u00e4dda p\u00e5 ett rep som en krans. Antika f\u00f6rfattare som l\u00e4kekonstens fader Hippokrates n\u00e4mner olika typer av mj\u00f6l f\u00f6r framst\u00e4llning av br\u00f6d som med eller utan kli, fin- eller grovmalet, enbart av en typ eller en blandning av olika s\u00e4desslag och baljv\u00e4xter samt syrat eller osyrat. Historikern Xenofon n\u00e4mner surdegsbr\u00f6d, som han kallar zymitis artos<\/em>. Hippokrates n\u00e4mner olika metoder f\u00f6r framst\u00e4llning av br\u00f6d, till exempel egkryfia<\/em>, som bakades i het aska. Det var inte bara br\u00f6dformerna som varierade, utan \u00e4ven de speciella bakverk, oftast s\u00f6ta, som bakades vid s\u00e4rskilda tillf\u00e4llen, fr\u00e4mst religi\u00f6sa h\u00f6gtider \u2013 som pyramous<\/em>, en pyramidformad kaka gjord p\u00e5 vetemj\u00f6l och honung, vilken n\u00e4mns av historikern Ephippos (bild 1, br\u00f6dmodeller).<\/p>\n\n\n\n

Br\u00f6dets ursprung i Grekland \u00e4r dunkelt och g\u00e5r tillbaka till den f\u00f6rhistoriska perioden. Fr\u00e5n och med det sjunde \u00e5rtusendet f.Kr. b\u00f6rjade de f\u00f6rsta jordbrukarna dyka upp i Europa och etablerade bos\u00e4ttningar i Makedonien, Thrakien, Thessalien, Peloponnesos och Kreta. \u00c4ven om den arkeologiska forskningen \u00e4nnu inte har hittat f\u00f6rhistoriska br\u00f6d \u00e4r det k\u00e4nt att inv\u00e5narna i Grekland redan under det sjunde \u00e5rtusendet f.Kr. odlade en m\u00e4ngd olika s\u00e4desslag, som enkorns-, emmer- och br\u00f6dvete, vanligt vete och durumvete samt korn. De neolitiska spannm\u00e5len fortsatte att odlas i Grekland under brons\u00e5ldern och antiken. Dinkel d\u00f6k upp i mitten av det fj\u00e4rde \u00e5rtusendet f.Kr. och hirs under det andra \u00e5rtusendet. Alla dessa s\u00e4desslag odlades, lagrades och maldes till mj\u00f6l \u2013 en m\u00f6dosam process som utf\u00f6rdes med handdrivna kvarnstenar.<\/p>\n\n\n\n

I dag \u00e4r utbudet av br\u00f6d i st\u00e4derna relativt begr\u00e4nsat eller inneh\u00e5ller ingredienser som inte fanns under antiken. Men br\u00f6dets bas utg\u00f6rs fortfarande av vete och, mer s\u00e4llan, korn. Ingredienser som anv\u00e4nds i moderna br\u00f6d, som r\u00e5g och havre, anv\u00e4ndes inte i n\u00e5gon st\u00f6rre utstr\u00e4ckning i br\u00f6d under antiken. Den antika grekiska litteraturen \u00e4r full av information om br\u00f6dprodukter, en tradition som lever vidare i modern tid i traditionella recept och lokal matkultur.<\/p>\n\n\n\n

Bibliografi<\/strong><\/strong><\/p>\n\n\n\n

Brumfield, A. (1997). Cakes in the Liknon: Votives from the Sanctuary of Demeter and Kore on Acrocorinth. Hesperia: The Journal of the American School of Classical Studies at Athens<\/em>, 66<\/em>(1), 147\u2013172.<\/p>\n\n\n\n

Psilakis and Psilaki 2001, The bread of the Greeks (in Greek), Karmanor publications,<\/p>\n\n\n\n

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

Valamoti, SM, Fyntikoglou, V., Symponis, K. 2022. Food Crops in Ancient Greek Cuisine. University Studio Press, Thessaloniki<\/p>\n\n\n\n

Bild<\/strong><\/strong><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

1. Br\u00f6dmodeller i en korg, en votivg\u00e5va till gudarna Demeter och Kore vid deras helgedom i Korinth (k\u00e4lla: Brumfield 1997 \u2013 gener\u00f6st beviljad av the American School of Classical Studies at Athens, Corinth Excavations)<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

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