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Ancient Greek Foods
By: Anatolia of Argos
Vegetables
• Arugula• Asparagus• Artichokes• Bulbs• Cabbage• Cardoons• Carrots• Cos lettuce (Romaine)• Cress• Cucumbers
• Fennel• Garlic• Leeks• Squash (marrows)• Radishes• Turnips• Wild Celery
Fruit
• Apples • Bergamot Oranges• Carobs• Figs• Grapes• Jujubes• Olives• Pears
• Plums• Pomegranates• Quinces
Legumes
• Beans• Chickpeas• Lentils• Peas, green and yellow
Fish and Seafood
• Anchovies• Boarfish• Crayfish• Cuttlefish• Eels• Gray and red
mullet• Grouper• Octopus• Prawns
• Rays• Sardines• Sea bass• Sprats• Squid• Tuna• Wrasse
Meat, Poultry, and Game
• Birds• Boar• Chicken• Deer• Donkey• Goat• Goose
• Hare• Lamb• Pheasant• Pigs
Grains and Cereals
• Barley (most commonly used for bread)• Wheat (spelt was widely grown and
used)
Herbs and Spices
• Coriander( also know as cilantro)• Dill• Mint• Pepper• Oregano• Salt • Saffron• Thyme
Other foods
• Cheese• Eggs• Honey• Nuts• Olive Oil• Snails• Vinegar
Fermented Beverages
• Beer• Honey Mead• Wine
• (They also drank milk!)
Please wait, just one moment!
Koulourakia Cookies
Ingredients• 4 cups flour• 1 tablespoons baking powder• 1/2 pound butter, softened• 1 cup sugar• 3 eggs, lightly beaten• 1 teaspoons vanilla extract• 1 egg beaten with 1 tablespoon water
Cooking
• The ancient Greeks cooked in pots made out of clay.
• The usually methods of cooking were boiling, frying, simmering, and stewing over wood burning fires, grilling, and baking in wood burning ovens.
• Food was preserved smoking, drying, salting, and set in syrups and fat.
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