Athenian Cookery and the Symposium
However, the Athenians have honest appetites, and due means of silencing them. The diet of a poor man is indeed simple in the extreme. According to Aristophanes his meal consists of a cake, bristling with bran for the sake of economy, along with an onion and a dish of sow thistles, or of mushrooms, or some other such wretched vegetables; and probably, in fact, that is about all three fourths of the population of Attica will get on ordinary working days, always with the addition of a certain indispensable supply of oil and wine.
Bread, oil, and wine, in short, are the three fundamentals of Greek diet. With them alone man can live very healthfully and happily; without them elaborate vegetable and meat dishes are poor substitutes. Like latter-day Frenchmen or Italians with their huge loaves or macaroni, bread in one form or another is literally the stuff of life to the Greek. He makes it of wheat, barley, rye, millet, or spelt, but preferably of the two named first. The barley meal is kneaded (not baked) and eaten raw or half raw as a sort of porridge. Of wheat loaves there are innumerable shapes on sale in the Agora,—slender rolls, convenient loaves, and also huge loaves needing two or three bushels of flour, exceeding even those made in a later day in Normandy. At every meal the amount of bread or porridge consumed is enormous; there is really little else at all substantial. Persian visitors to the Greeks complain that they are in danger of rising from the table hungry.
But along with the inevitable bread goes the inevitable olive oil. No latter-day article will exactly correspond to it. First of all it takes the place of butter as the proper condiment to prevent the bread from being tasteless. It enters into every dish. The most versatile cook will be lost without it. Again, at the gymnasium we have seen its great importance to the athletes and bathers. It is therefore the Hellenic substitute for soap. Lastly, it fills the lamps which swing over very dining board. It takes the place of electricity, gas, or petroleum. No wonder Athens is proud of her olive trees. If she has to import her grain, she has a surplus for export of one of the three great essentials of Grecian life.
The third inevitable article of diet is wine. No one has dreamed of questioning its vast desirability under almost all circumstances. Even drunkenness is not always improper. It may be highly fitting, as putting one in a "divine frenzy," partaking of the nature of the gods. Musæus the semi-mythical poet is made out to teach that the reward of virtue will be something like perpetual intoxication in the next world. Æschines the orator will, ere long, taunt his opponent Demosthenes in public with being a "water drinker"; and Socrates on many occasions has given proof that he possessed a very hard head. Yet naturally the Athenian has too acute a sense of things fit and dignified, too noble a perception of the natural harmony, to commend drunkenness on any but rare occasions. Wine is rather valued as imparting a happy moderate glow, making the thoughts come faster, and the tongue more witty. Wine raises the spirits of youth, and makes old age forget its gray hairs. It chases away thoughts of the dread hereafter, when one will lose consciousness of the beautiful sun, and perhaps wander a "strengthless shade" through the dreary underworld.
There is a song attributed to Anacreon, and nearly everybody in Athens approves the sentiment:
"Thirsty earth drinks up the rain,
Trees from earth drink that again;
Ocean drinks the air, the sun
Drinks the sea, and him, the moon.
Any reason, canst thou think,
I should thirst, while all these drink?"
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Reference address : https://www.ellopos.net/elpenor/greek-texts/ancient-greece/old-athens-symposium.asp?pg=4