Ancient Mediterranean Cuisine: The History of Food and Drink across the Region in Antiquity

Despite the strides made in understanding ancient history, there are obvious difficulties in assessing what ancient societies ate and drank, even as advances in technology continue to open up new methods of analysis for food deposits in human remains and archaeological sites. In general, the majority of what ancient individuals ate did not last long, but it’s clear that the fundamental necessity to secure basic food requirements colored all aspects of life, including politics, and only societies that produced enough food to achieve a surplus could turn their attention to matters other than simple survival. For example, one of the most noteworthy things about Egypt was the grain production there, and that was the context in which the Egyptians’ advancements in art, culture, and science became possible. Since food is a biological necessity for everyone, eating and drinking are often at the very center of social life. This was no different in ancient Greece, but, if anything, the social importance placed on food and wine in the Greek world was even more pronounced and had profound consequences for the rest of the world. As one modern historian aptly put it, “How classical Athens was fed is not a matter of marginal importance. Nothing less than the material base of a brilliant civilization is at issue.” Indeed, it was through the ability to create a food surplus that the ancient Greeks were able to establish their poleis and, from these, go on to develop the political and social structures that built the backbone of Western Civilization. Indulgence is at the heart of modern perceptions of eating and drinking for the ancient Romans. The majority of primary sources depicting food and drink that have survived show rich patricians reclining at a table loaded with exotic foods, and Roman diners are often depicted as gorging themselves over numerous courses served over many hours.