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Breads They made several types of bread, which
varied according to the ingredients ("maza" when from barley and
"artos" when from wheat) or the existence of any pre-baking
("zymitis", "azymos") and the type of baking ("apopyrias",
"epnitis", "sponditis"). The baker’s profession can be traced
back to the beginning of the 2nd century B.C.
Vegetables
Cabbage, cauliflower, leeks, lettuce, marrows, cucumbers, stalks carrots, radishes,
bulbs, onions, celery, nettle, cress, and artichokes. Garlic was eaten by rowers as it was
considered to be particularly nutritious. Also, broad beans or flour made from broad beans
was used for bread, lentils, beans, peas and yellow peas. Olives and olive oil, were very
popular, the latter always used in cooking pots to make them non-stick. Certain areas were
particularly famous for the local olive oil, such as Attika, Samos, Sikyona (Kiato),
Evoia, Fokida, Crete and Cyprus.
Fruit
There were forty-four varieties of fig, thirty-two varieties of apples and six
varieties of pears. Also, plums, quince, pomegranates, bitter oranges and possibly oranges
and lemons. Grapes were eaten either fresh or dried and were also used for making wine
while the boiled new wine was also used in baking cakes. Jujubes, carobs and dried fruit
were also part of the Ancient Greeks’ diet.
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