Introduction
There are many reasons for modern students to investigate the development of cuisine and agriculture in Ancient Greece. First, the examination of the landscape and opportunities shows how ancient people contributed to their prosperity, addressing available resources and knowledge. Second, the interests of the citizens affected the choice of clothes, architectural styles, and even international relationships people make today. Finally, the access to products defined eating habits and decisions centuries ago, which turned into the already established traditions and expectations. In other words, Ancient Greece introduced certain standards in the spheres of agriculture and cuisine through the prism of its regular activities like farming, trade relationships, and crop management. The promotion of international relationships and the recognition of personal needs gave birth to export and import concepts (Haarmann 2014, 119). The Ancient Greeks were passionate about many things, and their agriculture and cuisine served as the best examples of how to farm crops and animals, support families with food, and apply various methods to cooperate and share experiences.
Greek Landscapes and Living Conditions
Talking about the impact of Ancient Greek cuisine and agriculture, one should pay attention to its geographical location and the resources that were available and unavailable for a particular era. The opinions of authors about the benefits and shortages of the civilization’s landscape varied, but some facts cannot be ignored. Ancient Greece was located within three main areas, including “the coast, the mountains, and the lowlands” (Bensinger 2013, 6). On the one hand, the coastline was characterized by multiple islands in the Mediterranean and the Black Sea. Such location promoted free and effective natural harbors for city-states and the establishment of the necessary transportation affairs. The mountains did not bring positive outcomes on Greek agriculture but separated people and promoted isolation between different city-states, which promoted independent development and governance. It was necessary to focus on road-making, like river bridges and constructions, to overcome mountains with fewer losses (Pikoulas 2016, 83). Water access through seas allowed the Greeks to invest in trade and strengthen their economic relationships with other neighbors.
Farming as the Major Activity
One of the most evident reasons for Greek success in agriculture was a regular improvement of farming skills. It was necessary to produce food that the population needed or could exchange. Therefore, containers for extra food were created, and the Greeks did not worry about hunger but used food for export (Curtis 2020, 588). Although the state government did not control farming, it was important to ensure that all citizens got the same farming opportunities. Most farms were private or owned by families, which served as a background for a family business. However, not all communities could succeed in farming because of the mountainous territory, limited soil, and poor cropland. The presence of rocks was not effective for cultivating, and the climate was too hot to grow the desired products. Therefore, the Greeks used their resources, including olive trees, barley, wheat, and grapes (Yassoglou, Tsadilas and Kosmas 2017, 2). They had to follow the schedules not to lose crops: to plant in October and to harvest in April (Frazer 2020, 37). If farmers could live on their farms, they used enslaved people to regularly take care of their harvests.
Attention to Crop Management
Regarding the location and a distinct climate in Ancient Greece, the population had dry summers and not very hot winters with rains. Although the risks of hard rainfalls were minimal, some mountain regions had to face unexpected weather conditions that affected crop management (Bresson 2016, 154). Compared to Romans, the Greeks were not passionate about barley and considered wheat a better option for agriculture, admitting its nutritional and social benefits (Akrigg 2019, 180). Unfortunately, the wheat harvest was not as successful as barley’s one. For example, barley crops failed once in ten years, while wheat crops failed once in four years because of their vulnerability to drought and weather changes (Akrigg 2019, 180). Observing archeological works, it is clear that Ancient Greek women were involved in bread-making in their homes (Waterfield 2018, 225). However, wheat was not commonly used for bread, and barley was effective in making barley cakes, which became the civilization’s idealized meal (Akrigg 2019, 180). Finally, vegetables like cucumbers, garlic, and onion, and nuts were also popular in Greek agriculture.
Regarding a complex environment, it was necessary for Ancient the Greeks to manage soil and plant seeds when it was most appropriate. Such months as October, November, and December were appropriate for plowing and planning (Lovano 2019, 460). Grain harvests were usually in May or June, and wheat harvests were regular in April and May (Bresson 2016, 121). The grains’ harvest came at the end of May and the beginning of June, when it was necessary to loosen them from the husk and find appropriate places for storage (Lovano 2019, 106). The grape harvest began in August and lasted till October, making the Ancient Greeks focus on wine-making (Benardis 2013, 34). Autumn was the best period to crop olives and identify new water channels.
Livestock Importance
As mentioned above, the landscapes of Ancient Greece greatly affected farming activities. Livestock choices also depended on what the citizens could do to survive and prosper. The choice of sheep and goats was related to the ability of these animals to move within the mountainous areas (Charles River Editors 2021, 7). The Greeks did not choose large herds to control the obtained number of animals and protect them from severe weather conditions and harsh landscapes. In addition, there was a tendency to keep cattle, pigs, and bees to support their economic activities and horses and dogs for personal purposes of transportation and security (McHugh 2017, 22, 137). Several domesticated animals were the major sources of milk, and although the Greeks did not drink milk a lot, they used it to produce cheese (Charles River Editors 2021, 7). Other by-products of animals were hair, leather, wool, and eggs, which were integrated into improved farming schemes and husbandry (MacKinnon 2021, 111; McHugh 2017, 143). The Greeks could save and mutually use products: leather and woold were effective fertilizers for crops, and extra vegetables, damaged fruits, and vegetables were offered to feed animals.
Trade Relationships
Extra food and animal by-products meant that Ancient Greece was a successful player in the sphere of trade. It was always possible to exchange crops, buy something new, use their experience as sailors, and even dictate the rules under which other civilizations should participate in these relationships (Charles River Editors 2021, 7; McHugh 2017, 9). There were many additional opportunities to purchase olive oil from Turkey and cooperate with neighboring islands in fishing and dairy products (Sutton 2013, 33). Egypt was a good partner in exchanging salt, seed oils, textiles, and other goods the country took from Arabia and India (Lovano 2019, 198). The growth of agriculture and cuisine in Greek was significantly determined by trade relationships.
Dietary Habits
The Ancient Greeks were properly educated and applied their knowledge to develop healthy eating habits. Greek cuisine was not only of local interest but also attracted foreigners’ attention. Considering the diuretic properties of plums and dates fruits, many private households supported the growth of these trees (Lovano 2019, 388). In addition, people consumed figs, pomegranates, apples, and pears when it was season. The Greek cuisine was rich in foodstuff, defining the gourmet taste of the nation (Haarmann 2014, 96). Their activities were not developed from scratch because these people chose food to maintain their physical and mental health and increase life quality (Haarmann 2014, 96). In most dishes, salt was used to preserve their natural taste and diminish the worth of conservation. Vegetables and fruits were consumed with minimal cooking and adding the right number of extras, condiments, and oils (Lovano 2019, 369). The promotion of haute cuisine was meaningful and unique with its style, quality, and originality. When people cook with seasonal ingredients, they protect their health and respect the environment (Benardis 2013, 35). The success of agriculture and cuisine was observed in most city-states of Ancient Greece.
Conclusion
The importance of cuisine and agricultural achievements in Ancient Greece could be traced in various ways, proving how skilled and resourceful that civilization was. The Greeks could identify their priorities in food and farming and choose where animal breeding and planting brought the best results. Livestock and crops were enough to feed the population and obtain additional products to establish trade relationships internationally. Although the landscape and climate were unfavorable for implementing all agricultural interventions, the Greeks found ways to succeed in cuisine and follow their dietary habits. They respected the environment and reasonably used resources, following their personal and professional needs to become one of the most powerful civilizations in the ancient world.
References
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