# data[].attributes.headline
PMG "Acad. Boyan Petkanchin", Haskovo Bulgaria

# data[].attributes.subject
PMG "Acad. Boyan Petkanchin", Haskovo Bulgaria

# data[].attributes.body
Foods in the past

# data[].attributes.body
DRIED FIGS
ITS V. D'Alessandro- Lagonegro, Italy
Nicoletta - Martina

# data[].attributes.body
Jasmine Cerbino, Italy V.D'Alessandro

# data[].attributes.body
Agriculture and Livestock in the world

# data[].attributes.attachment_link.title
χάρτης γεωργία-κτηνοτροφία

# data[].attributes.body
Agriculture and Livestock in Greece

# data[].attributes.body
Ancient Greeks were frugal (didn’t eat much).

They ate meat with bread and wine, olive oil, fish, poultry, milk, cheese, vegetables, legumes, fruits, nuts and honey.

They flavored their food with thyme and oregano.

Supper was their main dish.

The Greek symposion

# data[].attributes.body
Bblack broth (MELAS ZOMOS)
The main food of the Spartan warriors was a pork broth, known as black broth. Plutarch argues that "amongst the dishes, what was most appreciated was black broth, that the elderly did not seek meat at all. They left it for the younger ones and drank only with the broth they provided ". For the rest of the Greeks, this was very unusual. This dish consisted of pork, salt, vinegar and blood. It was accompanied by the well-known mass of figs, cheese hunting and fish. Ailanos, a writer of the 2nd and 3rd centuries AD, claims that the Lacedaemonian cooks were forbidden to prepare anything other than meat.

# data[].attributes.body
The Ancient Greek diet (in Greek)

# data[].attributes.body
Seasonal food products in our region

# data[].attributes.attachment_link.title
Seasonal food products in the municipality of Kymi-Aliveriou

# data[].attributes.body
Spinach pie
Pies in general filled with cheese, spinach, zucchini and a big variety of other ingredients. Pies were easy for the farmers and stockbreeders to carry them in the countryside. Our region is famous for its homemade spinach pie.

# data[].attributes.attachment_link.description
This is "Spinach pie" by Litsa Glarou on Vimeo, the home for high quality videos and the people who love them.

# data[].attributes.body
Bean soup (Fasolada)!

Greek national food! beans, carrots, celery and onion

# data[].attributes.attachment_link.description
This is "Fasolada" by Litsa Glarou on Vimeo, the home for high quality videos and the people who love them.

# data[].attributes.body
Interesting link
How is it like, eating as an Ancient Greek in Athens today?
An idyllic, thematic restaurant is working behind Karaiskaki Square and its grace has reached the New York Times and BBC cameras. Based on ancient Greek recipes, at the wooden tables have been served by waitresses dressed in tunics, a myriad of tourists and archaeologists (or even gourmets) for the last seveneen years.
The menu is based on recipes recorded in the book of Athenian Deipnosofistai, a summary of a work which features scenes from symposiums organized by Roman Larynison. Based on these testimonies, Christos Bass explains why on his menu you will not find anything in fries, tomatoes, chocolate and refreshments.

"We do not use any materials that did not exist at the time. The diet of the ancient Greeks was complete and healthy, since it was based on a wide variety of meat, fruit and vegetables. They also did not eat the processed sugar today because their honey covered them delicately if they were looking for something sweet.
We do not use forks. There were forks but it was not a utensil that was placed on the table. You could find it only in the kitchen as a tool. It was served to cut the portions, not to eat. For that they had the spoon made from the crown of bread and either they ate it or they threw it after eating. As strange as it may seem to us today, they did not want anything sharp on the table, which, as for the fork, it reminded to them the trident of Poseidon so they had a reason to avoid it. The same happened with the knife. I have no complaints from customer so far. Everyone is comfortable with the spoon. It's easier to eat that way than with chopsticks in a Chinese restaurant."

# data[].attributes.attachment_link.readable_text
Ένα ιδιότυπο, θεματικό εστιατόριο λειτουργεί πίσω από την Πλατεία Καραϊσκάκη και η χάρη του έχει φτάσει μέχρι τις σελίδες των New York Times και τις κάμερες του BBC. Βασισμένο σε αρχαιοελληνικές συνταγές, στα ξύλινα τραπέζια του έχουν εξυπηρετηθεί, από σερβιτόρους ντυμένους με χιτώνες, μυριάδες τουριστών και αρχαιολάγνων (ή έστω καλοφαγάδων) τα τελευταία δεκατέσσερα χρόνια.

Το μενού βασίζεται σε συνταγές καταγεγραμμένες στο βιβλίο Αθηναίου Δειπνοσοφισταί, σύνοψη ενός δεκαπεντάτομου έργου στο οποίο παρατίθενται σκηνές από συμπόσια που διοργάνωνε ο Ρωμαίος Λαρήνσιος. Με βάση αυτές τις μαρτυρίες, ο Χρήστος Μπάος εξηγεί γιατί στον κατάλογο του - ή γραμματείδιον εδεσμάτων όπως αναγράφεται - δεν θα βρείτε κάτι σε πατάτες τηγανητές, ντομάτα, σοκολάτα, αναψυκτικά. "Δεν χρησιμοποιούμε καθόλου υλικά που δεν υπήρχαν εκείνη την εποχή. Η διατροφή των αρχαίων Ελλήνων ήταν πλήρης και υγιεινή, αφού βασιζόταν σε μεγάλη ποικιλία κρεατικών, φρούτων και λαχανικών. Επίσης δεν έτρωγαν την κατεργασμένη ζάχαρη του σήμερα γιατί το μέλι τους κάλυπτε γευστικά σε περίπτωση που αναζητούσαν κάτι γλυκό". Από τα χεράκια του σεφ, Ανδρέα Χαραλάμπους, προτείνει τη σαλάτα φριγαδαία (μαρούλι, μανιτάρια, κάπαρη, ψιλοκομμένο τυρί, κόκκοι παπαρούνας, λεπτές φέτες χοιρινού, τηγανισμένα κομματάκια ψωμί, λαδόξιδο και σάλτσα μουστάρδας) από ορεκτικά τον τυρό (σαγανάκι με σάλτσα από μούρα), στα κυρίως, ξεχωρίζει τις φλογίδες χοιριδίου (χοιρινά καπνιστά μπριζολάκια με μαγειρευτό λάχανο) ενώ στα επιδόρπια δεν σηκώνει κουβέντα για το υποτυρίς ( γλύκισμα με μέλι και γάλα) που ισχυρίζεται πως είναι ό,τι καλύτερο έχει δοκιμάσει ποτέ σε γλυκό τύπου πανακότα. Για να τσουγκρίσετε, το γλυκό του οινόμελο από λευκό κρασί αποτελεί εξαίρετη επιλογή. Πριν διαλέξετε οποιοδήποτε πιάτο όμως, γυρίστε στην πρώτη σελίδα του καταλόγου και συμβουλευτείτε τον οδηγό του Ιπποκράτη για τη θεωρία των διαθέσεων προκειμένου να μάθετε με ποιο τρόπο οι τροφές επηρεάζουν την υγεία και τη διάθεσή σας, ανάλογα με την ιδιοσυγκρασία στην οποία θα βρείτε ότι ταιριάζετε.

Ένα ακόμη παράδοξο που θα συναντήσετε είναι πως από το σερβίτσιο σας θα απουσιάζει το πιρούνι "Δεν χρησιμοποιούμε ούτε πιρούνια. Υπήρχαν, δεν είναι ότι δεν είχαν ανακαλυφτεί, αλλά δεν ήταν σκεύος που τοποθετούνταν στο τραπέζι παρά μόνο στην κουζίνα ως εργαλείο. Χρησίμευε για να κόβουν τις μερίδες, όχι για να τρώνε, γι' αυτό το λόγο είχαν το κουτάλι που ήταν φτιαγμένο από την κόρα του ψωμιού και είτε το έτρωγαν αφού γευμάτιζαν είτε το πετούσαν. Όσο περίεργο και να μας φαίνεται σήμερα, δεν ήθελαν τίποτα τα αιχμηρό πάνω στο τραπέζι που και όσο να ναι το πιρούνι τους θύμιζε την τρίαινα του Ποσειδώνα και είχαν ένα λόγο παραπάνω να το αποφεύγουν, το ίδιο συνέβαινε και με το μαχαίρι. Δεν μου έχει παραπονεθεί κάποιος πελάτης μέχρι στιγμής, όλοι βολεύονται με το κουτάλι. Πιο εύκολο είναι ας πούμε να φας έτσι παρά με ξυλάκι, αν επιλέξεις να πας σε ένα κινέζικο εστιατόριο". Όπως λέει ο ίδιος, οι καλύτερες πελάτες του είναι οι Ρώσοι και οι Αμερικάνοι, ενώ σε πολλά από τα γκρουπ τουριστών συναντά κόσμο που γνωρίζει το μαγαζί από τα κάποτε franchise του στο Ντίσελντορφ και στη Λευκωσία.

Όση ώρα ετοιμάζουν το γεύμα σας, έχετε τη δυνατότητα να ξεναγηθείτε στο χώρο του αρχαίου συμποσίου που αποτελεί μια πριβέ αίθουσα την οποία μπορείτε να κλείσετε για εσάς και την παρέα σας σε κάποια γιορτή, σε ένα μπάτσελορ, ή απλά για ένα γεύμα πέρα από τα συνηθισμένα. Καθισμένοι περιμετρικά σε οχτώ ανάκλιντρα (αν μαζευτείτε παραπάνω υπάρχει και μεγάλο τραπέζι στο κέντρο του δωματίου) και φορώντας αρχαιοελληνικές στολές θα νιώσετε για λίγο σαν αυθεντικοί συμποσιαστές. Αν πάλι δεν θέλετε να ξεφύγετε από τον προσωπικό σας χώρο, ο Αλέξανδρος και ο Χρήστος είναι στη διάθεση σας προκειμένου να διοργανώσετε ένα λουκούλειο γεύμα στο σπίτι σας, στέλνοντάς σας πήλινα πιάτα και ποτήρια και φυσικά τα εδέσματα που θα επιλέξετε να προσφέρεται στους καλεσμένους σας. "Αρχή και ρίζα παντός αγαθού η της γάστρος ηδονή "έλεγε ο Επίκουρος. Κάτι παραπάνω θα ήξερε.

Αρχαίων Γεύσεις, Κοδράτου 22, Πλ. Καραϊσκάκη, 210 5239661

# data[].attributes.attachment_link.title
Πώς είναι να τρως σαν Αρχαίος Έλληνας στην Αθήνα του σήμερα;

# data[].attributes.attachment_link.description
Ένα ιδιότυπο, θεματικό εστιατόριο λειτουργεί πίσω από την Πλατεία Καραϊσκάκη και η χάρη του έχει φτάσει μέχρι τις σελίδες των New York Times και τις κάμερες του BBC. Βασισμένο σε αρχαιοελληνικές συνταγές, στα ξύλινα τραπέζια του έχουν εξυπηρετηθεί, από σερβιτόρους ντυμένους με χιτώνες, μυριάδες τουριστών και αρχαιολάγνων (ή έστω καλοφαγάδων) τα τελευταία δεκατέσσερα χρόνια.

# data[].attributes.headline
Liceo Scientifico Statale "Giancarlo Siani", Aversa (CE) Italy 

# data[].attributes.subject
Liceo Scientifico Statale "Giancarlo Siani", Aversa (CE) Italy 

# data[].attributes.body
Useful link

What Did Ancient Romans Eat? New Novel Serves Up Meals And Intrigue

# data[].attributes.attachment_link.readable_text
"Marcus Gavius Apicius purchased me on a day hot enough to fry sausage on the market stones."

So begins the tale of Thrasius, the fictional narrator of Feast of Sorrow. Released this week, the novel is based on the real life of ancient Roman noble Marcus Gavius Apicius, who is thought to have inspired and contributed to the world's oldest surviving cookbook, a ten-volume collection titled Apicius.

But it is Crystal King's Feast of Sorrow that brings readers into the kitchens of ancient Rome, where nobles and slaves jockeyed for position by using food as bargaining chips for personal and professional advancement - whether it's the radishes that Thrasius carves into roses for his lady love and fellow slave, Passia, or the pig-shaped pastries stuffed with ham that he makes to delight the dinner guests of his gluttonous master. For Thrasius, relocating from the countryside to the metropolis also means the coveted opportunity to cook, and serve, the exotic animals killed by Roman gladiators: bears, tigers, rhinoceros.

During Apicius' time, in the 1st century AD, the Roman Empire stretched from northern Europe to Africa, with a total population estimated up to 100 million people. It was an empire filled with ingredients and food traditions that made their way to the capital city with traders and slaves. At the same time, Romans were extremely influential throughout the empire, bringing the original versions of everything from haggis to French toast to Roman settlements.

"As conquerors, Romans brought their food and lifestyle with them," King says. "Excavations in Britain have turned up many food artifacts that originated in Rome, like garlic, asparagus and turnips."

History tells us that Apicius had a voracious appetite for the finest foods. The Roman naturalist Pliny, a contemporary of the gourmand, reported that Apicius referred to flamingo tongues as being "of the most exquisite flavor." Apicius is also credited with inventing what is considered to be the world's first version of foie gras, made from pigs rather than geese.

"We think of foie gras as a French delicacy," says King, "but it was well-documented that Apicius was known for feeding his pigs with dried figs and then overdosing them with honeyed wine to produce fatty livers."

A Novel of Ancient Rome

Hardcover, 406 pages |

But at the center of Feast of Sorrow is the view of the ancient Roman world, by turns exciting and cruel, through the eyes of slave Thrasius, a talented cook who is purchased by Apicius for the unimaginable sum of 20,000 denarii, about 10 times the yearly wages of a common soldier.

"Apicius would have gone out of his way to pay for the best cook," asserts King. "He was a lover of luxury who traveled the world in search of the best ingredients, at great expense. He would want to have his kitchen led by someone who could do justice to those ingredients." Indeed, his renown as an epicure inspired the eponymous cookbook Apicius, published three centuries after his death.

Thrasius soon learns that Apicius seeks to elevate his political power by serving elaborate meals to the Roman elite, dishes made with the most sought-after ingredients of the time, from oysters to silphium, an herb native to present-day Libya that was already going extinct during the time of Apicius, despite desperate attempts at cultivation.

"Silphium was their most precious flavoring," says King. "In fact, it was so prized that you'll find its image on coins." Indeed, in Feast of Sorrow, Thrasius is flattered to be given an amulet by Apicius emblazoned with the silphium leaf, a symbol of how prized he is by his master.

With romance, intrigue and tragedy supplied in abundance throughout the story, it's the book's title which provides clues as to the downfall that must inevitably come from Apicius' insatiable hunger. "The characters' lives are consumed by sorrow, even as they are consuming these feasts," King says. "Apicius has everything, yet at the same time, he has nothing."

Using food as a central theme for the story was a logical concept in King's view, because food was such a precious commodity.

"Even the word 'salary' comes from the Latin word 'salarium'," she says, referring to a Roman soldier's allowance for purchasing salt. During the process of writing elaborate descriptions of roasted hyacinth bulbs and morels cooked in wine, King felt the need to delve into Roman cookery, consulting with historians. The result is a companion digital cookbook called A Taste of Feast of Sorrow.

What King found was that ancient Roman cuisine was far different from modern-day Italian recipes, as lemons, tomatoes and pasta were not yet part of the culinary landscape. Instead, she found herself trying to learn how to stomach the flavor of garum, a potent fish sauce made from fish entrails that was found in nearly every dish of the time.

"I grew up in a landlocked area," King says, "and I'm not really that fond of fish. Garum was the hardest for me to figure out, but when you use it sparingly - sometimes just a couple of drops - it isn't really fishy, but adds salt and umami."

King and her husband now make Parthian chicken regularly, a roasted chicken flavored with sweet white wine and asfoetida powder - a substitute for the long-extinct silphium. Still, she laments that she'll never know what certain ancient delicacies, like peacock, taste like.

On the other hand, some delicacies are perhaps better left to the imagination. "Dormice were fried and eaten whole," she notes with a bit of a shudder. "Romans would eat all the pieces of the animal, and I mean all the pieces. We talk about 'tail to hoof' eating today, but they took it to a whole other level. I'll stick to the Parthian chicken."

Honey Fritters-Apicius 7. 1 1 .6 and Cato 79
By Crystal King
The Apicius cookbook has a simple fried dough recipe that calls for the cook to combine coarse wheat flour (or semolina) with water or milk over heat until it's a thick porridge. That mixture is spread out on a sheet, cut into pieces then fried in oil, drenched in honey then sprinkled with pepper. However, the ancient Roman Cato, in his treatise On Agriculture, has a tastier recipe.

Mix the cheese and spelt in the same way, sufficient to make the number desired. Pour lard into a hot copper vessel, and fry one or two at a time, turning them frequently with two rods, and remove when done. Spread with honey, sprinkle with poppy-seed, and serve.

Simply put, take equal parts ricotta or other soft cheese and flour (you can use any type of flour that is to your liking), form it into dough balls, then fry in oil. Let cool, roll in honey and sprinkle in poppy seeds. These are extra good if sprinkled with pepper and if you substitute poppy seeds for toasted sesame seeds. To get a sense of proportion, a half cup of ricotta and a half cup of flour will make approximately six 1-inch fritters.

# data[].attributes.attachment_link.title
What Did Ancient Romans Eat? New Novel Serves Up Meals And Intrigue

# data[].attributes.attachment_link.description
"Marcus Gavius Apicius purchased me on a day hot enough to fry sausage on the market stones." So begins the tale of Thrasius, the fictional narrator of Feast of Sorrow. Released this week, the novel is based on the real life of ancient Roman noble Marcus Gavius Apicius, who is thought to have inspired and contributed to the world's oldest surviving cookbook, a ten-volume collection titled Apicius .

# data[].attributes.body
Basic meals in Ancient Greece

# data[].attributes.headline
Results of the Ukrainian survey on nutrition in the past

# data[].attributes.subject
Results of the Ukrainian survey on nutrition in the past

# data[].attributes.body
1)Was the old nutrition healthier than the modern? Why?
We are convinced that the older nutrition was healthier, as there were no artificial colourings and preservatives used, and it was produced in a more natural manner.
2)What are the differences between modern and old food?
Modern food is often sterilised and packaged for the convenience of the consumer, and is often safer to eat.
But it also loses some of its nutritional value, and the things that are required for your body.
3)Were there many markets in your city?
No, our town isn't very big, so there was only one market.
4)If yes, what did you use to buy?
You could find almost anything at the market, from gardening tools to food items. We mostly bought tools, pots and clothes.
5)Did you have a vegetable garden?
As our country is mostly agricultural, almost every household had a vegetable garden.
6)Did you raise animals or you buy meat at the butcher's?
Most people owned fowl and livestock for meat, milk and eggs, so there was no need to buy from a butcher's.
7)What was the lunch on Sundays like?
The Sunday lunch in Ukraine mostly consisted of potato dishes, borsch, and maybe some varenky.
8)Which one is your favorite dish?
The most popular dish in Ukrainian cuisine was, and is, borsch.

# data[].attributes.headline
Interview about past habits foods from the students Pace Ivan, Nigro Martina and El Yazaji Koutar of IISS "Fabio Besta", Orte (VT) Italy

# data[].attributes.subject
Interview about past habits foods from the students Pace Ivan, Nigro Martina and El Yazaji Koutar of IISS "Fabio Besta", Orte (VT) Italy

# data[].attributes.body
Questions:

1)Was the old nutrition healthier than the modern? Why?
2)What are the differences between the modern food and the old one?
3)There were many markets in your city?
4)If yes, what did you use to buy?
5)Did you have a vegetable garden?
6)Did you raise animals or you use to buy meat at the butcher's?
7)Which was the lunch on Sundays like?
8)Which is your favorite dish?
watch the answers on the padlet below:

# data[].attributes.body
Easter tradition  continues...up today
Celebration with family, good food and dance!

# data[].attributes.body
In former times there was a connection between food and production. Most of our grandparents produced their own food. They cultivated the land producing cereals. They planted fruit trees. They produced vegetables in the orchards covering their whole year needs of food. They produced livestock products from their herds. There weren’t so many supermarkets like today. They didn't spend so much money for consumer goods. There was no food waste, not unnecessary packaging, and not many garbage like nowadays.

Nikolaos Vokos [1859 – 1902], The goat milking, 1895

# data[].attributes.body
Our grandmothers and grandfathers ate food that had no preservatives and has not been further processed. Food came from farms and markets. The babies have been started life with breast milk.
Our ancestors rarely had the need to respect diet, not like today, when most foods we eat leads to bloating and obesity with all the added chemicals, additives, stabilizers, preservatives, food colorings, flavors and GMOs, so widespread in today's foods. The meat came from animals that have not been pumped with chemicals like today. Bars and restaurants that have visited with family and friends have prepared a traditional homemade dishes. Chicken broth is used to treat most known diseases.
Our grandparents did not have stood glued to mobile phones, computers and gaming systems. They have played out on the grass, boats are on the trees, riding bikes and have had a strong connection with Mother Nature!

# data[].attributes.body
Thanks for the recipie Ingrid! I tried potato pancakes last October in Cologne, Germany and I liked them very much!

# data[].attributes.body
Eve,Ingrid,Kimberly

# data[].attributes.body
Ingrid,Eve,Kimberly, Deutschland

# data[].attributes.body
DRIED FIGS
ITS V. D'Alessandro- Lagonegro, Italy
Nicoletta - Martina

# data[].attributes.body
An introduction to Ancient Greek's diet

# data[].attributes.attachment_link.title
2nd epal of Corfu by antoniagkouva on Storybird

# data[].attributes.attachment_link.description
Read, write, discover, and share the books you'll always remember.

# data[].attributes.body
ITS V.D'ALESSANDRO - Lagonegro, Italy.
-Cristiana and Serena

# data[].attributes.body
ITS V. D'Alessandro - Lagonegro, Italy
Giusy - Cinzia

# data[].attributes.body
Eugenia-Federica,Italy
V.D'Alessandro

# data[].attributes.body
Jasmine Cerbino, Italy V.D'Alessandro