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Upload a picture on the Tricider about food of a famous painter. 

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Upload a picture on the Tricider about food of a famous painter. 

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Explain in a few words what it shows.

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Upload a picture about food of a famous painter. Explain in a few words what it shows. - brainstorming and voting | tricider

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eTwinnig project 2016-17 \'Ancient delights"

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Art gallery using Artsteps

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For millennia at the base of human nutrition, legumes are deeply rooted in Italian culture, where for centuries they have fostered the humble families by replacing the more expensive flesh. Still the most popular in our country today are beans, peas, lentils, chickpeas and beans.

Jasmine and Giusy
V.D'Alessandro 3C AFM,Lagonegro

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A documentary series on Greek TV (SKAI)
The journey of food Episode 1

The documentary series presents the evolution of nutrition in Greece and the Mediterranean, from prehistoric times, antiquity, Byzantium, Ottoman times, the establishment of the modern Greek state, and modern Greece. The first episode, entitled "First Meal," reveals how search and management of food was the driving force in shaping our world.

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το ταξιδι τησ τροφησ

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σκαι το ταξιδι τησ τροφησ

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ΤΟ ΤΑΞΙΔΙ ΤΗΣ ΤΡΟΦΗΣ ΕΠΕΙΣΟΔΙΟ #1 // ΟΛΟΚΛΗΡΟ // 14-5-17 // TO TAXIDI THS TROFHS

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1ο ΕΠΕΙΣΟΔΙΟ // 14-5-2017 // "ΤΟ ΤΑΞΙΔΙ ΤΗΣ ΤΡΟΦΗΣ". Η διατροφή στην Ελλάδα από την προϊστορία μέχρι σήμερα: είναι η νέα μεγάλη παραγωγή του ΣΚΑΪ σε συνεργασία με τη δημιουργική ομάδα της Anemon Productiοns και την επιστημονική υποστήριξη και αποκλειστική χρηματοδότηση του Κοινωφελούς Ιδρύματος Ιωάννη Σ. Λάτση.

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A documentary series on Greek TV (SKAI)
The journey of food Episode 2

The second episode of the series travels from ancient Athens and Sparta to Alexander the Great and the Roman Delos to see how contact with different peoples brought globalization to our diet.

We follow the Greek wine to Marseilles and the depths of Burgundy, the Panathenaic Procession to the Acropolis, where 100 animals were sacrificed, but also the life of a simple Athenian farmer who ate just 1 to 2 pounds of meat per year. During the Roman years, the first gourmet gourmets in our history will mix exotic foods and unprecedented flavors, bringing the boom of gastronomy.

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ταξιδι τησ τροφησ

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το ταξιδι τησ τροφησ νεο επεισοδιο

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ΤΟ ΤΑΞΙΔΙ ΤΗΣ ΤΡΟΦΗΣ ΕΠΕΙΣΟΔΙΟ #2 // ΟΛΟΚΛΗΡΟ // 21-5-17 // TO TAXIDI THS TROFHS

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2ο ΕΠΕΙΣΟΔΙΟ // 21-5-2017 // "ΤΟ ΤΑΞΙΔΙ ΤΗΣ ΤΡΟΦΗΣ". Η διατροφή στην Ελλάδα από την προϊστορία μέχρι σήμερα: είναι η νέα μεγάλη παραγωγή του ΣΚΑΪ σε συνεργασία με τη δημιουργική ομάδα της Anemon Productiοns και την επιστημονική υποστήριξη και αποκλειστική χρηματοδότηση του Κοινωφελούς Ιδρύματος Ιωάννη Σ. Λάτση.

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made of wood

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Some scenes from an Etruscan banquet.(Etruscans were an old Italian civilisation before Romans).Women were allowed to take part to the feast with men.. this is so unusual for ancient time !

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Vasilis Kountouris from the 2GEL Aliveriou, Greece

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Vasilis Kountouris from the 2GEL Aliveriou, Greece

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Red-figure fish plate, attributed to the Binningen Painter, Paestum, South Italy, 325-300 B.C., 2 9/16 in. high, 10 1/4 in diameter. J. Paul Getty Museum, gift of Barbara and Lawrence Fleischman

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Liceo Scientifico Statale "Giancarlo Siani", Aversa (CE) Italy 

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Liceo Scientifico Statale "Giancarlo Siani", Aversa (CE) Italy 

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Fortified dwelling and open air banquet, detail from a mosaic portraying a Nilotic landscape from El Alia, Tunisia. Roman Civilisation, 2nd century. Musée National Du Bardo (Archaeological Museum)

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The Dionysus Cup, a 6th-century BC kylix with Dionysus sailing with the pirates he transformed to dolphins.

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The Dionysus Cup, a 6th-century BC kylix with Dionysus sailing with the pirates he transformed to dolphins

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Arcimboldo: Autunno, Autumn

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One Human Family, Food for All

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Vasilis Kountouris from the 2GEL Aliveriou, Greece

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Vasilis Kountouris from the 2GEL Aliveriou, Greece

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Johannes Vermeer. the milkmaid. The pant shows a woman using milk to make bread

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Johannes Vermeer. the milkmaid. The pant shows a woman using milk to make bread

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Giacomo Ceruti detto il Pitocchietto (1698-1767).Tavolo con pesche, formaggio e pani.

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Giacomo Ceruti detto il Pitocchietto (1698-1767).Tavolo con pesche, formaggio e pani.

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Giorgio de Chirico (Volo 1888 - Roma 1978). Frutta con busto di Apollo.

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Giorgio de Chirico (Volo 1888 - Roma 1978). Frutta con busto di Apollo.

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Giorgio de Chirico. Composizione di frutta con statua classica.

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Giorgio de Chirico. Composizione di frutta con statua classica

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The Greek Symposium
Reconstruction of the andron in the Villa of Good Fortune at Olynthus. In Peter Connolly, The Ancient City: Life in Classical Athens and Rome (Oxford: Oxford University Press, 1998)

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Plato’s Symposium is a dialogue between Socrates and others about the nature of love at a party hosted by the poet Agathon in 416 BCE after he won a theatrical contest.  It is largely a series of speeches of each of the party attendees praising passionate love, identified with the god Eros, the root of our word ‘erotic’.  The love felt between family and friends was known as philia, half of the word philosophy, philanthropy, Philadelphia, as well as various ‘philias’ and ‘philes’ such as anglophile, bibliophile, and, important for our text, pedophile.  Often, for entertainment, guests would take turns talking about a subject of interest.

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ZEUS & GANYMEDES Museum Collection: The J Paul Getty Museum, Malibu, California, USA, Attic Red Figure Kylix, Painter: Douris, ca 480 BC. Late Archaic / Early Classical. Zeus seated before an altar

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Triptolemus, Demeter and Persephone by the Triptolemos-painter, c. 470 BC, Louvre

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Demeter, enthroned and extending her hand in a benediction toward the kneeling Metaneira, who offers the triune wheat (c. 340 BC)

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In ancient Greece people cultivated exclusively Zea and they imported wheat from northern countries. At the beginning of the 19th century, Venizelos (prime minister at the time) declared war against Zea and managed within four years to eliminate cultivation at such grade, that today’s generations ignore even its existence.
Many things are said about this weird obsession against Zea.

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Fish in Ancient Greece
The Greeks loved fish. Tuna, sea bass, grey and red mullet, grouper, were esteemed and expensive. They particularly loved eel. Small fish like anchovies and sprats were low on the scale of their likes, and thus cheapest..
In the Greek world, fish shifted from something that you caught yourself to something that you bought.
Fish was easier to serve than meat, because to serve meat you first had to arrange to sacrifice it, and with fish you didn't. The first tuna caught in a good year, though, would be offered to Poseidon.

Red-figure dish with fish, ca. 350–325 BC. (Bibi Saint-Pol (2007) / Wikimedia Commons)

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Red-figure dish with fish, ca. 350–325 BC. (Bibi Saint-Pol (2007) Wikimedia Commons)

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Athenian Pottery
A red figure vase painting depicting Athena in the company of Herakles, the great hero.

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Making bread 500B.C

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Vegetables and fruits
On the second place were horticultural and wild vegetables and fruits. Carrots, beets, radish, cucumbers, pumpkin, horseradish, dill, cumin, anise, mint, calgans, apples, cherries, plums, cranberries, cranberries, raspberries are not a complete list of vegetation consumed very widely. Bee honey played a significant role in nutrition, since sugar was not available at that time. Various types of animal fats and vegetable oils, vinegar and nuts were also used for cooking.
Let's consider the principles of cooking Ukrainian dishes. The main ways of cooking are: Quenching; Drinking; Baking. The reason - the structure of the furnace. Such heat treatment of products allows you to save most of the beneficial vitamins and elements in food.

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Ades and Persephone hold wheat and zeia
Zea, is one of the oldest and most important cereals for the human being.
Hippocrates said it is food for the brain, because it is rich in magnesium, which activates the enzymatic metabolic reactions, and most important, it is gluten free. Gluten is a very strong “glue”, which helps memory in a limited way. In other words, it confines memory within a few pictures. Thus, it destroys imagination and creativity which are and always have been so essential for humanity.
What are the magic qualities of Zea?
-Pasta made of Zea is 40% richer in magnesium and much lighter than common pasta. Moreover, magnesium activates the enzymatic metabolic processes.
-Zea contains high levels of the amino acidlysine, which makes zea pasta much easier to digest. Also, lysine strengthens the immune system and is vital for the biochemical function of the brain.
-Zea does not block the arteries like the wheat flour we use, which contains gluten.
-Zea has high levels of protein, natural fibers and minerals. It helps body absorb all the valuable nutrients, suppresses chronic inflammations and is considered to prevent cancer growth and metastasis.
-Finally, it is suitable for people who have wheat allergy or celiac disease.
There are still some countries today that hold a small production of Zea. It comes on the market as flour but also as ready-made pasta and its price is high, something that is justified by its value.

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Cereal dishes

The diet included both cereals and products of their processing, vegetables in different forms (cabbage, turnips, onions, garlic).

Among plant foods, the first place from time immemorial was occupied by bread.
In the 11th-12th centuries, buckwheat was imported from Asia to Ukraine, from which flour and cereals were started. In the Ukrainian kitchen there were Greek, buckwheat pampushki with garlic, buckwheat dumplings with bacon and other dishes. Millet, rice (from the XIV century) and leguminous crops such as peas, beans, lentils, beans, etc. were also used.

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Meat and fish
Used as meat of domestic animals (pigs, cows, goats, sheep) and wild (boar, hare) animals and poultry (chicken, geese, ducks, pigeons, black grouses, hazel grouses) and fish (sturgeon, eel, carp, bream, tench , рike, gudgeon, perch, crucian carp).

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Ukrainian cuisine has evolved over many centuries.

Ukrainian national cuisine in its main features formed in the early XIX century, and finally took shape in the first half of the XX century.

For example, a purely Ukrainian dish - buckwheat porridge, appeared only in the 11th and 12th centuries, and that is due to the fact that the Ukrainian lands passed the shopping route. Very quickly, this croup won popularity, it was used as cereals and in grinded form (flour). Made from it were side dishes, pancakes and fritters, smeared, stuffing for game. At the same time (in the 11th century), the first Ukrainian cooks appeared. The first workers of this profession appeared in monasteries.

Thanks to geographical (and, accordingly, culinary) discoveries of the XVI-XVIII centuries, a significant number of different cultural plants appear in Ukraine that enrich, expand and diversify the dishes of Ukrainian cuisine. For example, in the 18th century, potatoes are widely used in Ukraine, which is used to make first courses, second courses and side dishes for fish and meat dishes.

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Pictures of one of the most famous Bulgarian artists - Vladimir Dimitrov - the Master

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Young fisherman with his catch
The Young fisherman with his catch is one of the frescoes found in Akrotiri. It was painted in 1650 BC. Archaeologists recovered this fresco in the Cyclades on the volcanic island of Santorini. This well preserved painting shows a nude male fisherman holding his abundant catch in his hands. This nude male figure is an early monumental study because it is a subject attempted by later Greek artists for centuries. This painting shows historians that the people of Thera were depended on the sea. They used the sea for food and for trading. The sea was a critical part of the Theran's society.

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The Symposium
With the early Greek poets, it was mentioned that Greek men would gather together at parties, known as symposia (symposium in the singular, literally “drinking-together”) to drink, hear music and discuss politics, philosophy, and the shortcomings of those not present.  Much of Attic pottery displays images of symposia, likely because much of Attic pottery was used at symposia.  Men would gather separately, as it was considered obscene for men and women to eat or drink in mixed company.  Reclining on Egyptian styled cushioned couches in the men’s quarters of rich households, philosophers such as Socrates and Plato would discuss ideas with their fellow aristocrats.  Today, many an academic conference is also called a symposium.  It is still a discordant gathering of disagreements and rambling, but there is slightly less drinking involved.

In the picture: symposium with flute girl.

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Ancient Greek Symposiums
As we know from Plato and other writers, ancient Greeks much loved to have drinking parties or symposiums – and most any excuse could be used to party; a birth, marriage, or death, the arrival or departure of a loved one from abroad, a feast day or merely a change in seasons. Actually in most cases, however, no purpose was required.

The ancient Greeks loved to party. The drinking party or symposium was not however the ancient equivalent to a few guys getting together to pass the breeze and down a few drinks. On the contrary, it was a highly ritualized institution with its own precise and time-hallowed rules. Plutarch described the drinking party as “a passing of time over wine, which guided by gracious behavior, ends in friendship.”

It was customary for the host to inscribe the names of his guests on a wax tablet, together with the day and hour appointed for the symposium and then hand the tablet to a slave who would make the rounds of the guests’ houses. The usual hour for convening was the ninth. Generally, the ideal number of guests was nine, including the host. In Athens in the fourth century B.C., however, the symposia grew so large that it became necessary to appoint a commission to insure that the number of guest did not exceed the legal limit. Since wives and daughters were not permitted to attend the symposia, the only females present were hired companions known as hetairaia.

The growing importance of the symposium was such that, from the fourth century B.C. onward, well-appointed houses possessed a special room for reclining and drinking known as an andron or men’s quarters. An andron can be identified in the archaeological record by its off center doorway, so located in order to enable the room to accommodate the couches, which were arranged along side each other and set against the walls. The basic andron held four couches, though some were considerably larger. The couches were made of either wood or stone. In front of each was a three-legged on which food was laid out and the drinkers placed their cups. As private houses became more elegant, androns acquired mosiac floors and their walls were hung with tapestries.

There were strict rules to which participants were required to adhere. The enforcement of these rules was in the hands of the symposiarch, or master of drinking. The ideal symposiarch according to Plutarch, had to be the “quintessence of conviviality,” neither inclined to drunkenness nor averse to drinking,. He had to be aware how each of his fellow symposiasts was affected by wine in order to determine what was conductive to the promotion of good cheer. He should be cordial and friendly, and objectionable to no one…Election to this office was made by a throw of dice, which meant it generally fell to one of the guests. The symposiarch had the authority to inflict a penalty in any drinker who infringed on the rules. In exceptional circumstances he could even order a guest to depart. As the Greeks did not drink undiluted wine, his inuagural duty was to determine the proportion of parts of wine to water – an important decision that would affect the tone of the whole evening. In addition, he decreed how many cups should be drunk, since only on rare occasions symposiasts permitted to drink as much or as little as they wished. The purpose behind this rule was to ensure that everyone attained approximately the same degree of inebriation. Finally the symposiarch arranged the entertainment and fixed penalties for those who failed to distinguish themselves in the games and competitions.

Despite these precautions, however, much no doubt happened that was not in accordance with the rules. A popular Greek saying “I hate a drinker with a good memory,” suggest that whatever was said or done by a symposiast when under the influence of alcohol was not to be held against him when he sobered up.

For everyday use, the Greeks drank out of glazed, undecorated mugs. The well-to-do, however possessed a special set of drinking cups and wine containers, which they reserved for use at a symposium.

Basic drinking equipment included a dozen or so kylikes or drinking mugs, a krater or mixing bowl, a psychter or wine cooler. An oinochoe or jug for pouring wine and a hydria or jug for pouring water. The pottery was frequently decorated with figured scenes, often of a very refined draughtmanship. These scenes provide a major source of information about conduct at these gatherings.

Finally, as Plato advises us, though the Greeks just loved to party, the drinking and entertainment, the symposium basically had a serious purpose. The purpose was serious conversation. In the midst of all the drinking philosophical questions were examined: What was the purpose of life? What is justice and truth? Can we live under unconditional loyalty? Are the gods to be trusted? Are women really inferior? Is drinking the answer? Many of Plato’s dialogues including the symposium were first conceived in a drinking party when questions asked and the tongue freed by wine would speak.

At the conclusion of a symposium, or when moving from one symposium to another, it was customary for drinkers to komazein, or to roam about her streets in a gang. It was just such a gang or komastai, as Plato writes in The Symposium “Order went out of the window and they compelled everyone to drink huge quantities of wine.” Assaults by drunken komastai were not uncommon. It became a stock joke that the worst behaved guests at a symposium were the philosophers! This amused Socrates though he, himself was not a serious drinker and was always at the center of the philosophical discussions.

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Picture of one of the most famous Bulgarian artists - Vladimir Dimitrov - the Master

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Picture of one of the most famous Bulgarian artists - Vladimir Dimitrov - the Master

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You can watch a short-length feature animated film written, produced and directed by Dimitri Vorris. The film chronicled the adventures of a Greek philosopher, of the Golden Age of Pericles era, that comes by accident in the 21st century.

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ANCIENT GREEK'S SYMPOSIUM was a short-length feature animated film written, produced and directed by Dimitri Vorris. The film chronicled the adventures of a Greek philosopher, of the Golden Age of Pericles era, that comes by accident in the 21st century.

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Scenes from the symposiums are often represented in ancient greek art

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2nd GEL Aliveriou Pictures of the Tomb Frescoes of Paestum, Italy 

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2nd GEL Aliveriou Pictures of the Tomb Frescoes of Paestum, Italy 

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The "Tomb of the Diver"
Among the thousands of Greek tombs this is the only one to have been decorated with frescoes of human subjects.The symposium was an important male aristocratic social gathering where men drank together, conversed, and enjoyed themselves in a convivial atmosphere and the long sides of the Tomb of the diver are painted with men reclining on couches drinking. Some of the men are calling for wine from a slave boy who is depicted on one of the end panels of the tomb with a wreathed crater.

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***DO NOT FORGET TO WRITE YOUR FIRST NAME AND COUNTRY

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***DO NOT FORGET TO WRITE YOUR FIRST NAME AND COUNTRY

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Liceo Scientifico "iancarlo Siani" - Aversa (Italy)

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Liceo Scientifico "iancarlo Siani" - Aversa (Italy)

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Honey on Spider Cave in Spain
Honey is represented  in parietal cave art.
The must honey picture dates back to 9000 years ago. The ancient  honey use is, infact,  represented on a a cave painting discovered in Spain: a man, climbing on top of a cliff, surrounded by bees in flight and equipped with a basket for storing the honeycombs.

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Liceo scientifico "Giancarlo Siani" - Aversa (Italy)

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Liceo scientifico "Giancarlo Siani" - Aversa (Italy)

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A Mosaic from Vigna Lupi Villa, Rome, Second Century A.D.  (Musei Vaticani, Rome)

The best exemple of asarotos oikos and of ancient still-life is a mosaic that decorates the floor of a Roman villa with meal remains: acorns, chestnut, garlic, walnuts, pieces of chicken, fish, conchigle, grapes.
As t's possible to see, the differences are quite similar to those of our table today, with one small difference: compared to today we lack the packaging - and thus the waste was much reduced - and the "food recycling", instead of in separate collection ends in the belly of a mouse!

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Ancient Still Lives
Ancient "Still Life" is a ancient painting type, so called for high affinity presenting with still lives of European painting from the sixteenth century (Still-leben, Still-life, Natura morta).
The first still lifes depart from domestic life and are represented directly within the houses, Latin namely xenia (gifts) and asarotos oikos (unswept floor),  from the second century BC until the second A.D.
The first, painted directly on the walls of the house, represented the welcome gifts for the guests; the seconds, often on floor mosaics, illustrating uneaten food, leftovers remained on the floor for dead members of family.
Pompeian painting representing a basket with figs is a still life and is a exemple of xenia.

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Young Girl Gathering Saffron Crocus Flowers
This fresco depicts a young girl gathering saffron. Saffron had many uses back then, including dye or paint, spice, and medicine. This piece of art is important because it taught people a lot about their life back then. For example, it shows what a young girl would wear in those times, what she looked like, what they did. Her head is shaved, showing that she in unmarried. The painting is also very naturalistic, depicting the plant itself at least 4 times and the girl is literally in the act of gathering the saffron.