Thomas R. Martin, An Overview of Classical Greek History from Mycenae to Alexander, Geographical and Historical Introduction, Diet

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Introduction to the Historical Overview in Perseus Geographical and Historical Introduction The Early Greek Dark Age and Revival in the Near East Remaking Greek Civilization The Archaic Age The Late Archaic City-State Introduction to the Fifth Century Clash Between Greeks and Persians Athenian Empire in the Golden Age Athenian Religious and Cultural Life in the Golden Age Continuity and Change in Athenian Social and Intellectual History The Peloponnesian War and Athenian Life Introduction to the Fourth Century The Aftermath of the Peloponnesian War New Directions in Philosophy and Education The Creation of Macedonian Power

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The Landscape Natural Resources Diet The Highway of the Sea Climate Earlier History Mycenaean Civilization The End of Mycenaean Civilization

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Greek and Roman Materials

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Diet

Only about twenty to thirty percent of the total land area of Greece was arable. The scarcity of level terrain ruled out the raising of cattle and horses on any large scale in most areas; pigs¹, sheep², and goats³ were the common livestock. The domestic chicken⁴ had also been introduced into Greece from the Near East by the seventh century B.C. Farmers mostly grew barley⁵, the cereal staple of the Greek diet⁶, with wine grapes⁷ and olives as the other most important crops. Wine diluted with water was the most common beverage of Greeks and drunk by almost everyone. Olive oil⁸ furnished a main source of fat in the diet, as well as serving many other uses such as a cleaning agent for bathing and a base for perfumes.

1 Hom. Od. 14.72, References to pigs, References to swine, Pigs depicted on vases, Boars depicted on coins

2 Boston 34.79 [Vase], Xen. Mem. 2.7.13, References to sheep, Sheep depicted in sculpture, Sheep depicted on vases, Rams depicted on coins

3 Goats on coins