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Notes
Tasting the Past
Re-creating a period that is referred to as 'pre-history' creates one, specific problem - lack of detail. 'Pre-history' is a term that essentially relates to the period for which no or very little, contemporary written evidence exists and whilst quasi-Greek scholars will quote Herodotus or Thucydides as written evidence, it must be acknowledged that a handful of writers who will all have aspects of individuality (or bias) within their texts can hardly be accepted as definitive sources of evidence.
In addition, it has also to be remembered that interpretation of language will have an impact as well. Readers of this site will be reading in English and very few will probably be able to read Ancient Greek. Something that is essential for Greek scholars.
Why? Because without the ability to understand the written word in context it is impossible to reason through the various ways in which it could be interpreted into modern language. There being no such thing as a word for word translation.
This impacts upon all areas of modern re-creation and is particularly so of food.
The basic foodstuffs that were available, for example goat, fish, grain and spices, can be established fairly easily from archaeological, environmental and some degree of pictorial evidence, but how they were assembled into recipes is more difficult to establish as contemporary accounts of recipes seem to be no more.
Available sources are from later periods, either from various Roman authors or, and perhaps this is the most reliable of sources, the writings of a second century A.D. Egyptian - Atheneaus.
Whilst committed to 'paper' some 500 years after the Classical period and very possibly subject to a degree of interpretation in their own right, the recipes from this source are very probably the best starting point for anyone wanting to demonstrate and taste the food of Classical Greece.
For the budding Hoplite on campaign, therefore, and courtesy of Atheneaus, perhaps the best starting point is the 'lembas bread' of the ancient world - the staple diet of the poor, barley gruel. It is very easy to make, filling and sustaining, if a little bland.
Simply soak pot barley in goat's milk (roughly 100g of barley to 600 ml of milk, although you may find you need to add more milk during cooking) for around 10 to 15 minutes and then bring to the boil and simmer gently for up to 2 hours until the barley has absorbed the milk and become very soft. Then remove from the heat, place in a suitable dish and allow to cool thoroughly. It will solidify and will keep in a fridge for around 7 days.
It can be eaten 'as-is' (quite bland to the taste) or with the addition of honey, greek yogurt and/or some toasted sesame seeds.
Authentic and a very good way of increasing your experience of re-creating ancient Greek warriors.
By the nature of the Citizen soldier, a Hoplite was a civilian first. Consequently, an understanding of the civilian lifestyle helps to better understand the nature of hoplite warfare. This page is dedicated to helping develop that wider understanding.