Today’s Mediterranean diet leans on olive oil, vegies and fish. But the ancients mainly ate bread
The ancients ate mountains of bread and cheese, but you’d never know from today’s version of the Mediterranean diet.
Ancient Mediterranean diets mainly centered around bread, as Roman emperor Julian recognized it as the most nourishing food. However, bread alone was not considered a complete or appealing diet by all. The Ethiopians, who consumed meat and milk, found bread to be an unappealing and unwholesome food. Galen, a prominent physician from the 2nd century CE, offered the most comprehensive account of the ancient Mediterranean diet.
He described cereals and pulses as the most widely consumed and valuable food sources. Wheat, in particular, played a central role in their way of life, with bread being the primary meal for many individuals. Galen distinguished between various types of bread, with white bread being the most nourishing, while bran bread ranked the lowest.
He emphasized that proper processing of wheat, including milling, kneading, fermentation, and baking, was crucial for creating nutritious bread. Fresh fruit and vegetables were also consumed, but Galen did not consider them as the foundation of a healthy meal. Many plants were valued primarily for their medicinal properties. Pulses, such as lentils, chickpeas, and lupins, were more significant than often portrayed in modern images of Mediterranean cuisine.
Despite their importance, fish was not a daily staple for everyone, being dependent on location, wealth, and potential contamination risks.
Written by urgent.news from The Conversation AU's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
