Today's Mediterranean diet leans on olive oil, veggies and fish—But the ancients mainly ate bread

The Roman emperor Julian once declared bread the most nourishing food among the populace. Ancient Mediterranean diets primarily consisted of bread and other cereal-based foods, supplemented with pulses, oil, wine and seasonal produce. However, this diet differs significantly from the modern Mediterranean diet, which emphasizes olive oil, vegetables and fish.

Despite bread's importance in Julian's Roman world, it was not universally well-received; Ethiopians deemed bread to be an undesirable, non-nourishing food. Galen, a renowned physician from the ancient Mediterranean era, wrote extensively about the dietary habits of his time in his book On the Properties of Foodstuffs. He emphasized that wheat was the most widely used and valuable food, with bread being the mainstay of many meals.

The quality of bread varied, with the finest white bread considered the most nourishing, while bran bread was deemed the least nutritious. Galen also noted that the preparation and leavening of bread were crucial to its digestibility. While ancient people consumed various fruits and vegetables, they were often valued more for their medicinal properties than for their nutritional value.

Pulses, such as lentils, chickpeas, and lupins, played a significant role in the ancient diet, providing substantial nourishment. Fish, though not always an everyday staple due to its cost and potential contamination, was also a part of the diet. The modern Mediterranean diet, however, selectively highlights olive oil, vegetables and seafood, while overlooking the significant role of bread and cheese in ancient Mediterranean diets.