Today’s Mediterranean diet leans on olive oil, vegies and fish. But the ancients mainly ate bread

The Roman emperor Julian once referred to bread as the most nourishing food among them. Ancient Mediterranean diets primarily consisted of cereals, pulses, oil, wine, and seasonal produce. However, this is not the same Mediterranean diet we think of today, which features vegetables, olive oil, and grilled fish. Although bread was central to Julian's Roman world, it was not universally appealing. The Ethiopians, who consumed meat and milk, found bread repulsive, likening it to a diet of dung.

Physician Galen provided the most comprehensive account of the ancient Mediterranean diet in his book On the Properties of Foodstuffs. He discussed cereals and pulses first, followed by plants and animal foods, including fish. Wheat was the most widely used and valuable food, and bread was not just an accompaniment but often the main component of many meals. Galen distinguished different types of bread, with white bread being the most nourishing and bran bread having the least value.

Preparation was crucial in producing good bread. The best bread was most leavened, well-kneaded, and baked with moderate heat. Unleavened bread was considered unsuitable for most people. An unpleasant personal experience Galen had with boiled whole grains revealed the importance of processing wheat. Galen also noted that many plants were valued for their medicinal effects, providing little nourishment.

Ancient people consumed various fruits and vegetables, but many plants were primarily used for their medicinal properties. Pulses, such as lentils, chickpeas, lupins, and various flowering legume plants, played a more significant role in the ancient diet than modern perceptions of Mediterranean cuisine might suggest. Fresh fish was not always an everyday staple, depending on location and wealth, as it could be expensive and sometimes contaminated.

Greek writer Athenaeus, writing around 200 CE, highlights the diversity of ancient Mediterranean diets. He describes how the abundance and quality of seafood varied by region and that wheat, barley, wine, figs, and meat were affordable in some areas, while fish was expensive in others. Athenaeus also shares a recipe for a dish featuring ribbon-fish and cheese, which contrasts with today's image of healthy, lightly grilled seafood.

The ancient Mediterranean diet was not a single, unified eating pattern but rather a range of diverse diets influenced by regional availability, seasonality, and wealth.