“The basic eating habits in the new Greek state, since its foundation till World War II, remain the same. The introduction of new products enriched the existing diet and was adequately absorbed by the traditional Greek cuisine. Potato was introduced Διαβάστε περισσότερα – Read more

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BYZANTIUM: 5th-15th century

15 Αυγούστου 2017 magazine

“Nutrition and Byzantine cuisine constitutes the evolution of ancient Greek and Roman cuisine and diet. The ingredients and the cooking methods generally remain the same and show the deep roots of the “Mediterranean Diet”. Normally, the Byzantines used to eat Διαβάστε περισσότερα – Read more

Ancient Diet, Special Reportage23rd Issue In-On, 5th-15th century, a kind of thick soup, ancient diet, Byzantine, BYZANTIUM, Cretan Business Magazine, Giorka Nikolaou, Greek, IN-ON, In-On magazine, Mediterranean Diet, Mediterranean foods, Olive, rchaeologist, Roman, Special Report

ROME: 3rd century BC-5th century AD

15 Αυγούστου 2017 magazine

Eva Apostolou PhD in the University of Sorbonne and also an archaeologist specialized in currency in the Ancient Greek and Roman world in an interview to “In-On” magazine depicts the market in Ancient Rome and the cost of the products Διαβάστε περισσότερα – Read more

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ANCIENT GREECE: 4th century BC till 3rd century BC

15 Αυγούστου 201715 Αυγούστου 2017 magazine

The archaeologists Demelena Ladogianni and Giannis Stogias illustrate the cost of food products in the market of Ancient Greece. “The base of the ancient Attica diet during the 4th-3rd century BC consisted of cereals, olive oil, figs, grapes and wine Διαβάστε περισσότερα – Read more

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Ancient Greeks followed a simple diet

15 Αυγούστου 2017 magazine

The amount of money that inhabitants of the Greek territory needed for their nutrition “in ancient times, in Roman times, in occupied Greece as well as in modern times”, is the theme of the book entitled “The cost of food”. Διαβάστε περισσότερα – Read more