Food culture and Symposium in Ancient Greece

Since the first day of its existence on earth, human beings have needed to eat and be nourished in order to survive and continue their lives. They had always made an effort to feed. Primitive people met their food needs by gathering and hunting. According to information obtained from archaeological data, it is thought that people of this period hunted some animals and fed on edible plants existing in nature. Eating and nutrition culture of societies is an important part of the social structure. Along with settled life and agriculture, the culture of eating and nutrition has developed over time. Geography can have a positive or negative impact on cultures regarding nutrition. Sedentary life enabled the formation of villages, cities and states and affected religion, culture, economy and social life. Ancient Greece's trade with other societies and the exchange of those cultures with food, nutrition, clothing, art, mythology, etc. influenced by their culture. In the development of culinary cultures, migrations that took place within the historical framework had a significant impact on the development and richness of food and nutrition culture. Bread, meat and oil were consumed excessively in Ancient Greece. Nutritional patterns vary according to seasons. Sea creatures are highly preferred. Meat is generally the food of the noble class. In ancient times, the diet was mostly grain products and phyllo bread called "maza" was at the forefront. Olive oil has been used in many dishes. In this study, food culture will be discussed in the light of the works of Homer, Herodotus, Plato and Xenophon, and examples of agricultural products, seafood, meat products, beverages and ancient kitchen utensils will be examined. It also aims to present similar aspects of the nutritional culture of Ancient Anatolia and Ancient Greece, which are located on both sides of the Aegean Sea and have deeply influenced each other.