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Ancient Greek Hospitality, Food Habits, and Grain Supply

In: Daily Life in Classical Athens

Author

Listed:
  • Emmanouil M. L. Economou

    (University of Thessaly)

  • Nicholas C. Kyriazis

    (University of Thessaly)

Abstract

This chapter describes the element of hospitality, which is inherent to the Greeks, since ancient times, to nowadays. On a technical level, it describes the household utensils of an ancient kitchen and provides evidence regarding cooking, delicacies, and the usage of dairy products, vegetables, fruits, drinks, and spices, which were all part of the Athenian kitchen. It finally explains the vital importance of grain in feeding the Athenian population and what institutions had the Athenians established in order to ensure the fair disposition and distribution of grains to the society as a whole.

Suggested Citation

  • Emmanouil M. L. Economou & Nicholas C. Kyriazis, 2024. "Ancient Greek Hospitality, Food Habits, and Grain Supply," Frontiers in Economic History, in: Daily Life in Classical Athens, chapter 0, pages 131-138, Springer.
    • Handle: RePEc:spr:frochp:978-3-031-58541-8_9
    DOI: 10.1007/978-3-031-58541-8_9
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    Cited by:

    1. Kirkwood, Graham & Pollock, Allyson M & Roderick, Peter, 2024. "Private sector expansion and the widening NHS treatment gap between rich and poor in England: Admissions for NHS-funded elective primary hip and knee replacements between 1997/98 and 2018/19," Health Policy, Elsevier, vol. 146(C).

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