Ancient Greek cuisine

Ancient Greek cuisine was characterized by its frugality, reflecting agricultural hardship. It was founded on the "Mediterranean triad": wheat, olive oil, and wine.

Our knowledge of ancient Greek cuisine and eating habits is derived from literary and artistic evidence. Our literary knowledge comes mostly from Aristophanes' comedies and quotes preserved by 2nd–3rd century AD grammarian Athenaeus; artistic information is provided by black- and red-figure vase-painting and terracotta figurines.

The Greeks had three to four meals a day. Breakfast (ἀκρατισμός akratismos) consisted of barley bread dipped in wine (ἄκρατος akratos), sometimes complemented by figs or olives. They also ate pancakes called τηγανίτης (tēganitēs), ταγηνίτης (tagēnitēs) or ταγηνίας (tagēnias), all words deriving from τάγηνον (tagēnon), "frying pan". The earliest attested references on tagenias are in the works of the 5th century BC poets Cratinus and Magnes.

Tagenites were made with wheat flour, olive oil, honey and curdled milk, and were served for breakfast. Another kind of pancake was σταιτίτης (staititēs), from σταίτινος (staitinos), "of flour or dough of spelt", derived from σταῖς (stais), "flour of spelt".Athenaeus in his Deipnosophistae mentions staititas topped with honey, sesame and cheese.

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