Charles River Editors

The social importance placed on food and wine in the Greek world was even more pronounced and had profound consequences for the rest of the world. As one modern historian aptly put it, “How classical Athens was fed is not a matter of marginal importance. Nothing less than the material base of a brilliant civilization is at issue.” Indeed, it was through the ability to create a food surplus that the ancient Greeks were able to establish their poleis and, from these, go on to develop the political and social structures that built the backbone of Western Civilization. Drinking for pleasure, as opposed to simply meeting the body´s requirement for hydration, was so crucial in Greece that a couple historians noted, “In a way, the study of the classics is the study of the consumption of alcohol.” While this assertion is an oversimplification, there is no doubt that alcohol played a crucial role in the evolution of Greek culture.

Indulgence is at the heart of modern perceptions of eating and drinking for the ancient Romans. The majority of primary sources depicting food and drink that have survived show rich patricians reclining at a table loaded with exotic foods, and Roman diners are often depicted as gorging themselves over numerous courses served over many hours. Of course, the history of eating and drinking for the wider population within the more than 1,000-year span of the empire was somewhat different. What the richest ate was markedly different from the fare on offer to their slaves, and between these two extremes, there were numerous socioeconomic groups whose eating and drinking habits varied enormously. Moreover, since the Roman Empire encompassed much of Europe and the Middle East, the different kinds of food and drinks available in Rome were vast.

Cathy Barnes

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