Ancient Greek Food Revival Workshop

A Greek "symposium" in the town of Kapandriti on the outskirts of Athens on Saturday. 

But this is no boring conference. It's a workshop where modern Greeks prepare meals using the same ingredients as their ancestors and then sample their recipes.

In ancient times, a symposium was a Greek banquet dedicated to eating and drinking.

According to historians, life in ancient Greece revolved around food, and workshops like this one revive these traditions.

[Andrew Dalby, Food Historian]:  

"It was the center of ancient life as it can still be the center of life now. If we take our life and if we take our family seriously, eating can still be the center. It certainly was to them."

The core foods of ancient Greek cuisine still survive in today's Greek cooking.  

Olives, olive oil, parsley, oregano, honey, fish and bread, have all stood the test of time and haven't been drowned out by imported foods and new recipes. 

But there are also many differences between ancient Greek eating habits and those of modern Greeks. 

Meat was rarely eaten - so put away the souvlaki. 

[Andrew Dalby, Food Historian]:  

"Meat was not a big item in the ancient diet - and perhaps not so much in the modern diet as in some other countries, but people are getting more and more interested in meat, which is not necessarily good for us."

There was breakfast, lunch and dinner, but breakfast was a far cry from a "frappe" - the ice coffee Greeks often drink today. 

Back then, breakfast was a glass of wine and a piece of wheat bread.   

[Andrew Dalby, Food Historian]:

"It's true! Ancient doctors recommended - a small - let's say a cup of wine, rather than a glass,  a small cup of wine with water for breakfast. Yes certainly!"

There were figs and olives, but no potatoes, tomatoes or eggplants - an absolute staple ingredient of modern Greek recipes. 

Saturday's workshop included raw vinegar marinated sardines and anchovies with cucumber and capers on wheat bread. And for dessert - honey-drenched figs stuffed with nuts. 

The Greek chef teaching the workshop says ancient Greeks ate very fresh and healthy meals. This is why he recommends following the simplicity of the ancients' cuisine when we cook.

[Ilias Anastasiades, Chef]:

"(Cooking with) modern techniques, a lot of fusion, complicated cuisine, mixing different cultures - it's all fair, it's what we want, but every now and then we should return to our past."

So how did the guests participating in the workshop find the food? 

Some said it was similar to today's food but healthier. Others said it was  too "raw". 

This woman - a nutrition teacher - said she couldn't live on ancient food: 

[Antonia Mantala, Workshop Guest]:    

"No, I can't go without coffee or chocolate. I need my chocolate and my coffee."