Greek Food

Because of the religious and philosophical meaning of food, the ancient Greeks never ate meat unless it had been sacrificed to a god, or had been hunted in the wild. Ancient Greeks were never allowed to kill and eat a domesticated animal without some type of sacrificial ceremony.

Greek cuisine is of the Mediterranean variety, similar to that of Italy, Spain, the Balkans, North Africa, and parts of the Middle East. The most common ingredient in Greek food is olive oil. This product is supplied from the olive trees found prominently throughout the region, and adds to the distinctive taste of Greek food. Meats included in the Greek diet are mostly lamb, pork, poultry, and rabbit. The majority of recipes contain many spices, such as basil, thyme, and fennel seed, as well as vegetables, such as lentils, beans, and peas.

Greek cooking offers an incredibly rich and diverse array of foods and beverages that are the culmination of literally thousands of years of living, cooking, and eating. While each Greek meal is fresh and inviting, it is also a trip back through Greece's history. The names of foods, cooking methods, and basic ingredients have changed little over time. Bread, olives (and olive oil), and wine constituted the triptych of the Greek diet for many centuries, just as they do today.

For many who have grown up with Greek food, they consider it to be the best in the world. Many would describe Greek food as comfort food, citing the fresh vegetables and the smell of spices. Along with the food is the comfort of good wine and good conversation enjoyed by friends and family.