Ancient foods are foods and dishes that are passed through generations or which have been eaten up for many generations. Ancient foods and dishes are traditional in nature and may have a historic criterion in a national dish, regional cuisine, or local cuisine. Ancient foods and beverages may be developed as homemade, by restaurants and small manufacturers, and by large food processing plant facilities.

Historical innovations have told us much about how ancient Egyptians, Greeks, and Romanians worshiped, celebrated, and mourned. But these scientific inventions have also provided tantalizing proofs about how–and what–this complicated civilization ate. From grains like emmer and kamut to cloudy beer and honey-basted gazelle. The Ancient Greeks ate mainly simple foods. Unlike some other ancient cultures, they did not consider extravagant and rich meals a good thing. The three main staple foods of the Greek diet were wheat, oil, and wine.

Ancient Greek Foods

There are many points that have carried on in civilization from the time of the ancient Greeks. They shared literature, philosophy, theater, and the Olympics. Some foods, like pasteli (Greek sesame honey candy), have unquestionably been around a long time. But unfortunately, historiographers may never know for sure about ingredients and dishes in ancient Greek food.

History Of Ancient Foods
History Of Ancient Foods

In terms of their eating way, the ancient Greeks ate as in modern times, with three meals a day. In the morning they wake up and ate breakfast, they broke from work at midday for lunch, and then at night, they took dinner and probably a little dessert.

  • Greeks mainly ate plain food. The Greek diet was very healthful. Food in Ancient Greece subsisted of grains, wheat, barley, fruit, vegetables, bread, and cake.
  • They lived on an integral diet of bread (made from barley or, if you could afford it, wheat) and goats cheese.
  • Meat was a luxury food but fish and vegetables were plentiful. Ordinary Greeks ate pulses, onions, garlic, and olives. They also used hens eggs. Peasants used small birds in their diet. The Greeks also ate fruit such as raisins, apricots, figs, apples, pears, and pomegranates.
    Ancient Greek Foods
    Ancient Greek Foods
  • In the Summer months, there was plenty of fresh fruit and vegetables to eat. But in the winter they ate dried fruit and food which had stored like apples and lentils. As most of the Greeks resided very near the sea, they also ate a lot of fish, squid, and shellfish.
  • The soil by the sea was not so rich as on the plains so the Greeks used irrigation and crop cycle to keep the soil comparatively fertile.
  • In some of the larger Greek city-states, meat could be shopped in cookshops. Meat was hardly eaten as the Greeks felt that just killing and eating pet animals (like goats) was wrong. The Greeks would often give the meat to the gods first and then might eat some of the meat.
  • Wine was also a popular drink. The Greeks preferred their wine which was made from the grapes they grew. Mostly, wine was drunk diluted with water.
  • Rich Greeks ate various types of food such as roasted hare, peacocks eggs, or iris bulbs in vinegar. Low Class (Poor) people drank mainly water. If they could afford it they added honey to sweeten it.

Ancient Egyptian Foods

Ancient Egypt was known for its astonishing culture, the sphinx, the pyramids, and the pharaohs of this once majestic civilization on the ends of the famous river Nile. And when it comes to the cooking skills of the people of ancient Egypt, it is clear that they ate better than people of any other ancient civilization in the world, especially contemporary civilizations.

Ancient Egyptian Foods
Ancient Egyptian Foods

Much of the information about what the ancient Egyptians ate and drank comes from pictures on tomb walls, offering trays and food quitted in the tombs, and scrolls of hieroglyphic writings. The most common artwork found is of the growing, finding, or making of food. Many tomb walls also show pictures representing people fishing, hunting, and working in the fields.


Wine and ancient Egypt have a great history. Wine was known to be used by the Egyptians as early as 3000 BC. The Egyptian word for wine, jrp, foreshadows any other known word for wine. By the 18th dynasty, wine had become a trendy consumer product in ancient Egypt with both white and red wines available to everyone. To make wine, the ancient Egyptians took a bunch of grapes and squeezed all of the juice out by stepping on them in a trough big enough to hold at least six men.

This mixture was isolated in a clay pot with the date and vineyard on it, almost absolutely like today. For much of ancient Egyptian history, wine was mostly used at the court of the pharaohs. They even elected an official wine taster. Wine was also a common drink on the table of the rich and powerful.


Beer was the most trendy staple in ancient Egypt, and people drank beer on a daily basis. In Egypt beer was a dominant source of nutrition. Beer was such an important role in the Egyptian diet that it was even used as currency. It was an important source of protein, minerals, and vitamins and was so valuable that beer jars were often used as a measure of value and were used in medicine.

In fact, beer was the preferred drink of mortals and gods, the rich and powerful, adults, and even children. Be it the first meal of the day, beer was always a part of it. It is no doubt that with so much liquor in their daily diets, almost all Egyptians lived life on a high. Beer, together with bread, oil, vegetables, and spices, formed an important part of the wages that workers received from their employers.

Bread, Fruit Juices, and Vegetables

Bread was a staple food element in the ancient Egyptian diet, but the bread they ate differed in many ways from the bread we are used to eating today. Egyptian bread was made completely from emmer wheat, which was more difficult to turn into flour than most other varieties of wheat.

Because of the crude utensils used in making bread, several undesirable ingredients such as feldspar, quartz, mica, and other ferromagnesian minerals were often mixed up with the flour, along with germs and other foreign bodies. The chaff does not come off through threshing but comes in spikelets that needed to be eliminated by moistening and pounding with a pestle to avoid crushing the grains inside.

Since a lot of land was good fertile due to the annual flooding of the Nile, a wide range of fruits were grown and eaten by the Egyptians. It is tough to account for all varieties of fruits that were eaten in ancient Egypt, but there are known documentary evidence of fruits that were high in sugar and protein being popular.

Apple, olive, and pomegranate trees were carried to Egypt sometime around the reign of Hyksos or later. Grapes and figs were also famous fruits when they were available. Coconuts, on the other hand, were imported luxury goods that could only be afforded by rich Egyptians.

Though not as broadly popular as other food products made from fruits (beer and wine), fruit juice was loved by a number of people in ancient Egypt. Citrus fruits that had a sweet taste were initially used for fruit juice. Most popular were grapes and figs, which the Egyptians would squeeze until every drop of juice was flowed out of them. As well as honey, the syrup made from unfermented grape juice and other fruits such as raisins, figs, dates, carob, and even the root of the chuba.

Vegetables were eaten as a complement to the ubiquitous beer and bread. The most common were long-shooted green scallions and garlic but both also had medical uses. There was also lettuce, celery (eaten raw or used to flavor stews), certain types of cucumber, and, probably, some types of Old World gourds and even melons.

By Greco-Roman times there were turnips, but it is not sure if they were available before that period. Various tubers of sedges, including papyrus, were eaten raw, boiled, roasted, or ground into flour and were rich in nutrients.


Meat came from homegrown animals, game and poultry. This probably included partridge, pigeon, quail, ducks, and geese. The chicken most likely showed up around the 5th to 4th century BC, though no chicken bones have actually been found seeing from before the Greco-Roman span.

The most important animals were cattle, goats, sheep, and pigs. They sacrificed male oxen but did not eat them and buried them ritually. However, minings at the Giza worker’s village have unearthed evidence of the massive slaughter of oxen, mutton, and pork, such that researchers estimate that the workforce building the Great Pyramid were fed beef every day.

Roman Food

Ancient Rome was one of the largest empires of its time, mainly based around the Mediterranean. Naturally, many of the eating and drinking habits of the ancient Romans were biassed by popular foodstuffs grown in the Mediterranean area, mainly wheat.

Ancient Roman Foods
Ancient Roman Foods

A Roman dining room was named as a triclinium. The Romans ate a breakfast of bread and fruit called the ientaculum. At midday, they ate a meal named the prandium of fish, cold meat, bread, and vegetables. The main meal was named as the Cena and was eaten in the evening. The Romans were also very affectionate of fish sauce named liquamen. They also loved oysters, which were exported from Britain. 

The food and drink delivered for the main course varied according to the Roman classes. The eating habits of rich Romans were lavish and grand when correlated to those of an ordinary Roman peasant. Well-to-do Romans could afford the best and loved throwing dinner parties that lasted for hours. Personal preferences aside, the ancient Roman diet primarily subsisted of a certain set of dishes.

FAQ’s About Ancient Food

What Is The Oldest Food In The World?

  • Antarctic Fruitcake
  • Egyptian Tomb Cheese
  • World’s Oldest Wine
  • Bog Butter
  • Flood Noodles
  • Proto-pita
  • Shipwrecked Salad Dressing
  • Evidence Of Primitive Popcorn

What Food Did The Ancient Romans Eat?

They Ate Meat, Fish, Vegetables, Eggs, Cheese, Grains (Also As Bread) And Legumes. Meat Included Animals Like Dormice (An Expensive Delicacy), Hare, Snails, And Boar. Smaller Birds Like Thrushes Were Eaten As Well As Chickens And Pheasants.

What Was The First Dish Ever Made?

The Nettle Recipe Was Uncovered As Part Of A 2007 Investigation By The University Of Wales Institute, Which Labeled It The Oldest In The History Of Britain, While It Was Only Recorded In 6000 Bc, It May Actually Be As Much As Two Thousand Years Older Than That.

What Foods Did Jesus Eat?

Anything Indigenous To The New World Would Have Been Impossible For Jesus To Eat, Such As Maize Corn, Pumpkins, Peppers, Tomatoes, Potatoes, Or Chocolate.

What Did Humans First Eat?

The Diet Of The Earliest Hominins Was Probably Somewhat Similar To The Diet Of Modern Chimpanzees: Omnivorous, Including Large Quantities Of Fruit, Leaves, Flowers, Bark, Insects, And Meat.