Thomas R. Martin, An Overview of Classical Greek History from Mycenae to Alexander

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Contents:

Introduction to the Historical Overview in Perseus

Geographical and Historical Introduction

The Early Greek Dark Age and Revival in the Near East

Remaking Greek Civilization

The Archaic Age

The Late Archaic City-State

Introduction to the Fifth Century

Clash Between Greeks and Persians

Athenian Empire in the Golden Age

Athenian Religious and Cultural Life in the Golden Age

Continuity and Change in Athenian Social and Intellectual History

The Peloponnesian War and Athenian Life

Introduction to the Fourth Century

The Aftermath of the Peloponnesian War

New Directions in Philosophy and Education

The Creation of Macedonian Power

Thomas R. Martin, An Overview of Classical Greek History from Mycenae to Alexander

Geographical and Historical Introduction

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2.3. II. Diet

Only about twenty to thirty percent of the total land area of Greece was arable. The scarcity of level terrain ruled out the raising of cattle and horses on any large scale in most areas; pigs, sheep, and goats were the common livestock. The domestic chicken had also been introduced into Greece from the Near East by the seventh century B.C. Farmers mostly grew barley, the cereal staple of the Greek diet, with wine grapes and olives as the other most important crops. Wine diluted with water was the most common beverage of Greeks and drunk by almost everyone. Olive oil furnished a main source of fat in the diet, as well as serving many other uses such as a cleaning agent for bathing and a base for perfumes.

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OCLC: 33900145
ISBN: 0300069561

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