Food in Ancient Greece -An Interview with Flint Dibble Part 2

Dr Flint Dibble is an archaeologist whose research focuses on foodways of ancient Greece.

Animal bones: Once discarded by archaeologists as more or less useless, in recent years they have become an essential part of modern research. Current scientific analysis can shed a lot of light on many aspects of every day ancient life. Simply, by studying what bones our ancestors left behind, i.e. what was consumed, how, and when. With isotope analysis of human and animal remains we can also find out their diet and how this diet varied from season to season! All incredibly detailed and exciting stuff which we have only scratched the surface of!

On this Part 2 of our discussion Flint dives deeper into the ancient Athenian world. What did they eat? How did they butcher their animals, what was the difference between sacrificial feasts and home cooking? How's the urban eating habits and technology change from the 1st millenium BCE going towards the classical period and Athens's hygemony in the years of the Delian League?

Flint's current project, ZOOCRETE: The Zooarchaeology of Historical Crete: A Multiscalar Approach to Animals in Ancient Greece, combines archaeological, textual, and biomolecular evidence for the human management and consumption of animals. From animals herded in the landscape to large-scale sacrificial feasts, animals were a central component to the development and resilience of citizen-states during the first millennium BCE.

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Much love,

Thom & The Delicious Legacy

Music by Pavlos Kapralos.

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