Much of what we know about the cuisine of Classical Greece comes thtorugh the writings of Greek-Egyptian writer Athenaeus of Naucratis, whose fifteen volumes Deipnosophistae (which I have not read) is an often satyrical cultural and historical commentary situated in a series of banquets in third century Rome. From Athenaeus we know that fourth century Atheneans had become foodies and that a whole gastronomic branch of literature (of which his works are the only survivors) have developed.
Beyond Athens, the cuisine of classical Greece was still simple. The Greeks who could afford it feasted on roasted meats and fish, while the populace ate wheat porthridge and lentils. Olive oil and wine were both plentiful.
I'm not quite sure why I skipped making Classical Greek cuisine when I hit the "c's" quite a few years ago, perhaps because I couldn't create a whole menu without roasting a lamb. In any case, as with the other cuisines that I originally skipped, I cooked a single dish from Classical Greece. It was:
- Fakes Soupa