Archestratus, a poet and philosopher from ancient Greece, is credited with writing the first cookbook in history in 320 B.C. Known as the Father of Gastronomy, Archestratus wrote a humorous didactic poem called Hedypatheia that offered advice on finding the best food in the Mediterranean and revealed secrets of ancient Greek cuisine.
Archestratusis also credited with coining the term "gastronomy," meaning "Rules of the Stomach." He presented five golden rules about cooking and eating that remain valuable today, including using raw materials of good quality, combining ingredients harmoniously, avoiding hot sauces and spices, preferring lighter sauces, and using spices in moderation.
Ancient Greeks had simple meals and eating habits, starting their days with plain breakfasts of bread dipped in wine called akratisma.
They would have quick meals called ariston with bread, olive oil, and fruit, and snacks called esperisma before their most important meal of the day, dinner or deipnon, which was usually a feast.
Ancient Greeks favored cereals like wheat and barley and accompanied their bread with onions, olives, fruits, herbs, and sweets. They also enjoyed fava of broad beans and lentils, and used garlic and cheese in their dishes.
Meat consumption was rare due to its perceived barbarism, and fresh and salted fish were more popular sources of nutrition.
Dessert consisted of fresh or dried fruits, honey, and nuts, while wine was the basic drink of ancient Greeks. They often added water to their wine to prevent dizziness and allow them to follow conversations.