Gastronomy is not merely the art of cooking; it is a comprehensive reflection of societies' identities, cultural habits, and social lifestyles. In Ephesus, gastronomy was central to both daily life and feasts, encompassing a variety built around the Mediterranean trio of olives, grapes, and figs, extending to seafood-laden tables. Thus, food was not just nourishment but also an indicator of trade, status, and cultural interaction.
Grains and Legumes
In the Ephesus cuisine, while wheat formed the basis of bread and pastries, barley was less preferred as an indicator of lower status. Lentils, chickpeas, broad beans, and peas were indispensable legumes on the tables. These products played a significant role both in daily consumption and as animal feed.
Fruits and Trees
Figs, grapes, and olives, as the classic Mediterranean trio, guided the lives of the people of Ephesus. In addition to these, fruits such as pomegranates, peaches, melons, blackberries, chestnuts, walnuts, and almonds were also consumed. Trees like carob and wild strawberries, alongside imported lime trees, bore the traces of trade.
Seafood
Fish and shellfish held a large place in the diet of the Ephesian people. Mullet, sea bream, mackerel, tuna, and even catfish brought from distant lands show diversity. Mussels, oysters, shrimp, crabs, and sea urchins enriched the tables, while salted fish preserves were sold in taverns under the name "salsamentum."
Meat and Poultry
Pigs, cattle, and small livestock (sheep and goats) were the main sources of meat. The consumption of young pigs, in particular, was a sign of social prestige. Chicken was the most common poultry, with geese, ducks, quails, and pigeons also being consumed. Eggs were a crucial food element in everyday life.
Plants and Spices
Archaeobotanical remains in Ephesus demonstrate the intensive use of legumes and the preference for wood and animal manure as fuels. Spices like fenugreek and monk's pepper indicate the points where trade and cuisine intersected at Domitian Square.
Olives, Figs, and Grapes – The Mediterranean Trio
Olive oil was used both in cooking and lighting, figs were consumed fresh or dried, and grapes were used in winemaking. This trio constituted not only the foundation of nutrition but also of trade, agriculture, and cultural identity.
Social and Cultural Reflections
The nutritional culture of Ephesus was not limited to local agriculture and livestock; exotic species were introduced to the tables through long-distance trade. The rich diversity demonstrates how daily life and feasts intertwined with social status and cultural habits.
