Theatrical Solstice 2019

Similarly to previous years, the Friends of Aloni Theatre are addressing an open invitation for everyone to gather from early in the afternoon and get informed about the summer program of the Theatre. This time, a representation of wheat threshing will take place the way it was done in the past, with the help of the last man still in life who used to use the threshing floor with his father before it was transformed into a theatre. A speech about ancient Greek nutrition will follow, as wheat is still a staple in the diet of people. The celebration will close with music performed with copies of ancient Greek instruments.

Like always, there will be also delicacies and beverages available. However, this year, we will have the chance to cook with ingredients that ancient Greeks used to use!

– Alkis Aggelidis will talk about the threshing process. – Angeliki Karathanou and Chrisi Petridou, researchers from the ancient botany team of the Aristotle University of Thessaloniki, will talk about ancient Greek nutrition. – Andreas Dimitrelis and Ilias Patrinos, specialized researchers and musicians, will play the instruments.

Also, a list will be distributed in advance with the ingredients that Ancient Greeks used in their diet, in order to cook related dishes for the event.

☀ Saturday, June 22 ☀ Starting at 19:30 ☀ Free entrance for all

Below follows a list* with ingredients and foods that you can prepare if you want to offer in the buffet set for the Friends of Aloni Theatre.

The list includes ingredients of the prehistoric diet as we got to know them through related research.

Ancient botany foods

Bulgur, tarhana

Bread (from single-grain, double-grain, dinkel and common/hard wheat)

Barley breadsticks or simits

Rye-based baked goods with poppy seed and linseed

Lentil salad, beans, leeks, chickpeas, fava beans, chickpea balls, Santorini fava

Olives and olive oil

Dried fruit

Figs, blackberries, raisins

Wild pears (almond-leaved pears)

Dried nuts

Walnuts, hazelnuts, almonds, pine kernel, Aegina pistachios

Grapes and wine

Cranberry and rose liqueur

Seasonings

Parsley, Dill, basil, spearmint, thyme, oregano, coriander, cappers, garlic

Zooarchaeology foods

Ovine and caprine animals, porcine animals, bovids, game such as wild boar, deer, rabbit

Mushrooms, eggs

*List prepared by Angeliki Karathanou and Chrisi Petridou from the scientific team of Ancient Botany of Prof Valamoti, Aristotle University of Thessaloniki

ANCIENT PERIOD

Lentils, chickpeas, fava beans

VEGETABLES

Bulbs, asparagus, leeks, peas, artichoke, radish, onions, garlic, mushrooms

WILD GREENS

Leaf beets, carrots, chicory, redroot pigweed, lettuce, sea fennel, sorrel, fern, milk thistle

Grapes, melon, figs, apples, quince, cherries, prunes, persimmons, pomegranate, pears

DRIED NUTS

Walnuts, almonds, pistachios, carob, raisins

HERBS – SEASONINGS

Fenugreek, sesame, flax (linseed), pennyroyal, poppy seed, basil, capers, spearmint

Mediterranean hartwort, celery, dill, fennel, oregano, coriander, thyme, cardamom, cumin, mustard, summer savory)

SWEETENERS

Honey, must