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Most houses were built on just one floor, although some had two storeys. Generally, houses had flat roofs covered with tiles or thatch, and walls made of mud bricks. This is why few of them survive.
The biggest and wealthiest homes had separate areas for women and men, and for cooking and bathing.
The home was the centre of life for Greek women as they were only rarely allowed to go out of the home. Beyond the walls it was a man’s world – including the shopping (picture 3).
Eating
In ancient Greek times, meat was a rare luxury and so most food was made of vegetables and cereals cooked in olive oil
G 3 The AgorA, or marketplace.
(see page 9). Goat and sheep milk was also made into feta-style cheese.
Bread was eaten where wheat was available (or for those who could pay for the wheat imported from Egypt and the Black Sea) and those near the sea had fish, such as anchovies and sardines.
Of course, fresh food was only available in summer, so the surplus had to be dried and stored to last through the winter when dried fish, pickled olives and cheese were eaten, along with dried beans. Grapes were dried to make raisins.
Drinking water was unclean in the cities and so most people drank very weak wine or beer (the alcohol in it kills the germs).
DAILY LIFE
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