Greek Region

Presented by: Avery Bagley, Javian Bennett, and Jose Vega

Greek Clothing
Ancient Greek clothing was typically
homemade and the same piece of homespun
fabric that was used as a type of garment, or
blanket. From Greek vase paintings and
sculptures, we can tell that the fabrics were
intensely colored and usually decorated with
intricate designs.
Clothing for women and men consisted of two
main garments-a tunic (either a peplos or
chiton) and a cloak (himation). The peplos was
a large rectangle of heavy fabric, usually wool,
folded over along the upper edge so that the
over fold (apoptygma) would reach to the
waist. It was placed around the body and
fastened at the shoulders with a pin or brooch.
There were armholes were on each side, and
the open side of the garment was either left
that way, or pinned or sewn to form a seam.

Greek Food
The Greek diet consisted of foods that were easily raised in the rocky
terrain of Greeces landscape. Breakfast was eaten just after sunrise and
consisted of bread dipped in wine. Lunch was again bread dipped in wine
along with some olives, figs, cheese or dried fish. Supper was the main
meal of each day. It was eaten near sunset. It consisted of vegetables,
fruit, fish, and possibly honey cakes. Sugar was unknown to ancient
Greeks, so natural honey was used as a sweetener. Fish was the main
source of protein in the Greek diet. Beef was very expensive, so it was
rarely eaten. Beef and pork were only available to poor people during
religious festivals. It was during the festivals that cows or pigs were
sacrificed to the gods, and the meat was cooked and handed out to the
public. Wine was the main drink in ancient Greece. It was watered down;
to drink it straight was considered barbaric. Milk was rarely drunk,
because again, it was considered barbaric. Milk was used for cheese
production. Water was another possible choice as a drink. The Greeks
did not have any eating utensils, so they ate with their hands. Bread was
often used to scoop out thick soups. Bread was also used as a napkin to
clean hands. After being used as a napkin, the bread was then thrown on
the floor for the dogs or slaves to clean up at a later time.

Greek architects created the first three and

hugely influenced the latter two which were
composites rather than genuine innovations. An
order, properly speaking, is a combination of a
certain style of columnwith or without a base
and an entablature (what the column supports:
the architrave, frieze, and cornice). The earlier
use of wooden pillars eventually evolved into the
Doric column in stone. This was a vertical fluted
column shaft, thinner at its top, with no base and
a simple capital below a square abacus. The
entablature frieze carried alternating triglyphs
and metopes. The Ionic order, with origins in mid6th century BCEAsia Minor, added a base and
volute, or scroll capital, to a slimmer, straighter
column. The Ionic entablature often carries a
frieze with richly carved sculpture. The Corinthian
column, invented inAthensin the 5th century
BCE, is similar to the Ionic but topped by a more
decorative capital of stylized acanthus and fern
leaves.

Greek House Structure