PEPI NIKOLOPOULOU
By Sofia Triantou
Fasting functioned, in other words, as a return to the body’s balance – a form of care grounded in moderation
Although most people associate fasting with a religious way of life, in reality it is an ancient and multidimensional practice. I remember that when asked, “Do you fast?”, many people who did not identify as religious would answer no almost automatically, simply upon hearing the word.
And yet, fasting is not only about religious restrictions, as we often assume. It has been recorded in many societies as a way of practicing dietary restraint and moderation in everyday life. In the Mediterranean region, and especially in Greece, simplicity in food and more limited choices were for centuries part of a lifestyle closely connected to the seasons, to nature, and to the body’s real needs.
In ancient Greece, abstaining from rich foods was not considered unusual. There are accounts suggesting that, during periods of preparation for important events such as the Olympic Games, athletes would limit their food intake as a means of physical and mental preparation.
At the same time, various philosophical schools of the era regarded restraint as a fundamental value. Pythagoras and his followers avoided excess in eating and saw a moderate approach to food as a way of life and a practice of self-discipline.
There are also indications that after intense celebrations, such as the Dionysian festivals, people would consume lighter foods – shellfish, bulgur, and snails – choosing less fatty and simpler ingredients. Although these practices were not called fasting at the time, they followed the same logic of dietary moderation.
As societies evolved, this attitude toward food gradually entered everyday life. In traditional Greek cuisine, even up to the 20th century, legumes, wild greens, and olive-oil-based dishes formed the foundation of the diet, especially during periods when meat and animal products were less available, whether for economic or seasonal reasons. Thus, returning to simpler food gradually became a steady habit rather than merely a reaction to excess. In Greek tradition, fasting mainly meant setting aside meat, milk, and eggs for a time and eating more legumes and vegetables. In many families, these days meant cooking bean soup, lentils, greens with olive oil, or baked potatoes – simple yet nourishing dishes passed down from generation to generation.
The period of Lent represents the evolution of this tradition. Although today it is primarily linked to religious practices, its essence – limiting rich foods and turning toward simplicity – existed as a lived daily experience long before it acquired its formal character.
In antiquity, the diet was based mainly on bread and grains, olives and olive oil, wine, legumes, and vegetables. The same pattern continued into the Byzantine era, with bread, oil, and wine as staples, while in monastic environments we encounter even more austere forms of nourishment, consisting of vegetables, fish, and simple broths.
In stricter periods, there are descriptions of extremely frugal meals – bread, soaked legumes, and water — which show how deliberately dietary simplicity was practiced.
But why was this simplicity considered a form of care? Not because there was a modern wellness theory behind it, but because everyday experience revealed that a period of simpler eating helped the body return to its natural rhythms. Fasting functioned, in other words, as a restoration of the body’s balance – a form of care grounded in moderation. Perhaps this is why it has endured for so many years: not only as a religious rule, but as an old Mediterranean wisdom about the measure of both mind and body.
I wish you enjoy traditional dolmadakia, delicious taramosalata with classic lagana bread, and homemade semolina halva.
