Laid Back, and Enjoyed in Antalya

The transition to agriculture led to the development of trade, and eventually the food consumed was diversified. The civilisations of Lycia, Pamphylia and Pisidia had been the forerunners of many others to follow. The overlapping cultures, leaving their traces layer upon layer, created a common table of history. Food, with its uniting aspect, had always been a medium of celebrating and worshipping. In a way, culture is developed around food and its celebration.

The Hellenistic and Roman periods were the times of being merry and enjoying feasts. Lavish food was consumed by the rich in symposiums. The sophisticated high culture in the cities was highly dependent on the success of rural agriculture. During the harvest time Roman farm life was busy. Olive presses, flour mills, and wineries processed the classic trio of the region, olives, wheat and grapes, into vital ingredient items. These essential foods were marketed in the city markets, and were exported from the ports of Perge, Side, Phaselis, Alanya and Antalya. The agricultural potential of the region, together with its ideal location for trade to flourish, resulted in the accumulation of wealth and the development of an elite class. The elite demanded and consumed refined high quality products, developed an accomplished cuisine, and literally enjoyed all the bounty of the land whilst lying on couches.