On Monday, 20 March, at 10 AM EDT, Elaion hosts a PAT ritual for the Galaxia. This rather obscure festival was held in many places in ancient Hellas, but most notably at Olympia. The Galaxia was closely linked to the vernal equinox, which was used to date it and was (amongst others) in honor of Kronos and Rhea.
The Galaxia is a festival held in honour of the Mother (of the Gods), who in Hellenic mythology is Rhea, although the title is also strongly associated with Gaia and Kybele, who have similar functions. She was worshipped as the mother of Zeus and the Galaxia celebrated His birth just as much as Her giving birth to him. Kronos--as Her consort and His father--was most likely also sacrificed to, along with Hera, who as Zeus' wife deserved honour alongside Him. In our ritual, we have included Helios and the Horai as well, as the Galaxia was associated so closely with the Spring Equinox.
The Galaxia had a special beverage attached to it--well, a special food item: a milk and barley porridge that may have been sacrificed to the Mother, but which was at least consumed at the festival. Pliny the Elder names the porridge a 'puls', which seems to have been a more general term which included pastes made from lentils and beans as well as from grain. On barley-based porridge, he has the following to say in his 'Natural History':
Sources which mention the festival speak only of a milk and barley beverage that can be poured. Fundamentally, porridge is made by mixing oats with a fluid (normally water and or milk) and then heating it. Combine barley, water, and salt in a heavy saucepan. Cover, and bring to a boil over high heat, stirring continuously. Turn the heat to low and steam until grains are soft and all the liquid is absorbed. Add the milk once the water level drops below the level of the barley. Cooking time depends on the form of barley used. Use one cup dry barley on three cups of water.
- Hulled barley is unprocessed and takes the longest to boil, about an hour and 15 minutes before it's soft.
- Pearl Barley or Pearled Barley is the most common form of barley available and is sold in most supermarkets. Because the outer hulls including the bran have been removed, the grains have a pearly white color. Cooking time: 50-60 minutes.
- Quick Barley, or instant barley is pearl barley that is pre-steamed then dried, shortening the cooking time considerably, about 10 to 12 minutes.
- Barley Grits are processed similar to bulghur wheat. The grain is cracked, and toasted or parboiled, then dried, making it a quick-cooking product--about 2-3 minutes. As such, add a little less water or milk.
- Barley Flakes, Pressed Barley, or Rolled Barley have the appearance of rolled oats and are often included in muesli-type cereals. The cooking time is about 30 minutes.
- Barley Flour is hulled barley that is finely ground and has a lightness and delicate sweetness. It can be stirred into milk until the right consistency is reached.
To get a consistency where the puls can be poured, add milk or water to thin the porridge. If you want to sweeten the porridge a little, add warmed honey to the mixture.
We hope you will join us a week from now, on March 20 at the usual 10 AM. The ritual can be found here and you can join the community here.
The Galaxia is a festival held in honour of the Mother (of the Gods), who in Hellenic mythology is Rhea, although the title is also strongly associated with Gaia and Kybele, who have similar functions. She was worshipped as the mother of Zeus and the Galaxia celebrated His birth just as much as Her giving birth to him. Kronos--as Her consort and His father--was most likely also sacrificed to, along with Hera, who as Zeus' wife deserved honour alongside Him. In our ritual, we have included Helios and the Horai as well, as the Galaxia was associated so closely with the Spring Equinox.
The Galaxia had a special beverage attached to it--well, a special food item: a milk and barley porridge that may have been sacrificed to the Mother, but which was at least consumed at the festival. Pliny the Elder names the porridge a 'puls', which seems to have been a more general term which included pastes made from lentils and beans as well as from grain. On barley-based porridge, he has the following to say in his 'Natural History':
"There are several ways of making barley porridge: the Greeks soak some barley in water and then leave it for a night to dry, and next day dry it by the fire and then grind it in a mill. Some after roasting it more thoroughly sprinkle it again with a small amount of water and dry it before milling; others however shake the young barley out of the ears while green, clean it and while it is wet pound it in a mortar, and wash it of husk in baskets and then dry it in the sun and again pound it, clean it and grind it. But whatever kind of barley is used, when it has been got ready, in the mill they mix in three pounds of flax seed, half a pound of coriander seed, and an eighth of a pint of salt, previously roasting them all. Those who want to keep it for some time in store put it away in new earthenware jars with fine flour and its own bran. Italians bake it without steeping it in water and grind it into fine meal, with the addition of the same ingredients and millet as well." [XVIII-XIV]
Sources which mention the festival speak only of a milk and barley beverage that can be poured. Fundamentally, porridge is made by mixing oats with a fluid (normally water and or milk) and then heating it. Combine barley, water, and salt in a heavy saucepan. Cover, and bring to a boil over high heat, stirring continuously. Turn the heat to low and steam until grains are soft and all the liquid is absorbed. Add the milk once the water level drops below the level of the barley. Cooking time depends on the form of barley used. Use one cup dry barley on three cups of water.
- Hulled barley is unprocessed and takes the longest to boil, about an hour and 15 minutes before it's soft.
- Pearl Barley or Pearled Barley is the most common form of barley available and is sold in most supermarkets. Because the outer hulls including the bran have been removed, the grains have a pearly white color. Cooking time: 50-60 minutes.
- Quick Barley, or instant barley is pearl barley that is pre-steamed then dried, shortening the cooking time considerably, about 10 to 12 minutes.
- Barley Grits are processed similar to bulghur wheat. The grain is cracked, and toasted or parboiled, then dried, making it a quick-cooking product--about 2-3 minutes. As such, add a little less water or milk.
- Barley Flakes, Pressed Barley, or Rolled Barley have the appearance of rolled oats and are often included in muesli-type cereals. The cooking time is about 30 minutes.
- Barley Flour is hulled barley that is finely ground and has a lightness and delicate sweetness. It can be stirred into milk until the right consistency is reached.
To get a consistency where the puls can be poured, add milk or water to thin the porridge. If you want to sweeten the porridge a little, add warmed honey to the mixture.
We hope you will join us a week from now, on March 20 at the usual 10 AM. The ritual can be found here and you can join the community here.
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Monday, March 13, 2017
ancient Hellenic culture current affairs Elaion festivals food Galaxia Kronos kybele Mythology 101 PAT Pliny the Elder Rhea
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