The ancient Greek meal revolves around maza (barley flatbread) and wheat bread, accompanied by opson (what "relishes": cheese, olives, vegetables, fish, sometimes meat). A light ariston is taken during the day, and a deipnon in the evening; the symposion that follows is the time for wine mixed with water. Apart from the men's table stands the gods' table: the pelanos (bloodless cakes) placed at the foot of herms and the roasted portions of sacrifice. Hermes, god of roads, commerce, and flocks, traverses all these moments — from the traveler's snack to the altar of Olympus.

The fragrant honey of the hills (that of Hymettus, near Athens, is praised) sweetens offerings and binds cakes; roasted then ground barley (alphita) is the staple of the Greek people, the base of maza and kykeon. This duo — nourishing barley, sacred honey — links the humble traveler's meal to the gifts given to the gods.