Our Daily Bread. How much does it cost...

The Numismatic Museum in Athens, developed a periodical exhibition entitled, "Our Daily Bread. How much does it cost...from Ancient to Modern Times". The Bank of Cyprus Cultural Foundation presents the exhibition in Nicosia, on the occasion of the XVIII Meeting of the International Committee of the Money and Banking Museums (ICOMON), which is hosted by the Cultural Foundation, between 10 and 13 of October 2011. Mr Athanasios Orphanides, Governor of the Central of Cyprus, will inaugurate the exhibition, on Monday 10 October 2011, at 19:30.

Scheduled to cover a period spanning the 5th century BC to the 20th century AD, the exhibition explores the cost of food, mostly the prices of basic products across the Hellenic region from the antiquity to the modern times. Based on these prices, the main coins of each historical period take centre stage. This endeavor becomes even more relevant today, in the midst of economic recession, when people find themselves striving to secure nutriments.

Different periods are featured – Ancient Greece, Rome, Byzantium, Greece under foreign rule and Modern Greece – each of them presented in a historical context in tandem with their corresponding monetary system. At the same time, the nutritional habits that prevailed in different times come into play in the presentation. Comparing the prices of nutriments to the salaries and values of other goods and services (i.e. clothing, travelling, land prices, slaves etc) coins are used in a way that provides documented information on different eras. For instance, by observing different coins, visitors can learn: “How much did olive oil cost in Delos, in 174 BC?”; “What was the price of a swine in 194 BC?” “What could a Roman buy from the Agora with an as” “How much did a legionary gain in 14 AD per day?” “How many aspra did someone have to pay in Serres in 1641 to buy an oka of meat?” and “How much did a kilo of olives cost in 1834 Athens?” A total of three hundred and ninety seven (397) coins are presented in the exhibition.

Throughout time, people would buy aliments from the market, have them processed and conserved and then cook them in the kitchen. Each historical period is supplemented by two indicative recipes: one of them is original and the other is the modern version of the old recipe. Visitors who wish to experiment in their own kitchen may take the special brochure featuring the recipes.

Bank of Cyprus Cultural Foundation 10 October 2011 - 26 February 2012

Visiting hours Monday - Sunday 10:00 - 19:00 (except bank holidays)