Search results
Results from the WOW.Com Content Network
The Deipnosophistae (Ancient Greek: Δειπνοσοφισταί, Deipnosophistaí, lit. ' The Dinner Sophists ' , where sophists may be translated more loosely as ' sages, philosophers, experts ' ) is a work written c. 200 AD in Ancient Greek by Athenaeus of Naucratis.
Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts. [1]: 95(129c)
This is a list of ancient dishes, prepared foods and beverages that have been recorded as originating in ancient history. The span of recorded history is roughly 5,000 years, beginning with Sumerian cuneiform script, the oldest discovered form of coherent writing from the protoliterate period around 3,000 to 2,900 years BCE.
The term tonos (pl. tonoi) was used in four senses, for it could designate a note, an interval, a region of the voice, and a pitch. [23] The ancient writer Cleonides attributes thirteen tonoi to Aristoxenus, which represent a transposition of the tones of the Pythagorean system into a more uniform progressive scale over the range of an octave. [18]
Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common. [14] This trend in Greek diet continued in Cyprus and changed only fairly recently when technological progress has made meat more available. [15]
A common Greek dish. There are many regional variations with additional ingredients. Bogana (μπογάνα) Slow cooked lamb or goat meat with potatoes and tomatoes, from the region of Argolis. Bifteki (μπιφτέκι) Grilled rounded beef, made from minced meat, but other meat (chicken, turkey) can also be used. Brizola (μπριζόλα)
(Ancient wines were frequently blended with botanicals, roots, fungi, and other potentially psychoactive ingredients.) And so The Immortality Key begins with a message for today. Western ...
Many ancient Greek recipes are known. Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeus quotes one short recipe in his Deipnosophistae. Athenaeus mentions many other cookbooks, all of them lost. [5] Roman recipes are known starting in the 2nd century BCE with Cato the Elder's De Agri Cultura.