PL EN


Journal
2008 | 52 | 1 | 495-504
Article title

Focjusz a kuchnia grecka, czyli kilka słów o abyrtake (abyptakh)

Content
Title variants
EN
Photius on Greek Cuisine or a Short Commentary on Abyrtake (Abyptakh)
Languages of publication
PL
Abstracts
EN
The present commentary is aimed at elucidating the terms made use of by Photius, the Patriarch of Constantinople, in the entry abyrtake included in his Lexicon. The authors of the study maintain that abyrtake was a sauce of Medic (i.e. Persian) origin, which might have been known to the Greeks even before the VIth century but eventually beeame popular in the IVth, BC. It was a luxury dish eonsisting of vinegar, eress, garlic, mustard, raisins and salted capers.
Keywords
PL
Focjusz   kuchnia   Grecja   abyrtake   sos  
EN
Journal
Year
Volume
52
Issue
1
Pages
495-504
Physical description
Dates
published
2008-06-15
Contributors
References
Document Type
Publication order reference
Identifiers
YADDA identifier
bwmeta1.element.ojs-doi-10_31743_vp_8877
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