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Kandaulos. The testimony of select sources

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Kokoszko M., Gibel-Buszewska K.

Studia Ceranea

2011

vol. 1

11-22

The current study attempts to trace the history and retrieve the recipe of a specific dish called kándaulos/kándylos. It was a Greek delicacy developed in Lydia and named after a Lydian ruler, known by the name Candaules. The dish was (by means of the Greek Ionians in habiting Asia Minor) borrowed by the Greeks to have been established in the areas of the southern Balkan Peninsula by the 5th c B C. It became especially popular in the Hellenistic period. The testimony of the sources provides us with the information on two specific varieties of kándaulos/kándylos. The first was savoury and included such ingredients as cooked meat, stock, Phrygian cheese, breadcrumbs and dill (or fennel). The other recipe included milk, animal fat, cheese and honey. The dish is reported by the authors of the sources to have been costly and indicating the social status of its consumers. Although there is enough evidence indicating its popularity in antiquity, we lack reliable evidence showing that kándaulos/kándylos was still served in Byzantine times. However, Byzantine authors preserved the most detailed literary evidence on the delicacy.

Termin kandaulos/kandylos (κανδαυλοσ/ κανδυλοσ) na podstawie λεχεων συναγωγη Focjusza oraz "Commentari ad Homeri Iliadem" Eustacjusza z Tessaloniki

100%

Kokoszko M., Gibel-Buszewska K.

Vox Patrum

2010

vol. 55

361-373

The present article focuses on one of the Greek delicacies mentioned by Photius and Eustathius, i.e. a Lydian import called kandaulos/kandylos. The dish was developed before the mid. VI th c. BC and named after a Lydian king, Kandaules, who ruled in the VII th c. BC. The delicacy was (via the Ionians) borrowed by the Helens and established itself in Greece sometime in the V th c. It became popular in Hellenistic times. The information we possess allow us to reconstruct two varieties of kandaulos/ kandylos. The first was savoury and consisted of cooked meat, stock, Phrygian cheese, breadcrumbs and dill (or fennel). The other included milk, lard, cheese and honey. The dish is reported to have been costly, prestigious and indicating the social status of those who would eat it. Though there is much evidence suggesting its popularity in antiquity, we lack solid evidence proving that kaunaudlos/kandylos was eaten in Byzantine times. On the other hand, Byzantine authors preserved the most detailed literary data on the delicacy. If it had not been for the Byzantine interest, our competence in the field of Greek cuisine would be even faultier.

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1 Studia Ceranea

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2 Gibel-Buszewska K.

2 Kokoszko M.

1 2011

1 2010

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Kandaulos. The testimony of select sources

Termin kandaulos/kandylos (κανδαυλοσ/ κανδυλοσ) na podstawie λεχεων συναγωγη Focjusza oraz "Commentari ad Homeri Iliadem" Eustacjusza z Tessaloniki