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ΤΕΧΝΗΣ ΕΥΡΗΜΑΤΑ. The Motif of Culinary Inventions in the Middle and New Comedy and Gastronomic Poetry

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Stuligrosz M.

Symbolae Philologorum Posnaniensium Graecae et Latinae

2021

vol. 31

issue 1

303-314

The purpose of this paper is to show how Middle and New comedy as well as gastronomic poetry authors use the protos heuretes-motif characteristic of literature undertaking heurematographic themes, to present the originality and innovation of the cook’s and parasite’s art.

Mageiros Sofistie: the learned cook in Athenaeus’ Deipnosophistaied the ancients

84%

Stuligrosz M.

Classica Cracoviensia

2015

issue 18

363-376

Within the category of “cultural humour” applied by Athenaeus in his Deipnosophistai, a special place is assigned to the speeches of stock mageiroi, who seek to obtain theoretical knowledge in various disciplines and to apply it to culinary art. By drawing on fragments from Middle and New Comedy of the 4th century BC, Athenaeus creates a specific “canon” of sciences and of “high” arts, which the cook, who pretends to the title of a sage or a philosopher, has to study, consisting of philosophy, geometry, arithmetic, medicine, music, astronomy, architecture and military strategy. The way the author of Deipnosophistai casts the mageiros as an intellectual can be read as a play on the definition of a sophist. The learned cook, who appears to be a product of the sophistic model of education, based on the mathematical quadrivium introduced by Plato, resembles Athenaeus’ characters, who practice some of the very same disciplines he has studied.

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1 Classica Cracoviensia

1 Symbolae Philologorum Posnaniensium Graecae et Latinae

1 2021

1 2015

2 Stuligrosz M.

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ΤΕΧΝΗΣ ΕΥΡΗΜΑΤΑ. The Motif of Culinary Inventions in the Middle and New Comedy and Gastronomic Poetry

Mageiros Sofistie: the learned cook in Athenaeus’ Deipnosophistaied the ancients