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

• Authors: Maciej Kokoszko , Katarzyna Gibel

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

Photius; cuisine; Greece; abyrtake; sauce

• Publisher: Katolicki Uniwersytet Lubelski Jana Pawła II
• Journal: Vox Patrum
• Year: 2008
• Volume: 52
• Issue: 1
• Pages: 495-504

Dates

published

2008-06-15

Contributors

author

Maciej Kokoszko

author

Katarzyna Gibel

Identifiers

DOI

10.31743/vp.8877