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'''Mithaecus''' ([[Graece]] {{Polytonic|Μίθαικος}}) fuit coquus et scriptor de re coquinaria qui [[Saeculum 5 a.C.n.|saeculo V a.C.n.]] floruit. [[Sicilia]]e incola, scientiam novam gastronomicam in Graeciam apportavit. |
'''Mithaecus''' ([[Graece]] {{Polytonic|Μίθαικος}}) fuit coquus et scriptor de re coquinaria qui [[Saeculum 5 a.C.n.|saeculo V a.C.n.]] floruit. [[Sicilia]]e incola, scientiam novam gastronomicam in Graeciam apportavit. [[Athenae|Athenis]] operam dedisse dictus est necnon [[Sparta]]e: hinc expulsum esse ut qui mores publicos corrupsisset.<ref>Maximus of Tyre, ''Dissertations'' 17.</ref> [[Plato]] in dialogo ''[[Gorgias (Plato)|Gorgia]]'' eadem sententia celebravit sprevitque: |
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:... quemadmodum si de exercitandi arte quaerenti mihi, quinam in illa boni et periti exstiterint aut etiamnum exsistant corporum curandorum intelligentes, valde serio responderes, [[Thearion]]em pistorem, et Mithaecum qui scripsit de arte culinaria quae apud [[Sicilia|Siculos]] in usu est, et Sarambum cauponem: hos, inquam, omnes corporum curandorum mirabili quadam industria valuisse: illim quidem in pane mirifice componendo; alterum cibo; hunc autem vino.<ref>[[Plato]], ''[[Gorgias (Plato)|Gorgias]]'' 518c [https://archive.org/details/platonisoperaqua01plat/page/518/mode/2up interprete [[Ioannes Serranus|Serrano]]</ref> |
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Mithaecus ergo, primus omnium quorum nomina nobis traduntur, librum de re coquinaria composuerit. E quo libro unum tantum praeceptum ab [[Athenaeus Naucratita|Athenaeo]] in ''[[Deipnosophistae|Deipnosophistis]]'' citatur perbreve (ut si "Laconicum" dixerimus) dialecto Dorica scriptum, qua dialecto tam in Sicilia quam Spartae in usu erat. De pisce ''[[Cepola macrophthalma]]'' disseritur: |
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Mithaecus's cookbook was the first in Greek; he is the earliest cookbook author in any language whose name is known. One recipe survives from it, thanks to a quotation in the ''[[Deipnosophistae]]'' of [[Athenaeus]]. It is in the [[Doric Greek|Doric]] dialect of Greek (appropriate both to Greek Sicily and to Sparta) and describes, in one line, how to deal with the fish ''[[Cepola macrophthalma]]'':<ref>Dalby (1996) pp. 109-110.</ref> |
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:Mythaecus in Opsartytico: Taeniam cum exenteraveris, et caput amputaveris, abluito, in frusta dividito: caseumque postea et oleum affundito.<ref>[[Athenaeus Naucratita|Athenaeus]], ''[[Deipnosophistae]]'' 325f [https://archive.org/details/bub_gb_F97OmyRmBFQC/page/243/mode/2up Interprete Dalecampio]</ref> |
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:''Tainia'': gut, discard the head, rinse, slice; add cheese and [olive] oil.<ref>Athenaeus, ''Deipnosophistae'' 325f; Bilabel (1920). English translation from Dalby (2003) p. 79.</ref> |
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| ⚫ | The ribbon-like fish here called ''tainia'' is known in [[Italian language|Italian]] as ''cepola'' and in [[Greek language|modern Greek]] as ''kordella''. The addition of cheese seems to have been a controversial matter; [[Archestratus]] is quoted as warning his readers that [[Syracusan]] cooks spoil good fish by adding cheese.<ref>Hill and Wilkins (1996) pp. 144-148.</ref> |
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| ⚫ | The ribbon-like fish here called ''tainia'' is known in [[Italian language|Italian]] as ''cepola'' and in [[Greek language|modern Greek]] as ''kordella''. The addition of cheese seems to have been a controversial matter; [[Archestratus]] is quoted as warning his readers that [[Syracusan]] cooks spoil good fish by adding cheese.<ref>Hill and Wilkins (1996) pp. 144-148.</ref |
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== Notae == |
== Notae == |
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<references /> |
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== Bibliographia == |
== Bibliographia == |
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; Fons antiquus |
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* c. 220 : [[Athenaeus Naucratita|Athenaeus]], ''[[Deipnosophistae]]'' 282a, 325f, 516c |
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; Eruditio |
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* F. Bilabel, ''Opsartytiká und Verwandtes''. Heidelberg, 1920. |
* F. Bilabel, ''Opsartytiká und Verwandtes''. Heidelberg, 1920. |
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* [[Andreas Dalby|Andrew Dalby]], ''Siren Feasts'' |
* [[Andreas Dalby|Andrew Dalby]], ''Siren Feasts'' (Londinii: Routledge, 1996. ISBN 0415156572) pp. 109-110 |
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* {{DalbyAZ}} pp. 79, 220 |
* {{DalbyAZ}} pp. 79, 220 |
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* Shaun Hill, John Wilkins, "Mithaikos and other Greek cooks" in ''Cooks and other people: proceedings of the Oxford Symposium on Food and Cookery 1995'' ed. Harlan Walker (Totnes: Prospect Books, 1996) {{Google Books|lpOqTUucwhUC|pp. 144-148}} |
* Shaun Hill, John Wilkins, "Mithaikos and other Greek cooks" in ''Cooks and other people: proceedings of the Oxford Symposium on Food and Cookery 1995'' ed. Harlan Walker (Totnes: Prospect Books, 1996) {{Google Books|lpOqTUucwhUC|pp. 144-148}} |
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Emendatio ex 17:24, 11 Ianuarii 2022
Mithaecus (Graece Μίθαικος) fuit coquus et scriptor de re coquinaria qui saeculo V a.C.n. floruit. Siciliae incola, scientiam novam gastronomicam in Graeciam apportavit. Athenis operam dedisse dictus est necnon Spartae: hinc expulsum esse ut qui mores publicos corrupsisset.[1] Plato in dialogo Gorgia eadem sententia celebravit sprevitque:
- ... quemadmodum si de exercitandi arte quaerenti mihi, quinam in illa boni et periti exstiterint aut etiamnum exsistant corporum curandorum intelligentes, valde serio responderes, Thearionem pistorem, et Mithaecum qui scripsit de arte culinaria quae apud Siculos in usu est, et Sarambum cauponem: hos, inquam, omnes corporum curandorum mirabili quadam industria valuisse: illim quidem in pane mirifice componendo; alterum cibo; hunc autem vino.[2]
Mithaecus ergo, primus omnium quorum nomina nobis traduntur, librum de re coquinaria composuerit. E quo libro unum tantum praeceptum ab Athenaeo in Deipnosophistis citatur perbreve (ut si "Laconicum" dixerimus) dialecto Dorica scriptum, qua dialecto tam in Sicilia quam Spartae in usu erat. De pisce Cepola macrophthalma disseritur:
- Mythaecus in Opsartytico: Taeniam cum exenteraveris, et caput amputaveris, abluito, in frusta dividito: caseumque postea et oleum affundito.[3]
The ribbon-like fish here called tainia is known in Italian as cepola and in modern Greek as kordella. The addition of cheese seems to have been a controversial matter; Archestratus is quoted as warning his readers that Syracusan cooks spoil good fish by adding cheese.[4]
Notae
- ↑ Maximus of Tyre, Dissertations 17.
- ↑ Plato, Gorgias 518c [https://archive.org/details/platonisoperaqua01plat/page/518/mode/2up interprete Serrano
- ↑ Athenaeus, Deipnosophistae 325f Interprete Dalecampio
- ↑ Hill and Wilkins (1996) pp. 144-148.
Bibliographia
- Fons antiquus
- c. 220 : Athenaeus, Deipnosophistae 282a, 325f, 516c
- Eruditio
- F. Bilabel, Opsartytiká und Verwandtes. Heidelberg, 1920.
- Andrew Dalby, Siren Feasts (Londinii: Routledge, 1996. ISBN 0415156572) pp. 109-110
- Andrew Dalby, Food in the Ancient World from A to Z (Londinii, 2003. ISBN 0415232597) pp. 79, 220
- Shaun Hill, John Wilkins, "Mithaikos and other Greek cooks" in Cooks and other people: proceedings of the Oxford Symposium on Food and Cookery 1995 ed. Harlan Walker (Totnes: Prospect Books, 1996) (pp. 144-148 apud Google Books)
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Haec stipula ad biographiam spectat. Amplifica, si potes! |