Kings Cup Drinking Game Rules

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Ancient Greek cuisine

Meals
Terracotta model that represents the table of a lion of the tripod leg, 2nd1st century BCE, from Myrina, Louvre
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The Greeks had four meals a day. Breakfast (AKRATA) consisted of barley bread soaked in wine (AKRATA), sometimes supplemented figs and olives. A quick lunch (ariston) was taken around late or early afternoon. Dinner (deipnon), the most important meal of the day, it was generally at nightfall. A lighter meal (hesperisma) was taken sometimes in the afternoon. / Aristodeipnon, literally "food for dinner, is served in the late afternoon instead of dinner.
Men and women took their meals separately. When the house was too small, the men ate first, women later. Slaves waited for dinner. Aristotle said that "the poor, not having slaves, must use their wives and children as servants."
Ancient Greek custom to put the clay miniatures of furniture in the tombs of children gives an idea of their style and design. The Greeks ate normally while sitting on chairs, benches were used for banquets. Tables, high to low normal meals and Banquet, initially rectangular. But in the fourth century a. C., the roundtable was common, often with legs in the shape of animals (eg lion claws.) Loaves of flat bread could be used as plates, bowls, clay cooked, but were more common. The dishes became more refined over time, and plates of Roman times were made out of precious metal or glass. Covered was not often used in the table: The use of the fork was unknown, people ate with their fingers. The knives are used to cut meat. Spoons are used for soups, stews or broth. The pieces of bread (apomagdalia) could be used for food or spoon as napkins to clean fingers.
Soup kitchen
Facilities play kottabos, a playful subversion of the libation, ca. 510 BC C., Louvre
As with modern dinner, the host can simply invite friends and family, but two other forms of social dining, were central to ancient Greece: the entertainment of the symposium all men, and the mandatory syssitia of the regiment.
Symposium
Main article: Symposium
The symposium (Symposion), traditionally translated as "feast" but more literally "drinking session" was one of the favorite pastimes of the Greeks. It consisted of two parts: the first devoted to food, usually quite simple, and a second part devoted to drinking. However, the wine is consumed with food and drinks were accompanied by appetizers (tragmata), such as nuts, beans, roasted corn cakes, or honey, all designed to absorb and expand alcohol intoxication.
The second half opened with a libation, most often in honor of Dionysus, followed by chat or games table, such as kottabos. The guests recline on couches (klinai) meetings held low tables of food or game. Dancers, acrobats and musicians entertain the diners rich. A "king of the feast" was by lot, had the task of leading the slaves as to how strong to mix wine.
With the exception of the dancers and courtesans, the feast was reserved exclusively for men. Was an essential element of Greek social life. Great party only could be granted by the rich, in Greek households, religious holidays or family events were the subject of more modest banquet. The banquet became the building of a specific genre of literature, giving birth to the Symposium of Plato, Xenophon work of the same name, the dinner conversation Moralia of Plutarch, and Deipnosophists (Feast of the Wise) of Ateneo.
Syssitia
Main article: Syssitia
The syssitia (ta syssitia) were mandatory meal shared by social or religious groups for men and youth, especially in Crete and Sparta. They were sent to various as hetairia, pheiditia or andreia (literally, "belonging to men"). Both served as a kind of aristocratic club, and as a military disaster. As the symposium, syssitia was the exclusive domain of men, although some have been found references to all women syssitia. Unlike the symposium, these foods were characterized by simplicity and temperance.
Food
Pan
Woman kneading bread, c. 500 A. 475 C., National Archeological Museum in Athens
Cereals are the staple diet. The two main grains were wheat (requirements) and barley. Wheat grains were tempered immersion, then reduced either porridge or in the form of flour (aleiata) and is kneaded and formed into loaves (artos) or cakes, whether natural or mixed with cheese or honey. Yeast was known, the Greeks later used an alkaline (Nitron) or wine yeast leavening agent. bread dough is baked at home in a clay oven (Ipnos) established in the legs. A simpler method is to put hot coals on the ground and covering the pile with a domed roof (pnigeus) when it was hot enough, the embers are put aside, bread dough is placed on the hot ground, the lid was put back in place and the coal is gathered at the side of the deck. The stone oven does not appear until the Roman era. Solon, Athenian lawgiver 6 century BC, states that leavened bread is reserved for the holidays. In the late fifth century BC, leavened bread was sold in the market, although it was expensive.
Barley was easier to produce, but more difficult making bread. It provides a nutritious but very heavy bread. Because this was often roasted before grinding, producing a coarse flour (alphita), which was used to make mace, the basic Greek dish. In Peace, Aristophanes uses the term, literally "eating only barley, with the same meaning as English "Bread and water diet." Many recipes hub known, but could also serve raw or cooked as a soup, or made into balls or cakes. Like the loaves Wheat could also be enhanced with cheese or honey.
Fruits and vegetables
Grains are often served accompanied by what is generically referred as opson, "taste." The word originally meant nothing prepared in the fire, and, by extension, anything that accompanied the bread. In classic period that came to refer to vegetables and fish, cabbage, onions, lentils, peas, chickpeas, beans, peas, peas, etc. eaten as a soup, boiled or pureed (Ethnos), seasoned with olive oil, vinegar, herbs and Gron, a fish sauce similar to Vietnamese m. n According to Aristophanes, mashed beans were a Heracles favorite dish, always depicted as a glutton comedies. Poor families ate acorns of oak (balanoi) .. preserved olives were a raw common appetizer.
In the cities, fresh vegetables are expensive: the poorest city residents had to settle for dried vegetables. lentil soup (Phak) was plate typical worker. Cheese, garlic and onion is cooked traditional soldier. In peace, the smell of onions usually represents soldiers chorus, celebrating the end of the war, sings Oh! joy, joy! no hull, no more cheese nor onions! Bitter vetch is considered a famine food.
Fruit and nuts, fresh or dried, eaten dessert. important fruits were figs, grapes and pomegranates. Dried figs are also consumed as an aperitif or to drink wine. In the latter case, were accompanied often for the roasted chestnuts, chickpeas, and beechnuts.
Fish and Meat
Sacrifice, the main source of meat for the locals here a wild boar tondo of a kylix Epidromos Artist attic, c. 510 500 a. C., Louvre
Consumption of fish and meat varies with the wealth and the location of the house in the country, hunting (mainly trapping) allowed for the consumption of poultry and rabbits. The farmers also had pens to give to chickens and geese. A little more wealthy landowners could raise goats, pigs or sheep. In the city, the meat was expensive, except the pork. At the time of Aristophanes, a sucker costs three drachmas, which was three days of salary for a public servant. Sausages were common to both poor and rich.
In the eighth century BC, Hesiod describes the party ideal country in Works and Days:
But at the time I left a shadow of rock and wine Bibline, a clot of curds and milk of drained goats with the flesh of a heifer fed in the forest, which has never given birth, and the firstborn of the children and then also let me drink wine bright
The meat is much more less prominent in the texts of the century 5 a. C. onwards, in the earliest poetry, but this may be a gender issue rather than actual evidence of changes in agricultural and food habits. The consumption of fresh meat was accompanied by a religious ritual where they share the gods' (fat and bones) was burned whereas the human portion (meat), grilled and was distributed to participants, however there was a lively trade in cooked meats and savory, which required any ritual.
Spartans ate mostly pork stew, the "black soup" (OMZs melas). According to Plutarch, was "very valuable for elderly men fed only that, leaving what flesh was not the youngest. "He was famous among the Greeks." Spartans are men naturally bravest in the world, "joked a gourmet," nobody in their right mind would rather die ten thousand times to take his part of a diet I'm sorry. It was made pork, salt, vinegar and blood. The dish is served with the club, figs and cheese, sometimes supplemented by hunting and fishing. The author 2nd3rd Aelian century, says that cooks Spartan were forbidden to non-meat cooking.
In the Greek islands and the coast, fresh fish and seafood (squid, octopus and crustaceans) were common. They ate locally but are most often transported into the interior. Sardines and anchovies were regular fare for the citizens of Athens. Sometimes sold fresh, salted, but more frequency. A stele of the late 3rd century BC to the small town of Boeotia Akraiphia in Copais Lake provides us with a list price of fish. Cheapest Skare is (probably parrot), while the northern bluefin tuna is three times more expensive. saltwater fish types were yellowfin tuna, mullet, striped swordfish, sturgeon, a delicacy that is eaten with salt. Copais lake was famous throughout Greece for its eels, held by the hero of The Acharnians. Other freshwater fish fish pike, carp and catfish less appreciated.
Dairy products
Greeks raised quails and chickens, in part because their eggs. Some authors also praise Egyptian pheasant eggs and hen eggs, which presumably were rather rare. The eggs were cooked soft or hard as hors d'uvre or dessert. Whites, yolks and whole eggs were also used as ingredients in preparing dishes.
Country people drank milk (gala), but was seldom used in cooking. Butter (bouturon) was known, but rarely used: the Greeks saw it as a culinary feature of the Thracians of the north Aegean coast, whom the Middle Comic poet Anaxandrides called "butter-eaters." However, the Greeks enjoyed other dairy products. Pyriat, was a kind of thick milk, commonly mistaken as the yogurt. Above all, goat and sheep cheese () tyros) was a staple. Fresh and hard cheeses are sold in various stores, the previous cost about two thirds of price of the latter. Cheese is eaten alone or with honey or vegetables. It was also used as an ingredient in the preparation of many dishes, including fish. The only existing prescription Mithaecus Sicilian chef says, "tainia: small, discard the head, rinse and fillet;. add cheese and olive oil" However, the addition of cheese appears to have been a contentious issue; Archestratus warns his readers that Syracuse cooks spoil good fish by adding cheese.
Drink
Rhyton Attica, c. 460 450 BC, Athens National Archaeological Museum
The most widespread beverage was water. Getting water was a daily chore for women. Although wells were common, spring water is preferred, was recognized as nutritious as it caused the plants and trees to grow, and as a drink desirable. Pindar called spring water "as pleasant as honey." The Greeks describe water as a solid, heavy or light, dry, sour, spicy, wine-like, etc. One the comic poet Antiphanes character said he could recognize the attic water taste alone. Ateneo said that a number of philosophers had a reputation for not drinking more that water, a habit in combination with a vegetarian diet (see below). Milk, usually the goat milk is consumed.
The container was always drinking skyphos made of wood, terra cotta or metal. Critias kothon also mentions a glass Spartan military had the advantage of concealing the color of water vision and the capture of mud at its edge. They also used a drinking vessel called Kylix (a little bowl), and banquets of the pitcher (a deep cup with handles) or rhyton, a drinking horn often molded in the shape of a human or animal head.
Wine
See also: Ancient Greece and wine
Facilities arrives in a crater a kylix oenochoe to replenish your wine, c. 490 480 a. C., Louvre
The Greeks are believed to have red and white wines and rosé. As currently many qualities of the production were, from common table wine to the qualities of the vintage. The best wines, in general opinion, came from Thsos, Lesbos Chios. Cretan wine came to prominence later. A high school came from water and olive pomace (the residue of crushed grapes), mixed with feces, was made by rural people for their own use. The Greeks sometimes sweetened their wine with honey and wines made by adding herbs thyme, pennyroyal, and others. In the first century if not before, they were familiar with wine flavored with pine resin (modern Retsina). Aelian also mentions a wine mixed with perfume. cooked wine was known and Thsos sweet wine similar to port wine.
Wine is usually cut with water. Akraton consumption or "pure wine", although he knows that is practiced by barbarians North, it was believed likely to lead to madness and death. The wine was mixed in a krater, which the slaves kylix fill the drinker with a oinochoe (pitchers). Wine was also used as a generic drug is deemed to have medicinal virtue. Aelian mentions that the wine provided Heraea in Arcadia foolish men, but women of childbearing age, however, the Achaeans came thought to induce abortion. Out of these therapeutic, Greek society did not agree with women drink wine, according to Aelian, a law that prohibits this Massalian and restricted women to drinking water. Sparta was the only city where the women drank wine regularly.
Reserved for local use wine remained on skins. The intended sale is poured into pithoi (large terracotta jars.) From here you chose in sealed jars pitch for retail. vintage wine labels led producers and / or judges of the city that guarantees its origin. This is one of the first cases to indicate the origin a geographic or product quality, and is the foundation of modern denominations contrler certification d'origine.
Kykeon
Hecamede prepare kykeon of Nestor, Brygos Painter's kylix, ca. 490 BC C., Louvre
The Greeks also drank kykeon (from kyka, "to stir, mix), which was both a drink and a food. It was a mash of barley, to which the water and herbs have been added. In the Iliad, the drink also contained goat cheese crumbs. In the Odyssey, Circe adds honey and a magic potion for him. In the Homeric Hymn to Demeter, the goddess refuses red wine, but accepts a kykeon made of water, flour and pennyroyal. It is used as a beverage ritual of the Mysteries of Eleusis, was also a popular drink, especially in the field: Theophrastus, in his characters, describes a rude peasant like having drunk a lot kykeon and in the Assembly despite your bad breath. He also had a reputation as a good digestive, and as such, in Peace, Hermes recommends that the main character who has eaten too much dried fruit.
Food Preparation
Food played an important role in the mode of Greek thought. Classicist John Wilkins notes that "in the Odyssey, for example, good men are distinguished from the bad and the Greek foreign partly in terms of how and what they ate. Herodotus people identified in part terms of food and nutrition. "
Up to 3 rd century BC, the austerity imposed by the physical and climatic conditions of the country was out to be virtuous. The Greeks did not ignore the pleasures of eating, but they appreciate the simplicity. The rural population writer Hesiod, as above, spoke their "flesh of a calf fed in the forest, which has never given birth, and the firstborn children" as the perfect closure for a day. However, Chrysippus is cited saying that the best food was free.
culinary and gastronomic research was rejected as a sign of weakness East: the Persian Empire was considered in decline because of its taste of luxury, manifested in her kitchen. Greek authors are pleased to table the description of the Achaemenid Great King and his court: Herodotus, Clearchus Solis, Strabo and Ctesias were unanimous in their descriptions.
Fresh fish, one of the favorite dishes of Greek red-figure dish, c. 350 325 a. C., Louvre Museum
In contrast, the Greeks as a whole emphasized the austerity of his own diet. Plutarch tells how the king of Pontus, eager to try the Spartan "Black gruel," bought a cook in Laconia, "but not proved that he found it very badly, watching the chef, said:" Lord, to make this broth relish, you should have bathed yourself first in the river Eurotas "" .. According to Polyaenus, to discover the dining Royal Palace Persian, Alexander the Great made fun of her taste and blamed his defeat. Pausanias, finding food habits of the Persians Mardonio commander, also ridiculed the Persians, "that with so many came to rob the Greeks of the miserable life."
As a result of this cult of thrift, and what decreased concerns inspired kitchen, cooking, long remained the domain of women, free or slaves. In classical times, however, specialists Culinary began to enter the written record. Both Aelian and Athenaeus mention the thousand cooks Smindyride of Sybaris accompanied on his trip to Athens at the time of Cleisthenes, if only disapproval. Plato in the Gorgias, mentioned "the cook Thearion, Mithaecus the author of a treatise on Sicilian cuisine, and the merchant Saramba wine;. three eminent connoisseurs of cake, cooking and wine "Some also wrote treatises chefs cooking.
Over time, more Greeks and more were presented as gourmets. From the Hellenistic to Roman times, the Greeks at least, the rich did not seem to be more austere than others. Growing guests Party organized by Ateneo in the 2 nd or 3 rd century devoted much of his conversation with the wine and cuisine. They discussed the merits of various wines, vegetables and meat dishes include well-known (stuffed cuttlefish, tuna belly, shrimp, lettuce, washed down with mead) and cooks Soterides carving, chef at King Nicomedes I of Bithynia (who reigned from 279 to 250 BC). When his master was in earth, who pined for anchovies; Soterides simulated carefully carved turnips, oil, salt and sprinkled with poppy seeds. Suidas (an encyclopedia of the Byzantine period) attributes this failure to exploit the famous Roman gourmet Apicius (1st century BC) 89] that can be taken as evidence that the Greeks had reached the same level as the Romans.
special diets
Vegetarianism
Triptolemus received wheat sheaves from Demeter and Persephone blessings relief 5th century BC, National Archaeological Museum of Athens
Orphicism and Pythagoreanism, two common Greek religions old, suggests a different way of life based on a concept of purity and therefore purification (catharsis) a form of asceticism in the original sense: asksis initially represents a ritual, then a specific form of life. Vegetarianism is a central element of Orphicism and several variants of Pythagoreanism.
Empedocles (5th century a. C.) vegetarianism justified by the belief in the transmigration of souls who could guarantee that an animal about to be killed not the house of the soul of a human? However, we can see that Empedocles plants are also included in this captivity, so the same logic should have applied for food. Vegetarianism was also a result of a distaste for death: "For Orpheus rites and taught us to refrain from killing."
Pythagoras information (6th century BC) is more difficult to define. Comic authors and Alexis as Aristophon Pythagoreans described as strictly vegetarian, with some of them live on bread and water only. Other traditions were content with prohibiting the consumption of certain vegetables like beans, or sacred animals like the cock white or selected parts of the animals.
It follows that vegetarianism and the idea of ascetic purity were closely related and often accompanied by sexual abstinence. In On the consumption meat, Plutarch (1st2nd century) developed on the barbarity of blood is spilled, reverses the usual terms of debate, asked the carnivore to justify their choice.
The neo-Platonist Porphyry (Century 3) The partners vegetarianism to the Cretan abstinence mystery cults, and gives a survey of past vegetarians, from Epimenides semi-mythical. For him, the origin of vegetarianism was the gift of Demeter Triptolemus wheat so I could teach agriculture to humankind. His three commandments are: "Honor your parents", "Honor the gods with fruit, and preparing the animals."
Athlete Diets
Aelian says that the first athlete to undergo a formal diet Ikkos Taranto, who won the Olympic pentathlon (perhaps in 444 BC.) However, Olympic wrestling champion (62 ª to the 66th Olympics), Milo of Croton was told to eat twenty pounds of meat and twenty pounds of bread and drinking eight liters of wine a day. Before his time, athletes are said to practice xrophaga (De xros, "dry"), a diet of dry foods such as dried figs, cheese and bread. Pythagoras (or philosopher or a gym teacher in the same name) was the first direct athletes to eat meat.
Coaches later forced some rules of the standard diet: to be an Olympic winner, "we must eat according to the regulations, stay away from desserts (), you should not drink cold water or a drink of wine whenever you want. "It appears that this diet is mainly based on meat, by Galen (ca. 180 AD) accused the athletes of his era of "always gorge themselve in flesh and blood." Pausanias also refers to a "diet of meat."
Notes
^ ^ The term comes from Sir Colin Renfrew, The Emergence of Civilisation: The Cyclades and Aegean in the Third Millennium BC, 1972, p.280.
^ Flacelire, p.205.
^ At the time of Homer and the tragedies earlier, the period marked the first meal of the day which was not necessarily frugal, 24:124 in the Iliad, Achilles' slaughter of a sheep companions for breakfast.
Abc ^ Flacelire, p. 206.
^ Alexis fgt.214 Ateneo Kock = 47e.
^ Dalby, p. 5.
^ Dalby, P. 15.
^ 1323a4 Policy.
^ Dalby, pp.1314.
^ Abcd Flacelire, p.209.
Ab ^ Sparkes, P. 132.
Aristophanes Knights ^ 41,316; Pollux 6.93.
Ab ^ Flacelire, p.212.
^ Flacelire, p.213.
Ab ^ Flacelire, p. 215.
^ Dalby, pp.9091.
Ab ^ Migeotte, p. 62.
^ Galen, On the properties of food 1.10, Dalby p.91.
^ Sparkes, P. 127.
^ Sparkes, p. 128.
^ Flacelire, p.207.
^ Aristophanes, Frogs 858 and 238 wasps.
^ Dalby, p.91.
Peace ^ 449.
^ Dalby, P. 22.
^ Scholia to Homer, Iliad '11 .630.
^ See Kimberly-Hatch.
^ Frogs 6263.
^ Dalby, p.89.
^ Dalby, P. 23.
^ Dalby, P. 90, Flint-Hamilton, p.75.
^ Flacelire, p. 208.
Peace ^ 11271129. Peace. trans. Eugene O'Neill, Jr. 1938. accessed 23 May 2006.
↑ Demosthenes, Against Androtion 15.
Peace ^ 374.
^ Sparkes, p. 123.
^ Hesiod. 58893 Works and Days, trans. Hugh G. Evelyn-White 1914. Access May 23, 2006
^ Life of Lycurgus 12:12.
^ Apud Athenaeus 138 D, trans. cited by Dalby, p.126.
^ Life of Lycurgus 12:3 and Dichaearchus fgt.72 Wehrli.
14:07 ^ History Miscellaneous.
^ Dalby, P. 67.
Athenaeum ^ Epitome 58b.
^ Dalby, p.65.
^ Ateneo 151b.
^ Galen, On the properties of foods, 3.15.
^ Dalby, P. 66.
Ateneo 325F ^.
Ateneo 40f41a comment Odyssey ^ 17,208.
Ateneo comment Iliad ^ 41 a 2,753.
^ Pindar, fgt.198 B4.
^ smatds, Ateneo 42 bis.
^ Barystathmoteros, Ateneo 42c.
^ kouphos, Ateneo 42c.
^ kataxros, Ateneo 43.
oxys ^ Theopompus fgt.229 M. I316 = Ateneo 43b.
^ Trakuteros, Ateneo 43b.
oinds ^ Ateneo 42c.
^ Ateneo Antiphanes fgt.179 Kock = 43b.
Ateneo ^ 44.
Apud ^ Plutarch, Life of Lycurgus, 9:78.
Ateneo 28d ^.
^ First mention in Dioscorides, Materia Medica, 5.34; Dalby, p.150.
12:31 ^ History Miscellaneous.
^ Ateneo 31d.
^ For example, Menander, Samia 394.
^ Several History, 13:06.
^ Various History, 2:38.
^ Dalby, p.889.
^ Iliad 15:638641.
^ Odyssey 10:234.
^ Homeric Hymn to Demeter 208.
4:23 ^ characters.
Peace ^ 712.
^ Wilkins, "Introduction: Part II" in Wilkins, Harvey and Dobson, P. 3.
8c ^ Apud Athenaeum.
^ For a comparison of the Persian and Greek cuisine, see Briant, pp.297306.
^ Herodotus 1:133.
^ Apud Athenaeus 539b.
^ Description Greece 15:3,22.
M = ^ Ctesias fgt.96 Ateneo 67a.
^ Plutarch, Life of Lycurgus 12:13, trad. John Dryden. Retrieved on May 26, 2006.
^ Stratagems, 4:3,32.
4:82 ^ stratagems.
22:24 ^ History Miscellaneous.
^ Gorgias 518b.
^ Euphr Comicus fgt.11 Kock = Ateneo 7d.
^ Suidas sv.
Dodds ^, Pp.1545.
^ Aristophanes, Frogs 1032. Trans. Matthew Dillon, accessed June 2, 2006.
^ Flint-Hamilton, pp.379380.
12:68 ^ Moralia.
The withdrawal ^ 4.62.
^ Various History (11:03).
Ateneo 412f ^.
Ateneo ^ 205.
^ Diogenes Laertius 8:12.
^ Epictetus, Discourses 15:25 trans. U.S. sweet.
^ Exhortation of Medicine 9, trans. SG Miller.
^ Pausanias 6:7.10.
See also
Greek cuisine
References
Briant, P. Histoire de l'Empire perse of Cyrus Alexander. Paris: Fayard, 1996. ISBN 2-213-59667-0, translated into English, from Cyrus to Alexander: A History of Empire Persian. Winona Lake, Indiana: Eisenbrauns, 2002 ISBN 1-57506-031-0
Dalby, A. Siren Feasts: A History of Food and Gastronomy in Greece. London: Routledge, 1996. ISBN 0-415-15657-2
Dodds, ER "The Greek Shamans and the origins of Puritanism," the Greek and the Irrational (Sather Classical Lectures). Berkeley: University of California Press, 1962 (1 st ed 1959).
Flacelire R. La Vie quotidienne au temps in grce of Pricls. Paris: Hachette, 1988 (. First ed 1959) ISBN 2-01-005966-2, translated into English, Daily Life in Greece at the time of Pericles. London: Phoenix Press, 2002 ISBN 1-84212-507-9
Flint-Hamilton, KB "Legumes in Ancient Greece and Rome: Food, Medicine or Poison ", Hesperia, vol.68, No. 3 (Jul.ep., 1999), pp 371,385.
(French) Migeotte, L., L'conomie des deficits frets. Paris: Ellipses, 2002 ISBN 2-7298-0849-3
Sparkes, BA "Greek cuisine", The Journal of Hellenic Studies, vol.82, 1962 (1962) 121 137 pp.
Wilkins, J. Harvey, D. and Dobson, M. Food in Antiquity. Exeter: Exeter University, 1995. ISBN 0-85989-418-5
Read more
(French) Amouretti, M.-Cl. Le Pain et de l'huile dans la grce old. De l'au moulin araire. Paris: Belles Lettres, 1989.
(French) Delatte, A. Le Cycon, breuvage Mystres Ritual des d'leusis. Paris: Belles Lettres, 1955.
Detienne, M. and Vernant, J.-P. (Trad. Wissing, P.). The cuisine of sacrifice among the Greeks. Chicago: The University of Chicago Press, 1989 (1 st ed 1979.) ISBN 0-226-14353-8
External Links
(French) "Vgtarisme, initiation au" (French article about the origin of vegetarianism)
The taste of Antiquity (University of Michigan)
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