- Tytuł:
-
Focjusz a kuchnia grecka, czyli kilka słów o abyrtake (abyptakh)
Photius on Greek Cuisine or a Short Commentary on Abyrtake (Abyptakh) - Autorzy:
-
Kokoszko, Maciej
Gibel, Katarzyna - Powiązania:
- https://bibliotekanauki.pl/articles/613713.pdf
- Data publikacji:
- 2008
- Wydawca:
- Katolicki Uniwersytet Lubelski Jana Pawła II
- Tematy:
-
Focjusz
kuchnia
Grecja
abyrtake
sos
Photius
cuisine
Greece
sauce - Opis:
- 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.
- Źródło:
-
Vox Patrum; 2008, 52, 1; 495-504
0860-9411
2719-3586 - Pojawia się w:
- Vox Patrum
- Dostawca treści:
- Biblioteka Nauki
Artykuł