Photius on Greek Cuisine or a Short Commentary on Abyrtake (Abyptakh)

Maciej Kokoszko

Uniwersytet Łódzki , Poland
https://orcid.org/0000-0002-9563-2902

Katarzyna Gibel

Uniwersytet Łódzki , Poland


Abstract

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:

Photius, cuisine, Greece, abyrtake, sauce

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Published
2008-06-15


Kokoszko, M., & Gibel, K. (2008). Focjusz a kuchnia grecka, czyli kilka słów o abyrtake (abyptakh). Vox Patrum, 52(1), 495–504. https://doi.org/10.31743/vp.8877

Katarzyna Gibel 
Uniwersytet Łódzki



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