词条 | Myma |
释义 |
Myma ({{lang|grc|μύμα}} or {{lang|grc|μῦμα, τό}}) was an ancient Greek meat dish that incorporated animal blood.[1] In his Deipnosophists (662d, or XIV,82), the 2nd century Greek rhetorician and grammarian Athenaeus quotes recipes from Artemidorus and Epaenetus, authors of cookery books who lived in the Hellenistic period:
A modern interpretation of Epaenetus's recipe is given by Mark Grant.[8] Notes and references1. ^Andrew Dalby, Food in the Ancient World from A to Z {{ISBN|0-415-23259-7}} Routledge 2003, p. 226 2. ^The Deipnosophists, or, Banquet of the Learned of Athenaeus, vol. III; transl. C. D. Yonge, London 1854, p. 1058 3. ^Literally ″fresh and dried thyme″ ({{lang|grc|θύμῳ χλωρῷ καὶ ξηρῷ}}) in the manuscript 4. ^Satureja thymbra 5. ^Similarly, "fresh and dried coriander" ({{lang|grc|κοριάννῳ χλωρῷ τε καὶ ξηρῷ}}) in the Greek original 6. ^Dalby 2003, Ibidem 7. ^Another reading of the sentence ″You may also use it as a relish″ ({{lang|grc|εἶναι δέ σοι τὸ αὐτὸ [μῦμα] καὶ ὄψον}}), is: ″You may also make this myma of fish″ (Yonge 1854; cf. Grant 1999) 8. ^Mark Grant, Roman Cookery. Ancient recipes for modern kitchens {{ISBN|1--39-7}} Serif 1999, pp. 128-129 2 : Ancient Greek cuisine|Historical foods |
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