Items related to Notes and Queries, No. 19, March 9, 1850
Synopsis
Excerpt: ...te melas akrokolia t' hephtha." 11 That their cookery was not of a very recondite nature, is evident from what is mentioned by Plutarch, that the public meals were instituted at first in order to prevent their being in the hands of artistes and cooks 12 , while to these every one sent a stated portion of provisions, so that there would neither be change nor variety in them. Cooks again were sent out of Sparta, if they could do more than dress meat 13 ; while the only seasoning allowed to them was salt and vinegar 14 ; for which reason, perhaps, Meursius considers the composition of the Greek: zomos melas to have been pork gravy seasoned with vinegar and salt 15 , since there seemed to have been nothing else of which it could possibly have been made. For MR. TREVELYAN's suggestion of the cuttlefish, I am greatly obliged to him; but this was an Athenian dish, and too good for the severity of Spartan manners. It is impossible not to smile at the idea of the distress which Cineparius must have felt, had he happened to witness the performances of any persons thus swallowing ink bottles by wholesale. The passages which have been already quoted, 302 either by R.O. or myself, will probably give Mr. T. sufficient information of the principal ones in which the "black broth" is mentioned. W. Footnote 6:(return) Xen. de Rep. Lac. Footnote 7:(return) "Emi singula non pecuni
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- PublisherGeneral Books
- Publication date2010
- ISBN 10 1443207233
- ISBN 13 9781443207232
- BindingPaperback
- LanguageEnglish
- Number of pages48
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