Focjusz a kuchnia grecka, czyli kilka słów o abyrtake (abyptakh)
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...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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The John Paul II Catholic University of Lublin
2008-06-01
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| Series: | Vox Patrum |
| Subjects: | |
| Online Access: | https://czasopisma.kul.pl/index.php/vp/article/view/8877 |
| _version_ | 1827876254391468032 |
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| author | Maciej Kokoszko Katarzyna Gibel |
| author_facet | Maciej Kokoszko Katarzyna Gibel |
| author_sort | Maciej Kokoszko |
| collection | DOAJ |
| description |
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.
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| first_indexed | 2024-03-12T17:18:24Z |
| format | Article |
| id | doaj.art-6ca5e56453c54cd5a947881052833210 |
| institution | Directory Open Access Journal |
| issn | 0860-9411 2719-3586 |
| language | English |
| last_indexed | 2024-03-12T17:18:24Z |
| publishDate | 2008-06-01 |
| publisher | The John Paul II Catholic University of Lublin |
| record_format | Article |
| series | Vox Patrum |
| spelling | doaj.art-6ca5e56453c54cd5a9478810528332102023-08-05T21:00:06ZengThe John Paul II Catholic University of LublinVox Patrum0860-94112719-35862008-06-0152110.31743/vp.8877Focjusz a kuchnia grecka, czyli kilka słów o abyrtake (abyptakh)Maciej Kokoszko0Katarzyna Gibel1Uniwersytet ŁódzkiUniwersytet Łódzki 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. https://czasopisma.kul.pl/index.php/vp/article/view/8877FocjuszkuchniaGrecjaabyrtakesos |
| spellingShingle | Maciej Kokoszko Katarzyna Gibel Focjusz a kuchnia grecka, czyli kilka słów o abyrtake (abyptakh) Vox Patrum Focjusz kuchnia Grecja abyrtake sos |
| title | Focjusz a kuchnia grecka, czyli kilka słów o abyrtake (abyptakh) |
| title_full | Focjusz a kuchnia grecka, czyli kilka słów o abyrtake (abyptakh) |
| title_fullStr | Focjusz a kuchnia grecka, czyli kilka słów o abyrtake (abyptakh) |
| title_full_unstemmed | Focjusz a kuchnia grecka, czyli kilka słów o abyrtake (abyptakh) |
| title_short | Focjusz a kuchnia grecka, czyli kilka słów o abyrtake (abyptakh) |
| title_sort | focjusz a kuchnia grecka czyli kilka slow o abyrtake abyptakh |
| topic | Focjusz kuchnia Grecja abyrtake sos |
| url | https://czasopisma.kul.pl/index.php/vp/article/view/8877 |
| work_keys_str_mv | AT maciejkokoszko focjuszakuchniagreckaczylikilkasłowoabyrtakeabyptakh AT katarzynagibel focjuszakuchniagreckaczylikilkasłowoabyrtakeabyptakh |