Photius and Eustathius of Thessalonica on Greek cuisine intricacies, or a few words on abyrtake
Photius and Eustathius of Thessalonica on Greek cuisine intricacies, or a few words on abyrtake

Summary/Abstract: The present commentary is aimed at elucidating the terms made use of by Photius 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 6th century but eventually became popular in the 4th BC. It was a luxury dish consisting of vinegar , cress, garlic, mustard, raisins and salted capers .

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