Athenian Cookery and the Symposium
Provided with bread, oil, and wine, no Athenian will long go hungry; but naturally these are not a whole feast. As season and purse may afford they will be supplanted by such vegetables as beans (a staple article), peas, garlic, onions, radishes, turnips, and asparagus; also with an abundance of fruits,—besides figs (almost a fourth indispensable at most meals), apples, quinces, peaches, pears, plums, cherries, blackberries, the various familiar nuts, and of course a plenty of grapes and olives. The range of selection is in fact decidedly wide: only the twentieth century visitor will miss the potato, the lemon, and the orange; and when he pries into the mysteries of the kitchen a great fact at once stares him in the face. The Greek must dress his dishes without the aid of sugar. As a substitute there is an abundant use of the delicious Hymettus honey,—"fragrant with the bees,"—but it is by no means so full of possibilities as the white powder of later days. Also the Greek cook is usually without fresh cow's milk, and most goat's milk probably takes its way to cheese. No morning milk carts rattle over the stones of Athens.
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