Tšcnhj eØr»mata. The Motif of Culinary Inventions in the Middle and New Comedy and Gastronomic Poetry

Magdalena Stuligrosz

doi:10.14746/sppgl.2021.xxxi.1.21

Abstract

The purpose of this paper is to show how Middle and New comedy as well as gastronomic poetry authors use the protos heuretes-motif characteristic of literature undertaking heurematographic themes, to present the originality and innovation of the cook’s and parasite’s art.

Highlights

The development of the so-called high culinary culture (‘haute cuisine’) in Greece in the second half of the 5th century BCE led to an appreciation of the skills and knowledge of the cook, who could astonish the revellers with his inventiveness and original ideas
The purpose of this paper is to show how Middle and New comedy as well as gastronomic poetry authors use the protos heuretes-motif characteristic of literature undertaking heurematographic themes, to present the originality and innovation of the cook’s and parasite’s art
The search for new flavours and the invention of ever more sophisticated dishes was connected with the basic task of culinary art, which was to satisfy the increasingly sophisticated needs of the banqueters, and to provide them with sensual experiences that were a source of pleasure for the body.[2]

Summary

Introduction

The development of the so-called high culinary culture (‘haute cuisine’) in Greece in the second half of the 5th century BCE led to an appreciation of the skills and knowledge of the cook, who could astonish the revellers with his inventiveness and original ideas.

Objectives

Results

Conclusion