Name der Zeitschrift: Byzantinische Zeitschrift Jahrgang: 109 Heft: 2 Seiten: 943-994.

Name der Zeitschrift: Byzantinische Zeitschrift Jahrgang: 108 Heft: 1 Seiten: 129-156.

The present article analyzes Photius'Lexiconand Eustathius of Thessalonica'sCommentarii ad Homeri Iliademin order to trace the history and reconstruct the recipe of a dish called kandaulos/kandylos. It was a Greek delicacy, which appears to have been developed in Lydia before the middle of the VI th c. B.C. It is known to have been named after king Candaules, who ruled the Lydian territory in the VII th c. B.C. The dish was (via the Ionians) borrowed by the Helens and established itself (...) in Greece sometime in the V th c. B.C. It became popular in the Hellenistic periodThe testimony provided by Photius and Eustathius of Thessalonica contributes to our better knowledge of two varieties ofkandaulos/kandylos. The first was savoury and consisted of cooked meat, stock, Phrygian cheese, breadcrumbs and dill (or fennel). The other included milk, animal fat, cheese and honey. The dish is reported to have been costly, prestigious and indicated the social status of those who would eat it.Though there is much evidence suggesting its popularity in antiquity, we lack any solid proof thatkandaulos/kandyloswas eaten in Byzantine times. On the other hand, Byzantine authors preserved the most detailed literary data on the delicacy. (shrink)