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Opson
''Opson'' () and ''sitos'' (σίτος) are an important division in Ancient Greek cuisine, Ancient Greek foodways. Opson is the 'relish' that complements the sitos; sitos is the staple food part of the meal, i.e. grains like wheat or barley, and pulses like chickpeas and fava beans. Although any kind of complement to the Staple food, staple, even salt, could be categorized as ''opson'', the term was also commonly used to refer to the most esteemed kind of relish: fish. Hence a diminutive of ''opson'', ''opsarion'' (ὀψάριον), provides the modern Greek word for fish: Medieval Greek, ''psari'' (ψάρι). ''Opson'' can also be used to mean 'prepared dish' (plural ''opsa''). Morality Because it was considered the more pleasurable part of any meal, ''opson'' was the subject of some anxiety among ancient Greek moralists, who coined the term ''opsophagos, opsophagia'' to describe the vice of those who took too much ''opson'' with their ''sitos''. The central focus of Greek pers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Opsophagos
''Opsophagos'' () was a type of ancient Greek person who exhibited a seemingly uncontrollable desire for ''opson,'' or relishes. The vice of the ''opsophagos'' was ''opsophagia'', for which the closest English equivalent is ''gourmandise''. However, because fish/seafood was considered by far the most desirable ''opson'', an ''opsophagos'' in ancient Greek literature is almost always a man obsessed with fish or seafood. Tales of infamous ''opsophagoi'' (plural form) focussed on men who took their gourmandise to extreme levels, training their bodies in various ways to be able to consume massive quantities of fish immediately after they had been prepared, ensuring that they would have the fish to themselves, since they would be too hot for others to even touch, let alone eat. These tales of men with heat-resistant throats and padded fingertips were likely fictional, but they served as reminders to all who heard them that letting the pleasure-driven body overcome the rational soul was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Greek Cuisine
Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts. The cuisine was founded on the "Mediterranean triad" of cereals, olives, and grapes, which had many uses and great commercial value, but other ingredients were as important, if not more so, to the average diet: most notably legumes. Research suggests that the agricultural system of ancient Greece could not have succeeded without the cultivation of legumes. Modern knowledge of ancient Greek cuisine and eating habits is derived from textual, archeological, and artistic evidence. Meals In the Homeric epics of the Iliad and Odyssey, three meals are mentioned. # Ariston (ἄριστον) # Dorpon (δόρπον) or Dorpos (δόρπος) # Deipnon (δεῖπνον) Ariston was the early meal, while dorpon was the late meal. Deipnon could be either, without re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Medieval Greek
Medieval Greek (also known as Middle Greek, Byzantine Greek, or Romaic; Greek: ) is the stage of the Greek language between the end of classical antiquity in the 5th–6th centuries and the end of the Middle Ages, conventionally dated to the Ottoman conquest of Constantinople in 1453. From the 7th century onwards, Greek was the only language of administration and government in the Byzantine Empire. This stage of language is thus described as Byzantine Greek. The study of the Medieval Greek language and literature is a branch of Byzantine studies, the study of the history and culture of the Byzantine Empire. The conquests of Alexander the Great, and the ensuing Hellenistic period, had caused Greek to spread throughout Anatolia and the Eastern Mediterranean. The beginning of Medieval Greek is occasionally dated back to as early as the 4th century, either to 330 AD, when the political centre of the Roman Empire was moved to Constantinople, or to 395 AD, the division o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Second Sophistic
The Second Sophistic is a literary-historical term referring to the Greek writers who flourished from the reign of Nero until c. 230 AD and who were catalogued and celebrated by Philostratus in his ''Lives of the Sophists''. However, some recent research has indicated that this Second Sophistic, which was previously thought to have very suddenly and abruptly appeared in the late 1st century, actually had its roots in the early 1st century. It was followed in the 5th century by the philosophy of Byzantine rhetoric, sometimes referred to as the ''Third Sophistic''. Writers known as members of the Second Sophistic include Nicetes of Smyrna, Aelius Aristides, Dio Chrysostom, Herodes Atticus, Favorinus, Philostratus, Lucian, and Polemon of Laodicea. Plutarch is also often associated with the Second Sophistic movement as well, although many historians consider him to have been somewhat aloof from its emphasis on rhetoric, especially in his later work. The term ''Second Sophistic' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mandarin Chinese
Mandarin ( ; zh, s=, t=, p=Guānhuà, l=Mandarin (bureaucrat), officials' speech) is the largest branch of the Sinitic languages. Mandarin varieties are spoken by 70 percent of all Chinese speakers over a large geographical area that stretches from Yunnan in the southwest to Xinjiang in the northwest and Heilongjiang in the northeast. Its spread is generally attributed to the greater ease of travel and communication in the North China Plain compared to the more mountainous south, combined with the relatively recent spread of Mandarin to frontier areas. Many varieties of Mandarin, such as Southwestern Mandarin, those of the Southwest (including Sichuanese dialects, Sichuanese) and the Lower Yangtze Mandarin, Lower Yangtze, are not mutually intelligible with the Beijing dialect (or are only partially intelligible). Nevertheless, Mandarin as a group is often placed first in lists of languages by number of native speakers (with nearly one billion). Because Mandarin originated in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese language, Japanese: ) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, Tsukemono, pickled vegetables, tamagoyaki, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi. Seafood and vegetables are also deep-fried in a light batter, as '. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called , or beef in and . Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from European cuisine, Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and , as well as foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Okazu
''Okazu'' ( or ; ; ) is a Japanese word meaning a side dish to accompany rice; subsidiary articles of diet.''Kenkyusha's New Japanese-English Dictionary'', They are cooked and seasoned in such a way as to match well when eaten with rice, and are typically made from fish, meat, vegetable, or tofu. Nearly any food eaten with rice can be considered okazu, though it is distinct from furikake, which is meant specifically to add flavor to the rice itself rather than to be eaten alongside rice. In modern Japanese cuisine Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese language, Japanese: ) is based on rice with m ..., ''okazu'' can accompany noodles in place of rice. See also * * * * List of Japanese dishes#Common Japanese main and side dishes (okazu, おかず) References Japanese cuisine {{Japan-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes () that accompany steaming, steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, (fermented bean paste), Korean soy sauce, soy sauce, salt, garlic, ginger, (chili pepper, pepper flakes), (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become nat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banchan
''Banchan'' ( ; ; ) are small side dishes served along with cooked rice in Korean cuisine. ''Banchan'' are often set in the middle of the table to be shared. At the center of the table is the secondary main course, such as ''galbi'' or ''bulgogi'', and a shared pot of ''jjigae''. Bowls of cooked rice and ''guk'' (soup) are set individually. ''Banchan'' are served in small portions, meant to be finished at each meal and replenished during the meal if not enough. Usually, the more formal the meals are, the more ''banchan'' there will be. Jeolla Province is particularly famous for serving many different varieties of ''banchan'' in a single meal. The basic table setting for a meal called ''bansang'' usually consists of ''bap (food), bap'' (, cooked rice), ''guk'' or ''guk, tang'' (soup), ''gochujang'' or soy sauce, ''ganjang'', ''jjigae'', and ''kimchi''. According to the number of ''banchan'' added, the table setting is called ''3 cheop'' (), ''5 cheop'' (), ''7 cheop'' (), ''9 c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parasite
Parasitism is a Symbiosis, close relationship between species, where one organism, the parasite, lives (at least some of the time) on or inside another organism, the Host (biology), host, causing it some harm, and is Adaptation, adapted structurally to this way of life. The entomologist E. O. Wilson characterised parasites' way of feeding as "predators that eat prey in units of less than one". Parasites include single-celled protozoans such as the agents of malaria, sleeping sickness, and amoebic dysentery; animals such as hookworms, lice, mosquitoes, and vampire bats; fungi such as Armillaria mellea, honey fungus and the agents of ringworm; and plants such as mistletoe, dodder, and the Orobanchaceae, broomrapes. There are six major parasitic Behavioral ecology#Evolutionarily stable strategy, strategies of exploitation of animal hosts, namely parasitic castration, directly transmitted parasitism (by contact), wikt:trophic, trophicallytransmitted parasitism (by being eaten), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
