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'''Mithaecus''' ([[Graece]] {{Polytonic|Μίθαικος}}) fuit coquus et scriptor de re coquinaria qui [[Saeculum 5 a.C.n.|saeculo V a.C.n.]] floruit. [[Sicilia]]e incola, scientiam novam gastronomicam in Graeciam apportavit. <!--[[Athenae|Athenis]] Specifically,operam accordingdedisse todictus sourcesest of varying reliability, he worked innecnon [[Sparta]],e: fromhinc whichexpulsum heesse wasut expelledqui asmores apublicos bad influence,corrupsisset.<ref>Maximus of Tyre, ''Dissertations'' 17.</ref> and in [[AthensPlato]]. He earned an unfavourable mention in [[Plato]]'s dialoguedialogo ''[[Gorgias (Plato)|Gorgia]]''.<ref>Plato, ''Gorgias''eadem 518c.</ref>sententia celebravit sprevitque:
:... quemadmodum si de exercitandi arte quaerenti mihi, quinam in illa boni et periti exstiterint aut etiamnum exsistant corporum curandorum intelligentes, valde serio responderes, [[Thearion]]em pistorem, et Mithaecum qui scripsit de arte culinaria quae apud [[Sicilia|Siculos]] in usu est, et Sarambum cauponem: hos, inquam, omnes corporum curandorum mirabili quadam industria valuisse: illim quidem in pane mirifice componendo; alterum cibo; hunc autem vino.<ref>[[Plato]], ''[[Gorgias (Plato)|Gorgias]]'' 518c [https://archive.org/details/platonisoperaqua01plat/page/518/mode/2up interprete [[Ioannes Serranus|Serrano]]</ref>
 
Mithaecus ergo, primus omnium quorum nomina nobis traduntur, librum de re coquinaria composuerit. E quo libro unum tantum praeceptum ab [[Athenaeus Naucratita|Athenaeo]] in ''[[Deipnosophistae|Deipnosophistis]]'' citatur perbreve (ut si "Laconicum" dixerimus) dialecto Dorica scriptum, qua dialecto tam in Sicilia quam Spartae in usu erat. De pisce ''[[Cepola macrophthalma]]'' disseritur:
Mithaecus's cookbook was the first in Greek; he is the earliest cookbook author in any language whose name is known. One recipe survives from it, thanks to a quotation in the ''[[Deipnosophistae]]'' of [[Athenaeus]]. It is in the [[Doric Greek|Doric]] dialect of Greek (appropriate both to Greek Sicily and to Sparta) and describes, in one line, how to deal with the fish ''[[Cepola macrophthalma]]'':<ref>Dalby (1996) pp. 109-110.</ref>
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:Mythaecus in Opsartytico: Taeniam cum exenteraveris, et caput amputaveris, abluito, in frusta dividito: caseumque postea et oleum affundito.<ref>[[Athenaeus Naucratita|Athenaeus]], ''[[Deipnosophistae]]'' 325f [https://archive.org/details/bub_gb_F97OmyRmBFQC/page/243/mode/2up Interprete Dalecampio]</ref>
:''Tainia'': gut, discard the head, rinse, slice; add cheese and [olive] oil.<ref>Athenaeus, ''Deipnosophistae'' 325f; Bilabel (1920). English translation from Dalby (2003) p. 79.</ref>
The ribbon-like fish here called ''tainia'' is known in [[Italian language|Italian]] as ''cepola'' and in [[Greek language|modern Greek]] as ''kordella''. The addition of cheese seems to have been a controversial matter; [[Archestratus]] is quoted as warning his readers that [[Syracusan]] cooks spoil good fish by adding cheese.<ref>Hill and Wilkins (1996) pp. 144-148.</ref> -->▼
 
▲The ribbon-like fish here called ''tainia'' is known in [[Italian language|Italian]] as ''cepola'' and in [[Greek language|modern Greek]] as ''kordella''. The addition of cheese seems to have been a controversial matter; [[Archestratus]] is quoted as warning his readers that [[Syracusan]] cooks spoil good fish by adding cheese.<ref>Hill and Wilkins (1996) pp. 144-148.</ref> -->
 
== Notae ==
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== Bibliographia ==
; Fons antiquus
* c. 220 : [[Athenaeus Naucratita|Athenaeus]], ''[[Deipnosophistae]]'' 282a, 325f, 516c
 
; Eruditio
* F. Bilabel, ''Opsartytiká und Verwandtes''. Heidelberg, 1920.
* [[Andreas Dalby|Andrew Dalby]], ''Siren Feasts''. (Londinii: Routledge, 1996. ISBN 0415156572) pp. 109-110
* {{DalbyAZ}} pp. 79, 220
* Shaun Hill, John Wilkins, "Mithaikos and other Greek cooks" in ''Cooks and other people: proceedings of the Oxford Symposium on Food and Cookery 1995'' ed. Harlan Walker (Totnes: Prospect Books, 1996) {{Google Books|lpOqTUucwhUC|pp. 144-148}}
Receptum de "https://la.wikipedia.org/wiki/Mithaecus"