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Myma (μύμα or μῦμα, τό) was an ancient Greek meat dish that incorporated animal blood.〔Andrew Dalby, ''Food in the Ancient World from A to Z'' ISBN 0-415-23259-7 Routledge 2003, p. 226〕 In his Deipnosophists (662d, or XIV,82), the 2nd century Greek rhetorician and grammarian Athenaeus quotes recipes from Artemidorus and Epaenetus, authors of cookery books who lived in the Hellenistic period: *And such a food now is the ''myma'', which I, my friends, am bringing you; concerning which Artemidorus, the pupil of Aristophanes, speaks in his Dictionary of Cookery, saying that it is prepared with meat and blood, wιth the addition also of a great deal of seasoning. And Epaenetus, in his treatise on Cookery, speaks as follows:〔''The Deipnosophists, or, Banquet of the Learned of Athenaeus'', vol. III; transl. C. D. Yonge, London 1854, p. 1058〕 *″A myma of any sacrificial animal, or chicken, is to be made by chopping the lean meat finely, mincing liver and offal with blood, and flavouring with vinegar, melted cheese, silphium, cumin, thyme leaf, thyme seed,〔Literally ″fresh and dried thyme″ (θύμῳ χλωρῷ καὶ ξηρῷ) in the manuscript〕 Roman hyssop,〔Satureja thymbra〕 coriander leaf, coriander seed,〔Similarly, "fresh and dried coriander" (κοριάννῳ χλωρῷ τε καὶ ξηρῷ) in the Greek original〕 Welsh onion, peeled fried onion (or poppy seed), raisins (or honey) and the seeds of a sour pomegranate. You may also use it as a relish.″〔Dalby 2003, ''Ibidem''〕〔Another reading of the sentence ″You may also use it as a relish″ (εἶναι δέ σοι τὸ αὐτὸ () καὶ ὄψον), is: ″You may also make this ''myma'' of fish″ (Yonge 1854; cf. Grant 1999)〕 A modern interpretation of Epaenetus's recipe is given by Mark Grant.〔Mark Grant, ''Roman Cookery. Ancient recipes for modern kitchens'' ISBN 1-897959-39-7 Serif 1999, pp. 128-129〕 == Notes and references == 〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Myma」の詳細全文を読む スポンサード リンク
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