Özet:

Hedypatheia, a work by 4th century BC gastronomy writer Archestratus of Gela, is a poem that offers suggestions regarding hundreds of types of fish and wine from almost 60 different places along the coast that stretches from Sicily to the Black Sea. The fact that it was written in a time when it was still difficult to even find foodstuffs regularly, and also as a result of trips made in the geography which is located in an uncanny (dangerous) location due to conflicts between the Persians and Greeks; brings it into a particular prominence (importance). Purpose of this article is to examine the phenomenon of taste in the coastal cities of Western Anatolia, which constitutes an important part of the poet’s suggestions. To accomplish this, it is necessary firstly to reveal/present the extent to which his suggestions gained acceptance in the diet of the Ancient Ages. The fragments that have reached our day through of Deipnosophistai provide basic starting points regarding the topic. Additionally, 4th-6th books of Aristotle’s work titled Historia Animalium and Oppian’s work Halieutica with five books also shed light on the types of fish that existed during the time. 9th book of Plinius’ work titled Historia Naturalis on marine animals, which was written at a later time, fills in the gaps missing in previous works. Several writings by Hippokrates, and Galen’s work titled Alimentaum Facultatibus play an enlightening role in relations (connections) of foodstuffs suggested by the poet with health and human body. Roman writers Cato, Varro and Columella are the best intermediaries (means) of making visible accumulation of knowledge, which Romans based upon Greeks, about wines in fragments. Scenes containing food in many plays belonging to Middle and New Comedy Period also provide answer to the question 'what was considered tasty (what should be accepted/regarded as tasty) at the time'. Books 9 and 10 of Apicius’ work titled De Re Coquinaria, designated to fish and fish sauces, also help (to) understand how the fish mentioned in the poem were cooked. As a result of this study (in conclusion), it was understood that Archestratos’s suggestions complied with a taste concept which had gotten acceptance during Ancient Age.