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[German version] Praefectus praetorio Orientis in AD 383. An orthodox Christian from the West, P. rose above various otherwise unknown officials to the praetorian praefecture of the East (Greg. Naz. Epist. 173). He took up office at the beginning of 383  (Cod. Theod. 9,42,10), but held it only until the end of the year (Cod. Theod. 16,5,12). After returning to the west he was entrusted from 395 to 396 with a legation from the city of Rome's Senate to the emperor (Symmachus Ep. 6,22,3; 6,26,2). Gutsfeld, Andreas (Münster) Bibliography W. Enßlin, s. v. P. (2), RE 22, 890  PLRE 1, 718 (P. 2); c…

[German version] (Greek γάλα/ gála; Latin lac). The milk of various mammals (donkey, camel, cow, sheep, mare, goat) was used in ancient times; the concept was thus not, as today, limited to cow's milk. Cow's milk was rather unpopular in the Mediterranean region, and was consumed in large quantities only in northern regions of the ancient world (Aristot. Hist. Ant. 3,20). The favourite kind of milk among the Greeks and Romans was that of sheep, also the only kind to appear in the Edictum [3] Diocletian…

[German version] In antiquity there were countless types of drinks depending on the time and region and they were drunk undiluted, mixed together or mixed with additives (fat, spices, sweet substances), hot or cold. They can be divided into three groups according to their basic components: 1. Beverages made of water. Water (Plin. HN 31,31-72) was an indispensable nutritional substance (Pind. Ol. 1,1; Vitr. De arch. 8,1,1; Plin. HN 31,31-72) and also an essential component of two important drinks c…

('praetorian prefect'; Greek ἔπαρχος/ éparchos or ὕπαρχος τῆς αὐλῆς/ hýparchos tês aulês). Holder of one of the most important posts in the administration of the Roman empire. [German version] A. Principate Augustus [1] established the post in 2 BC when he placed two men of equestrian rank ( equites Romani ) at the head of his bodyguard, the praetorians ( cohortes praetorianae) (Cass. Dio 55,10). The PP's original task was to command the imperial bodyguard that protected the emperor in his headquarters ( praetorium ). As early as the reign of Tiberius [II …

[German version] Flavius N., praefectus praetorio Galliarum AD 390. N., a novus homo , began his career in the west of the Empire. In 366 he probably went as tribunus et notarius of Valentinian I. to North Africa (Amm. Marc. 26,5,14). He became a close friend of Theodosius, who took N. with him to his part of the Empire after his nomination as emperor and entrusted him with the post of praefectus praetorio of the East from AD 380 to 381. Although criticism of his conduct in office was voiced loudly (Lib. Or. 2,72-73), Theodosius I. held onto N.. He sent him back to …

[German version] (ᾠόν; ōión, ovum). In the ancient kitchen eggs of all domestic birds, such as ducks, pheasants, geese, chicken, peafowl, partridges and pigeons and occasionally even wild fowl, were used. In general usage the meaning of ‘egg’ was narrowed to chicken egg, which was known in Greece no later than the 6th cent. BC and was later much esteemed in the Roman world. The chicken egg was a quite affordable food (Edictum Diocletiani 6,43), which was popularly served as an appetizer at meals (Hor. Sat. 1,3,6f.: ab ovo usque ad mala). It also had a place in haute cuisine:  Apicius …

[German version] Fluid, semi-solid or solid material obtained from vegetable or animal cells, and of great importance to human  Nutrition as a source of energy and vehicle of flavour. In early antiquity  Butter, lard and suet predominated. Use of these animal fats subsequently remained at a high level in antiquity, especially in northern regions; in the Mediterranean region, olive oil eventually gained absolute pride of place. Although relatively expensive (CIL III 2, p. 827 3,1-3; 4,10-11; p. 828…

[German version] (Greek ἁλμαῖα/ halmaîa). Collective term for pickled vegetables, herbs, and fruit. From the Greek period on, people enjoyed preserving plant foodstuffs by pickling them in brine (Colum. 12,4,4), often with the addition of vinegar, spices and other ingredients such as milk and honey (Plin. HN 19,153; Dioscorides 2,174 Wellmann). Columella (10,117; 12,9 f.) has recipes for pickling capers, lettuce, herbs, onions, European cornels, plums and various kinds of apples and pears. In simple cuisine, salgama were eaten with bread or cereal porridge; at more lavish meals, sa…

[German version] Mostly annual plants, parts of which are suitable for eating, either raw or cooked. In the ancient world, there were large numbers of vegetables; there is evidence for Imperial Italy alone of fifty garden species and fifty wild species. Today largely unknown or uncommon, in ancient sources they were divided into three large groups: 1. legumina (primarily the protein-rich pulses, such as beans, peas, chickpeas, lentils, lupins; cf. the lists in Columella 2,7,1-2; Plin. HN 18,117-136); 2. olera (especially the vitamin- and fibre-rich leaf-vegetables, tubers,…

[German version] (Greek ὑδρόμελι/ hydrómeli, Latin [ aqua] mulsa). A beverage usually made of one part honey and two parts water (Columella 12,12; Dioscorides, De materia medica 5,9 Wellmann) that was usually consumed fermented with an alcohol content of 15% but occasionally also unfermented. Apart from beer, mead was the oldest intoxicating drink in the Mediterranean. When wine arrived in the historical period, mead was supplanted first in Greece and then largely in Italy, especially because grapes wer…

[German version] (ἁλία/ halía). Small salt container (Plin. HN 33,153) made of silver, occasionally of clay. It belonged in every Roman household and was used for adding salt during dinner, but had a special function in the domestic cult as well: Up to the Imperial Period, the salinum was used in food offerings between the main course and dessert (Liv. 26,36,6; Stat. Silv. 1,4,130 f.). This cultic significance explains why the salinum was handed down from father to son (Hor. Carm. 2,16,13 f.). Mola salsa Gutsfeld, Andreas (Münster) Bibliography M. Besnier, s. v. S., DS IV/2, 1022  A. Hug, s.…

[German version] (σάκχαρον/ sákcharon, Lat. sacc[ h] aron). Sugar obtained from the pith of sugarcane, a plant not native to the Mediterranean region. The Greeks first came to know of sugarcane and its sweet juice with the Indian campaign of Alexander [II 4] (Str. 15,1,20; Theophr. Hist. pl. 3,15,5). Sugar does not appear to have reached the Mediterranean region in crystalline form before the beginning of the 1st cent. AD, when direct sea trade from Egypt to India got under way (Peripl. maris Erythraei 14 Casson). In any case, the word saccharon entered the sources (Plin. HN 12,32) a…

[German version] Traditional Roman drinking party, a regular accompaniment to a festive   cena , often lasting long into the night. For a long time it was reserved for men, but from the end of the Roman Republic women, too, could partake. The comissatio, a socially highly important form of gathering, reached Rome by the end of the 3rd cent. BC at the latest. The word is derived from the Greek word for revelry, κῶμος ( kômos); its structure and rules corresponded to a large extent to those of the symposium ( Banquet). Apart from the drinking, the entertainment consisted …

[German version] (γλεῦκος/ gleûkos; [ vinum] mustum). As yet unfermented - or just fermenting - juice of pressed fruit such as apples, pears, dates, figs, pomegranates, cornel cherries, quinces and service tree fruit (Plin. HN 13,44-45; 14,102-103. 125; 15,109). The most important type of must was made from grapes (Columella 12,41; Plin. HN 23,29); its Latin name was vinum mustum, from which the English word 'must' derives. Fresh must, whose aperient and invigorating effects were prized by doctors (Celsus, Med. 4,26,5-6; Dioscorides 5,9; Gal. De alimen…

[German version] I. Ancient Orient In the ancient Orient, beer was a well-known and popular drink that had been brewed in Mesopotamia and Egypt since the end of the 4th millennium BC at the latest. The basic ingredient in manufacture was above all barley malt [1. 322-329], other ingredients were emmer and sesame. In the 1st millennium BC a type of date beer became important in Babylon [2.155-183]. In Egypt texts from the older period mention not just date beer but also carob tree beer and poppy beer.…

Late antique personal name in the Anicii family: Anicius [II 13] Hermogenianus O. ( cos. in AD 395), Q. Clodius Hermogenianus O. [1] ( cos. in 379), the emperor of the year 472, Anicius [II 15] O. and Flavius Anicius O. ( cos. in 526). Elvers, Karl-Ludwig (Bochum) [German version] [1] Q. Clodius Hermogenianus O. Official, 4th cent. AD Praefectus praetorio Orientis from AD 378 to 379. A Christian from a respected family, presumably from the city of Rome, O. had a brilliant career (CIL VI 1714). After he had been governor of Campania he probably became pr…

[German version] [1] Sab(inius?) M. Governor of the province of  Moesia inferior in AD 241, documented by coins of the city of Nicopolis [1. 504-518 nos. 2040-2107]. Accordingly he must previously have held the office of suffect consul. Franke, Thomas (Bochum) Bibliography 1 F. Imhoof-Blumer (ed.), Die antiken Münzen Nord-Griechenlands, vol. 1, 1898. PIR S 2  A. Stein, Die Legaten von Moesien, 1940, 100f. [German version] [2] Flavius Domitius M. Praefectus praetorio Orientis, from 369/370 to 378 (?) AD. Praefectus praetorio Orientis from AD 369/370 to 378 (?). Originally f…

[German version] A. Ancient East In the Ancient East bread was a staple form of  nutrition. As far as may be judged from epigraphical and archaeological evidence,  barley was the principal bread grain in Mesopotamia from the 3rd millennium,  emmer and  wheat being less important. In Asia Minor, Syria/Palestine and Egypt wheat seems to have played a greater role than barley. Institutional establishments looked after their members and the workforce in their employ with regular rations of bread grain (e…

(μέλι: méli, Latin mel). [German version] I. Ancient Orient In the ancient Orient and Egypt not always terminologically distinguished from types of syrup (date or fig). With a value of a shekel of silver for 1-2 litres (21st cent. BC), honey was one of the most valuable foods in Mesopotamia and was the entitlement particularly of the gods (sacrifices) and high officials. Literary tradition regards honey as a delicacy especially together with the highly regarded butter oil (‘milk and honey’). Englund, Robert K. (Berlin) Bibliography H. A. Hoffner, Alimenta Hethaeorum, 1974, 123 J. Lec…

[German version] I. Ancient Orient Cheese, together with grain and fish, was one of the most important foods for the people of the ancient Orient. After the oil in the butter (Sumer. ì.nun, Akkad. ḫimētu) had been completely removed, the buttermilk was processed into a fat-free cheese that therefore kept well for a long time; it is similar to the hard cheese called kašk in the modern Middle East. Cheese was also mixed with various ingredients (grain, dates, wine and numerous spices) and then brought as an offering to the gods, often, as is to be expected, t…