Search

[German version] A collective term for dishes made from the muscle tissue and innards of mammals and birds. In Antiquity, a minor number of meat dishes was made using birds (e.g., blackbird, thrush, duck, goose, chicken, pigeon, quail) and game (especially rabbit, red deer ( Deer), wild boar ( Pig); in the Roman period also rabbit and dormouse). However, most meat dishes were prepared from domestic animals - sheep, pig, cattle and goat. The pig must be particularly emphasized in this group because…

[German version] (Greek ἐδέσματα/ edésmata; Lat. cibi, esca). A classification of dishes in antiquity is unknown to us and can be deduced only from antique  cookery books. They generally organize dishes according to their basic ingredients, thus according to such food groups as fish, meat (quadrupeds), poultry, vegetables, grains and legumes [1]. Ancient sources attest to a variety of dishes; apart from cookery books, comedies (Aristophanes; Plautus) are especially informative sources of information, a…

[German version] (Greek ἡδύσματα/ hēdýsmata; Latin condimenta). Flavouring ingredients of food and drink, mostly from particular parts of indigenous wild and garden plants and exotic ones. A great abundance of spices was known in antiquity, although availability and use differed from period to period to a considerable extent. In the 1st century AD Caelius [II 10] Apicius used in total sixty spices, of which ten were imported ( cf. the lists of spices in Plin. HN 12; 19,101-175; Ath. 2,68a; Apici excerpta a Vinidario 1 André). The most important indigenous spic…

generally a 'representative' (Cic. Verr. 4,81; Liv. 29,1,8 f.; Quint. Decl. 9,9; CIL I 202). [German version] [1] Military-political office (military-political office). In the realm of the Roman political administration (VIII.), vicarii began to appear especially in the High Imperial Period when state responsibilities were increasing and individual civil and military officials were no longer able to single-handedly carry out the duties of their jurisdiction. The emperor assigned men to replace or represent them in certain si…

[German version] (τροφαί / trophaí; Lat. alimenta). Name for nutritious solid and liquid substances which can sometimes be eaten or drunk raw, but which are not normally suitable for consumption without preparation and are therefore further processed into meals in the kitchen. A systematic classification of food is offered by Galen's treatise ‘On the Powers of Food’ ( De alimentorum facultatibus libri III), one of the few ancient dietary specialized writings that are completely extant. Galen classifies food on the principle of its place in natural history…

[German version] (ἄλφιτα/ álphita). Barley groats, flour or bread. The Lat. term polenta describes on the one hand the groats of hulled, roasted barley kernels; on the other, the mash mixed or cooked with these groats together with water, salt and other ingredients (Plin. HN 18,72; Pall. Agric. 7,12). Barley mash, served with accompaniments such as oil or vegetables, was among the most important staples of the diet in Greece until the Hellenistic Period. By contrast, in Italy (with the possible exception of Cisalpine Gaul (Plin. HN 18,85)), emmer mash ( puls) was preferred, the nation…

[German version] (ὄξος/ óxos, acetum). Means of flavouring and conserving, usually obtained by fermenting wine, occasionally also the juice of fruits such as dates and figs. Vinegar existed in various qualities, with that from Alexandria being particularly valued (Plin. HN 14,102). Vinegar, which at the beginning of the 4th cent. AD cost less than ordinary wine (Edict. Diocletiani 3,5), contributed to the sweet-and-sour taste of many dishes; Apicius often used it for sauces for meat and fish dishes …

[German version] was prepared by boiling solid food (such as corn, vegetables, pulses, fish, meat or fruit) in water or other liquids. There were no clear or light soups in ancient cooking, nor was there a term for it. The main reason for this lies in ancient eating habits: although Greeks and Romans did have large spoons ( ligula), they were accustomed to eat with their hands; also as a rule there was no individual cutlery (Table utensils). Thus there were only thick soups in both the simple cooking and the haute cuisine of antiquity: stews, porridges ( pultes; Apicius 5,1), fricassees ( minutal…

[German version] (Town prefect <of Rome later also of Constantinople>; Greek πολίαρχος/ políarchos). According to Roman tradition, by the early Roman period a PU ('town administrator' in [4. 663]) who was authorized first by the king and then by the highest magistrate, supervised the business of the state, mainly the administration of justice in their absence (Liv. 1,59,12; 3,3,6; Tac. Ann. 6,11; Dion. Hal. Ant. Rom. 5,75).The post - should it have ever existed - must have become insignificant with the introduction of collegiality ( collega ) in senior magistr…

[German version] The main daily meal of the Romans. Over the cents. it was largely influenced by Greek table culture: it shifted from midday to evening-time; while it was originally consumed sitting in the atrium or the kitchen, the upper classes at least later took it lying down in special, richly furnished dining rooms (  triclinium ); to the original sequence of main course ( mensa prima) and dessert ( mensa secunda) was added the starter course ( gustatio). The duration and contents of the cena depended on the occasion, and above all on economic circumstances. The ordinary p…

[German version] Overall term for meals prepared from fish, crustaceans and molluscs. The large range of varieties of fish and seafood in the Mediterranean was very different, depending on the season and area of the catch; consumer taste also changed over time. Of the large number of species used for fish dishes (cf. the catalogues in Plin. HN 9,43-104; Ath. 3,30-36; 7,277-330; 8,355-358; Auson. Mos. 75-149) we should emphasize not only  tuna but particularly  crustaceans,  molluscs,  snails and  …

[German version] (ὀπῶραι/ opôrai, Lat. poma). Collective term for edible fruits or seed kernels (hazelnut, almond, pine kernel, etc.), usually from fruit trees. Ancient authors distinguish, according to the time of ripening of the fruit, early summer, summer and autumn fruits (e.g. Gal. de alimentorum facultatibus 2,2; 8). The most important cultivated fruits in the Roman imperial period were  apples, pears, dates,  figs, pomegranates,  plums,  quinces and grapes ( Wine) with many respective subspeci…

[German version] (ὄψον; ópson) referred to any kind of cooked, fried or raw food that was served with staple foods (Nutrition) consisting of grains and pulse, namely vegetables and fruit as well as fish, meat, eggs and milk products (Hom. Od. 3,480; Athen. 7,277a; 14,648f); also opsónion, Lat. obsonium. In classical times, the term acquired the special meaning of “fish” (Athen. 7,276e) because, in the coastal areas of the Mediterranean, that was quite simply the standard accompaniment to staple foods (Fish dishes). Depending on context, opson could mean cheap, often preserved fi…

[German version] (Greek πλακοῦς, plakoûs, Latin placenta), mostly individual sweets, found in many varieties in ancient tradition according to region and period, fashion and purpose (cf. the lists in Ath. 14,643-648). They consisted without exception of fine meal (initially barley, later predominantly wheat), water, milk or shortening and (usually) a raising agent. Other ingredients, such as eggs, fruit, spices, (cream-)cheese, nuts and sweeteners supplied the typical aroma and flavour of a kind of pa…

[German version] (δεῖπνον; deîpnon). In the early Greek period a term applying to every daytime meal. But during the 5th cent. BC in Athens, probably as a consequence of urbanization, the meaning of deîpnon had become restricted to the main meal, which began at sunset. There was a set order to the deîpnon. This comprised the actual meal, with the possibility of several courses, and the dessert, which might lead on to the drinking session ( sympósion); not until the second part of the deîpnon was any amount of wine drunk. As the Greeks saw the deîpnon as the expression of a link with the go…

[German version] (βούτυρον; boútyron, butyrum). Fat mainly from cow's milk, less commonly extracted from sheep's or goat's milk; unlike today it was mostly used in liquid form. Many peoples on the northern and southern edge of the ancient world (especially the Thracians and Scythians but also the Lusitanians, Gauls, Germanic tribes and Arabs) used butter intensively as cooking fat and ointment (Plin. HN 28,133f.). In the Mediterranean Sea area, people preferred to use olive oil instead, the cost of …

[German version] (Greek ἅλμη/ hálmē). Brine used from the earliest Roman period (Fest. 141) to conserve perishable foodstuffs. Although natural brine was also used (Plin. HN 31,83), muria was predominantly mixed from salt and water. To the spicier muria dura (Colum. 12,6) fish, meat, vegetables and fruit were added and eaten when marinated ( salsamenta: Plin. HN 31,83). A milder muria, occasionally mixed with honey (Colum. 12,25,3) was added to wine and milk products to extend their durability (Plin. HN 14,78). Muria was also considered a condiment in the narrower sense (Api…

[German version] Praefectus praetorio Orientis under Constantius II. Life and career are poorly attested. Coming from a curial family from the East, he had a meteoric rise in his career (Lib. Ep. 1510) which reached its peak with the praetorian prefecture. He presumably held this office between the summer of 344 and 28 July AD 346 (Cod. Theod. 11,22,1: first certain evidence for his supposed successor Flavius Philippus) with his headquarters in Antioch [1]. He died shortly before 357 (Lib. Ep. 560) …

[German version] (Greek ἄλευρον/ áleuron, Lat. farina). Fine-grained to powdery product resulting from grinding, crushing or pounding certain grains or seeds. The most important source product in the Greek period was barley (Ath. 3,111e-112a) and in the Roman period it was wheat (Plin. HN 18,74; 85-90); depending on the region, flour was also made from millet (Gal. De alimentorum facultatibus 1,15) and rye (Plin. HN 18,141) and in areas with no grain cultivation or in times of emergency even from starch-containing fruits such as beans or acorns (Plin. HN 16,15; 18,117). Flour was diff…

[German version] Meals, i.e. drink and food taken at particular hours, are at the centre of ancient table culture. The type and sequence of meals and their position in the larger order and that of the overarching rhythm of life are so complex that they cannot be discussed here in their entire structural, spatial and temporal differentiation. In the Greek and Roman world, daily meals were subject to a fixed order that was at first primarily guided by the natural environment, especially sunrise and sunset (cf. the names of the meals: ἄριστον/ áriston, morpheme: ‘early’ and vesperna, morpheme…

[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…

[German version] [1-2] See Ap(p)uleius [I 10-11]. Franke, Thomas (Bochum) [German version] [3] Emperor for a short time, 3rd cent. Was elevated to emperor by the army at the time of Gallienus, but killed by the soldiers a short time afterwards because of his severity (SHA Tyr. Trig. 23; cf. SHA Firmus 11,1; SHA Gall. 9,1). Franke, Thomas (Bochum) Bibliography Kienast 2, 230  PLRE 1, 805 no. 1. [German version] [4] Imperator Caesar C. Iulius S. Augustus of Moorish extraction, followed a military career (Zos. 1,66,1; SHA Quatt. tyr. 9,5; Zon. 12,29), until Aurelianus [3] appointed him dux l…

(οἶνος/ oînos; Lat. vinum). [German version] I.Egypt and Ancient Near East Archeological finds (excavations, pictorial representations in tombs) as well as Egyptian and Roman texts contain a plethora of information about the growing, production and use of wine in Egypt from the Early Period to the Ptolemaic-Roman Period. Wine (Egyptian jrp; Coptic ērp; Old-Nubian orpj/ē; cf. in Sappho 51 ἔρπις/ érpis [9. 46], probably an old foreign cult word [7. 1169]) was grown primarily in Lower Egypt or the Nile Delta and in the oases, clearly because of the favourab…

I. Greek [German version] [I 1] Christian apologist and theologian, 2nd cent. (Τατιανός; Tatianós). Christian apologist and theologian (born c. AD 120). By his own account, T. was from the East Syrian/North Mesopotamian region (Or. 42). His work betrays a knowledge of classical authors relying upon Hellenistic scholarly tradition. His travels brought T. into contact with a variety of the philosophical and religious systems of his period ( i.a. participation in mystery cults, which he fails to define more precisely). In Rome, study of the Bible finally brought hi…

(Θαλάσσιος; Thalássios). [German version] [1] Follower of Constantius [2] II, 4th cent. AD (Thalassius). Praefectus praetorio Orientis 351-353, from a family of curiales [2] of the East. Little is known about his career, but T. was obviously a loyal follower of Constantius [2] II: in 345, he acted as the emperor's comes in Aquileia; in 351, he held a high office at his court in Cibalae (Zos. 2,48,5); still in the same year, T. - probably a Christian - entered into the office of praetorian prefect of the East (Artemii Passio…

Common Roman cognomen, originally designating the second-born child. Elvers, Karl-Ludwig (Bochum) [German version] [1] Saturninius S. Salutius Praef. praet. Orientis 361-365 and 365-366 ( iterum), from a non-senatorial family in Gallia, a non-Christian. Between 324 and 350, he held several offices at court as well as governorships in the western part of the empire. In 355-359, he held the quaestura sacri palatii at the court of Caesar Iulianus [11] (CIL VI 1764 = ILS 1255) in Gallia who came to trust S. and, upon his rise to Augustus after the death of Co…

[German version] [1] Imperator Caesar M. Aurelius Probus Augustus Roman emperor AD 276-282 Roman emperor 276-282 AD. Born on 19 August 232 AD in Sirmium; the information about his father in SHA Probus 3,2 and in [Aur. Vict.] epit. Caes. 37,1 is probably fictitious. P.'s career prior to his elevation to emperor in the East in the summer of 276 (Zos. 1,64) (in SHA Probus he is confused with a dux Tenagino P.) is unknown. During his six-year reign ( cos. I-III 277-279, cos. IV 281, cos. V 282) he fought first on the Rhine against the Alamanni, then against the Franci, Burgundiones an…

[German version] [1] Praefectus praetorio Orientis, AD 365 Praefectus praetorio Orientis in AD 365. N. was born in Etruria. His career led through lesser offices, held prior to 354, via the comitiva Orientis 354-358 and the quaestura (sacri palatii) at the court of the Caesar Iulianus [11] 359(?)-360 and finally to the Praetorian Prefecture of Gaul (Lib. Epist. 1315). N. attained this office in 360, but withdrew into private life as a loyal follower of Constantius [2] II in 361, when Julian was readying himself for a campaign again…

[German version] I Greek (Ῥουφῖνος/ Rhouphînos). [German version] [I 1] Epigrammatist Greek epigrammatist; dating uncertain (Neronian/Flavian era? [2; 4]; 2nd cent. AD? [3]; late 4th cent. AD? [1]); origin unknown (Anth. Pal. 5,9: residence in Ephesus). 37 erotic poems are extant, all in Anth. Pal. 5,2-103 (on this so-called Sylloge Rufiniana, perhaps also from the 4th cent. AD, cf. [5]). With the exception of the paederastic poem 28 (cf. also 19), R.' epigrams, in which 13 women's names are mentioned (two further fictitious ones in 44,1), tr…

(Λεόντιος; Leóntios). [German version] [1] Ptolemaic commander of Seleucid Pieria, late 3rd cent. BC Ptolemaic commander of Seleucea Pieria; in 219 BC, he surrendered the city to Antiochus [5] III after initial resistance in a hopeless position. Ameling, Walter (Jena) [German version] [2] General of peltasts, 3rd cent. BC Macedonian, named general of peltasts by Antigonus [3] Doson in his will. Together with Megaleas, L. opposed the pro-Achaean politics of Philippus V and his mentor Aratus [2]; after inciting the elite troops against the k…

[German version] I Greek (Φίλιππος/ Phílippos). Macedonian kings P. [3-7], including P. [4] II, P. [7] V; the apostle and evangelist P. [28]; philosophers and poets P. [29-32]. [German version] [I 1] Spartan naval leader in 411 BC Spartiate, commander at Miletus in 412 BC (Thuc. 8,28,5), sent in 411 with two triremes to Aspendus to move, with the support of Tissaphernes, the Phoenician fleet to fight Athens (Thuc. 8,87), but soon told the naúarchos Mindarus that his mission would be unsuccessful (Thuc. 8,99; [1. 244]). Peloponnesian War Welwei, Karl-Wilhelm (Bochum) Bibliography 1 B. …