Thus the grand victualers were ashamed in the one case not to share in the common stock, and in the other not to throw in their supplies also. Accordingly, in went the grand supplies into the common stock. And now, being no better off than the small contributors, they soon ceased to cater for expensive delicacies.
At a supper party, one member of the company, as Socrates chanced to note, had put aside the plain fare and was devoting himself to certain dainties. A discussion was going on about names and definitions, and the proper applications of terms to things.
At a supper party, one member of the company, as Socrates chanced to note, had put aside the plain fare and was devoting himself to certain dainties. A discussion was going on about names and definitions, and the proper applications of terms to things.
Whereupon Socrates, appealing to the company: "Can we explain why we call a man a 'dainty fellow'? What is the particular action to which the term applies?—since everyone adds some dainty to his food when he can get it. But we have not quite hit the definition yet, I think. Are we to be called dainty eaters because we like our bread buttered?"
—from Xenophon, Memorabilia 3.14
"No! Hardly!" some member of the company replied.
Socrates: "Well, but now suppose a man confines himself to eating venison or other dainty without any plain food at all, not as a matter of training, but for the pleasure of it: has such a man earned the title?"
"The rest of the world would have a poor chance against him," someone answered.
"Or," interposed another, "what if the dainty dishes he devours are out of all proportion to the rest of his meal—what of him?"
Socrates: "He has established a very fair title at any rate to the appellation, and when the rest of the world pray to heaven for a fine harvest: 'May our corn and oil increase!' he may reasonably ejaculate, 'May my fleshpots multiply!'"
At this last sally, the young man, feeling that the conversation set somewhat in his direction, did not desist indeed from his savory viands, but helped himself generously to a piece of bread.
Socrates was all-observant, and added: "Keep an eye on our friend yonder, you others next him, and see fair play between the sop and the sauce."
Another time, seeing one of the company using but one sop of bread to test several savory dishes, Socrates remarked: "Could there be a more extravagant style of cookery, or more murderous to the dainty dishes themselves, than this wholesale method of taking so many dishes together?—why, bless me, twenty different sorts of seasoning at one swoop!
"First of all he mixes up actually more ingredients than the cook himself prescribes, which is extravagant; and secondly, he has the audacity to commingle what the chef holds incongruous, whereby if the cooks are right in their method he is wrong in his, and consequently the destroyer of their art.
"Now is it not ridiculous first to procure the greatest virtuosi to cook for us, and then without any claim to their skill to take and alter their procedure?
"But there is a worse thing in store for the bold man who habituates himself to eat a dozen dishes at once: when there are but few dishes served, out of pure habit he will feel himself half starved, whilst his neighbor, accustomed to send his sop down by help of a single relish, will feast merrily, be the dishes never so few."
He had a saying that euokheisthai, to "make good cheer," was in Attic parlance a synonym for "eating," and the affix eu (the attributive "good") connoted the eating of such things as would not trouble soul or body, and were not far to seek or hard to find.
So that to "make good cheer" in his vocabulary applied to a modest and well-ordered style of living.
—from Xenophon, Memorabilia 3.14


































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