No, cook-books are not modern products. They were in Greece later than Homer. When the Greek states came to the fore in their wonderful art and literature and the distinction of a free democracy, plain living characterized nearly all the peoples. The Athenians were noted for their simple diet. The Spartans were temperate to a proverb, and their συσσίτια (public meals), later called φειδίτια (spare meals), guarded against indulgence in eating. To be a good cook was to be banished from Sparta. But with the Western Greeks, the Greeks of Sicily and Southern Italy, it was different--those people who left behind them little record of the spirit. In Sybaris the cook who distinguished himself in preparing a public feast--such festivals being not uncommon--received a crown of gold and the freedom of the games. It was a citizen of that luxury-loving town who averred, when he tasted the famous black soup, that it was no longer a wonder the Spartans were fearless in battle, for any one would readily die rather than live on such a diet. Among the later Greeks the best cooks, and the best-paid cooks, came from Sicily; and that little island grew in fame for its gluttons. There is a Greek book--the Deipnosophistæ--Supper of the “Wise Men--written by Athenæus--which holds for us much information about the food and feasting of those old Hellenes. The wise men at their supposed banquet quote, touching food and cooking, from countless Greek authors whose works are now lost, but were still preserved in the time of Athenæus. This, for instance, is from a poem by Philoxenus of Cythera, who wittily and gluttonously lived at the court of Dionysius of Syracuse, and wished for a throat three cubits long that the delight of tasting might be drawn out.[3] “And then two slaves brought in a well-rubb’d table. .... Then came a platter .... with dainty sword-fish fraught, And then fat cuttle-fish, and the savoury tribes Of the long hairy polypus. After this Another orb appear’d upon the table, Rival of that just brought from off the fire, Fragrant with spicy odour. And on that Again were famous cuttle-fish, and those Fair maids the honey’d squills, and dainty cakes, Sweet to the palate, and large buns of wheat, Large as a partridge, sweet and round, which you Do know the taste of well. And if you ask What more was there, I’d speak of luscious chine, And loin of pork, and head of boar, all hot; Cutlets of kid, and well-boil’d pettitoes, And ribs of beef, and heads, and snouts and tails, Then kid again, and lamb, and hares, and poultry, Partridges and the bird from Phasis’ stream. And golden honey, and clotted cream was there, And cheese which I did join with all in calling Most tender fare.”