The shared table
The table spoke in the names of heroes and poets.
The feast opened with akratisma—bread touched by unmixed wine—and spread outward into an abundance of grain, herbs, cheese, fruit, fish, meat, sesame and honey.
There was Hercules' pea mash with leek and pomegranate-honey; Polyphemus' yoghurt cooled by mint; Mithaecus' chickpeas; Sappho's salted sardine sharpened with fruit sauce; and bulbs dressed with olive oil and spice. Even before the main dishes arrived, each small plate carried a name, a flavour and a fragment of a larger world.
The breads formed a feast of their own: lentil and hard wheat, goat cheese and anise, carob, barley, millet, linseed, nuts and honey. Chicken, pork and a fragrant rice pie followed, accompanied by crowned wheat, rocket, spice and apricot.
All of it arrived in reconstructed vessels and tableware. A cup was not just a container and a jug was not decoration: their weight, handles and painted forms changed the way wine was poured, held and shared.