Spicing Wine at the Symposion: Fact or Fiction? Some Critical Thoughts on Material Aspects of Commensality in the Early Iron Age and Archaic Mediterranean World

Abstract Interpretations of metal graters and pottery tripod bowls as Leitfossils a trans-Mediterranean ‘orientalizing’ culture spiced-wine consumption have late become staple scholarship on sympotic banqueting, shaping our perception ancient wine-drinking its role in cross-cultural interaction the first half millennium BC. Yet closer look at evidence for spiced wine use casts serious doubt assumptions widespread practice adding ‘spices’ to during Greek symposion or grinding such purpose Mediterranean Near Eastern world. A more plausible scenario, it is argued, arises from well-attested association with cheese other primarily culinary commodities. It sees grater’s prime function symbolic significance shift Early Iron Age ‘Homeric’ hospitality becoming tool increasingly complex cuisines associated Archaic Classical banquet – an indicator evolving commensality no less international horizon, but that involved shared beyond narrowly sympotic.