Note 24 — Chapter IV

One of his works in verse was a treatise on good living, called Hedyphagetica, founded on the gastronomic researches of Archestratus of Gela,—a sage who is said to have devoted his life to the study of everything that contributed to the pleasures of the table, and to have recorded his varied experience and research with the grave dignity of epic verse. A few lines from this translation or adaptation of Ennius, giving an account of the coasts on which the best fish are to be found, have been preserved by Apuleius. The lines are curious as exemplifying that tone of half-serious enthusiasm, which all who treat, either in prose or verse, of the pleasures of eating seem naturally to adopt, as for instance the Catius of Horace in his discourse on gastronomy24. The language in which the scarus, a fish unhappily lost to the modern epicure, is described as 'the brain almost of almighty Jove,' fits all the requirements of gastronomic rapture:—