At the time, described in the poems of Homer, the Greeks usually eat twice a day: at noon and at sunset, after a day of work. Homer also mentions an early breakfast before work. In the days of celebrations and commemorative events feasts. Feasts, as part of the antique, especially the Greek mentality, have been linked, according to Hesiod, with an idealization of time "golden age", with an idealized image of life's own gods, who spent their days in feasts, and bliss. Ever-living gods, a golden generation of people who provided them with a quiet existence and a clear soul. They knew neither sorrow nor trouble nor sad old age. His life they spent in feasts. Regular guest at the wedding feasts, the ancient tradition, has always been Aphrodite. Roman writer Apuleius, illuminating the relationship of the goddess with her daughter - Vicky, said that after the next family affair: - It seems to me that such an ugly slave nothing else could satisfy lovers as diligent service: I want to try your skill. Let us examine this pile of mixed grains, and expanding all like to be, grain to grain separately, before the evening, to provide me with their work for approval, "- she went to entertain the wedding feast (Apuley. Metamorfozy.VI, 10. Per. MA Kuzmina ). Scenes from mythology often play with the various festivities. For example, an event in honor of the Roman goddess of love - Venus, during worship, viewers were idealized and the procession of the goddess, her participation in the wedding feast: "But Venus, accompanied by enthusiastic shouts of the crowd, surrounded by a swarm of little ones frolicking, smiling sweetly, she stopped in a charming position in the middle of the scene, one might think that in fact these juicy and milky-white old boys have just appeared from the sky or from the the sea: and the wings, and arrows, and in general they all kind of your hair's exactly resembled cupids, in their hands torches burned brightly, as if they were his lady lights up the road at any wedding feast. Flocking here string of lovely innocent girls here - Grace graceful out - Horae beautiful - throw flowers and garlands, for the sake of the goddess weave their dance dear mistress praising the delight of spring locks (Apuley. Metamorfozy.VI, 10 Per. MA . Kuzmina). At the feast invariably attended the singer who sang the exploits of heroes and everything that might interest the audience. The guests were placed in pairs or threes on the ground, their designated owner. Banquet table is composed of three-course menu consisted of vegetable, meat and fish dishes and a dessert, ie, fruits and various sweets. The diet of the Greeks dominated flour dishes. Of the plant foods preferred light and soft vegetables: mallow, lettuce, cabbage and mushrooms, truffles, pickled olives and capers. Legumes and vegetables were more simple everyday foods and continued eating the poor. Meat delicacies considered hare, as well as conventional and gray thrushes. The main treat was the same sea fish sauce, the turtle, crawfish and oysters. Well-known scholar of ancient history and archeology of the Northern Black Sea - VI Cadet said that among the products that residents ate Chersonese, are: barley and wheat bread, salted and marinated olives, which were brought from the southern shore of Pontus and the Mediterranean, cucumbers, beans, peas, turnip, radish, garlic and sweet onions. It is known that the inhabitants of the metropolitan of Heraclea and Chersonesus - Megara famous for the cultivation and trade in onions. Of the fruits and nuts should be noted: apples, pears, plums, cherries, figs, quince, grapes, almonds, hazelnuts and walnuts. Brought to the city dates and edible chestnuts. Of the cereals except barley and wheat, millet, should be mentioned. Cultivation and consumption of buckwheat is considered doubtful, as found by archeologists SF Strzheletskim allegedly crap in the estate of one of the Clairaut was convolvuli buckwheat, that is a weed of spring crops. Significant place in the diet of the ancient Greeks held various fish: white sturgeon, flounder, mullet, mackerel, horse mackerel, sultan, anchovy. Its fishing by local fishermen in all Poberezhnyi Greek villages. As a staple food consumed fresh, salted, smoked and pickled fish. Judging by the tanks rybozasolochnyh baths of ancient Chersonese, according to the same researcher, in their annual salting 30-35 thousand quintals of fish. It is believed that part of the fish was destined for export and the needs of the Roman army, as part of the diet of soldiers included salted fish. Chersonesus buy fresh fish directly from fishermen, and on the market, where, probably on the established tradition among the Greeks, with the appearance of fresh fish immediately alert the residents of the city. Because some types of fish prepared the fish sauce - Harum, which represented a breakdown product of the tissues of fish, cooked on a particular recipe. Preparation Garuma preserved in the Byzantine encyclopedia X in. Mr. e. "Geoponike". From this description it is evident that the sauce used for cooking various fish, preferring oily, fragrant herbs (dill, celery, thyme, mint, Ruta, oregano, etc.) and salt. All these layers (grass, fish, salt) were placed in a ceramic vessel, alternating between these three layers to fill the vessel, and then closed the lid and leave for seven days. Later this mixture, stirring until the bottom left in the vessel for about a month, and if they wanted to expedite the process, then heated. Obtained in this way the liquid was poured in after straining an amphora for transportation or eaten as a condiment. The best sorts Garuma obtained from mackerel, and cheaper - a mixture of mackerel and anchovy, or only of anchovy. Very cheap prepared from fish viscera.