Sophrosyne an important topic for Plato. It is main subject of the dialogue "Charmides", wherein several definitions are proposed but no conclusion reached; however the dramatic context connotes moral purity and innocence. An etymological meaning of sophrosyne as "moral sanity" is proposed in "Cratylus" 411e. Plato's view of sophrosyne is related to Pythagorean "harmonia" ("Republic" 430e−432a, 442c) and closely linked with Plato’s tripartite division of the soul: "sophrosyne" is the harmonious moderation of the appetitive and spirited parts of the soul by the rational part (e.g., "Phaedrus" 237c−238e). For the Stoic, Zeno of Citium, "sophrosyne" is one of the four chief
Ancient Greek cuisine Ancient Greek cuisine Ancient Greek cuisine was characterized by its frugality, reflecting agricultural hardship. It was founded on the "Mediterranean triad": wheat, olive oil, and wine. Modern knowledge of ancient Greek cuisine and eating habits is derived from literary and artistic evidence. The literary evidence comes mostly from Aristophanes' comedies and quotes preserved by 2nd–3rd century AD grammarian Athenaeus, while artistic information is provided by black- and red-figure vase-painting and terracotta figurines. The Greeks had three to four meals a day. Breakfast ( "akratismós") consisted of barley bread dipped in wine ( "ákratos"), sometimes complemented by figs or olives. They