Oenomel or Oenomeli [1], derived from the Greek words oinos (wine) and meli (honey), is an ancient Greek beverage consisting of honey and unfermented grape juice. It is sometimes used as a folk remedy for gout and certain nervous disorders.
Many drinks are prepared using honey. Mead is a fermented alcoholic beverage made of honey, water, and yeast. Oxymel is made of honey, vinegar, sea salt, and rainwater. Hydromel consists of simply honey and water. Rhodomel is a mixture of roses and honey. Omphacomel is made from fermented grape juice and honey. Oenomel comes from unfermented grape juice and honey.
Oenomel has the connotation of being a blend of strength and sweetness, which can mean something positive (as in a personality trait) or negative (as in a carrot-and-stick approach).
See also
References
- Mark Morton (2004). Cupboard Love 2: A Dictionary of Culinary Curiosities. Insomniac Press. p. 162. ISBN 978-1-897415-93-1.
- ^ Geoponika - Agricultural Pursuits. Vol. 1. Translated by Owen, T. London: University of Oxford. 1805. p. 256.
Oenomel or Oenomeli [1], derived from the Greek words oinos (wine) and meli (honey), is an ancient Greek beverage consisting of honey and unfermented grape juice. It is sometimes used as a folk remedy for gout and certain nervous disorders.
Many drinks are prepared using honey. Mead is a fermented alcoholic beverage made of honey, water, and yeast. Oxymel is made of honey, vinegar, sea salt, and rainwater. Hydromel consists of simply honey and water. Rhodomel is a mixture of roses and honey. Omphacomel is made from fermented grape juice and honey. Oenomel comes from unfermented grape juice and honey.
Oenomel has the connotation of being a blend of strength and sweetness, which can mean something positive (as in a personality trait) or negative (as in a carrot-and-stick approach).
See also
References
- Mark Morton (2004). Cupboard Love 2: A Dictionary of Culinary Curiosities. Insomniac Press. p. 162. ISBN 978-1-897415-93-1.
- ^ Geoponika - Agricultural Pursuits. Vol. 1. Translated by Owen, T. London: University of Oxford. 1805. p. 256.