A Cypriot writer records a method of hunting the jackdaw.
Name - Origin
Κολιός ή καλιακούδα ή κάργια.
Kolios is also another name for the fish 'mackerel'.
Functional and symbolic role
The hypothesis that 'kolios' was consumed by the ancient Cypriots is due to the reference by Clearchus of Soli (4th-3rd century BC) to a method of hunting this bird. Picture 1-2 - It is generally acknowledged that nondomesticated birds were part of the diet of the island's inhabitants. Information on this is revealed by some pictorial representations on vases, such as a cup dating back to the 7th century BC, on which a female figure is depicted collecting nuts and a male figure is depicted hunting, holding a four-legged animal in one hand and a nest full of small birds in the other (Karageorghis 1974, 826; Michaelides 1998, 25). Picture 3 - An amphora which also dates back to the Iron Age and on which a hunter is depicted with a bow and arrow in his hands, hunting a large bird (Michaelides 1998, 25). Another depiction dating from the 9th-8th century BC has been interpreted, among other things, as a scene of a bird hunt using xoverga (verka), i.e. sticks coated with a glue-like mixture, or nets. (Loulloupis 1989, 171-179).
Additional information and bibliography
In ancient Cyprus, various methods were used to hunt wild birds. One of these is mentioned by Clearchus of Soli: During the breeding season of kolios, if a basin of oil is placed, the birds which sit on the rim of the basin and see their reflection in the oil; they will try to approach it, dip their wings in the oil and, thus, they can be easily caught. The passage is quoted by Athenaeus (2nd-3rd century AD) in his work 'Dipnosophistae'. Other hunting methods included hunting with a sling, a bow, with xoverga or by using dogs (Michaelides 1998, 25).
Athenaeus, Dipnosophistae 9.393a in: Gulick, C.B. translation (1969) Athenaeus-The Deipnosophists, Loeb Classical Library v. 1. Cambridge: Harvard University Press, 276-279.
Karageorghis, V. (1974) Chroniques des Fouilles et Decouvertes Archaeologiques à Chypre en 1973', BCH 98, 821-896.
Karageorghis, V. (1967) Chroniques des Fouilles et Decouvertes Archaeologiques à Chypre en 1966', BCH 91, 275-370.
Loulloupis, M.C. (1989) 'Hunting Scenes on Cypriot Vases of the Geometric Period' στο: Peltenburg, E. Early Society in Cyprus, Edinburgh: Edinburgh University Press.
Michaelides, D. (1998) 'The Food in Ancient Cyprus' στο: Lysaght, P. Food and the Traveller-Migration, Immigration, Tourism and Ethnic group, Nicosia: Intercollege Press.
Natassa Charalambous
EIK.1: Κύπελλο από το Κούριο 7ος αι.π.Χ. (Karageorghis 1974, 829)
EIK.2: Λεπτομέρεια από την εικονιστική απεικόνιση του κυπέλλου όπου ένας κυνηγός κρατά στο ένα χέρι μία φωλιά με πουλιά (Karageorghis 1974, 829)
EIK.3: Κυνήγι άγριου πτηνού με τόξο (Karageorghis 1967, 313)
Foods
Ampelopoul(l)in - blackcap
Blackcaps are a strictly protected species of wild birds in Cyprus; their killing/hunting and possession/consumption is prohibited.
Traditional Recipes
Game birds with halloumi
Recipe for stuffed game birds (partridges, pigeons or quails). “Brush with butter, put oregano and pieces of halloumi in the cavity and roast in the oven." (Stavroula Vorka, Kornos)
Traditional Recipes
Game birds with lemon and šinnos
A recipe for cooking game birds (song thrush or others). They are boiled and flavoured with šinnos (pistacia lentiscus) and lemon juice.
Traditional Recipes
Partridge with eggs
The recipe comes from the Pelendri in the mountains (Limassol district). It is prepared during the hunting season or when frozen partridges are available at home. It is also served as a mezé,…
Traditional Recipes
Quail with mediterranean stuffing
A recipe from Famagusta. Quail, a popular game in Cyprus, is stuffed with tomatoes, olives and halloumi, common staples in the traditional Cypriot cuisine.
Traditional Recipes
Stuffed partridge
"Grate the halloumi and mix with the eggs. Stuff the partridges with the mixture and stitch the belly." (Iphigenia Eleftheriou, Kyperounda)
Traditional Recipes
Thrushes in tomato sauce
Mezé for hunters. The thrushes are lightly fried and cooked in wine and tomato juice or grated fresh tomatoes.
