Among the Greeks of Ionia and Lydia, the main meal is taken in the evening: the *deipnon*. It revolves around the *sitos* (cereals: barley or wheat bread, flatbreads), accompanied by the *opson* (what goes on top: legumes, olives, cheese, sometimes fish), and ends with the *tragemata*, sweets served with wine mixed with water. No starter-main-dessert here: everything centers on bread and what enhances it.

Arachne is the weaver of dazzling threads. This brilliance is found in Lydian cuisine through saffron (crocus, a flower of Asia Minor) which gilds the flatbreads like a golden thread, and honey from Mount Tmolos which binds sweets like the shuttle binds the weft.