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This must have something to do with the Argonautic tradition of Scheria and I say “something” only because it’s more closely related to Demeter than to Poseidon. In fact, there’s no apparent connection between Poseidon and the Phaeacians in Apollonius’s work. 

@venomspecs Thanks for the translation✨

Random shit I got from this analysis:

https://www.jstor.org/stable/26347123

Portrait of Rose von Rosthorn-Friedmann- Gustav Klimt

Song plus painting I like!!! This painting reminds me of Hera kind of

"What? What is this soft bark, unbecoming of a tree? But the fruit is similar to that of the sacred tree of Zeus Dodonaios! The goddess's words are true! Oh, how far from home! The gods give and take away fortune as they please, for they know destiny!"

Cork oak (Quercus suber) it’s native from west Mediterranean so it's possible Odysseus had never seen a cork oak. But also maybe he knew what cork was, who knows? (Depends also where do we place Aeaea🙃)

I love this scene because it’s in a very funny way inaccurate af, but it also reflects the suitors’ persistence in a way that’s crystal clear to every kind of public. Also Penelope telling them to get lost. And what’s more, this show is full of references to Spanish culture, and this scene is a clear example of bar culture.

That’s why I’m going to mention the tapas listed by Telemachus (a very typical way of listing the dishes in a bar, where the offerings are always the same), this are just some examples tapas offer endless possibilities, and whilst many are typical of a particular region, they may be completely unknown elsewhere. If anyone would like to contribute, please do so.

Tortilla, chipirones, oreja, mejillones, sardinas, molleja, zarajos, aceitunas, calamares y panceta, muy buena...

Tortilla: Here in Spain refers to "tortilla de patata", although there's no potato in this context lol

Chipirones: as said, baby squids, the most common ones are fried, but they can also be served in a sauce

Oreja: Pig's ear in this case most commons are grilled or stewed

Mejillones: When I ask for mussels, I mean steamed mussels ("al vapor"), but then again, I don’t think there’s a consensus, or maybe I’m just stupid myself. There are steamed mussels, mussels in a salad, "tigres" , pickled mussels… my favs are "al vapor"

I don't add lemon or parsley, everyone has their own preference.

Sardinas: Whenever someone mentions sardines, this is what I picture, but I’ve also seen them smoked or tinned.

Mollejas: Is one of the most generic terms I've ever heard in my life. I've translated it here as “sweetbreads”, but to me, “mollejas” usually refers to poultry stomachs, and I think it can mean other things depending on the region you're in, you always have to ask what the “mollejas” actually are ajjajk

Zarajos: I’ve never tried them in my life, but they’re marinated and rolled-up lamb intestines that are then fried or baked, I have to say, they look really tasty.

The wonderful world of olives, I can’t possibly write about everything, but I love the ones that are marinated in rosemary, vinegar, with pickles…

Calamares: usually battered and fried, known by many names depending on the method, I like it "a la romana":

Panceta: For myself usually eaten on its own or in a bocadillo

Chalcidian black-figure neck amphora, atributed to Incription Painter, 540 BC, J. Paul Getty Museum, Los Angeles.

The first photo depicts Odysseus killing a tracian soldier, the second photo is Diomedes killing King Rhesus, the next two photos show the horses of Rhesus, and the last two photos are equestrian decorative motifs.