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    Wyświetlanie 1-3 z 3
    Tytuł:
    Cakes and Breads in Oribasius’ Collectiones medicae
    Autorzy:
    Jagusiak, Krzysztof
    Kokoszko, Maciej
    Rzeźnicka, Zofia
    Powiązania:
    https://bibliotekanauki.pl/articles/1046680.pdf
    Data publikacji:
    2015-01-01
    Wydawca:
    Uniwersytet im. Adama Mickiewicza w Poznaniu
    Tematy:
    ancient Greek medicine
    the Works of Oribasius
    ancient gastronomy
    ancient Greek dietetics
    Opis:
    Oribasius (4th century A.D.), Greek doctor, created at least four medical works. The most important of them is Collectiones medicae. We are going to present two foods described there: cakes and breads based on cereal products, described in the beginning of the 1st book. For ancient Mediterranean societies cereals were food which constituted the staple of the diet for the overwhelming majority of the population.
    Źródło:
    Symbolae Philologorum Posnaniensium Graecae et Latinae; 2015, 25, 1; 127-140
    0302-7384
    Pojawia się w:
    Symbolae Philologorum Posnaniensium Graecae et Latinae
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Pisma Orybazjusza jako źródło informacji o pożywieniu ludzi w późnym Cesarstwie Rzymskim
    Works of Oribasius as a source of information on food in the later Roman Empire
    Autorzy:
    Jagusiak, Krzysztof
    Kokoszko, Maciej
    Powiązania:
    https://bibliotekanauki.pl/articles/613068.pdf
    Data publikacji:
    2013
    Wydawca:
    Katolicki Uniwersytet Lubelski Jana Pawła II
    Tematy:
    pisma Orybazjusza
    antyczna i bizantyńska medycyna
    antyczna gastronomia
    works of Oribasius
    ancient and Byzantine medicine
    ancient gastronomy
    Opis:
    The article makes an attempt at the presentation of medical works written by Oribasius (ca. 325 – ca. 400 A.D.), well educated physician from Pergamon, and a close friend of Julian the Apostate. It discusses the content of the treatises, reasons for their compiling and circumstances accompanying the creation of three of his extant writings, notably Collectiones medicae, Synopsis ad Eustathium filium, and Libri ad Eunapium. Moreover, the study presents available information about his lost medical work, whose title is now unknown. The authors focused on these parts of Oribasius’ works, which concern food and dietetic, i.e. five books of Collectiones medicae (from I to V), book IV of Synopsis ad Eustathium filium and a part of book I of Libri ad Eunapium. The above-mentioned books enlist the most important foods like cereals, cereal products (breads, cakes, groats, pancakes), vegetables, fruits, meats, fishes, and seafood, dairy products, soft and alcoholic drinks as well as enumerating some specific diets and groups of food divided according to their properties or influence on human body. An important part of the article is a succinct presentation of sources of Oribasius’ dietetic expertise, and moreover a brief discussion of the medic’s impact on medical systems in three different cultural circles, namely the Byzantine, Arab, and Latin. The authors’ research corroborates the already existing view that major dietetic parts of Collectiones medicae, Synopsis ad Eustathium filium and Libri ad Eunapium are based on writings of Galen (which he, however, reworked with a view of their simplification), but there are many fragments taken from other authorities, for instance Pedanius Dioscurides, Athenaeus from Attalia, Diocles of Carystus, Rufus of Ephesus to mention but a few. As for medical authors, who excerpted or translated Oribasius’ works, the most renowned are Aetius of Amida, Paul of Aegina, Alexander of Tralles, Hunayn ibn Ishāq, and the representatives of the medical school of Salerno. Finally, the authors claim, that Oribasius’ heritage is important especially for two reasons. First of all, it helped preserve a large amount of citations from ancient works, which today are lost, and known only thanks to the physician’s painstaking work. Secondly, it contains a cornucopia of information about food, which reflect culinary habits of Late Roman society, and specifically of the Late Roman food market.
    Źródło:
    Vox Patrum; 2013, 59; 339-357
    0860-9411
    2719-3586
    Pojawia się w:
    Vox Patrum
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Chleb nieodpowiedni dla chrześcijan: moralne zalecenia Klemensa Aleksandryjskiego w konfrontacji z naukowymi ustaleniami Galena
    Bread unfit for the Christians: moral recommendations of Clement of Alexandria confronting scholarly doctrines of Galen
    Autorzy:
    Kokoszko, Maciej
    Dybała, Jolanta
    Jagusiak, Krzysztof
    Rzeźnicka, Zofia
    Powiązania:
    https://bibliotekanauki.pl/articles/612797.pdf
    Data publikacji:
    2015
    Wydawca:
    Katolicki Uniwersytet Lubelski Jana Pawła II
    Tematy:
    Klemens Aleksandryjki
    Galen
    pszenica
    chleb pszenny
    antyczna gastronomia
    antyczna dietetyka
    Clement of Alexandria
    wheat
    wheat bread
    ancient gastronomy
    ancient dietetics
    Opis:
    The goal of the present discussion is to determine what kind of bread Clement of Alexandria had in mind, when, in his Paedagogus, castigated some of Alexandria inhabitants for the consumption of a kind produced form excessively purified (by sieving) flour (which due to the process was becoming devoid of any nutritional values), which, as an item of luxury, would ultimately lead its consumers to effeminacy. In order to identify the food and link it to the varieties produced in those times, the authors of the study have analyzed select treatises of Galen, who, being a contemporary of Clemens, is acclaimed to have been the most eminent physician of the period between the IInd and the IIIrd centuries after Christ, and an authority in the area of bread nutritional values. Having outlined the scope of Clement’s activities and knowledge as well as having presented the corpus of data in the line left by Galen, the authors of the present study conclude, that the Christian wrote about a kind of bread baked with a generous amount of leaven (since it was the additive that made the dough rise), and consequently they identify the variety artos zymites. As for the technology of baking, they opine that the bread described by the Christin writer belonged to bread types obtained from kribanon or ipnos. The authors also opine that the crucial piece of information given by Clement allowing to identify the variety is the one concerning flour used for the purpose. They claim that, since it was presented as very well-sieved, contributing to the whiteness of the bread and consequently to its classification as luxurious, the choice is limited to two kinds of the food, namely artos katharos or plytos artos. Out of the two only the latter’s characteristics given by Galen matche Clement’s description of the bread as a foodstuff of low nutritional value. Consequently, the authors of the article conclude that it was plytos artos that was the bread variety alluded to in Paedagogus. Moreover, they come to the opinion that the discussion on bread show that Clement’s words included in Paedagogus show consistency with contemporary dietetic doctrines. Accordingly, the latter were either not absent from the Christian’s general knowledge or constructed on popular lore he shared.
    Źródło:
    Vox Patrum; 2015, 64; 249-291
    0860-9411
    2719-3586
    Pojawia się w:
    Vox Patrum
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
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