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    Wyświetlanie 1-2 z 2
    Tytuł:
    Bread as Food and Medicament in Oribasius’ Writings
    Autorzy:
    Kokoszko, Maciej
    Jagusiak, Krzysztof
    Dybała, Jolanta
    Powiązania:
    https://bibliotekanauki.pl/articles/682439.pdf
    Data publikacji:
    2016
    Wydawca:
    Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
    Tematy:
    Oribasius
    history of ancient and Byzantine medicine
    ancient and Byzantine food history
    ancient and Byzantine dietetics
    ancient and Byzantine drug-lore
    bread
    cereals
    Opis:
    Treatises left by Oribasius (first and foremost his Collectiones medicae and Eclogae medicamentorum) preserve a vast body of information on the varieties of bread eaten in late antiquity, characterise them from the point of view of dietetics, list medical conditions in which a given variety is especially beneficial, and name medical preparations which include the product. The present study elaborates on Oribasius’ dietetic knowledge and his input into the development of dietetic discourse (namely his influence on Byzantine dietetic doctrine), determines Oribasius’ main information sources on bread, characterises bread as food, lists varieties which were thought to be used by physicians and explains reasons for the preferences, and finally exemplifies cures and medical preparations which include bread.
    Źródło:
    Studia Ceranea; 2016, 6; 355-376
    2084-140X
    2449-8378
    Pojawia się w:
    Studia Ceranea
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The Chickpea (ἐρέβινϑος; Cicer arietinum L) as a Medicinal Foodstuff and Medicine in Selected Greek Medical Writings
    Autorzy:
    Kokoszko, Maciej
    Jagusiak, Krzysztof
    Dybała, Jolanta
    Powiązania:
    https://bibliotekanauki.pl/articles/682401.pdf
    Data publikacji:
    2017
    Wydawca:
    Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
    Tematy:
    food history
    ancient medicine
    Byzantine medicine
    the chickpea as a medicament
    Diocles of Carystus
    Dioscorides
    Galen
    Aetius of Amida
    Paul of Aegina
    Athenaeus of Naucratis
    Opis:
    Leguminous plants were a crucially important element in the Mediterranean diet, and, as such, these plants were second only to cereals. It is also important to note that according to medical writings preserved from antiquity and the early Byzantine period they were considered to be an accessible source of substances which could be applied in therapeutics. One of the most commonly mentioned legumes was the chickpea. The source material demonstrates that the medicinal properties of the chickpea and its therapeutic use were discussed by Greek physicians as early as in the fourth century BC. It seems that the plant was a readily accessible medicament and thus used in therapy also by those who could not afford costly medicines. The authors argue, however, that the medical theory concerning its role in therapeutics evolved into a fully developed form only in the first century AD (thanks to Dioscorides) and was not modified by Galen. The doctrine of these two physicians became part of the medical encyclopaedias of the early Byzantine period. The presented material also illustrates the fact that a significant number of medicinal Recipes which involved using the chickpea were formulated between the second century BC and the second century AD. Byzantine physicians avidly used these formulas in their practice, but failed to develop them in a significantly innovative way. The surviving medical writings make it possible to conclude that the chickpea was believed to be a highly effective medicine and as such worthy of cultivation, which only testifies to the general popularity of the plant. Medical writings may serve as a proof that the chickpea remained a key element in the Mediterranean diet throughout the period from the fourth century BC to the seventh century AD. The analysed material demonstrates the use of the same basic varieties of the erebinthos throughout the period, even though some local variants were also identified. The consistency of the data also suggests that the scale and methods of cultivation of this plant remained unchanged. The culinary uses of the chickpea must also have been the same throughout the period, given that the writers discussed similar uses of the plant as a foodstuff.
    Źródło:
    Studia Ceranea; 2017, 7; 99-120
    2084-140X
    2449-8378
    Pojawia się w:
    Studia Ceranea
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-2 z 2

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