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    Wyświetlanie 1-3 z 3
    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:
    Owies w greckich traktatach medycznych starożytności i bizancjum (V w. prz. Chr. - XI w. po Chr.)
    The common oat in Greek medical treatises of antiquity and Byzantium (Vth c. BC - XIth c. AD)
    Autorzy:
    Kokoszko, Maciej
    Jagusiak, Krzysztof
    Rzeźnicka, Zofia
    Powiązania:
    https://bibliotekanauki.pl/articles/613153.pdf
    Data publikacji:
    2013
    Wydawca:
    Katolicki Uniwersytet Lubelski Jana Pawła II
    Tematy:
    antyczna i bizantyńska medycyna
    antyczna i bizantyńska dietetyka
    antyczna i bizantyńska gastronomia
    historia uprawy owsa
    ancient and Byzantine medicine
    ancient and Byzantine dietetics
    ancient and Byzantine gastronomy
    history of oats cultivation
    Opis:
    The common oat (Avena sativa) is a kind of cereal which is fairly well attested in the ancient and Byzantine Greek sources. It is to be noted that medical literature of the abovementioned periods is especially informative as far as the subject in question is concerned. The body of evidence shows that both in Antiquity as well as over the Byzantine period (i.e. between the Vth and the XIth centuries) oats belonged to the crops which did not enjoy much appreciation nor special attention on the part of both mass consumers as well as medical specialists. Generally the cereal was thought to be worse than other crops and therefore lending itself to being animal fodder. It was made use of almost exclusively as an emergency food in case of shortages of other cereals. Though there are very few recipes that refer directly to the ways of preparing oats as food, some guidelines can be formulated on the basis of information pertaining to other cereals. The analyzed sources appear to suggest that it was used to prepare thin soups (on the basis of oats cooking liquor). Moreover, the cereal was also cooked into gruel-like soups. Having been finely ground, it could also be utilized to prepare bread, which, however, was not highly appreciated for its taste nor dietetic value. Medical sources characterize oats in reasonable detail. The cereal is said to be not very appealing in its flavour (which reveals unbalanced humours), characteristic of limited wholesomeness, slightly astringent (and therefore slowing down the work of the alimentary tract), hard to digest, delicately desiccating, heating and cooling at the same time. The same material suggests that oats were used for therapeutic purposes. Mainly they were profited from to treat diarrhea, stomach problems, liver ailments, prepare cataplasms to stimulate diaphoresis, help remove mucus from the bronchi and feed the feverish.
    Źródło:
    Vox Patrum; 2013, 59; 421-447
    0860-9411
    2719-3586
    Pojawia się w:
    Vox Patrum
    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 1-3 z 3

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