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    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:
    Aconite – a Poison, or a Medicine? Ancient and Early Byzantine Testimonies
    Autorzy:
    Jagusiak, Krzysztof
    Tadajczyk, Konrad Tomasz
    Powiązania:
    https://bibliotekanauki.pl/articles/31234050.pdf
    Data publikacji:
    2022
    Wydawca:
    Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
    Tematy:
    aconite
    ancient medicine
    Byzantine medicine
    toxicology
    Roman law
    Byzantine law
    Opis:
    Aconite (Aconitum napellus) was one of the most notorious, poisonous plants in the ancient world. Its dangerous, lethal power – present in leaves, roots, stem, and tuber – was well known to the Greeks and the Romans from the earliest times. Evidence of this phenomenon is not only present in archaeological findings, but also in many writings – biographies, poems, legal codes, etc. However, the most precise and detailed accounts come from treatises written by botanists, physicians and encyclopaedists, like Theophrastus, Nicander, Pliny the Elder, Dioscorides, or Galen, and by early Byzantine authors, Oribasius, Aetius of Amida, and Paul of Aegina. In their testimonies, one can find descriptions of aconite, its influence on the human body (and animals), and remedies for affected people. In contrast, there are few passages from these sources that inform the readers about the healing properties of aconite. According to these fragments, carefully administered, aconite could be helpful in some therapies, but its use was extremely hazardous, as even a small part of the plant could kill a man.
    Źródło:
    Studia Ceranea; 2022, 12; 119-134
    2084-140X
    2449-8378
    Pojawia się w:
    Studia Ceranea
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    A peach (Prunus persica [L.] Batsch.) in Ancient and Early Byzantine Medicine According to Selected Sources (1st – 7th c. AD.)
    Brzoskwinia (Prunus persica [L.] Batsch) w antycznym i wczesnobizantyńskim lecznictwie według wybranych źródeł [I–VII w. n.e.]
    Autorzy:
    Jagusiak, Krzysztof
    Kokoszko, Maciej
    Powiązania:
    https://bibliotekanauki.pl/articles/1045896.pdf
    Data publikacji:
    2019-03-21
    Wydawca:
    Uniwersytet im. Adama Mickiewicza w Poznaniu
    Tematy:
    peach
    ancient medicine
    Byzantine medicine
    Opis:
    The peach (Prunus persica [L.] Batsch) is a tree native to the region known today as Northwest China, where its fruits were known around 2000 BC. Inhabitants of the Mediterranean Area came into contact with the peach probably between the 6th and 4th century BC thanks to the contacts with Persian Empire. In the western part of the Mediterranean Region the peach appeared later (ca. 1st c. AD). In the period under study there were many varieties of the peach, and they were eaten in many different ways – e.g. raw, dried, boiled etc. They could be consumed without any other ingredients, or as an element of more complicated dishes. Ancient and early Byzantine authors, who wrote their treatises between the 1st and 7th c. AD, and dealt with medicine (Dioscorides, Pliny the Elder, Galen, Oribasius, Aetius of Amida, Paul of Aegina, Athimus and others), described dietetic properties of a peach with details. Moreover, they left some information about a medical use of this fruit. This aspect of their works is an element of a wider and well-known phenomenon, i.e. an important role of all groups of aliments in the ancient art of healing.
    Źródło:
    Symbolae Philologorum Posnaniensium Graecae et Latinae; 2018, 28, 2; 27-41
    0302-7384
    Pojawia się w:
    Symbolae Philologorum Posnaniensium Graecae et Latinae
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Barley flour (áleuron kríthinon) in ancient and early Byzantine medicine (I – VII c. AD)
    Mąka jęczmienna [áleuron kríthinon] w medycynie antycznej i wczesnobizantyńskiej [I – VII w. n.e.]
    Autorzy:
    Jagusiak, Krzysztof
    Kokoszko, Maciej
    Powiązania:
    https://bibliotekanauki.pl/articles/1046830.pdf
    Data publikacji:
    2017
    Wydawca:
    Uniwersytet im. Adama Mickiewicza w Poznaniu
    Tematy:
    ancient medicine
    Byzantine medicine
    common barley
    Opis:
    The following article attempts to address two issues. The first one concerns dietetic characteristic of barley flour, which was a very popular product used both in Graeco-Roman and Byzantine culinary art and medicine. The second one deals with the therapeutic role of this product: different forms of remedies made from it, its effects on the human body, and various health problems cured by an application of medicines containing aleuron krithinon. To address these questions we study ancient and Byzantine Greek medical sources written between the 1st and 7th century AD by Dioscurides, Galen, Oribasius, Aetius of Amida, Alexander of Tralles, Paul of Aegina, and the anonymous author of the treatise entitled De cibis.
    Źródło:
    Symbolae Philologorum Posnaniensium Graecae et Latinae; 2017, 27, 1; 41-51
    0302-7384
    Pojawia się w:
    Symbolae Philologorum Posnaniensium Graecae et Latinae
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Cured Meats in Ancient and Byzantine Sources: Ham, Bacon and "Tuccetum"
    Autorzy:
    Rzeźnicka, Zofia
    Kokoszko, Maciej
    Jagusiak, Krzysztof
    Powiązania:
    https://bibliotekanauki.pl/articles/682150.pdf
    Data publikacji:
    2014
    Wydawca:
    Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
    Tematy:
    cured meats in Antiquity and Byzantium
    ham in ancient and Byzantine diet
    bacon in ancient and Byzantine diet
    tuccetum
    meat in ancient and Byzantine medicine
    Opis:
    The present study discusses the role of salt-cured meat in dietetics, medicine and gastronomy demonstrated mainly in ancient and Byzantine medical (Galen, Oribasius, Aetius of Amida, Anthimus, Alexander of Tralles and Paul of Aegina) and agronomic (Cato, Varro, Columella, Palladius, Geoponica) sources written between 2nd and 10th century A.D. The part dealing with culinary application was also based on De re coquinaria. The article consists of three parts. In the first one, concerning ham, there are presented places in Europe and Asia Minor, were best cured meats were produced. Next, there in an outline of different methods of salting pork, dietetic properties of this kind of food, as well as, the way of using ham in medical treatment. There are also quotations of some recipes for ham that were presented in De re coquinaria. The second, sets forth the importance of bacon in ancient and Byzantine diet and medicine, especially among inhabitants of Gaul. The authors describe also the way it was utilized in by Byzantine physicians in fighting parasites. The last part is devoted to tuccetum – a meat dish, that was only mentioned in few Latin sources and has not yet been researched in detail. Moreover there is a presentation of different ideas for translations of this Latin term given by translators, linguists and historians.
    Źródło:
    Studia Ceranea; 2014, 4; 245-259
    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:
    Nauka o mleku zawarta w twórczości Dioskuridesa. Studium źródłowe
    The doctrine of Dioscurides with regard to milk: a source study
    Autorzy:
    Kokoszko, Maciej
    Jagusiak, Krzysztof
    Dybała, Jolanta
    Powiązania:
    https://bibliotekanauki.pl/articles/689785.pdf
    Data publikacji:
    2017
    Wydawca:
    Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
    Tematy:
    Dioskurides
    mleko
    medycyna antyczna
    medycyna bizantyńska
    antyczna technologia spożywcza
    ancient medicine
    Byzantine medicine
    ancient food processing technology
    Opis:
    Pedanius Dioscurides of Anazarbos, a physician working for the Roman army living in the first century AD, secured his place in history of medicine as the author of two works, namely De materia medica, and Euporista vel de simplicibus medicinis. Among the substances referred to by the doctor of Anazarbos we find numerous animal-based products, including milk (gála; γάλα), whey (órros; ὄρρος), cheese (týros; τύρος) and butter(boútyron; βούτυρον). Dioscurides’ treatises belong to the group of the oldest surviving examples of highly developed medical theory of milk. The subject in question was considered to be important as regards therapy, and therefore interesting to both doctors and the wider public keen on acquiring knowledge (such was the intended readership of Pliny). As for the theory, it was sufficiently developed to be seen as a separate branch of dietetics and pharmacology. The data discussed in the present study indicate that this medical doctrine had developed before the first century AD, prior to being formulated in the form observable in De materia medica and in Euporista vel de simplicibus medicinis. The similarities between the accounts of Dioscurides on the one hand and Celsus and Pliny on the other suggest that all these doctors made use of established and widely adopted standards. The surviving evidence confirms that the doctrine on milk was not modified after the first century AD. Galen, writing in the second century, did not introduce any major changes with regard to its theory. Dioscurides’s treatises and other medical texts which contained discussions on the doctrine concerning milk can not only be useful as sources for history of medicine sensu stricto, but also for the study of ancient and early Byzantine economy, particularly as regards the breeding of milk animals. In addition to that, by discussing the technology of production of individual substances, the texts in question illustrate the popular methods used in contemporary cuisine. Moreover, they shed light on the patterns of consumption of various foodstuffs, and in consequence impart information on the contemporary society. Thus, the works of the doctor of Anazarbos can rightly seem to provide excellent reference material, in particular for the study of the daily life of most social classes, and as such they should be seen as a vital historical source, useful not only for historians of medicine.
    Poniższy tekst dotyczy przede wszystkim zastosowania mleka i uzyskiwanych z niego produktów, tj. serwatki, sera i masła, w medycynie okresu wczesnego Cesarstwa Rzymskiego ukazanej przez pryzmat dwóch greckich dzieł (obu prawdopodobnie) autorstwa Dioskuridesa znanych pod łacińskimi tytułami De materia medica i Euporista vel de simplicibus medicinis. Ważną jego część stanowią jednak również analizy tych fragmentów obu wymienionych traktatów, które mają charakter pozamedyczny i dotyczą kwestii związanych z technologią spożywczą, kwantyfikacją rodzajów mleka czy metodami hodowli zwierząt mlecznych. Obok zatem informacji dotyczących terapeutycznych właściwości opisywanych produktów i szeregu przykładów ich praktycznych zastosowań w lecznictwie uprawianym przez Dioskuridesa, czy szerzej: medyków w początkach naszej ery, omawiamy m.in. znajdujące się u tego autora zalecenia dotyczące technologii gotowania mleka, uwagi dotyczące wpływu paszy na jakość udojonego płynu czy metody produkcji stosowane w ówczesnym serowarstwie. Zaczerpnięte z Dioskuridesowej spuścizny dane (zamieszczone przezeń niejako na marginesie jego głównego wywodu dotyczącego sztuki medycznej) uzupełnione wiadomościami pochodzącymi z traktatów innych autorów tej epoki, jak Celsus, Pliniusz Starszy i Galen, dają także asumpt do snucia opartych na takim materiale źródłowym i podpartych ustaleniami współczesnej nauki rozważań na temat popularności poszczególnych produktów mlecznych w społeczeństwie grecko-rzymskim okresu wczesnego Cesarstwa czy przyczyn stojących za kształtowaniem się śródziemnomorskiej tradycji kulinarnej (jak np. różnice w konsumpcji nabiału między Grekami i Rzymianami a tzw. barbarzyńcami i ich powody). Na podstawie przeprowadzonych badań wnioskować można, że wszyscy znani autorzy z I w. n.e. i późniejszych stuleci (w tym Dioskurides), zajmujący się omówioną w artykule tematyką, byli reprezentantami tej samej, już wówczas ukształtowanej, tradycji, której twórców nie znamy. Stąd duża zbieżność poglądów postaci takich jak Celsus czy Galen, a później Orybazjusz i kolejni bizantyńscy lekarze na temat właściwości nabiału i jego możliwych zastosowań terapeutycznych. Uogólniając, zarówno mleko, jak i wytwarzane z niego produkty były w medycynie stosowane zarówno zewnętrznie, jak i wewnętrznie w różnych formach (jako lekarstwa proste i złożone) i przy różnych dolegliwościach, takich jak dyzenteria, dna moczanowa, choroby o charakterze stomatologicznym, oftalmologicznym, otorynolaryngologicznym, urologicznym i innym.
    Źródło:
    Przegląd Nauk Historycznych; 2017, 16, 1
    1644-857X
    2450-7660
    Pojawia się w:
    Przegląd Nauk Historycznych
    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:
    Dieta monastyczna w świetle nauki medycznej. Teodoret z Cyru i medycy o soczewicy
    The monastic diet in the light of medical science. Theodoret of Cyrus and physicians on lentils
    Autorzy:
    Kokoszko, Maciej
    Dybała, Jolanta
    Jagusiak, Krzysztof
    Rzeźnicka, Zofia
    Powiązania:
    https://bibliotekanauki.pl/articles/613632.pdf
    Data publikacji:
    2014
    Wydawca:
    Katolicki Uniwersytet Lubelski Jana Pawła II
    Tematy:
    konsumpcja roślin strączkowych w starożytności i Bizancjum
    soczewica
    antyczna i bizantyńska gastronomia
    antyczna i bizantyńska medycyna
    mnisi syryjscy
    Teodoret z Cyru
    legumes as food in Antiquity and Byzantium
    lentils
    ancient and Byzantine gastronomy
    ancient and Byzantine medicine
    Syrian monks
    Theodoretus of Cyrus
    Opis:
    The present article discusses one of the most important ingredients of the Syrian ascetic diet (from the beginning of the IVth to the mid Vth century) as described by Theodoret of Cyrus in his Historia religiosa, namely lentils (fakÒj). The basis of the research is constituted by ancient and byzantine medical treatises composed between the Ist and the VIIth centuries by Dioscurides, Galen, Oribasiusa, Aetius of Amida and Paul of Aegina. The aim of the article is to describe the role of the legume and thereby opine on compatibility or incompatibility of the monastic dietetic pattern with the one described by the medical doctors. First, the authors of the study try to show the importance of lentils as food across the area of the Mediterranean. Subsequently, they proceed to sketch its dietetic characteristics developed by ancient and Byzantine medical doctors and conclude that the evaluation was not fully appreciative of the foodstuff. Thirdly, the authors come to show applications of lentils in medical procedures, since both in Antiquity as well as in Byzantium the plant was considered to be a medicine. The discussion on lentils is concluded by introducing culinary uses of lentils, which abound in medical writings. The authors also note that all the preserved recipes envisage the cooking of the food, i.e. a procedure which was usually avoided by the Syrian ascetics.
    Źródło:
    Vox Patrum; 2014, 62; 297-329
    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
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