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    Wyświetlanie 1-13 z 13
    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:
    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:
    Wine and Myrrh as Medicaments or a Commentary on Some Aspects of Ancient and Byzantine Mediterranean Society
    Autorzy:
    Rzeźnicka, Zofia
    Kokoszko, Maciej
    Powiązania:
    https://bibliotekanauki.pl/articles/682316.pdf
    Data publikacji:
    2019
    Wydawca:
    Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
    Tematy:
    history of medicine
    history of medical literature in antiquity and Byzantium
    ancient medicine
    Byzantine medicine
    history of wine
    wine in ancient and Byzantine medicine
    myrrh in ancient and Byzantine medicine
    hellebore in ancient and Byzantine medicine
    women in antiquity
    abortifacient wines
    abortifacient medicaments
    Dioscorides
    Sextius Niger
    Pliny the Elder
    Opis:
    The present study has resulted from a close reading of prescriptions for therapeutic wines inserted in book V of De materia medica by Pedanius Dioscorides, the eminent expert in materia medica of the 1st century A.D. The authors emphasise the role of wine varieties and selected flavourings (and especially of myrrh) in order to determine the social status of those to whom the formulas were addressed. This perspective gives the researchers ample opportunity for elaborating not only on the significance of wine in medical procedures but also for underscoring the importance of a number of aromatics in pharmacopoeia of antiquity and Byzantium. The analysis of seven selected formulas turns out to provide a fairly in-depth insight into Mediterranean society over a prolonged period of time, and leads the authors to draw the following conclusions. First, they suggest that medical doctors were social-inequality-conscious and that Dioscorides and his followers felt the obligation to treat both the poor and the rich. Second, they prove physicians’ expertise in materia medica, exemplifying how they were capable of adjusting market value of components used in their prescriptions to financial capacities of the patients. Third, the researchers circumstantiate the place of medical knowledge in ancient, and later on in Byzantine society. Last but not least, they demonstrate that medical treatises are an important source of knowledge, and therefore should be more often made use of by historians dealing with economic and social history of antiquity and Byzantium.
    Źródło:
    Studia Ceranea; 2019, 9; 615-655
    2084-140X
    2449-8378
    Pojawia się w:
    Studia Ceranea
    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:
    Malábathron (μαλάβαθρον). Kilka uwag o roli Cinnamomum tamala w medycynie i w kuchni antyku i Bizancjum między I a VII wiekiem
    Malábathron (μαλάβαθρον). Quelques remarques sur le rôle de Cinnamomum tamala en médecine et dans la cuisine de l’antiquité et dans l’Empire byzantin entre I et VII siècle
    Malábathron (μαλάβαθρον). Einige Bemerkungen über die Rolle Cinnamomum tamala in der Medizin und in der Küche der Antike und im Byzanz zwischen den 1. und 7. Jahrhunderts
    Malábathron (μαλάβαθρον). Несколько замечаний о роли Cinnamomum tamala в медицине и кухне античности и Византии в I–VII веков
    Autorzy:
    Kokoszko, Maciej
    Rzeźnicka, Zofia
    Powiązania:
    https://bibliotekanauki.pl/articles/968074.pdf
    Data publikacji:
    2016
    Wydawca:
    Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
    Tematy:
    cynamonowiec tamala
    przyprawy
    antyczna i bizantyńska medycyna
    antyczna sztuka kulinarna
    tejpat
    spices
    ancient and byzantine drug-lore
    ancient cuisine
    Opis:
    Niniejszy artykuł dotyczy historii i zastosowania cynamonowca tamala, zwanego po grecku malábathron (μαλάβαθρον), a po łacinie określanego terminem malabathrum (lub malobathrum). Autorzy, na podstawie greckich tekstów medycznych i wybranych źródeł łacińskich, próbują odpowiedzieć na pytanie, kiedy przyprawa ta pojawiła się w świecie śródziemnomorskim, a nadto starają się ustalić jej zastosowanie w medycynie i sztuce kulinarnej. Jednocześnie podejmują się określenia znaczenia terminu folium, występującego w niektórych przepisach kulinarnych, zawartych w łacińskiej książce kucharskiej zatytułowanej O sztuce kulinarnej. Badacze dochodzą do wniosku, że historia opisywanej przyprawy stanowi doskonały przykład globalizacji antycznego i bizantyńskiego handlu. Mimo że brakuje dowodów, iż cynamonowiec tamala był masowo importowany na tereny leżące w basenie Morza Śródziemnego, to nie ulega wątpliwości, że był on wykorzystywany w medycynie (także w kosmetologii) i gastronomii analizowanego okresu. Autorzy ustalają, że największy wzrost zainteresowania malábathron przypadł na I w. p.n.e., co wiążą z rzymskimi podbojami na Bliskim Wschodzie oraz przyłączeniem Egiptu (które to tereny były głównymi punktami na szlaku handlowym, którym cynamonowiec tamala był transportowany). Analiza źródeł medycznych dowodzi, że dietetyczno-farmakologiczna charakterystyka opisywanej przyprawy została ukształtowana jeszcze przed I w., a w dość rozbudowanej formie utrwalił ją Dioskuridesa w traktacie De materia medica. Następnie jego ustalenia zostały uzupełnione przez Galena, a te z kolei zostały przejęte przez kolejne pokolenia bizantyńskich medyków działających do VII w. Ponieważ cynamonowiec tamala był drogim, importowanym z odległych krajów produktem, nigdy nie stał się ani powszechnym składnikiem farmaceutyków, ani też codzienną ingrediencją potraw. Mimo to analiza traktatów lekarskich poświadcza jego nieprzerwane użycie do czasów działalności Pawła z Eginy (jednak farmaceutyki, których stanowił komponent, przeznaczone były dla zamożnych pacjentów). Z kolei zgłębiając zagadnienie gastronomicznego wykorzystania malábathron, na podstawie wybranych greckojęzycznych tekstów medycznych, autorzy artykułu dochodzą do wniosku, że występujący w dziełku O sztuce kulinarnej termin folium odnosi się właśnie do cynamonowca tamala.
    The present study deals with the history and applications of one of the spices, called in Greek malábathron (μαλάβαθρον) and malabathrum (or malobathrum) in Latin. It is nowadays called tejpat or tejpata. The researchers try to establish the time when it appeared in the Mediterranean and subsequently identify its medical and culinary uses, which were noted in Latin texts and first and foremost in Greek medical sources. On the way the authors of the study attempt to pinpoint the meaning of the term folium used in some recipes included in the collection entitled De re coquinaria. The researchers conclude that the history of the spice is an excellent example of globalization of ancient and early Byzantine trade. Though there is no argument for mass import of cinnamomum tamala to the Mediterranean, the spice had a tangible effect on medicine (including cosmetology) and culinary art over all centuries in interest of the article. The authors admit a failure in their attempt to pinpoint the exact moment since when the aromatic leafage of cinnamomum tamala started to be transported to reach the territories, where centres of the Mediterranean civilization were blossoming. On the other hand, they prove that a major growth in the interest in the plant dates back to the 1st c. BC., and they surmise that it might have occurred in the wake of the Roman conquest of the near East and incorporation of Egypt (which were both important points on the malábathron trade route). Anyway, the dietetic- pharmacological doctrine on the characteristics of the plant had been shaped to a commonly accepted form well before the 1st century. Subsequently (and for the first time in the extant sources) it was penned by Dioscurides in his De materia medica. The theory, after being supplemented with Galen’s findings became the cornerstone of medical deliberations on the spice composed up to the 7th century. Malábathron never became a common medicine nor a cheap culinary ingredient. The fact that it was imported from far away (precisely from China, via India, to Syria and Egypt, wherefrom it was later transported to the northern shores of the Mediterranean Sea) contributed to its high price, which limited the number of its buyers and consumers. As for medicine, medical treatises suggest an unbroken use of the spice up until the time of Paul’s of Aegina medical encyclopedia (however, exclusively as a condiment utilized in medicines produced for the upper classes of society). In turn, the recipe given by Anthimus prove that cinnamonum tamala was profited from by Roman and Greek cooks, and that a taste for it developed even such barbarian as the Francs. As for the presence of malábathron-including recipes in De re coquinaria, having analyzed select Greek medical texts, the authors of the article came to the opinion that the term folium (with no adjective nor an adjectival phrase) used in the collection refers only and exclusively to cinnamomum tamala. Thereby, they support Andrew Dalby’s opinion on the subject.
    Źródło:
    Przegląd Nauk Historycznych; 2016, 15, 1
    1644-857X
    2450-7660
    Pojawia się w:
    Przegląd Nauk Historycznych
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Proso w gastronomii antyku i wczesnego bizancjum
    Millet in ancient and Byzantine cuisine
    Autorzy:
    Rzeźnicka, Zofia
    Kokoszko, Maciej
    Powiązania:
    https://bibliotekanauki.pl/articles/613151.pdf
    Data publikacji:
    2013
    Wydawca:
    Katolicki Uniwersytet Lubelski Jana Pawła II
    Tematy:
    antyczna i bizantyńska gastronomia
    antyczna i bizantyńska medycyna
    antyczne i bizantyńskie potrawy zbożowe
    konsumpcja prosa zwyczajnego i włośnicy w starożytności i Bizancjum
    ancient and Byzantine gastronomy
    ancient and Byzantine medicine
    cereals in Antiquity and Byzantium
    broomcorn and foxtail millet as food in Antiquity and Byzantium
    Opis:
    The present article deals with some culinary applications of millet in Antiquity and Byzantine period, as demonstrated in select Greek and Roman literary sources (Athenaeus of Naucratis, Pedanius Dioscurides, Galen, Oribasius, Aetius of Amida, Alexander of Tralles, Symeon Seth, Geoponica, Byzantine lexica, Cato, Columella, Antimus and Apicius). The authors of the article start their analysis with presenting two kinds of millet, which ancient and Byzantine people were familiar with, namely Latin – milium, i.e. broomcorn millet, Latin – panicum, i.e. foxtail millet. Subsequently, they demonstrate suitability of the cereals for bread baking. As result, they prove that millet bread was fairly popular and appreciated, even though Greek dietitians promoted the doctrine that millet was suitable for the purpose of bread production only in the time of scarcity of other, better quality grains. Accordingly, they specify various kinds of bread and describe diverse sorts of ovens (furnus, furniculus) it was baked in. The authors also write about one of the ancient desserts, occasionally made of millet flour, namely about libum. Then, the authors of the article discuss Roman puls, which were two kinds of foods eaten (instead of bread) by a considerable fraction of ancient and Byzantine society and which could also be prepared from the analyzed cereal. The discussion is exemplified with some extant recipes. Ultimately, the authors of the study refer to the evidence left by medical writers (Galen, Oribasius, Aetius of Amida, Alexander of Tralles), as they discuss soups/ gruels and beverages prepared from millet, which were said to possess some medical values (and, as the sources reveal, were profited from mostly to cure alimentary tract disorders).
    Źródło:
    Vox Patrum; 2013, 59; 401-419
    0860-9411
    2719-3586
    Pojawia się w:
    Vox Patrum
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    How to Glow and Stay Fresh: Some Advice on Deodorants Penned by Aetius of Amida
    Autorzy:
    Kokoszko, Maciej
    Rzeźnicka, Zofia
    Powiązania:
    https://bibliotekanauki.pl/articles/31234041.pdf
    Data publikacji:
    2022
    Wydawca:
    Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
    Tematy:
    History of medical literature
    history of medicine
    history of cosmetology
    ancient/ Byzantine cosmetics
    antiperspirants
    deodorants
    aromatics
    Aetius of Amida
    Criton of Heraclea
    Opis:
    As far as women’s wellbeing is concerned, ancient and Byzantine physicians took great care not only of their patients’ health sensu stricto but also of their appearance. A testimony of the approach is given, for instance, by Aetius of Amida’s (6th cent. AD) Libri medicinales, where he devotes much attention to cosmetics, including a group of deodorising antiperspirants called καταπάσματα. In our study we analyse one prescription, taken by Aetius from Criton of Heraclea’s (1st/2nd cent. AD) treatise, trying to prove that it is very informative of medical (especially pharmaceutical) theory as well as practice in the social context of the 6th century AD. In order to achieve our goal, first, we analyse ancient and Byzantine materia medica, scrutinizing the medical properties ascribed to each component of the cosmetic in the light of the theory in force between the 1st and the 6th centuries AD. Next, we determine the method of preparation of the antiperspirant, its form, the mode and place of its application. Finally, we proceed to assess its market value as a marker exposing the group of the cosmetic’s addressees. As a result, we conclude that the recipe was competently worked out on the basis of a theory commonly accepted by medical authorities, and that the preparation was designed for women (but also for men) of a high social status.
    Źródło:
    Studia Ceranea; 2023, 13; 477-490
    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
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