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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:
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:
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:
„Apicius. A critical edition with an introduction and an English translation of the Latin recipe text Apicius”, eds. Christopher Grocock and Sally Grainger, Prospect Books, Blackawton, Totnes, Devon 2006, ss. 414
Autorzy:
Kokoszko, Maciej
Gibel, Katarzyna
Powiązania:
https://bibliotekanauki.pl/articles/689754.pdf
Data publikacji:
2009
Wydawca:
Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
Źródło:
Przegląd Nauk Historycznych; 2009, 8, 1
1644-857X
2450-7660
Pojawia się w:
Przegląd Nauk Historycznych
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
„Eat, drink and be merry” (Luke 12:19). Food and wine in Byzantium. In honour of Professor A.A.M. Bryer, ed. L. Brubaker – K. Linardou, Aldershot – Hampshire 2007, Ashgate Publishing Limited, ss. 272.
Autorzy:
Kokoszko, Maciej
Gibel, Katarzyna
Powiązania:
https://bibliotekanauki.pl/articles/613179.pdf
Data publikacji:
2009
Wydawca:
Katolicki Uniwersytet Lubelski Jana Pawła II
Tematy:
Bizancjum
jedzenie
picie
Opis:
nie dotyczy
Źródło:
Vox Patrum; 2009, 53-54; 719-728
0860-9411
2719-3586
Pojawia się w:
Vox Patrum
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Andrew Dalby, „Food in the Ancient World from A to Z”, Routledge, London – New York 2003, ss. 408
Autorzy:
Kokoszko, Maciej
Powiązania:
https://bibliotekanauki.pl/articles/689192.pdf
Data publikacji:
2006
Wydawca:
Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
Źródło:
Przegląd Nauk Historycznych; 2006, 5, 2; 255-259
1644-857X
2450-7660
Pojawia się w:
Przegląd Nauk Historycznych
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Anthimus and His Work, or on Aromatics and Wildfowl in De observatione ciborum
Anthimus and His Work, or on Aromatics and Wildfowl in De observatione ciborum [Antimus i jego dzieło, czyli o aromatach i dzikim ptactwie w “De observatione ciborum]
Autorzy:
Kokoszko, Maciej
Powiązania:
https://bibliotekanauki.pl/articles/2043415.pdf
Data publikacji:
2021-12-30
Wydawca:
Uniwersytet im. Adama Mickiewicza w Poznaniu
Tematy:
Anthimus
De observatione ciborum
history of medicine
history of food
aromatics
wildfowl
Opis:
The present study focuses on select fragments of De observatione ciborum only. It starts with Chapter 13 (describing preparation of hare), analysing exclusively the recipe for a sauce included therein as it illustrates accurately Anthimus’ world of knowledge, and gives an opportunity to supplement the list of ingredients of the delicacy. Subsequently, the analysis moves on to Chapters 25, and 26 of De observatione ciborum, which have some information on Anthimus’ medical practice and his creativity as a physician. The research is concluded with the contents of Chapter 33, which provide data on the place, where the work was composed.
Źródło:
Symbolae Philologorum Posnaniensium Graecae et Latinae; 2021, 31, 2; 59-95
0302-7384
Pojawia się w:
Symbolae Philologorum Posnaniensium Graecae et Latinae
Dostawca treści:
Biblioteka Nauki
Artykuł
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:
Cereals of antiquity and early Byzantine times. Wheat and barley in medical sources (second to seventh centuries AD)
Autorzy:
Kokoszko, Maciej
Jagusiak, Krzysztof
Rzeźnicka, Zofia
Salamon, Maciej
Kochanek, Piotr
Wodarczyk, Karolina
Zakrzewski, Maciej
Zytka, Michał
Powiązania:
https://bibliotekanauki.pl/books/24922397.pdf
Data publikacji:
2014
Wydawca:
Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
Opis:
The present book aims at a detailed analysis of the evolution of dietetic doctrines and an assessment of the value of medical sources for historians of food. In order to achieve the goal, the authors have analysed select medical sources composed between the 2nd and the 7th centuries AD, i.e., treatises published from the moment of canonizing die- tetic doctrine by Galen up to the composition of the medical encyclopaedia compiled by Paul of Aegina and the publication of the anonymous work entitled De cibis. Within this timeframe, there appeared a number of works which, following the assumptions of the Hippocratic school, contain a cohesive discourse devoted to the role of food in maintaining and restoring human health, thus allowing us to trace the development of diets during the period in question. In order to conduct their research, the authors have selected a food group, namely cereals and cereal products, starting with common and durum wheat (and including in the research hulled wheats, i.e. einkorn, emmer and spelt) and finishing with barley, since all the above-mentioned crops constituted the basis of diet of the majority of peoples inhabiting the Mediterranean.
Dostawca treści:
Biblioteka Nauki
Książka
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
Tytuł:
Common and Foxtail Millet in Dietetics, Culinary Art and Therapeutic Procedures of the Antiquity and Early Byzantium
Autorzy:
Kokoszko, Maciej
Jagusiak, Krzysztof
Rzeźnicka, Zofia
Powiązania:
https://bibliotekanauki.pl/articles/943797.pdf
Data publikacji:
2015
Wydawca:
Polskie Towarzystwo Ludoznawcze
Tematy:
ancient Byzantium
nutrition
culinary habits
medicine
millet
Opis:
Common millet (Panicum miliaceum L.) and foxtail millet, also known as Italian millet (Setaria italica P. Beauv.), are among crop grasses that in the Antiquity and the early Byzantine period were grown on a relatively large scale. Yet although the sources indicate that they were among popular crops, they were neither as widespread not as highly regarded by consumers as wheat and barley. Views pertinent to the dietetic doctrine with regard to those to plants evolved before Galen’s lifetime and were very consistent, considering that they did not change over the period from the 2nd to the 7th century. This doctrine pointed to the less beneficial qualities of both these crop plants in comparison to the most highly values grains used in bread-making, especially to wheat. Also, common and foxtail millet were constantly present in the cuisine of the period in question, both being used as food in the rural areas rather than in cities. They were usually put in boiled dishes, because millet bread was unpopular owing to its brittleness and disagreeable taste. Both common and foxtail millet were included among the fármaka used in the period between the 2nd and 7th century, although they certainly were not as favoured in medicine as wheat and barley. Common millet was more often mentioned in the healing role. Both grains were used in medical procedures as components of healing diets, especially foods helpful in alleviating gastric disorders. Flour ground from common millet was applied as powder, whereas the grain itself found use as a component of warming cataplasms and poultices which usually had a drying quality. In addition, millet to was considered to be an efficacious antidote against poisons.
Źródło:
Łódzkie Studia Etnograficzne; 2015, 54
2450-5544
Pojawia się w:
Łódzkie Studia Etnograficzne
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:
Focjusz a kuchnia grecka, czyli kilka słów o abyrtake (abyptakh)
Photius on Greek Cuisine or a Short Commentary on Abyrtake (Abyptakh)
Autorzy:
Kokoszko, Maciej
Gibel, Katarzyna
Powiązania:
https://bibliotekanauki.pl/articles/613713.pdf
Data publikacji:
2008
Wydawca:
Katolicki Uniwersytet Lubelski Jana Pawła II
Tematy:
Focjusz
kuchnia
Grecja
abyrtake
sos
Photius
cuisine
Greece
sauce
Opis:
The present commentary is aimed at elucidating the terms made use of by Photius, the Patriarch of Constantinople, in the entry abyrtake included in his Lexicon. The authors of the study maintain that abyrtake was a sauce of Medic (i.e. Persian) origin, which might have been known to the Greeks even before the VIth century but eventually beeame popular in the IVth, BC. It was a luxury dish eonsisting of vinegar, eress, garlic, mustard, raisins and salted capers.
Źródło:
Vox Patrum; 2008, 52, 1; 495-504
0860-9411
2719-3586
Pojawia się w:
Vox Patrum
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Galaktologia terapeutyczna (γαλακτολογία ἰατρική) Galena zawarta w "De simplicium medicamentorum temperamentis ac facultatibus"
Therapeutische Galaktologie (γαλακτολογία ἰατρική) Galens in der Schrift "De simplicium medicamentorum temperamentis ac faculatibus"
Galactologie thérapeutique (γαλακτολογία ἰατρική) de Galien incluse dans "De Simplicium medicamentorum temperamentis ac faculatibus"
Терапевтическая галактология (γαλακτολογία ἰατρική) Галена в « De simplicium medicamentorum temperamentis ac faculatibus »
Autorzy:
Kokoszko, Maciej
Powiązania:
https://bibliotekanauki.pl/articles/968182.pdf
Data publikacji:
2015
Wydawca:
Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
Opis:
The present article concerns medical galactology, i.e. the ancient knowledge of milk, galaktología iatriké (γαλακτολογία ἰατρική), and is mainly based on an analysis of select works composed by Galen. The main goal of the research was to establish sources, contents and transmission of the Pergamene’s doctrines on milk included in his "De simplicium medicamentorum temperamentis ac facultatibus", and subsequently to show parallels of the narrative therein to the contents of "De compositione medicamentorum secundum locos". The author of the article concludes that the analyzed material shows that Greek galactology was treated as an important branch of medical knowledge and milk played a considerable role in medical procedures (i.e. found itself present in medicinal diets, was prescribed as a simple medicine, and could be included in a large number of the recipes of compound medicaments). He claims that, in the IInd, the galactological theory was already well-developed and internally cohesive (as a result there are no doctrinal differences in the output of the most important authors contributing to its creation) and therefore not questioned. As for details the researchers opines that the form of the theory developed in the time of Galen appears to be a combination of the earlier teachings of Dioscurides and Ruphus of Ephesus with the Pergamene’s own doctrine based on his practical experience. It was later passed over in an unaltered form to the later medical generations (which is easily detectable in the writings by Oribasius, Aetius of Amida and Paul of Aegina).
Źródło:
Przegląd Nauk Historycznych; 2015, 14, 2
1644-857X
2450-7660
Pojawia się w:
Przegląd Nauk Historycznych
Dostawca treści:
Biblioteka Nauki
Artykuł
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