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Tytuł:
Życie i kariera Orybazjusza w świetle relacji źródłowych
Autorzy:
Kokoszko, Maciej
Jagusiak, Krzysztof
Powiązania:
https://bibliotekanauki.pl/articles/689780.pdf
Data publikacji:
2011
Wydawca:
Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
Tematy:
Orybazjusz
historia medycyny
Bizancjum IV w.
Opis:
The article makes an attempt at summarizing the present research in the life and career of Oribasius. The authors are in favour of the view that Oribasius was a native of Pergamum in Asia Minor. He was born in a well-off, most probably pagan, family and appears to have been first educated in the city of his birth. The cultural tradition of Pergamum and especially its renown as a centre of medicine must have had a considerable influence upon his future profession. Having completed the first stage of education, the young men left Asia Minor for Alexandria, which at that time still was the most important centre of medical science. There he studied under Zeno of Cyprus, a famous iatrosophist of that time. In the year 355 he had been already a good acquaintance of the future em-peror Julian and after the latter’s elevation to the position of caesar, Oribasius accompanied Julian to Gaul, where he was one of the closest friends of that member of the imperial family. We know that he was in charge of Julian’s library and presumably took care of the caesar’s health. The doctor’s political influence is hard to precise but Oribasius is alleged to have played an undefined but im-portant role in Julian’s usurpation. Later on he accompanied the rebel on his campaign against the legitimate ruler. When Julian took over the rule over the empire, Oribasius was also at his side. Some sources claim that he was even made quaestor at Constantinople. Subsequently, he left the capital, moved with the young emperor to Antioch and followed the ruler on his campaign against Persia. When Julian was fatally wounded, first he tried to save his life and then was present at the young ruler’s death-bed. Some time after Julian’s demise, he was exiled from the empire. He stayed for an unspecified time among the barbarians, managing to win their favour due to his competence in the area of medicine. He was called back by emperor Valens or Theodosius and allowed to settle down in Constantinople. Later on his proper-ty was also restored to him. Eunapius of Sardes, his biographer, informs us that he married a rich Constantinopolitan lady and fathered four children. He passed away at the very end of the IV th or at the beginning of the next century. Though little can be said about new theories or methods introduced by Ori-basius in the area of medical science, the doctor earned his name as one of the most appreciated medical writers of Antiquity and Byzantium. He was prolific enough to write a voluminous work in seventy books, another one in nine books dedicated to his son Eustathius, a medical encyclopaedia in four books for his biographer Eunapius and a shorter treatise which is no longer extant. Additionally, he authored memoires describing important political developments he participated in. The extant medical works prove Oribasius’ considerable learning, display very clear organization and practicality, i.e. the features which contributed to the popularity of the doctor’s writings in late Antiquity, Byzantium as well as later on.
Źródło:
Przegląd Nauk Historycznych; 2011, 10, 1
1644-857X
2450-7660
Pojawia się w:
Przegląd Nauk Historycznych
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Wino, ciemierzyca i mirra albo o lekarzach i ich pacjentach. Analiza fragmentu V księgi „De materia medica” Dioskurydesa
Wine, hellebore and myrrh, i.e. on physicians and their patients. An analysis of a passage preserved in book V of „De materia medica” by Dioscorides
Autorzy:
Kokoszko, Maciej
Rzeźnicka, Zofia
Powiązania:
https://bibliotekanauki.pl/articles/689131.pdf
Data publikacji:
2019
Wydawca:
Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
Tematy:
historia
historia medycyny
historia jedzenia
Dioskurydes
wino w medycynie antyku
mirra w medycynie antyku
ciemierzyca w medycynie antyku
wino z mirrą
antyczna enologia
history
history of medicine
history of food
Dioscorides
wine in ancient medicine
myrrh in ancient medicine
hellebore in ancient medicine
wine flavoured with myrrh
ancient oenology
Opis:
The present article is based on an analysis of a passage included in book V of De materia medica by Pedanius Dioscorides, the leading authority on materia medica of the 1st c. AD. The authors, focusing on the extract devoted to therapeutic wines flavoured with hellebore, emphasise the role of selected flavouring substances in order to elaborate on the financial status of addressees of the prescriptions. This perspective allows the researchers to present not only the significance of wine in contemporary medicine but also underscore the importance of myrrh, which was a high-priced resin imported from Arabia Felix, and was highly valued owing to its exceptional flavour as well as pharmacological actions. The comparison of six selected recipes turns out to have given a valuable insight into Mediterranean society. Firstly, it shows that Dioscorides felt the obligation to treat both the poor and the rich. Secondly, it demonstrates his medical competences, proving that he was able to adjust market value of components used in his prescriptions to financial capacities of his patients. Next, it circumstantiates the commonness and popularity of medial knowledge in ancient society. Finally, it proves that medical treatises are an important source of knowledge for historians dealing with economic and social history of antiquity.
Artykuł stanowi analizę fragmentu piątej księgi traktatu De materia medica spisanego w I w. n.e. przez Dioskurydesa, wybitnego znawcę substancji leczniczych. Autorzy omawiają w nim passus z rozdziału poświęconego winom o działaniu terapeutycznym z dodatkiem ciemierzycy przez pryzmat ingrediencji wykorzystywanych do aromatyzowania poszczególnych trunków. Zwracają uwagę, że dobór tych ostatnich uzależniony był nie tylko od właściwości leczniczych, lecz także od sytuacji materialnej pacjenta. Informacje te stają się punktem wyjścia do rozważań na temat roli wina w antycznej praktyce medycznej. Autorzy zauważają, że mogło być ono wzbogacane powszechnie dostępnymi dodatkami lub ingrediencjami importowanymi z odległych krain. Wśród tych ostatnich szczególną uwagę poświęcają mirrze. Dodatek tej egzotycznej i kosztownej żywicy sprawiał bowiem, że wspomniany napitek cieszył się w antyku szczególnym uznaniem zarówno ze względu na wyjątkowe walory smakowe, jak i działanie farmakologiczne. Poprzez zestawienie receptur Autorzy zwracają uwagę na kilka kwestii dotyczących społeczeństwa obszaru basenu Morza Śródziemnego w epoce antyku. Po pierwsze, ukazują przekrój społeczny pacjentów Dioskurydesa. Po drugie, obrazują kompetencje lekarza jako osoby umiejętnie dostosowującej poszczególne medykamenty do możliwości finansowych chorych. Po trzecie, uzasadniają powszechność i popularność zagadnień związanych z medycyną w ówczesnym społeczeństwie. W końcu udowadniają, że traktaty medyczne mogą stanowić cenne źródło w badaniach nad historią gospodarczą i społeczną starożytności.
Źródło:
Przegląd Nauk Historycznych; 2019, 18, 2; 5-37
1644-857X
2450-7660
Pojawia się w:
Przegląd Nauk Historycznych
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:
The Monastic Diet in the Light of Medical Science. Theodoret of Cyrus and Medics on Dates and Figs
Autorzy:
Kokoszko, Maciej
Jagusiak, Krzysztof
Dybała, Jolanta
Powiązania:
https://bibliotekanauki.pl/articles/1032069.pdf
Data publikacji:
2020-12-23
Wydawca:
Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
Tematy:
Theodoret of Cyrus
Syrian ascetics
diet
dates
figs
Greek and Roman medicine
Opis:
The aim of this article is to present the menu of early Christian monks in the context of the findings of Greek and Roman medicine in the field of dietetics. It draws from the passages of Historia religiosa by Theodoret of Cyrus about the consumption of dates and figs by Syrian ascetics. Both species of fruit did not comprise the basis of the monks’ limited diet. Figs and dates were treated as additional food by them, which they ate rarely and in small quantities. According to Theodoret, they did so especially when their bodies were weakened, during long and exhausting fasts. According to modern dietetics, this was justified as both figs and dates are calorie- and nutrientrich foods, which consumed even in small amounts can significantly supplement an adult’s daily balance in this regard. The authors of ancient and medical texts stemming from the tradition of Antiquity (Galen, Oribasius, Antimus, Aëtius of Amida, Paul of Aegina and others) also drew attention to the nutritious quality of dates and figs, in addition to numerous others health-promoting properties (especially in the context of the latter species). However, they further noted that excessive consumption of both fruits could lead to some health problems. In the context of these findings, occasional consumption of dates and figs by Syrian ascetics appears justified, as they could provide their weakened bodies with food of high energy value and nutritious content, whose small amount – and, therefore, fitting in the ideal of mortification – would suffice to improve their health condition.
Źródło:
Studia Ceranea; 2020, 10; 123-140
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
Tytuł:
Termin kandaulos/kandylos (κανδαυλοσ/ κανδυλοσ) na podstawie λεχεων συναγωγη Focjusza oraz Commentari ad homeri iliadem Eustacjusza z Tessaloniki
The term kandaulos/kandylos (κανδαυλοσ/ κανδυλοσ) on the basis of the information included in Photius’ λεχεων συναγωγη and Eustathius’ of Thessaloniki Commentari ad homeri iliadem
Autorzy:
Kokoszko, Maciej
Gibel-Buszewska, Katarzyna
Powiązania:
https://bibliotekanauki.pl/articles/611946.pdf
Data publikacji:
2010
Wydawca:
Katolicki Uniwersytet Lubelski Jana Pawła II
Tematy:
Focjusz
Eustacjusz z Tessaloniki
kandaulos
Photius
Eustathius’ of Thessaloniki
Opis:
The present article focuses on one of the Greek delicacies mentioned by Photius and Eustathius, i.e. a Lydian import called kandaulos/kandylos. The dish was developed before the mid. VI th c. BC and named after a Lydian king, Kandaules, who ruled in the VII th c. BC. The delicacy was (via the Ionians) borrowed by the Helens and established itself in Greece sometime in the V th c. It became popular in Hellenistic times. The information we possess allow us to reconstruct two varieties of kandaulos/ kandylos. The first was savoury and consisted of cooked meat, stock, Phrygian cheese, breadcrumbs and dill (or fennel). The other included milk, lard, cheese and honey. The dish is reported to have been costly, prestigious and indicating the social status of those who would eat it. Though there is much evidence suggesting its popularity in antiquity, we lack solid evidence proving that kaunaudlos/kandylos was eaten in Byzantine times. On the other hand, Byzantine authors preserved the most detailed literary data on the delicacy. If it had not been for the Byzantine interest, our competence in the field of Greek cuisine would be even faultier.
Źródło:
Vox Patrum; 2010, 55; 361-373
0860-9411
2719-3586
Pojawia się w:
Vox Patrum
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Teozofia cesarza Juliana Apostaty
Théosophie de l’empéreur Julien lApostat
Autorzy:
Kokoszko, Maciej
Powiązania:
https://bibliotekanauki.pl/articles/16538459.pdf
Data publikacji:
1992
Wydawca:
Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
Opis:
L’empereur Julien l'Apostat a appuyé sa théosophie sur la philosophie néoplatonicienne et la tradition paienne. D'après cette interprétation la seule existance parfaite et la raison d’être c'est l’Absolu. Il influençait par émanation d'autres existences de moins en moins parfaites. Nus était la première hypostase identifiait parfois par Julian à Kybele. Mère des Dieux. Elle régnait le monde intelligible. L’âme plotinienne du monde était appelée par Julien Attis. Le niveau suivant de l’existance appelé par Julien monde intellectuel a été dominé par Helios. Dans cette zone siégeaient également d’autres dieux connus par la mythologie grecque et romaine. Dans l’interprétation de l’empereur c’étaient les forces d’Helios. L’univers visible occupait la dernière place dans la hiérarchie d'existance. Son existance.était possible grâce à Helios- visible- soleil. Les planètes c’étaient d’autres dieux de l’univers. L’espace entre la Voie lactée et la Lune était habitée par des êtres mortels, plus bas habitaient tous les êtres à l’exception des anges, des héros et des âmes non incarnées - tous étaient soumis à la mort. La conception de Julien contient également la notion de la providence. En principe l’empereur n’envisageait pas l’immortalité mais il la remplaçait par la conception du mouvement des idées entre l’Absolu et la matière. Les idées sortant de Nus étaient transportées par Attis vers le monde intellectuel, incorporées dans la matière et finalement après la disparition de cette dernière, retournaient vers l’Absolu.
Źródło:
Acta Universitatis Lodziensis. Folia Historica; 1992, 44; 39-51
0208-6050
2450-6990
Pojawia się w:
Acta Universitatis Lodziensis. Folia Historica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Tajemnicza roślina kinara, a zatem o antycznych karczochach i kardach
A Mysterious Plant called Kínara, i.e. on Ancient Artichokes and Cards
Autorzy:
Kokoszko, Maciej
Jagusiak, Krzysztof
Rzeźnicka, Zofia
Powiązania:
https://bibliotekanauki.pl/articles/967152.pdf
Data publikacji:
2014
Wydawca:
Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
Opis:
The article focuses of the history, dietetic, culinary and medical applications of the plant which was called kínara in Greek. The analyzed data suggest that the above-mentioned edible was a wild-growing thistle classified by ancient scholarship as a vegetable belonging in the class of akanthóde, i.e. thorny plants. Usually it was eaten by rural population, profited from especially in the time of hunger as emergency food (and that is why it was salted to provide supply kept to meet such hardships) but our sources also indicate that it was a gourmet’s choice (which is attested to by recipes in De re coquinaria). It was not highly evaluated by ancient and early Byzantine dietetics (from Galen of Paul of Aegina) and played a marginal role as medication. The plant was domesticated as late as between the IXth and the XIth century by Arab gardeners to evolve into the modern day artichokes and cards.
Źródło:
Zeszyty Wiejskie; 2014, 19; 353-361
1506-6541
Pojawia się w:
Zeszyty Wiejskie
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Sally Grainger, “Cooking ‘Apicius’. Roman Recipes for Today”, Blackawton, Totnes, Devon (Prospect Books) 2006, ss. 128
Autorzy:
Kokoszko, Maciej
Powiązania:
https://bibliotekanauki.pl/articles/689767.pdf
Data publikacji:
2009
Wydawca:
Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
Źródło:
Przegląd Nauk Historycznych; 2009, 8, 2; 256-260
1644-857X
2450-7660
Pojawia się w:
Przegląd Nauk Historycznych
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Rice as a Foodstuff in Ancient and Byzantine "Materia Medica"
Autorzy:
Kokoszko, Maciej
Jagusiak, Krzysztof
Rzeźnicka, Zofia
Powiązania:
https://bibliotekanauki.pl/articles/682517.pdf
Data publikacji:
2013
Wydawca:
Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
Opis:
The present study discusses dietetic qualities of rice and culinary recipes pertaining to its preparation as demonstrated in ancient and Byzantine medical treatises compiled between 1st and 7th cent. A.D. (Dioscurides, Galen, Oribasius, Anthimus, Alexander of Tralles, Aetius of Amida and Paul of Aegina). The evidence (in the part touching on gastronomic applications of rice) also includes De re coquinaria attributed to Apicius. The article consists of three parts. The first analyzes sources and modern literature to assess the impact of rice on the Greco-Roman and Byzantine agriculture. The results of the analysis confirm the scholarly opinion that rice was never popular in the Mediterranean in the ancient and early Byzantine periods. A slow and gradual change in its status appeared along with the Arab agricultural revolution. The second chapter of the study is devoted to dietetic characterizations of rice and presents features attributed to the cereal over the ages. The authors come to the conclusion that the most frequent characteristics of the crop which appear in the analyzed sources are its indigestibility, unwholesomeness, astringency (styptic action) as well as the ability to slow down the work of the alimentary tract. The final part of the article tries to retrieve from medical and culinary writings main culinary guidelines according to which rice was prepared as food. The authors conclude that, as a rule, the cereal was not used for bread baking, though it is likely that it was utilized in making cakes. Rice usually was the basis for preparation thick, gruel-like dishes which were normally compared to chondros or poltos, less thick soups which were said to be similar to ptisane, and watery, thin concoctions called chyloi, created by diluting rice stock.
Źródło:
Studia Ceranea; 2013, 3; 47-68
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:
Prokopiusz z Cezarei, „O budowlach”, przełożył, wstępem, objaśnieniami i komentarzem opatrzył Piotr Łukasz Grotowski, Prószyński i S-ka, Warszawa 2006, ss. 408
Autorzy:
Kokoszko, Maciej
Powiązania:
https://bibliotekanauki.pl/articles/689427.pdf
Data publikacji:
2008
Wydawca:
Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
Źródło:
Przegląd Nauk Historycznych; 2008, 7, 1
1644-857X
2450-7660
Pojawia się w:
Przegląd Nauk Historycznych
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Portret Augusta u Malalasa
The Portrait of Augustus in Malalas
Autorzy:
Kokoszko, Maciej
Powiązania:
https://bibliotekanauki.pl/articles/16729096.pdf
Data publikacji:
1993
Wydawca:
Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
Opis:
John Malalas was one of the most famous Byzantine chroniclers. He was born in Antioch in the 90s of the Vth and died in the 70s of the VIth century, in Constantinopole. He inserted into the work a series of literary portraits referring to emminent personages. The descriptions are deeply rooted in the Greek and Roman literary tradition. There is an easily discernible chain of renowned Greek and Roman authors who predcessed Malalas in the field. The art of description in antiquity was extensively influenced by the science of physiognomies. Consequently, vast majority of literary portraits we encounter in the ancient times bear visible signs of physiognomical impact. The authors dealing with the subject of physiognomies are Aristotle, Plato, Cicero, Vitruvius, Lucian, Dio Chrysostomus, Galen, Clements, Tertuliian and numerous others. They make up a link between antiquity and Byzantine times. Through them the knowledge of physiohnomics infiltrated the work by Malalas. The aim of the writer (on the basis of physiognomical analysis) was to chracterise the emperor Augustus. The image proves to be very favourable. The general aim of the chronographer was to corroborate the image of imperial power by means of physiognomical lore. Additionally, the description is very close to the image provided by other sources (both literary and iconographie).
Źródło:
Acta Universitatis Lodziensis. Folia Historica; 1993, 48; 61-70
0208-6050
2450-6990
Pojawia się w:
Acta Universitatis Lodziensis. Folia Historica
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

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