Milk and Dairy Products in the Medicine and Culinary Art of Antiquity and Early Byzantium (1st–7th Centuries AD)

No. XXXVIII

Zofia Rzeźnicka

The Waldemar Ceran Research Centre for the History and Culture of the Mediterranean Area and South-East Europe Ceraneum

Maciej Kokoszko

University of Łódź, Faculty of PhilosUniversity of Łódź, Faculty of Philosophy and History, Institute of History, Department of Byzantine Historyophy and History, Institute of History, Department of Byzantine History

Serie: Byzantina Lodziensia

ISBN Wydawnictwo Uniwersytetu Łódzkiego

ISBN-13 (15): 978-83-8142-647-3

ISBN (e-book) Wydawnictwo Uniwersytetu Łódzkiego

ISBN-13 (15): 978-83-8142-648-0

ISBN Wydawnictwo Uniwersytetu Jagiellońskiego

ISBN-13 (15): 978-83-233-4745-3

ISBN (e-book) Wydawnictwo Uniwersytetu Jagiellońskiego

ISBN-13 (15): 978-83-233-7024-6

DOI: https://doi.org/10.18778/8142-647-3

Słowa kluczowe: Culinary Art of Antiquity, Milk and Dairy Products of Byzantium, Aulus Cornelius Celsus, Dioscorides, Galen medical authors, butter in dietetics, pharmacology and therapeutics, dietetic properties of cheese, dietetic properties of milk

Opublikowane: 17 kwietnia 2020

Kategorie: Historia, Otwarty dostęp,

Pliki do pobrania

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The following publication constitutes a continuation of a longstanding research conducted by both authors on nourishment, dietetics, pharmacology and gastronomy in the Late Antiquity and early Byzantium. The book was created based primarily on Greek medical treatises composed from the 1st to 7th century, but it takes into account data that originates outside of this collection.

The goal of the authors was to present the knowledge of the people in antiquity and Byzantium on milk and dairy products. To achieve that they attempted to translate into contemporary language the way of thinking of then doctors, and to present main points of the theory propagated by them. In particular, the authors have shown ways of utilizing aforementioned alimentary products as food and medicine. Thus, they consciously encroach the area of history of pharmacology and gastronomy. Even though the nature of their research led the authors to focus on conclusions in the field of the history of food and medicine, they also take up the issues related to society and economy of this period.

Introduction

Maciej Kokoszko, Zofia Rzeźnicka

DOI: https://doi.org/10.18778/8142-647-3.01

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A Few Words on Milk and Dairy Products

Maciej Kokoszko, Zofia Rzeźnicka

DOI: https://doi.org/10.18778/8142-647-3.02

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The Pre-Galenic Science of Milk and Dairy Products – Celsus and Dioscorides: Selected Aspects

Maciej Kokoszko

DOI: https://doi.org/10.18778/8142-647-3.03

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Milk and the Dietetics, Pharmacology, Therapeutic Procedures and Culinary Art: Galen and his Followers

Maciej Kokoszko, Zofia Rzeźnicka

DOI: https://doi.org/10.18778/8142-647-3.04

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Oksýgala in Dietetics, Medical Procedures, and Culinary Art: Galen and his Followers

Zofia Rzeźnicka

DOI: https://doi.org/10.18778/8142-647-3.05

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Cheese in Dietetics, Pharmacology, Therapeutic Procedures and Culinary Art: Galen and his Followers

Maciej Kokoszko, Zofia Rzeźnicka

DOI: https://doi.org/10.18778/8142-647-3.06

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Butter in Dietetics, Pharmacology, Therapeutic Procedures and Culinary Art: Galen and his Followers

Zofia Rzeźnicka

DOI: https://doi.org/10.18778/8142-647-3.07

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Appendix, or on a Clear Understanding

Maciej Kokoszko, Zofia Rzeźnicka

DOI: https://doi.org/10.18778/8142-647-3.08

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Final Conclusions

Zofia Rzeźnicka

DOI: https://doi.org/10.18778/8142-647-3.09

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A Glossary of Basic Greek Terminology

Zofia Rzeźnicka

DOI: https://doi.org/10.18778/8142-647-3.10

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Prawa autorskie (c) 2020 © Copyright by Authors, Łódź–Kraków 2020; © Copyright for this edition by University of Łódź–Kraków 2020; © Copyright for this edition by Jagiellonian University Press, Łódź–Kraków 2020

Licencja

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Utwór dostępny jest na licencji Creative Commons Uznanie autorstwa – Użycie niekomercyjne – Bez utworów zależnych 4.0 Międzynarodowe.

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