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Zofia Rzeźnicka, Maciej Kokoszko, Ab ovo ad γάλα. Jajka, mleko i produkty mleczne w medycynie i w sztuce kulinarnej (I–VIII)Zofia Rzeźnicka, Maciej Kokoszko, Ab ovo ad γάλα. Jajka, mleko i produkty mleczne w medycynie i w sztuce kulinarnej (I–VIII)

100%

Jagusiak K.

Studia Ceranea

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2017

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vol. 7

267-271

EN

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2

Kilka słów o wpływie chrześcijaństwa na obyczaje żywieniowe, czyli książka Béatrice Caseau, Nourritures terrestres, nourritures célestes: la culture alimentaire à Byzance, Amis du Centre d’Histoire et Civilisation de Byzance (Monographies 46), Paris 2015, ss. 399

63%

Kokoszko M., Jagusiak K.

Przegląd Nauk Historycznych

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2017

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vol. 16

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issue 1

397-418

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A peach (Prunus persica [L.] Batsch.) in Ancient and Early Byzantine Medicine According to Selected Sources (1st – 7th c. AD.)

63%

Jagusiak K., Kokoszko M.

Symbolae Philologorum Posnaniensium Graecae et Latinae

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2018

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vol. 28

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issue 2

27-41

PL

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.

4

Barley flour (áleuron kríthinon) in ancient and early Byzantine medicine (I – VII c. AD)

63%

Jagusiak K., Kokoszko M.

Symbolae Philologorum Posnaniensium Graecae et Latinae

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2016

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vol. 27

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issue 1

41-51

PL

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.

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Pisma Orybazjusza jako źródło informacji o pożywieniu ludzi w późnym Cesarstwie Rzymskim

63%

Jagusiak K., Kokoszko M.

Vox Patrum

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2013

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vol. 59

339-357

EN

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.

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Aconite – a Poison, or a Medicine? Ancient and Early Byzantine Testimonies

63%

Jagusiak K., Tadajczyk K. T.

Studia Ceranea

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2022

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vol. 12

119-134

EN

Aconite (Aconitum napellus) was one of the most notorious, poisonous plants in the ancient world. Its dangerous, lethal power – present in leaves, roots, stem, and tuber – was well known to the Greeks and the Romans from the earliest times. Evidence of this phenomenon is not only present in archaeological findings, but also in many writings – biographies, poems, legal codes, etc. However, the most precise and detailed accounts come from treatises written by botanists, physicians and encyclopaedists, like Theophrastus, Nicander, Pliny the Elder, Dioscorides, or Galen, and by early Byzantine authors, Oribasius, Aetius of Amida, and Paul of Aegina. In their testimonies, one can find descriptions of aconite, its influence on the human body (and animals), and remedies for affected people. In contrast, there are few passages from these sources that inform the readers about the healing properties of aconite. According to these fragments, carefully administered, aconite could be helpful in some therapies, but its use was extremely hazardous, as even a small part of the plant could kill a man.

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The Monastic Diet in the Light of Medical Science. Theodoret of Cyrus and Medics on Dates and Figs

51%

Kokoszko M., Jagusiak K., Dybała J.

Studia Ceranea

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2020

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vol. 10

123-140

EN

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.

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Nauka o mleku zawarta w twórczości Dioskuridesa. Studium źródłowe

51%

Kokoszko M., Jagusiak K., Dybała J.

Przegląd Nauk Historycznych

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2017

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vol. 16

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issue 1

5-38

EN

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.

PL

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.

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Common and Foxtail Millet in Dietetics, Culinary Art and Therapeutic Procedures of the Antiquity and Early Byzantium

51%

Kokoszko M., Jagusiak K., Rzeźnicka Z.

Łódzkie Studia Etnograficzne

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2015

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vol. 54

EN

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.

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"Historiae" Grzegorza z Tours jako źródło informacji o diecie mieszkańców VI-wiecznej Galii

51%

Jagusiak K., Dybała J., Kokoszko M.

Przegląd Nauk Historycznych

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2021

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vol. 20

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issue 1

7-26

EN

The present article focuses on the presentation of excerpts from the main historical work written by Gregory, bishop of Tours, which deal with food and drink in the diet of his contemporaries in Gaul. The author devoted most space to the menu of the Frankish state elite – royal families, bishops and secular nobles. In addition, he gave some information on a diet of people who avoided the luxury and pleasures for God. The narration of Gregory is our article supported in our article by other sources: medical, historiographical, gastronomical, patristic etc. The most important among them were these written by Venantius Fortunatus, Sidonius Apollinaris, Anthimus, Galen, Oribasius, and Athenaeus of Naucratis. The analysis of the sources, leads us to the conclusion that despite the deep, multidimensional changes that took place between the 5th and 6th centuries in the areas known as Gaul, there were no major changes in the nutritional habits of the local people. It does not mean that the Germanic population did not influence the culinary world of 6th-century Gaul in any way. Sources confirm such influence, however, on this field it was not great. On the basis of the preserved treatises – and the Historiae of Gregory of Tours is one of our key source – one can observe the survival (and continuation) of ancient culinary traditions in the Frankish state.

PL

Artykuł skupia się na przedstawieniu fragmentów głównego dzieła historycznego napisanego przez Grzegorza, biskupa Tours, w których mowa jest o pożywieniu i napojach w diecie współczesnych mu mieszkańców Galii. Autor poświęcił najwięcej miejsca jadłospisowi elity państwa Franków: rodzin królewskich, biskupów i świeckich możnych. Prócz tego podał garść informacji o tym, czym żywili się ludzie stroniący w imię poświęcenia dla Boga od uciech stołu. Dieta pozostałych ludzi interesowała go tylko, gdy dotyczyło to skrajnych zachowań w obliczu klęski głodu. Przekaz zawarty w Historiae został przez nas ukazany na tle fragmentów innych źródeł z epoki późnego antyku i wczesnego średniowiecza, które przybliżają gastronomiczne realia tamtych czasów i stanowią odniesienie dla wiadomości podanych przez Grzegorza z Tours. Duże znaczenie miał tu korpus pism medycznych autorstwa Galena, Orybazjusza, Aecjusza oraz szczególnie bliskiego geograficznie i czasowo Grzegorzowi Antimusa. Ważne były też pisma Sydoniusza Apolinarego i Wenancjusza Fortunata. Pozostałe źródła (patrystyczne, kulinarne, historiograficzne etc.) miały dla nas mniejsze znaczenie, choć uzupełniały rekonstruowaną w artykule rzeczywistość. Na podstawie analizy wykorzystanych dzieł można wysnuć wniosek, że mimo głębokich, wielowymiarowych przemian, jakie nastąpiły między V a VI stuleciem na terenach określanych jako Galia, w wyżywieniu zamieszkujących je ludzi nie zaszły większe zmiany. Zasób produktów (zarówno tych, dostępnych elitom, jak i reszcie społeczeństwa), uzyskiwanych z nich potraw i zwyczajów żywieniowych pozostał bardzo zbliżony. Nie oznacza to, że ludność germańska nie wpłynęła w żaden sposób na kulturę żywieniową VI-wiecznej Galii. Źródła potwierdzają ślady takiego wpływu, jednak w tej dziedzinie życia nie był on wielki. Na podstawie zachowanych traktatów – a Historiae Grzegorza z Tours są jednym z kluczowych świadectw tego zjawiska – można więc mówić o przetrwaniu (i dalszym trwaniu) późnoantycznych tradycji kulinarnych w państwie Franków.

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Cured Meats in Ancient and Byzantine Sources: Ham, Bacon and "Tuccetum"

51%

Rzeźnicka Z., Kokoszko M., Jagusiak K.

Studia Ceranea

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2014

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vol. 4

245-259

EN

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.

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The Chickpea (ἐρέβινϑος; Cicer arietinum L) as a Medicinal Foodstuff and Medicine in Selected Greek Medical Writings

51%

Kokoszko M., Jagusiak K., Dybała J.

Studia Ceranea

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2017

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vol. 7

99-120

EN

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.

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Health and Culinary Art in Antiquity and Early Byzantium in the Light of "De re Coquinaria"

51%

Kokoszko M., Rzeźnicka Z., Jagusiak K.

Studia Ceranea

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2012

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vol. 2

145-164

EN

The article is aimed at indicating and analyzing connections existing between De re coquinaria and medicine. It is mostly based on the resources of extant Greek medical treatises written up to the 7th century A.D. As such it refers to the heritage of the Corpus Hippocraticum, Dioscurides, Galen, Oribasius, Anthimus, Aetius of Amida, Paul of Aegina, to name but the most important. The authors of the study have tried to single out from De re coquinaria those recipes which have the tightest connections with medicine. They are: a digestive called oxyporum, two varieties of dressings based on fish sauce, i.e. oxygarum digestibile and oenogarum, herbal salts (sales conditi), spiced wine (conditum paradoxum), honeyed wine (conditum melizomum viatorum), absinthe (absintium Romanum), rosehip wine (rosatum), a soup (or relish) pulmentarium, a pearl barley-based soup termed tisana vel sucus or tisana barrica, an finally nettles. In order to draw their conclusions, the authors of the article projected the data from De re coquinaria upon a wide background of extant information retrieved from medical writings. The conclusions demonstrate that those who contributed to the present form of De re coquinaria, even if they did not possess strictly medical expertise, remained under a heavy influence of Hippocratic and Galenic teachings. As a result, De re coquinaria should be seen as yet another work of antiquity that supports the existence of an indissoluble bond between medical doctrines and culinary practice of the times.

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Bread as Food and Medicament in Oribasius’ Writings

51%

Kokoszko M., Jagusiak K., Dybała J.

Studia Ceranea

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2016

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vol. 6

355-376

EN

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.

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Rice as a Foodstuff in Ancient and Byzantine "Materia Medica"

51%

Kokoszko M., Jagusiak K., Rzeźnicka Z.

Studia Ceranea

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2013

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vol. 3

47-68

EN

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.

16

Titus Flavius Clemens’ Stance on Wine as Expressed in Paedagogus

51%

Dybała J., Jagusiak K., Pawlak M.

Studia Ceranea

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2019

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vol. 9

187-205

EN

Titus Flavius Clemens was a philosopher and Christian theologian from the period of the 2nd–3th century. The aim of this paper is to present his view on the subject of wine and his recommendations on wine consumption as described in his work entitled Paedagogus. In this work Titus Flavius Clemens focuses primarily on the moral side of drinking wine. He is a great supporter of the ancient principle of moderation, or the golden mean (μεσότης). We also find its traces in his recommendations regarding the drinking of wine. First of all, he does not require Christians to be abstinent. Although he considers water as the best natural beverage to satisfy thirst, he does not make them reject God’s wine. The only condition he sets, however, is to maintain moderation in drinking it. He recommends diluting wine with water, as the peaceful Greeks always did, unlike the war-loving barbarians who were more prone to drunkenness. On the other hand, Titus Flavius Clemens warns the reader against excessive dilution of wine, so that it does not turn out to be pure water. He severely criticizes drunkenness, picturesquely presenting the behavior of drunks, both men and women. Wine in moderation has, in his opinion, its advantages – social, familial and individual. It makes a person better disposed to himself or herself, kinder to friends and more gentle to family members. Wine, when consumed in moderation, may also have medicinal properties. Clemens is well aware of this fact and in his work he cites several medical opinions on the subject. Unfortunately, in Paedagogus we find little information about wine as a food product / as an everyday bevarage. The input on the subject is limited to the list of exclusive, imported wines. What is worth noting, Titus Flavius Clemens appears to be a sommelier in this way.

17

Dieta monastyczna w świetle nauki medycznej. Teodoret z Cyru i medycy o soczewicy

51%

Kokoszko M., Dybała J., Jagusiak K., Rzeźnicka Z.

Vox Patrum

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2014

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vol. 62

297-329

EN

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.

18

Chleb nieodpowiedni dla chrześcijan: moralne zalecenia Klemensa Aleksandryjskiego w konfrontacji z naukowymi ustaleniami Galena

51%

Kokoszko M., Dybała J., Jagusiak K., Rzeźnicka Z.

Vox Patrum

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2015

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vol. 64

249-291

EN

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.

19

Owies w greckich traktatach medycznych starożytności i Bizancjum (V w. prz. Chr. - XI w. po Chr.)

51%

Kokoszko M., Jagusiak K., Rzeźnicka Z.

Vox Patrum

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2013

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vol. 59

421-447

EN

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.

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Zofia Rzeźnicka, Maciej Kokoszko, Ab ovo ad γάλα. Jajka, mleko i produkty mleczne w medycynie i w sztuce kulinarnej (I–VIII)Zofia Rzeźnicka, Maciej Kokoszko, Ab ovo ad γάλα. Jajka, mleko i produkty mleczne w medycynie i w sztuce kulinarnej (I–VIII)

Kilka słów o wpływie chrześcijaństwa na obyczaje żywieniowe, czyli książka Béatrice Caseau, Nourritures terrestres, nourritures célestes: la culture alimentaire à Byzance, Amis du Centre d’Histoire et Civilisation de Byzance (Monographies 46), Paris 2015, ss. 399

A peach (Prunus persica [L.] Batsch.) in Ancient and Early Byzantine Medicine According to Selected Sources (1st – 7th c. AD.)

Barley flour (áleuron kríthinon) in ancient and early Byzantine medicine (I – VII c. AD)

Pisma Orybazjusza jako źródło informacji o pożywieniu ludzi w późnym Cesarstwie Rzymskim

Aconite – a Poison, or a Medicine? Ancient and Early Byzantine Testimonies

The Monastic Diet in the Light of Medical Science. Theodoret of Cyrus and Medics on Dates and Figs

Nauka o mleku zawarta w twórczości Dioskuridesa. Studium źródłowe

Common and Foxtail Millet in Dietetics, Culinary Art and Therapeutic Procedures of the Antiquity and Early Byzantium

"Historiae" Grzegorza z Tours jako źródło informacji o diecie mieszkańców VI-wiecznej Galii

Cured Meats in Ancient and Byzantine Sources: Ham, Bacon and "Tuccetum"

The Chickpea (ἐρέβινϑος; Cicer arietinum L) as a Medicinal Foodstuff and Medicine in Selected Greek Medical Writings

Health and Culinary Art in Antiquity and Early Byzantium in the Light of "De re Coquinaria"

Bread as Food and Medicament in Oribasius’ Writings

Rice as a Foodstuff in Ancient and Byzantine "Materia Medica"

Titus Flavius Clemens’ Stance on Wine as Expressed in Paedagogus

Dieta monastyczna w świetle nauki medycznej. Teodoret z Cyru i medycy o soczewicy

Chleb nieodpowiedni dla chrześcijan: moralne zalecenia Klemensa Aleksandryjskiego w konfrontacji z naukowymi ustaleniami Galena

Owies w greckich traktatach medycznych starożytności i Bizancjum (V w. prz. Chr. - XI w. po Chr.)