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1

Woda, wino i tak dalej, czyli o napojach i trunkach w Konstantynopolu

100%

Kokoszko M., Jagusiak K., Łódzki U.

Przegląd Nauk Historycznych

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2010

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vol. 9

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issue 1

EN

The present article analyses the role of selected beverages in the diet of the inhabitants of the city of Constantinople between the IV and VII centuries AD. It concentrates mainly on water, phouska, wine and beer as they are pictured in medical (Dioscurides, Galen, Oribasius, Aetius of Amida, Anthimus and Paul of Aegina), culinary (De re coquinaria), agronomical (Geoponica) and other genres of literature (Athenaeus of Naucratis and patristic writings) of late antiquity and early Byzantium.

2

Życie i kariera Orybazjusza w świetle relacji źródłowych

100%

Kokoszko M., Jagusiak K., Katedra Historii Bizancjum W. F.-H.

Przegląd Nauk Historycznych

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2011

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vol. 10

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issue 1

EN

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.

3

Zboża Bizancjum. Kilka uwag na temat roli produktów zbożowych na podstawie źródeł greckich

100%

Kokoszko M., Jagusiak K., Łódzki U.

Zeszyty Wiejskie

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2012

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vol. 17

EN

The present article researches into the wide variety of cereal products available on the market of Byzantium, and especially in its capital, namely the city Constantinople, in the late antique and early Byzantine period. The authors try to outline the most popular cereal foods (concentrating on wheat and barley products) and establish their dietetic evaluation present in the writings of Galen, Oribasius, Aetius of Amida, Anthimus and others dieticians who formulated doctrines accepted in Byzantium. They also make use of dietetic treatises to retrieve basic information on the culinary art of the period between the IVth and VIIth centuries.

4

Ryż jako pokarm i medykament w antycznej i bizantyńskiej literaturze medycznej

81%

Kokoszko M., Jagusiak K., Rzeźnicka Z., Łódzki U.

Przegląd Nauk Historycznych

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2013

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vol. 12

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issue 1

EN

The article discusses dietetic qualities of rice, its therapeutic applications and culinary recipes pertaining to the preparation of the cereal as described in ancient and Byzantine medical sources composed between I and VII c. AD (i.e. in the writings of Dioscurides, Galen, Oribasius, Anthimus, Alexander of Tralles, Aetius of Amida and Paul of Aegina). Although focused on the time span specified above, the authors of the study also make use of additional information present in the later literary medial tradition, composed as late as XI c. (up to the time of the compilation of Symeon Seths’s Syntagma de alimentorum facultatibus). The evidence also includes purely culinary sources, i.e. De re coquinaria attributed to Apicius. The article consists of three parts. The first chapter of the study is devoted to dietetic characterizations of rice and enlists features attributed to it over the ages. Accordingly, the authors maintain that the cereal is usually said to be hard to digest, not nourishing, astringent as well as slowing down the work of the alimentary tract (possibly leading even to constipation). The above-mentioned features were consistently made use of in ancient and Byzantine medical procedures. The second part of the study 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 preparing 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. The cereal was usually cooked in meat stocks and sometimes in milk (the sources maintain that in this way rice improved the dietetic characteristic of milk by means of reducing its flatulence, preventing it from affecting the liver as well as counteracting stone formation in the bladder). The third chapter enumerates medical procedures which included rice and rice products. It is interesting that especially ample information on the subject comes from the VIth century, which could testify to a considerable popularity of rice in the field of medicine long before the time when it was finally introduced as a Mediterranean crop by the Arabs. Rice (due to its astringency) was mainly used to prepare enemas, which were in turn supposed to cure dysentery and other ailments resulting in excessive excretion of fluids of the body. It was also utilized to reduce swellings and cure gout, put and end to hemorrhages, and employed in medicaments removing unwanted hair and skin irritations. Last but not leas it was recommended in multiple diets usually prescribed by the doctors to those suffering from gastric problems.

5

Kilka słów o zupie zwanej ptisane

81%

Kokoszko M., Jagusiak K., Rzeźnicka Z., Uniwersytet Łódzki K. H. B., Uniwersytet Łódzki K. H. B., Uniwersytet Łódzki K. H. B.

Zeszyty Wiejskie

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2013

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vol. 18

EN

The present article is to report Galen’s main points introduced by that eminent ancient physician in his treatise De ptisana. His teaching is compared with the expertise of select ancient (the anonymous author of De diaeta in morbis acutis) authorities, who preceded Galen, and Byzantine doctors (Oribasius, Alexander of Tralles, Aetius of Amida, Anthimus and Paul of Aegina), who followed in Galen’s doctrinal footsteps. Additionally, the medical material is set aside culinary data taken from De re coquinaria. The collected information show proximity between culinary and medical knowledge of Antiquity and Byzantium.

6

Tajemnicza roślina kinara, a zatem o antycznych karczochach i kardach

81%

Kokoszko M., Jagusiak K., Rzeźnicka Z., Uniwersytet Łódzki I. H., Uniwersytet Łódzki I. H., Uniwersytet Łódzki I. H.

Zeszyty Wiejskie

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2014

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vol. 19

EN

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.

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Woda, wino i tak dalej, czyli o napojach i trunkach w Konstantynopolu

Życie i kariera Orybazjusza w świetle relacji źródłowych

Zboża Bizancjum. Kilka uwag na temat roli produktów zbożowych na podstawie źródeł greckich

Ryż jako pokarm i medykament w antycznej i bizantyńskiej literaturze medycznej

Kilka słów o zupie zwanej ptisane

Tajemnicza roślina kinara, a zatem o antycznych karczochach i kardach