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Problemy fałszowania żywności w publikacjach warszawskiego farmaceuty Alfonsa Bukowskiego (1858–1921)

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Trojanowska A.
Kwartalnik Historii Nauki i Techniki
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2014
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vol. 59
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issue 3
81–104
EN
In the second half of the 19th century, the economic changes, industrial development and migration of the population from rural to urban areas in Europe, there was an increasing demand for cheap foodstuffs, which contributed to the growth of mass food production, as well as to the increase in adulteration of foodstuffs. In the Kingdom of Poland, the research on this problem was conducted by a Warsaw pharmacist and chemist, Alfons Bukowski (1858-1921), the author of the first Polish textbook on bromatology - Podręcznik do badania pokarmów; (1884) ("A manual for food testing"). The methods and results of his research were published in magazines, among others, in "Wiadomości Farmaceutyczne" ("Pharmasist News"), "Zdrowie" ("The Health") and "Czasopisma Towarzystwa Aptekarskiego" ("Journals of the Pharmasist Association"). He paid attention to the social noxiousness of the adulterations, indicating that it is especially the poor people, who buy the cheapest products that are particularly vulnerable to adulteration of foodstuffs. In this paper, there have been presented selected issues related to adulteration of food products, issues to which Bukowski paid particular attention, and which were significantly affected by contemporary development of food chemistry, among other the development of methods of chemical and microscopic analysis and the generation of new surrogates, which replaced the natural food products.
2
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Szafran i Crocus jako surowiec leczniczy i przyprawa w polskich renesansowych zielnikach

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Trojanowska A.
Medycyna Nowożytna
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2024
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vol. 30
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issue Suplement I
57-77
EN
Since ancient times, saffron – Crocus sativus L. has been used in Europe as a medicinal raw material, spice and dye. It was called crocus and saffron and various medicinal properties were attributed to it. It was believed, for example, that it revitalized the brain and heart, stimulated the senses, and protected against poisons. Saffron was a component of many medicines, including popular anti-plague remedies, such as theriac, and was also a characteristic spice of Old Polish cuisine. Saffron was mentioned in Polish Renaissance herbariums and in old cookbooks. The aim of the work is to indicate what properties of saffron were mentioned by Polish herbarium authors as important for medicinal use, and what properties were important for its use as a spice.
3
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Rośliny lecznicze stosowane w czasie morowego powietrza opisane w Zielniku Szymona Syreniusza (1613)

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Trojanowska A.
Medycyna Nowożytna
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2022
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vol. 28
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issue 1
75-108
EN
Before the effective methods of treatment and prevention of plague infections and all other infectious diseases were known, attempts were made to treat them with natural means. The effective in the treatment of blight, among others were considered the following plants: angelica (Angelica archangelica), valerian (Valeriana officinalis), pimpinella, (Pimpinella sp.) common tormentil plant (Potentilla erecta), and also onion and garlic. Knowledge about medicinal plants was gathered in herbaria. The largest Polish Renaissance herbarium was the Zielnik by Szymon Syreniusz, published in Krakow in 1613. This work describes over 800 plants, only some of them were used against the plague. The aim of the work is to investigate which medicinal plants were indicated by Syreniusz as effective means in combating the pestilential air, what properties were assigned to them and how they were be used.
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