ISBN: 978-83-233-3901-4
Description: softcover, 516 pages (24x17cm)
Condition: new
Weight: 730g.

 


Maciej Kokoszko, Krzysztof Jagusiak, Zofia Rzeznicka, Cereals of Antiquity and Early Byzantine Times, Wheat and Barley in Medical Sources (Second to Seventh Centuries AD), Byzantina Lodziensia XX, Uniwersytet Lodzki, Lodz 2014


The present book aims at a detailed analysis of the evolution of dietetic doctrines and an assessment of the value of medical sources for historians of food. In order to achieve the goal, the authors have analysed select medical sources composed between the 2nd and the 7th centuries AD, i.e., treatises published from the moment of canonizing die- tetic doctrine by Galen up to the composition of the medical encyclopaedia compiled by Paul of Aegina and the publication of the anonymous work entitled De cibis. Within this timeframe, there appeared a number of works which, following the assumptions of the Hippocratic school, contain a cohesive discourse devoted to the role of food in maintaining and restoring human health, thus allowing us to trace the development of diets during the period in question.

In order to conduct their research, the authors have selected a food group, namely cereals and cereal products, starting with common and durum wheat (and including in the research hulled wheats, i.e. einkorn, emmer and spelt) and finishing with barley, since all the above-mentioned crops constituted the basis of diet of the majority of peoples inhabiting the Mediterranean.

The high academic value of the reviewed book stems from many-years experience of Maciej Kokoszko, the founder of the research group, a scholar known in the academic circles throughout the World (...) He has chosen and introduced in the research young and talented students. The book shall be an achievement on the international scale... (prof. Maciej Salamon).

All the above-mentioned arguments speak for making the knowledge on the discussed subject available to a wider readers’ circles. Not only historians, byzantinists and classical philologists (...) shall be interested in the book, but also those scholars who survey and research culture sensu largo. It can be also of interest (at least as a historical curiosity) to pharmacists, physicians and homeopaths. Experts in medicine may well find in it inspiration to their research, or even verify the methods of the ancients. It should be noted that the restoring of the old, otherwise forgotten knowledge, may have its role in the progress of the modern scholarship, as it is not a mere scientifically useless rarity but might turn out to be a stone rejected by the builders, which could eventually form a cornerstone... (prof. Piotr Kochanek)



Research objective of the study
Maciej Kokoszko
Introduction
Knowledge of foods in medical sources
Dietetics,pharmacology and culinary art
Maciej Kokoszko, Krzysztof Jagusiak,Zofia Rzeźnicka
CHAPTER I
Wheats of antiquity and Byzantium
Maciej Kokoszko,Krzysztof Jagusiak
Wheats: a brief history
Krzysztof Jagusiak
Common wheat and hard (durum) wheat (pyrós)
Maciej Kokoszko,Krzysztof Jagusiak
The pyrós wheat as food and medication in the period between the second and seventh centuries
Maciej Kokoszko, Krzysztof Jagusiak
Wheat: dietary assessment
Krzysztof Jagusiak
Wheats: culinary data
Maciej Kokoszko
The role of common and durum wheat in medical procedures
Krzysztof Jagusiak
Einkorn wheat (típhe)
Maciej Kokoszko, Krzysztof Jagusiak
Einkorn: role in the diet of the second-seventh centuries
Maciej Kokoszko
Einkorn: dietary assessment
Maciej Kokoszko
Einkorn: culinary data
Krzysztof Jagusiak
The role of einkorn wheat in medical procedures
Maciej Kokoszko, Krzysztof Jagusiak
Emmer wheat (zeiá)
Maciej Kokoszko, Krzysztof Jagusiak
Emmer: role in the diet of the second-seventh centuries
Maciej Kokoszko
Emmer: dietary assessment
Krzysztof Jagusiak
Emmer: culinary data
Maciej Kokoszko, Krzysztof Jagusiak
The role of emmer wheat in medical procedures
Maciej Kokoszko
Spelt (ólyra)
Krzysztof Jagusiak, Maciej Kokoszko
The role of spelt in the diet of the second-seventh centuries
Krzysztof Jagusiak
Spelt: dietary assessment
Maciej Kokoszko
Spelt: culinary data
Krzysztof Jagusiak
The role of spelt in medical procedures
Krzysztof Jagusiak
CHAPTER II
Barley
Maciej Kokoszko, Krzysztof Jagusiak, Zofia Rzeźnicka
Barley: a brief history
Krzysztof Jagusiak
The role of barley in diet between the second and the seventh centuries
Maciej Kokoszko, Zofia Rzeźnicka
Barley: dietary assessment
Krzysztof Jagusiak
Barley: culinary data
Maciej Kokoszko, Zofia Rzeźnicka
The role of barley in medical procedures
Krzysztof Jagusiak, Zofia Rzeźnicka
Final conclusions
Maciej Kokoszko, Krzysztof Jagusiak, Zofia Rzeźnicka
Wheat
Einkorn wheat
Emmer wheat
Spelt
Barley
Prosopographical glossary
Krzysztof Jagusiak
Glossary of basic Greek terms
Zofia Rzeźnicka, Maciej Kokoszko
Abbreviations
Bibliography
Sources
Modern scholarship
Indices
Index of people
Index of ethnic and geographic names