Galen: On the Properties of Foodstuffs

Galen: On the Properties of Foodstuffs PDF

Author: Galen

Publisher: Cambridge University Press

Published: 2003-01-16

Total Pages: 234

ISBN-13: 1139439960

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This book presents a translation of and detailed commentary on Galen's De alimentorum facultatibus - his major work on the dynamics and kinetics of various foods. It is thus primarily a physiological treatise rather than a materia medica or a work on pathology. Galen commences with a short section on the epistemology of medicine, with a discussion on the attainment, through apodeixis or demonstration, of scientific truth - a discussion which reveals the Aristotelian roots of his thinking. The text then covers a wide range of foods, both common and exotic. Some, such as cereals, legumes, dairy products and the grape, receive an emphasis that reflects their importance at the time; others are treated more cursorily. Dr Powell, an expert in gastroenterology, discusses Galen's terminology and the background to his views on physiology and pathology in his introduction, while John Wilkins' foreword concentrates on the structural and cultural aspects of the work.

Galen on the Properties of Foodstuffs

Galen on the Properties of Foodstuffs PDF

Author: Galen

Publisher:

Published: 2003

Total Pages: 206

ISBN-13: 9780511180880

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This work lucidly describes the ways in which foods were thought to affect the body and were in turn affected by it, and contains revealing snippets of social comment. This book provides a full translation together with the first ever detailed introduction, commentary and discussion of terminology.

Galen: On the Properties of Foodstuffs

Galen: On the Properties of Foodstuffs PDF

Author: Galen

Publisher: Cambridge University Press

Published: 2007-05-31

Total Pages: 236

ISBN-13: 9780521036207

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Until recently an English translation of Galen's On the Properties of Foodstuffs did not exist. This work, by one of the greatest of ancient physicians, provides a lucid description of the ways in which foods were thought to affect the body and were in turn affected by it. It contains revealing fragments of social comment. A retired physician with a particular interest in gastroenterology, Owen Powell offers the most accurate translation of the work currently available, including the first detailed introduction, commentary and discussion of terminology.

Galen on Food and Diet

Galen on Food and Diet PDF

Author: Mark Grant

Publisher: Routledge

Published: 2002-01-04

Total Pages: 230

ISBN-13: 1134572700

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Galen, the personal physician of the emperor Marcus Aurelius, wrote what was long regarded as the definitive guide to a healthy diet, and profoundly influenced medical thought for centuries. Based on his theory of the four humours, these works describe the effects on health of a vast range of foods including lettuce, lard, peaches and hyacinths. This book makes all his texts on food available in English for the first time, and provides many captivating insights into the ancient understanding of food and health.

Galen on Food and Diet

Galen on Food and Diet PDF

Author: Mark Grant

Publisher: Routledge

Published: 2002-01-04

Total Pages: 225

ISBN-13: 1134572719

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Galen, the personal physician of the emperor Marcus Aurelius, wrote what was long regarded as the definitive guide to a healthy diet, and profoundly influenced medical thought for centuries. Based on his theory of the four humours, these works describe the effects on health of a vast range of foods including lettuce, lard, peaches and hyacinths. This book makes all his texts on food available in English for the first time, and provides many captivating insights into the ancient understanding of food and health.

On the Natural Faculties

On the Natural Faculties PDF

Author: Claudius Galen

Publisher: Dalcassian Publishing Company

Published: 2019-12-07

Total Pages:

ISBN-13: 1078749973

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Galen of Pergamon, was a prominent Roman physician, surgeon and philosopher. The most accomplished of all medical researchers of antiquity, Galen contributed greatly to the understanding of numerous scientific disciplines, including anatomy, physiology, pathology, pharmacology, and neurology, as well as philosophy and logic. Galen's understanding of anatomy and medicine was principally influenced by the then current theory of humorism, as advanced by many ancient Greek physicians such as Hippocrates. His theories dominated and influenced Western medical science for more than 1,300 years. Medical students continued to study Galen's writings until well into the 19th century. Galen conducted many nerve ligation experiments that supported the theory, which is still accepted today that the brain controls all the motions of the muscles by means of the cranial and peripheral nervous systems.

Taste and the Ancient Senses

Taste and the Ancient Senses PDF

Author: Kelli C. Rudolph

Publisher: Routledge

Published: 2017-07-31

Total Pages: 296

ISBN-13: 1317515404

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Olives, bread, meat and wine: it is deceptively easy to evoke ancient Greece and Rome through a few items of food and drink. But how were their tastes different from ours? How did they understand the sense of taste itself, in relation to their own bodies and to other modes of sensory experience? This volume, the first of its kind to explore the ancient sense of taste, draws on the literature, philosophy, history and archaeology of Greco-Roman antiquity to provide answers to these central questions. By surveying and probing the literary and material remains from the Archaic period to late antiquity, contributors investigate the cultural and intellectual development towards attitudes and theories about taste. These specially commissioned chapters also open a window onto ancient thinking about perception and the body. Importantly, these authors go beyond exploring the functional significance of taste to uncover its value and meaning in the actions, thoughts and words of the Greeks and Romans. Taste and the Ancient Senses presents a full range of interpretative approaches to the gustatory sense, and provides an indispensable resource for students and scholars of classical antiquity and sensory studies.

Food and Society in Classical Antiquity

Food and Society in Classical Antiquity PDF

Author: Peter Garnsey

Publisher: Cambridge University Press

Published: 1999-04-22

Total Pages: 194

ISBN-13: 9780521645881

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This is the first study of food in classical antiquity that treats it as both a biological and a cultural phenomenon. The variables of food quantity, quality and availability, and the impact of disease, are evaluated and a judgement reached which inclines to pessimism. Food is also a symbol, evoking other basic human needs and desires, especially sex, and performing social and cultural roles which can be either integrative or divisive. The book explores food taboos in Greek, Roman, and Jewish society, and food-allocation within the family, as well as more familiar cultural and economic polarities which are highlighted by food and eating. The author draws on a wide range of evidence new and old, from written sources to human skeletal remains, and uses both comparative historical evidence from early modern and contemporary developing societies and the anthropological literature, to create a case-study of food in antiquity.

The Classical Cookbook

The Classical Cookbook PDF

Author: Andrew Dalby

Publisher: Getty Publications

Published: 1996

Total Pages: 148

ISBN-13: 9780892363940

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Explores the cuisine of the Mediterranean in ancient times from 750 B.C. to A.D. 450.

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