Rola roślin strączkowych (ospria) w diecie późnego antyku i wczesnego Bizancjum (IV–VII w.) na podstawie wybranych źródeł
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Legumes were one of staple foods of antiquity and Byzantium. They appear to have been definitely less favored that grain but at the same more available to the Byzantines in terms of their price. The present text tries to analyze the corpus of data on the topic inserted in medical writings (mostly authored by Dioscurides, Galen, Oribasius, Aetius of Amida, Paul of Aegina) and culinary treatises (De re coquinaria and De observatione cibroum) in order to present both culinary methods employed in processing and preparation of the foodstuff in question as well as demonstrating pertaining dietetic theories which were in force between the IVth and the VIIth centuries.