Cereals of antiquity and early Byzantine times. Wheat and barley in medical sources (second to seventh centuries AD)

Kokoszko, Maciej; Jagusiak, Krzysztof; Rzeźnicka, Zofia

dc.contributor.author	Kokoszko, Maciej
dc.contributor.author	Jagusiak, Krzysztof
dc.contributor.author	Rzeźnicka, Zofia
dc.date.accessioned	2020-02-24T09:51:44Z
dc.date.available	2020-02-24T09:51:44Z
dc.date.issued	2014
dc.identifier.citation	Kokoszko M., Jagusiak K., Rzeźnicka Z., Cereals of antiquity and early Byzantine times. Wheat and barley in medical sources (second to seventh centuries AD), Wydawnictwo Uniwersytetu Łódzkiego, Łódź 2014, doi: 10.18778/7969-475-4	pl_PL
dc.identifier.isbn	978-83-7969-475-4
dc.identifier.uri	http://hdl.handle.net/11089/31527
dc.description.abstract	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.	pl_PL
dc.description.sponsorship	Udostępnienie publikacji Wydawnictwa Uniwersytetu Łódzkiego finansowane w ramach projektu „Doskonałość naukowa kluczem do doskonałości kształcenia”. Projekt realizowany jest ze środków Europejskiego Funduszu Społecznego w ramach Programu Operacyjnego Wiedza Edukacja Rozwój; nr umowy: POWER.03.05.00-00-Z092/17-00.	pl_PL
dc.language.iso	en	pl_PL
dc.publisher	Wydawnictwo Uniwersytetu Łódzkiego, Wydawnictwo Uniwersytetu Jagiellońskiego	pl_PL
dc.relation.ispartofseries	Byzantina Lodziensia;XX
dc.rights	Attribution-NonCommercial-NoDerivatives 4.0 Międzynarodowe	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/	*
dc.subject	dietetic doctrine	pl_PL
dc.subject	history of food	pl_PL
dc.subject	Byzantine times	pl_PL
dc.subject	antiquity	pl_PL
dc.subject	nutrition of societies	pl_PL
dc.subject	food in medicine	pl_PL
dc.subject	culinary art	pl_PL
dc.subject	pharmacology	pl_PL
dc.subject	cereals	pl_PL
dc.subject	wheat	pl_PL
dc.subject	barley	pl_PL
dc.title	Cereals of antiquity and early Byzantine times. Wheat and barley in medical sources (second to seventh centuries AD)	pl_PL
dc.type	Book	pl_PL
dc.page.number	516	pl_PL
dc.contributor.authorAffiliation	University of Łódź, Faculty of Philosophy and History, Institute of History, Department of Byzantine History	pl_PL
dc.identifier.eisbn	978-83-7969-476-1
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dc.contributor.authorEmail	bizancjum@uni.lodz.pl	pl_PL
dc.identifier.doi	10.18778/7969-475-4