The present article is to report Galen’s main points introduced by that eminent ancient physician in his treatise De ptisana. His teaching is compared with the expertise of select ancient (the anonymous author of De ...

The article focuses of the history, dietetic, culinary and medical applications of the plant which was called kínara in Greek. The analyzed data suggest that the above-mentioned edible was a wild-growing thistle classified ...

The article deals with the culinary and medical usage of nettle in the light of selected ancient and Byzantine sources. Although nettle, especially young, was said to be a wholesome snack, in ancient Greece and Rome it ...

The article tries to demonstrate connections of De re coquinaria with the re-sults of the ancient and Byzantine research into dietetics. First, the authors present an overview of the established doctrines on the role of ...

The present study discusses dietetic qualities of rice and culinary recipes pertaining to its preparation as demonstrated in ancient and Byzantine medical treatises compiled between 1st and 7th cent. A.D.(Dioscurides, ...

Niniejszy artykuł dotyczy historii i zastosowania cynamonowca tamala, zwanego po grecku malábathron (μαλάβαθρον), a po łacinie określanego terminem malabathrum (lub malobathrum). Autorzy, na podstawie greckich tekstów ...

The present article is based on an analysis of a passage included in book V of De materia medica by Pedanius Dioscorides, the leading authority on materia medica of the 1st c. AD. The authors, focusing on the extract devoted ...

The article is aimed at indicating and analyzing connections existing between De re coquinaria and medicine. It is mostly based on the resources of extant Greek medical treatises written up to the 7th century A.D. As ...

The article discusses dietetic qualities of rice, its therapeutic applications and culinary recipes pertaining to the preparation of the cereal as described in ancient and Byzantine medical sources composed between I and ...

The present study discusses the role of salt-cured meat in dietetics, medicine and gastronomy demonstrated mainly in ancient and Byzantine medical (Galen, Oribasius, Aetius of Amida, Anthimus, Alexander of Tralles and ...