Rola nabiału w diecie późnego antyku i wczesnego Bizancjum (IV–VII w.)
Streszczenie
The present study tries to discuss the role of dairy products and eggs in the
diet between the IVth and the VII th centuries. The article starts from a passage
on a variety of milk kinds which were made use of in the period under discussion. The author comes to the conclusion that, although milk of many animals
was used, the one coming from sheep and goats prevailed in the diet. Subsequently, he explains why only a fraction of the product was consumed fresh and
the greatest part of it was later turned into cheese. Researching into cheese-like
products, he describes three main kinds of the foodstuff: the cottage (oxygala or
oxygalaktinon), the soft (chloros tyros) and the hard (xeros tyros) cheese. Later
on the author comes to present the most important information on butter and
concludes that it was more of a medicine than a kind of food. Finally, he proceeds to demonstrate numerous ancient and Byzantine methods of culinary application of eggs (oa tromatea, oa ropheta, oa hephta, oa pnikta, etc.). The material
is consistently supported with medical doctrines on the discussed subjects retrieved from the works of Galen, Oribasius, Aetius of Amida, Paul of Aegina and
other Greek medical doctors.