Milk and Dairy Products in the Culinary Art of Antiquity and Early Byzantium (1st – 7th Centuries AD) (Byzantina Lodziensia)

The following publication constitutes a continuation of a longstanding research conducted by both authors on nourishment, dietetics, pharmacology and gastronomy in the Late Antiquity and early Byzantium. The book was created based primarily on Greek medical treatises composed from the 1st to 7th century, but it takes into account data that originates outside of this collection. The goal of the authors was to present the knowledge of the people in antiquity and Byzantium on milk and dairy products. To achieve that they attempted to translate into contemporary language the way of thinking of then doctors, and to present main points of the theory propagated by them. In particular, the authors have shown ways of utilizing aforementioned alimentary products as food and medicine. Thus, they consciously encroach the area of history of pharmacology and gastronomy. Even though the nature of their research led the authors to focus on conclusions in the field of the history of food and medicine, they also take up the issues related to society and economy of this period "The following publication constitutes a continuation of a longstanding research conducted by both authors on nourishment, dietetics, pharmacology and gastronomy in the Late Antiquity and early Byzantium. The book was created based primarily on Greek medical treatises composed from the 1st to 7th century, but it takes into account data that originates outside of this collection.00The goal of the authors was to present the knowledge of the people in antiquity and Byzantium on milk and dairy products. To achieve that they attempted to translate into contemporary language the way of thinking of then doctors, and to present main points of the theory propagated by them. In particular, the authors have shown ways of utilizing aforementioned alimentary products as food and medicine. Thus, they consciously encroach the area of history of pharmacology and gastronomy. Even though the nature of their research led the authors to focus on conclusions in the field of the history of food and medicine, they also take up the issues related to society and economy of this period."-- Page 4 of cover Milk and Dairy Products in the Medicine and Culinary Art of Antiquity and Early Byzantium (1st–7th Centuries AD) Table of Contents 6 Introduction 10 A Few Words on Milk and Dairy Products 20 The Pre-Galenic Science of Milk and Dairy Products — Celsus and Dioscorides: Selected Aspects 26 Milk in Dietetics, Pharmacology, Therapeutic Procedures and Culinary Art: Galen and his Followers 64 Oksýgala in Dietetics, Medical Procedures, and Culinary Art: Galen and his Followers 94 Cheese in Dietetics, Pharmacology, Therapeutic Procedures and Culinary Art: Galen and his Followers 102 Butter in Dietetics, Pharmacology, Therapeutic Procedures and Culinary Art: Galen and his Followers 138 Appendix, or on a Clear Understanding 150 Final conclusions 162 Glossary 170 List of abreviations 176 Bibliography 180 Indices 224 Abstract 230 BYZANTINA LODZIENSIA 232