Galen: On the Properties of Foodstuffs

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Cambridge University Press, Jan 16, 2003 - History
This book presents a translation of and detailed commentary on Galen's De alimentorum facultatibus - his major work on the dynamics and kinetics of various foods. It is thus primarily a physiological treatise rather than a materia medica or a work on pathology. Galen commences with a short section on the epistemology of medicine, with a discussion on the attainment, through apodeixis or demonstration, of scientific truth - a discussion which reveals the Aristotelian roots of his thinking. The text then covers a wide range of foods, both common and exotic. Some, such as cereals, legumes, dairy products and the grape, receive an emphasis that reflects their importance at the time; others are treated more cursorily. Dr Powell, an expert in gastroenterology, discusses Galen's terminology and the background to his views on physiology and pathology in his introduction, while John Wilkins' foreword concentrates on the structural and cultural aspects of the work.
 

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Contents

Introduction
1
Galens medical and scientific terminology
20
Translation
29
Commentary
153
APPENDIX I List of plants with Greek and botanical names
186
APPENDIX II List of fishes with common names in English and Greek and Linnaean taxonomies
190
Ancient sources
192
References
195
Index
199
Copyright

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About the author (2003)

Owen Powell is an Honorary Research Fellow in the Department of Classics and Ancient History at the University of Queensland and a retired physician.

John Wilkins is Reader in Greek Literature at the University of Exeter and has written or edited several books on food in antiquity. He is currently producing an edition of Galen's De alimentorum facultatibus for the Budé series of classical texts.

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