Galen. 'On the properties of Foodstuffs'. (De alimentorum facultatibus). Introduction, Translation and Commentary. With a foreword by J. Wilkins. - POWELL, O.,
On the Properties of Foodstuffs
KORTE INHOUD
'Galen's important work 'On the Properties of Foodstuffs' (De alimentorum facultatibus) dissects in rigourous but also highly engaging detail the characteristics of the commonest types of human food and their effects on the human body, combining theoretical discussion with anecdotal evidence, and covering grains and pulses, plants, and finally animals in its three seperate books. This is a difficult text to deal with, not least because of the obscurity of many of the food names Galen uses, the complexity of his vision of the workings of human physiology and the confusion which arises from the lack of any standard technical vocabulary in Greek. Owen Powell's translation (and his introductory discussion on Galen's physiological theory) navigates through those difficulties with wonderful clarity. This volume is thus an important resource for the study of ancient science and mdeicine, and also for our understanding of the uses and representations of food within ancient Greek culture. In addition, it shows up the ...
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Cambridge (...), 2003. 1st ed.XXV,206p. Hardbound with dust wrps. Spine gilt titled. [Antiquarian] [Auteur: POWELL, O.,] [Uitgever: Cambridge University Press] [Jaar: 2003] [Titel: Galen. 'On the properties of Foodstuffs'. (De alimentorum facultatibus). Introduction, Translation and Commentary. With a foreword by J. Wilkins.]
