The Common Oat as Food and Medicament in Greek Medical Treatises of Antiquity and Byzantium, II-VII c. AD

The chapter refers to the scale of cultivation, dietetic characterization, culinary application and therapeutic uses of the common oat. As for the first point, the study presents evidence showing that both in Antiquity as well as over the early Byzantine period oats belonged to the crops which did not enjoy much appreciation nor special attention on the part of both mass consumers as well as medical specialists. Generally the cereal was thought to be worse than other crops and therefore lending itself to being, first and foremost, animal fodder. It was made use of almost exclusively as emergency food in case of shortages of other cereals. As far as the second issue is concerned, the study shows how the crop was characterized from the point of view of medicine (as a foodstuff and as a medicament). The author refers to descriptions of the cereal given by physicians which underline its unappealing flavour (revealing unbalanced humours, i.e. kakochymia), limited wholesomeness, its slight astringency, poor digestibility, desiccating and heating action. Subsequently, the researcher demonstrates ways of its usage as a foodstuff in culinary procedures shown in medical writings. As a result, the chapter tries to explain the meaning of medical and culinary terms used in the context. Ultimately, the study enumerates main ailments cured by means of oat itself and oat medicaments as specified in sources

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