Zofia Rzeźnicka
Biographic Data
| ID | 4173166 |
|---|---|
| NAME | Zofia Rzeźnicka |
| GIVEN NAMES | Zofia |
| FAMILY NAME | Rzeźnicka |
| SIGNATURE | RZEŹNICKA Z |
| AFFILIATIONS | University of Lodz |
| ORCID | 0000-0001-8566-4946 |
| VERIFIED | Yes |
| TOTAL WORKS | 19 |
| TOTAL CITATIONS | 1 |
| AUTHOR COUNT | 19 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2012 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 1 |
The History of Polyarchion (πολυάρχιον), John Chrysostom’s Illness, and Access to Medicinal Treatments at the End of Late Antiquity
John Chrysostom’s (c. 347‐407) works are valuable for medical historians because they provide us with a first-hand insight into his health problems and the therapies he was treated with. John’s correspondence gives us a unique opportunity to assess the popularity of certain drugs and the availability of healthcare, enabling us to verify the extant medical data. In the present study we will discuss the information on Chrysostom’s illness including…
How to Glow and Stay Fresh: Some Advice on Deodorants Penned by Aetius of Amida
As far as women’s wellbeing is concerned, ancient and Byzantine physicians took great care not only of their patients’ health sensu stricto but also of their appearance. A testimony of the approach is given, for instance, by Aetius of Amida’s (6th cent. AD) Libri medicinales, where he devotes much attention to cosmetics, including a group of deodorising antiperspirants called καταπάσματα. In our study we analyse one prescription, taken by Aetius …
Hare in Sauce According to Anthimus’ Recipe: Meat
The present article examines the beginning of the recipe for hare meat (leporis vero si novellae [...]) preserved in Chapter 13 of the dietetic treatise De observatione ciborum written in the first half of the 6th cent. by the Byzantine physician Anthimus. In the initial part of the study, the author briefly discusses key events in the doctor’s life, explaining the circumstances which brought him to the royal court of the Frankish ruler, Theuderi…
Leporis vero si novellae…”, czyli o powiązaniu medycyny i sztuki kulinarnej w "De observatione ciborum" Antimusa
Artykuł poświęcony jest analizie początkowego fragmentu receptury na potrawę z zająca („Leporis vero si novellae...”) zachowanej w bizantyńskim traktacie medycznym De observatione ciborum autorstwa Antimusa (V/VI w. n.e.). We wstępie autorka dowodzi, że dzieło to zostało napisane zgodnie z antyczną tradycją medyczną. Wskazuje też na jego specyfikę zaznaczając, że dotyczy ono pożywienia typowego ludów spoza obszaru basenu Morza Śródziemnego. Nadto…
On Frankincense-scented Soaps, Peelings and Cleansers or on Cosmetics and Commotics in Antiquity and Early Byzantium
Cosmetology (τέχνη κοσμητική), i.e. a resource of means aimed at maintaining natural beauty of a human, was not frowned upon by the pagans nor by the Christians. What they disapproved of was commotic (κομμωτικὴ τέχνη), defined (by Galen, Clement of Alexandria, Gregory of Nyssa and Theodoret of Cyrus ) as an art of changing the outward appearance to the detriment of nature and one’s health. The present study has been designed to discuss select inf…
Wine and Myrrh as Medicaments or a Commentary on Some Aspects of Ancient and Byzantine Mediterranean Society
The present study has resulted from a close reading of prescriptions for therapeutic wines inserted in book V of De materia medica by Pedanius Dioscorides, the eminent expert in materia medica of the 1st century A.D. The authors emphasise the role of wine varieties and selected flavourings (and especially of myrrh) in order to determine the social status of those to whom the formulas were addressed. This perspective gives the researchers ample op…
Pedanius dioscorides' remarks on milk properties, quality and processing technology
Common and Foxtail Millet in Dietetics, Culinary Art and Therapeutic Procedures of the Antiquity and Early Byzantium
Common millet (Panicum miliaceum L.) and foxtail millet, also known as Italian millet (Setaria italica P. Beauv.), are among crop grasses that in the Antiquity and the early Byzantine period were grown on a relatively large scale. Yet although the sources indicate that they were among popular crops, they were neither as widespread not as highly regarded by consumers as wheat and barley. Views pertinent to the dietetic doctrine with regard to thos…
Chleb nieodpowiedni dla chrześcijan: Moralne zalecenia Klemensa Aleksandryjskiego w konfrontacji z naukowymi ustaleniami Galena
The goal of the present discussion is to determine what kind of bread Clement of Alexandria had in mind, when, in his Paedagogus, castigated some of Alexandria inhabitants for the consumption of a kind produced form excessively purified (by sieving) flour (which due to the process was becoming devoid of any nutritional values), which, as an item of luxury, would ultimately lead its consumers to effeminacy. In order to identify the food and link …
Rice as food and medication in ancient and Byzantine medical literature
The article discusses rice (ὄρυζα) on the basis of medical writings compiled between the first and seventh centuries, and consists of four parts. The first tries to assess the spread of rice in the Greco-Roman agriculture. The results of the analysis support conclusions present in the literature and confirm the fact that rice was never popular in the Mediterranean in antiquity and later during the period of early and middle Byzantium. A gradual c…
Cured Meats in Ancient and Byzantine Sources: Ham, Bacon and "Tuccetum"
The present study discusses the role of salt-cured meat in dietetics, medicine and gastronomy demonstrated mainly in ancient and Byzantine medical (Galen, Oribasius, Aetius of Amida, Anthimus, Alexander of Tralles and Paul of Aegina) and agronomic (Cato, Varro, Columella, Palladius, Geoponica) sources written between 2nd and 10th century A.D. The part dealing with culinary application was also based on De re coquinaria. The article consists of th…
Dieta monastyczna w świetle nauki medycznej. Teodoret z Cyru i medycy o soczewicy
The present article discusses one of the most important ingredients of the Syrian ascetic diet (from the beginning of the IVth to the mid Vth century) as described by Theodoret of Cyrus in his Historia religiosa, namely lentils (fakÒj). The basis of the research is constituted by ancient and byzantine medical treatises composed between the Ist and the VIIth centuries by Dioscurides, Galen, Oribasiusa, Aetius of Amida and Paul of Aegina. The aim…
Tajemnicza roślina kinara, a zatem o antycznych karczochach i kardach
The article focuses of the history, dietetic, culinary and medical applications of the plant which was called kínara in Greek. The analyzed data suggest that the above-mentioned edible was a wild-growing thistle classified by ancient scholarship as a vegetable belonging in the class of akanthóde, i.e. thorny plants. Usually it was eaten by rural population, profited from especially in the time of hunger as emergency food (and that is why it was s…
Rice as a Foodstuff in Ancient and Byzantine "Materia Medica"
The present study discusses dietetic qualities of rice and culinary recipes pertaining to its preparation as demonstrated in ancient and Byzantine medical treatises compiled between 1st and 7th cent. A.D. (Dioscurides, Galen, Oribasius, Anthimus, Alexander of Tralles, Aetius of Amida and Paul of Aegina). The evidence (in the part touching on gastronomic applications of rice) also includes De re coquinaria attributed to Apicius. The article consis…
Owies w greckich traktatach medycznych starożytności i Bizancjum (V w. prz. Chr. - XI w. po Chr.)
The common oat (Avena sativa) is a kind of cereal which is fairly well attested in the ancient and Byzantine Greek sources. It is to be noted that medical literature of the abovementioned periods is especially informative as far as the subject in question is concerned. The body of evidence shows that both in Antiquity as well as over the Byzantine period (i.e. between the Vth and the XIth centuries) oats belonged to the crops which did not enjoy…
Proso w gastronomii antyku i wczesnego Bizancjum
The present article deals with some culinary applications of millet in Antiquity and Byzantine period, as demonstrated in select Greek and Roman literary sources (Athenaeus of Naucratis, Pedanius Dioscurides, Galen, Oribasius, Aetius of Amida, Alexander of Tralles, Symeon Seth, Geoponica, Byzantine lexica, Cato, Columella, Antimus and Apicius). The authors of the article start their analysis with presenting two kinds of millet, which ancient and…
Kilka słów o zupie zwanej ptisane (πτισάνη)
The present article is to report Galen’s main points introduced by that eminent ancient physician in his treatise De ptisana. His teaching is compared with the expertise of select ancient (the anonymous author of De diaeta in morbis acutis) authorities, who preceded Galen, and Byzantine doctors (Oribasius, Alexander of Tralles, Aetius of Amida, Anthimus and Paul of Aegina), who followed in Galen’s doctrinal footsteps. Additionally, the medical ma…
Zastosowanie kulinarne i medyczne pokrzywy w wybranych źródłach antycznych i bizantyńskich
The article deals with the culinary and medical usage of nettle in the light of selected ancient and Byzantine sources. Although nettle, especially young, was said to be a wholesome snack, in ancient Greece and Rome it was mainly eaten by the poor. According to recipes collected in De re coquinaria it could be served as a kind of casserole called patina. Probably it could also be an ingredient of wild vegetable salad. But first of all Greek and B…
Health and Culinary Art in Antiquity and Early Byzantium in the Light of "De re Coquinaria"
The article is aimed at indicating and analyzing connections existing between De re coquinaria and medicine. It is mostly based on the resources of extant Greek medical treatises written up to the 7th century A.D. As such it refers to the heritage of the Corpus Hippocraticum, Dioscurides, Galen, Oribasius, Anthimus, Aetius of Amida, Paul of Aegina, to name but the most important. The authors of the study have tried to single out from De re coquin…
Health and Culinary Art in Antiquity and Early Byzantium in the Light of "De re Coquinaria"
The article is aimed at indicating and analyzing connections existing between De re coquinaria and medicine. It is mostly based on the resources of extant Greek medical treatises written up to the 7th century A.D. As such it refers to the heritage of the Corpus Hippocraticum, Dioscurides, Galen, Oribasius, Anthimus, Aetius of Amida, Paul of Aegina, to name but the most important. The authors of the study have tried to single out from De re coquin…
Rice as a Foodstuff in Ancient and Byzantine "Materia Medica"
The present study discusses dietetic qualities of rice and culinary recipes pertaining to its preparation as demonstrated in ancient and Byzantine medical treatises compiled between 1st and 7th cent. A.D. (Dioscurides, Galen, Oribasius, Anthimus, Alexander of Tralles, Aetius of Amida and Paul of Aegina). The evidence (in the part touching on gastronomic applications of rice) also includes De re coquinaria attributed to Apicius. The article consis…
Owies w greckich traktatach medycznych starożytności i Bizancjum (V w. prz. Chr. - XI w. po Chr.)
The common oat (Avena sativa) is a kind of cereal which is fairly well attested in the ancient and Byzantine Greek sources. It is to be noted that medical literature of the abovementioned periods is especially informative as far as the subject in question is concerned. The body of evidence shows that both in Antiquity as well as over the Byzantine period (i.e. between the Vth and the XIth centuries) oats belonged to the crops which did not enjoy…
Proso w gastronomii antyku i wczesnego Bizancjum
The present article deals with some culinary applications of millet in Antiquity and Byzantine period, as demonstrated in select Greek and Roman literary sources (Athenaeus of Naucratis, Pedanius Dioscurides, Galen, Oribasius, Aetius of Amida, Alexander of Tralles, Symeon Seth, Geoponica, Byzantine lexica, Cato, Columella, Antimus and Apicius). The authors of the article start their analysis with presenting two kinds of millet, which ancient and…
Kilka słów o zupie zwanej ptisane (πτισάνη)
The present article is to report Galen’s main points introduced by that eminent ancient physician in his treatise De ptisana. His teaching is compared with the expertise of select ancient (the anonymous author of De diaeta in morbis acutis) authorities, who preceded Galen, and Byzantine doctors (Oribasius, Alexander of Tralles, Aetius of Amida, Anthimus and Paul of Aegina), who followed in Galen’s doctrinal footsteps. Additionally, the medical ma…
Zastosowanie kulinarne i medyczne pokrzywy w wybranych źródłach antycznych i bizantyńskich
The article deals with the culinary and medical usage of nettle in the light of selected ancient and Byzantine sources. Although nettle, especially young, was said to be a wholesome snack, in ancient Greece and Rome it was mainly eaten by the poor. According to recipes collected in De re coquinaria it could be served as a kind of casserole called patina. Probably it could also be an ingredient of wild vegetable salad. But first of all Greek and B…
Cured Meats in Ancient and Byzantine Sources: Ham, Bacon and "Tuccetum"
The present study discusses the role of salt-cured meat in dietetics, medicine and gastronomy demonstrated mainly in ancient and Byzantine medical (Galen, Oribasius, Aetius of Amida, Anthimus, Alexander of Tralles and Paul of Aegina) and agronomic (Cato, Varro, Columella, Palladius, Geoponica) sources written between 2nd and 10th century A.D. The part dealing with culinary application was also based on De re coquinaria. The article consists of th…
Dieta monastyczna w świetle nauki medycznej. Teodoret z Cyru i medycy o soczewicy
The present article discusses one of the most important ingredients of the Syrian ascetic diet (from the beginning of the IVth to the mid Vth century) as described by Theodoret of Cyrus in his Historia religiosa, namely lentils (fakÒj). The basis of the research is constituted by ancient and byzantine medical treatises composed between the Ist and the VIIth centuries by Dioscurides, Galen, Oribasiusa, Aetius of Amida and Paul of Aegina. The aim…
Tajemnicza roślina kinara, a zatem o antycznych karczochach i kardach
The article focuses of the history, dietetic, culinary and medical applications of the plant which was called kínara in Greek. The analyzed data suggest that the above-mentioned edible was a wild-growing thistle classified by ancient scholarship as a vegetable belonging in the class of akanthóde, i.e. thorny plants. Usually it was eaten by rural population, profited from especially in the time of hunger as emergency food (and that is why it was s…
Common and Foxtail Millet in Dietetics, Culinary Art and Therapeutic Procedures of the Antiquity and Early Byzantium
Common millet (Panicum miliaceum L.) and foxtail millet, also known as Italian millet (Setaria italica P. Beauv.), are among crop grasses that in the Antiquity and the early Byzantine period were grown on a relatively large scale. Yet although the sources indicate that they were among popular crops, they were neither as widespread not as highly regarded by consumers as wheat and barley. Views pertinent to the dietetic doctrine with regard to thos…
Chleb nieodpowiedni dla chrześcijan: Moralne zalecenia Klemensa Aleksandryjskiego w konfrontacji z naukowymi ustaleniami Galena
The goal of the present discussion is to determine what kind of bread Clement of Alexandria had in mind, when, in his Paedagogus, castigated some of Alexandria inhabitants for the consumption of a kind produced form excessively purified (by sieving) flour (which due to the process was becoming devoid of any nutritional values), which, as an item of luxury, would ultimately lead its consumers to effeminacy. In order to identify the food and link …
Rice as food and medication in ancient and Byzantine medical literature
The article discusses rice (ὄρυζα) on the basis of medical writings compiled between the first and seventh centuries, and consists of four parts. The first tries to assess the spread of rice in the Greco-Roman agriculture. The results of the analysis support conclusions present in the literature and confirm the fact that rice was never popular in the Mediterranean in antiquity and later during the period of early and middle Byzantium. A gradual c…
Pedanius dioscorides' remarks on milk properties, quality and processing technology
Wine and Myrrh as Medicaments or a Commentary on Some Aspects of Ancient and Byzantine Mediterranean Society
The present study has resulted from a close reading of prescriptions for therapeutic wines inserted in book V of De materia medica by Pedanius Dioscorides, the eminent expert in materia medica of the 1st century A.D. The authors emphasise the role of wine varieties and selected flavourings (and especially of myrrh) in order to determine the social status of those to whom the formulas were addressed. This perspective gives the researchers ample op…
On Frankincense-scented Soaps, Peelings and Cleansers or on Cosmetics and Commotics in Antiquity and Early Byzantium
Cosmetology (τέχνη κοσμητική), i.e. a resource of means aimed at maintaining natural beauty of a human, was not frowned upon by the pagans nor by the Christians. What they disapproved of was commotic (κομμωτικὴ τέχνη), defined (by Galen, Clement of Alexandria, Gregory of Nyssa and Theodoret of Cyrus ) as an art of changing the outward appearance to the detriment of nature and one’s health. The present study has been designed to discuss select inf…
Hare in Sauce According to Anthimus’ Recipe: Meat
The present article examines the beginning of the recipe for hare meat (leporis vero si novellae [...]) preserved in Chapter 13 of the dietetic treatise De observatione ciborum written in the first half of the 6th cent. by the Byzantine physician Anthimus. In the initial part of the study, the author briefly discusses key events in the doctor’s life, explaining the circumstances which brought him to the royal court of the Frankish ruler, Theuderi…
Leporis vero si novellae…”, czyli o powiązaniu medycyny i sztuki kulinarnej w "De observatione ciborum" Antimusa
Artykuł poświęcony jest analizie początkowego fragmentu receptury na potrawę z zająca („Leporis vero si novellae...”) zachowanej w bizantyńskim traktacie medycznym De observatione ciborum autorstwa Antimusa (V/VI w. n.e.). We wstępie autorka dowodzi, że dzieło to zostało napisane zgodnie z antyczną tradycją medyczną. Wskazuje też na jego specyfikę zaznaczając, że dotyczy ono pożywienia typowego ludów spoza obszaru basenu Morza Śródziemnego. Nadto…
How to Glow and Stay Fresh: Some Advice on Deodorants Penned by Aetius of Amida
As far as women’s wellbeing is concerned, ancient and Byzantine physicians took great care not only of their patients’ health sensu stricto but also of their appearance. A testimony of the approach is given, for instance, by Aetius of Amida’s (6th cent. AD) Libri medicinales, where he devotes much attention to cosmetics, including a group of deodorising antiperspirants called καταπάσματα. In our study we analyse one prescription, taken by Aetius …
The History of Polyarchion (πολυάρχιον), John Chrysostom’s Illness, and Access to Medicinal Treatments at the End of Late Antiquity
John Chrysostom’s (c. 347‐407) works are valuable for medical historians because they provide us with a first-hand insight into his health problems and the therapies he was treated with. John’s correspondence gives us a unique opportunity to assess the popularity of certain drugs and the availability of healthcare, enabling us to verify the extant medical data. In the present study we will discuss the information on Chrysostom’s illness including…
History (11 works) · Medicine (9 works) · Classics (8 works) · Ancient history (7 works) · Art (7 works) · Biology (7 works) · Byzantine architecture (7 works) · Archaeology and Historical Studies (6 works) · Historical, Religious, and Philosophical Studies (6 works) · Byzantine Studies and History (5 works)