Maciej Kokoszko
Dados Biográficos
| ID | 4173164 |
|---|---|
| NOME | Maciej Kokoszko |
| PRENOMES | Maciej |
| SOBRENOME | Kokoszko |
| ASSINATURA | KOKOSZKO M |
| AFILIAÇÕES | University of Lodz |
| ORCID | 0000-0002-9563-2902 |
| VERIFICADO | Sim |
| TOTAL DE OBRAS | 39 |
| TOTAL DE CITAÇÕES | 1 |
| TOTAL COMO AUTOR | 39 |
| TOTAL COMO EDITOR | 0 |
| PRIMEIRO ANO DE PUBLICAÇÃO | 1996 |
| ANO MAIS RECENTE DE PUBLICAÇÃO | 2024 |
| ÍNDICE H | 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
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 …
On Anthimus and his work
In the Church Fathers’ teachings there are numerous references to medical knowledge, including those concerning dietetics. They were, however, not meant to be used to heal the faithful but they were a resource of morally elevating metaphors appropriate in preaching Christian ethics. The first fully extant work on dietetics penned by a Christian author is entitled De observatione ciborum. It is a Latin collection of dietetic advice addressed to Te…
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…
The Monastic Diet in the Light of Medical Science. Theodoret of Cyrus and Medics on Dates and Figs
The aim of this article is to present the menu of early Christian monks in the context of the findings of Greek and Roman medicine in the field of dietetics. It draws from the passages of Historia religiosa by Theodoret of Cyrus about the consumption of dates and figs by Syrian ascetics. Both species of fruit did not comprise the basis of the monks’ limited diet. Figs and dates were treated as additional food by them, which they ate rarely and in…
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…
The Chickpea (ἐρέβινθος; Cicer arietinum L) as a Medicinal Foodstuff and Medicine in Selected Greek Medical Writings
Leguminous plants were a crucially important element in the Mediterranean diet, and, as such, these plants were second only to cereals. It is also important to note that according to medical writings preserved from antiquity and the early Byzantine period they were considered to be an accessible source of substances which could be applied in therapeutics. One of the most commonly mentioned legumes was the chickpea. The source material demonstrate…
Pedanius dioscorides' remarks on milk properties, quality and processing technology
Bread as Food and Medicament in Oribasius’ Writings
Treatises left by Oribasius (first and foremost his Collectiones medicae and Eclogae medicamentorum) preserve a vast body of information on the varieties of bread eaten in late antiquity, characterise them from the point of view of dietetics, list medical conditions in which a given variety is especially beneficial, and name medical preparations which include the product. The present study elaborates on Oribasius’ dietetic knowledge and his input…
Medical Science of Milk Included in Celsus’ Treatise De medicina
Milk was a very significant food product in the Mediterranean. The present study is not devoted to milk as such, but to therapeutic galactology, galaktologia iatrike (γαλακτολογία ἰατρική), a version of which is extant in De medicina penned by a Roman encyclopaedist called Celsus. The author places milk and milk-derived products among therapeutic substances, indicates the methods of processing such substances, and also provides the readers with d…
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
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 …
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 t…
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
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…
Pisma Orybazjusza jako źródło informacji o pożywieniu ludzi w późnym Cesarstwie Rzymskim
The article makes an attempt at the presentation of medical works written by Oribasius (ca. 325 – ca. 400 A.D.), well educated physician from Pergamon, and a close friend of Julian the Apostate. It discusses the content of the treatises, reasons for their compiling and circumstances accompanying the creation of three of his extant writings, notably Collectiones medicae, Synopsis ad Eustathium filium, and Libri ad Eunapium. Moreover, the study pr…
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…
Cooking, Byzantine
Byzantine cuisine evolved from the traditional Mediterranean diet. No Byzantine cookery books have been preserved. Consequently, in order to reconstruct the art of cooking, it is necessary to consult lexica, medical and agricultural writings, and other works.
Fish, fishing, Byzantine
From the seventh century CE the Pontic region and the Aegean were the main sources of fish for Byzantium.
Heroic Portraits in the Fifth Book of John Malalas’ Chronicle
Artykuł rekonstruuje pierwotną liczbę, kolejność i treść literackich portretów odmalowujących bohaterów greckich i trojańskich. A uto r szuka genezy portretów w bizantyńskiej wersji Ephemeris belli troiani autorstwa Diktysa z Krety. Następnie przeprowadza polemikę z tezami Fürst’a (Untersuchungen zur Ephemeris des Dikiys von Kreta, „Philologus” 1902, Bd. 61, s. 374-440), który twierdził, że kompozycja portretów Diktysa/Malalasa wywodzi się z trad…
Kanon portretowania w historiografii bizantyńskiej na przykładzie portretu Boemunda w Aleksjadzie Anny Komneny
Anna Komnena (1083-1153/1154), the daughter of emperor Alexios I, was involved in the most important political events of her father’s reign. Not only could she witness the developments of her lifetime, but she also managed to put her brand on her father’s and brother’s policy. That is why she gained excellent competence both in political and religious developments of the time. Her superb education contributed to an exceptionally high merit of the…
Orygenes fizjonomistą? Kilka uwag na temat "Przeciw Celsusowi" I 33
Origen is one of the most eminent Christian intellectuals of all times. Bom between 185 and 186 AD, died between 254 and 255 AD. He lived trough a period of alternate persecution and relative religious freedom to the Christians. A well-educated teacher and an exegete of the Holy Scriptures, he finally became one of the most influential figures in the Church
Kuchnia i dietetyka późnego antyku oraz Bizancjum. Kilka uwag na temat spożycia, sporządzania, przyrządzania, wartości dietetycznych i zastosowań medycznych konserw rybnych w antycznej i bizantyńskiej…
Although one can venture common sense remarks on the subject of fish preserve consumption, available literary data make any assessment the role of fish preserves in the late antique and Byzantine diet virtually impossible. It can be only inferred that such food was generally considered to be a delicacy and was eaten by the reach. The less affluent could taste it only on special, festive occasions, but such instances were rather far and few betwee…
Sosy w kuchni greckiej. Garum (garos) i pochodne
The present article deals with recipes, culinary uses and therapeutic applications of garum and other garum-based sauces as described in sellected (Athenaeus of Naucratis, Pedanius Dioscurides, Galen, Oribasius, Aetius of Amida, Paul of Aegina, Geoponica and Byzantine lexica) Greek literary sources
Sławomir Bralewski, Obraz papiestwa w historiografii kościelnej wczesnego Bizancjum, Byzantina Lodziensia X, Łódź 2006, Wydawnictwo Uniwersytetu Łódzkiego, ss. 334
recenzja
Focjusz a kuchnia grecka, czyli kilka słów o abyrtake (abyptakh)
The present commentary is aimed at elucidating the terms made use of by Photius, the Patriarch of Constantinople, in the entry abyrtake included in his Lexicon. The authors of the study maintain that abyrtake was a sauce of Medic (i.e. Persian) origin, which might have been known to the Greeks even before the VIth century but eventually beeame popular in the IVth, BC. It was a luxury dish eonsisting of vinegar, eress, garlic, mustard, raisins and…
Eat, drink and be merry” (Luke 12
nie dotyczy
Termin kandaulos/kandylos (κανδαυλοσ/ κανδυλοσ) na podstawie λεχεων συναγωγη Focjusza oraz "Commentari ad Homeri Iliadem" Eustacjusza z Tessaloniki
The present article focuses on one of the Greek delicacies mentioned by Photius and Eustathius, i.e. a Lydian import called kandaulos/kandylos. The dish was developed before the mid. VI th c. BC and named after a Lydian king, Kandaules, who ruled in the VII th c. BC. The delicacy was (via the Ionians) borrowed by the Helens and established itself in Greece sometime in the V th c. It became popular in Hellenistic times. The information we possess …
Kandaulos. The testimony of select sources
The current study attempts to trace the history and retrieve the recipe of a specific dish called kándaulos/kándylos. It was a Greek delicacy developed in Lydia and named after a Lydian ruler, known by the name Candaules. The dish was (by means of the Greek Ionians in habiting Asia Minor) borrowed by the Greeks to have been established in the areas of the southern Balkan Peninsula by the 5th c B C. It became especially popular in the Hellenistic …
Rola nabiału w diecie późnego antyku i wczesnego Bizancjum (IV–VII w.)
The present study tries to discuss the role of dairy products and eggs in the diet between the IVth and the VIIth centuries. The article starts from a passage on a variety of milk kinds which were made use of in the period under discussion. The author comes to the conclusion that, although milk of many animals was used, the one coming from sheep and goats prevailed in the diet. Subsequently, he explains why only a fraction of the product was cons…
Cooking, Byzantine
Byzantine cuisine evolved from the traditional Mediterranean diet. No Byzantine cookery books have been preserved. Consequently, in order to reconstruct the art of cooking, it is necessary to consult lexica, medical and agricultural writings, and other works.
Fish, fishing, Byzantine
From the seventh century CE the Pontic region and the Aegean were the main sources of fish for Byzantium.
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…
Rola roślin strączkowych (ospria) w diecie późnego antyku i wczesnego Bizancjum (IV–VII w.) na podstawie wybranych źródeł
Legumes were one of staple foods of antiquity and Byzantium. They appear to have been definitely less favored that grain but at the same more available to the Byzantines in terms of their price. The present text tries to analyze the corpus of data on the topic inserted in medical writings (mostly authored by Dioscurides, Galen, Oribasius, Aetius of Amida, Paul of Aegina) and culinary treatises (De re coquinaria and De observatione cibroum) in ord…
Zboża Bizancjum. Kilka uwag na temat roli produktów zbożowych na podstawie źródeł greckich
The present article researches into the wide variety of cereal products available on the market of Byzantium, and especially in its capital, namely the city Constantinople, in the late antique and early Byzantine period. The authors try to outline the most popular cereal foods (concentrating on wheat and barley products) and establish their dietetic evaluation present in the writings of Galen, Oribasius, Aetius of Amida, Anthimus and others dieti…
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…
Pisma Orybazjusza jako źródło informacji o pożywieniu ludzi w późnym Cesarstwie Rzymskim
The article makes an attempt at the presentation of medical works written by Oribasius (ca. 325 – ca. 400 A.D.), well educated physician from Pergamon, and a close friend of Julian the Apostate. It discusses the content of the treatises, reasons for their compiling and circumstances accompanying the creation of three of his extant writings, notably Collectiones medicae, Synopsis ad Eustathium filium, and Libri ad Eunapium. Moreover, the study pr…
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
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…
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