“Sharp of taste”
The concept of acidity in the Greek system of natural explanation
Bibliographic Data
| ID | 21702170 |
|---|---|
| Authors | Apostolos K Gerontas, Apostolos Gerontas (0000-0002-4459-5515, Coburg University of Applied Sciences, corresponding author) |
| Year | 2024 |
| Volume | 26 |
| Issue | 2 |
| Pages | 203-211 |
| Publication date | 2024-08-01 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Foundations of Chemistry (JOURNAL) |
| Journal identifiers | ISSN: 1386-4238 • E-ISSN: 1572-8463 |
| Publisher | Springer Science and Business Media LLC (PUBLISHER) |
| DOI | 10.1007/s10698-023-09483-w |
| OpenAlex | W4387311930 |
| Language | EN |
| References cited | 10 |
Acidic substances were known for thousands of years, and their macroscopic-sensory characteristics were reflected by words in most ancient languages. In the Western canon, the history of the concept of acidity goes back to Ancient Greece. In Greek, the word associated with acidity from its early literary references was ὀξύς (“sharp”), and still in contemporary Greek the words “sour” and “acidic” have the same root. This paper makes a short presentation of the appearance of the abstract concept in the works of Plato and Aristotle and relates it, on one side to the already existing theological-philosophical tradition, starting with Hesiod ́s Theogony and on the other, to the then available to the Greeks organoleptic experiences of sourness-vinegar and sour milk
Ancient Greek · Archaeology · Art · Greeks · Hesiod · Linguistics · Literature · Poetry · Taste · Biochemical Analysis and Sensing Techniques · Chemistry · Classics · Culinary Culture and Tourism · History · Olfactory and Sensory Function Studies · Philosophy · Food Science
| Highly cited | No |
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