Evaluating foodstuff properties in antiquity : a hierarchy of breads in De alimentorum Facultatibus / proposed by an ancient scientist
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10316/101818 https://doi.org/10.5817/GLB2019-1-4 |
Resumo: | When approaching the nature of things, Galen of Pergamon tends to use an analytic process based on the relation between different elements interacting in a particular system. With respect to ancient eating habits and health, this way of collecting information and formulating hypotheses has some potential for generating hierarchies and is attested to in De alimentorum facultatibus I, in which foodstuffs are evaluated considering the particular result expected for a subject’s metabolism. This paper aims to describe the manner in which a hierarchical construction is made in respect to the qualities of bread. In order to understand how such a method serves Galen’s science, it offers a systematization of his commentaries and notes on different kinds of bread and their nutritional properties in the equation: human body condition + (cereal + type of processing) = body reaction. |
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Evaluating foodstuff properties in antiquity : a hierarchy of breads in De alimentorum Facultatibus / proposed by an ancient scientistancient scienceGalenDe alimentorum facultatibuscerealsbreadsancient medicineWhen approaching the nature of things, Galen of Pergamon tends to use an analytic process based on the relation between different elements interacting in a particular system. With respect to ancient eating habits and health, this way of collecting information and formulating hypotheses has some potential for generating hierarchies and is attested to in De alimentorum facultatibus I, in which foodstuffs are evaluated considering the particular result expected for a subject’s metabolism. This paper aims to describe the manner in which a hierarchical construction is made in respect to the qualities of bread. In order to understand how such a method serves Galen’s science, it offers a systematization of his commentaries and notes on different kinds of bread and their nutritional properties in the equation: human body condition + (cereal + type of processing) = body reaction.2019info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://hdl.handle.net/10316/101818http://hdl.handle.net/10316/101818https://doi.org/10.5817/GLB2019-1-4eng1803-74022336-4424Ferreira, Nelson Henrique da Silvainfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2022-09-15T20:43:53Zoai:estudogeral.uc.pt:10316/101818Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T21:18:55.921090Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Evaluating foodstuff properties in antiquity : a hierarchy of breads in De alimentorum Facultatibus / proposed by an ancient scientist |
title |
Evaluating foodstuff properties in antiquity : a hierarchy of breads in De alimentorum Facultatibus / proposed by an ancient scientist |
spellingShingle |
Evaluating foodstuff properties in antiquity : a hierarchy of breads in De alimentorum Facultatibus / proposed by an ancient scientist Ferreira, Nelson Henrique da Silva ancient science Galen De alimentorum facultatibus cereals breads ancient medicine |
title_short |
Evaluating foodstuff properties in antiquity : a hierarchy of breads in De alimentorum Facultatibus / proposed by an ancient scientist |
title_full |
Evaluating foodstuff properties in antiquity : a hierarchy of breads in De alimentorum Facultatibus / proposed by an ancient scientist |
title_fullStr |
Evaluating foodstuff properties in antiquity : a hierarchy of breads in De alimentorum Facultatibus / proposed by an ancient scientist |
title_full_unstemmed |
Evaluating foodstuff properties in antiquity : a hierarchy of breads in De alimentorum Facultatibus / proposed by an ancient scientist |
title_sort |
Evaluating foodstuff properties in antiquity : a hierarchy of breads in De alimentorum Facultatibus / proposed by an ancient scientist |
author |
Ferreira, Nelson Henrique da Silva |
author_facet |
Ferreira, Nelson Henrique da Silva |
author_role |
author |
dc.contributor.author.fl_str_mv |
Ferreira, Nelson Henrique da Silva |
dc.subject.por.fl_str_mv |
ancient science Galen De alimentorum facultatibus cereals breads ancient medicine |
topic |
ancient science Galen De alimentorum facultatibus cereals breads ancient medicine |
description |
When approaching the nature of things, Galen of Pergamon tends to use an analytic process based on the relation between different elements interacting in a particular system. With respect to ancient eating habits and health, this way of collecting information and formulating hypotheses has some potential for generating hierarchies and is attested to in De alimentorum facultatibus I, in which foodstuffs are evaluated considering the particular result expected for a subject’s metabolism. This paper aims to describe the manner in which a hierarchical construction is made in respect to the qualities of bread. In order to understand how such a method serves Galen’s science, it offers a systematization of his commentaries and notes on different kinds of bread and their nutritional properties in the equation: human body condition + (cereal + type of processing) = body reaction. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10316/101818 http://hdl.handle.net/10316/101818 https://doi.org/10.5817/GLB2019-1-4 |
url |
http://hdl.handle.net/10316/101818 https://doi.org/10.5817/GLB2019-1-4 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
1803-7402 2336-4424 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799134083969712128 |