03436nam 2200685Ia 450 991082865450332120200520144314.01-107-13287-81-280-41963-697866104196300-511-18088-81-139-14798-60-511-06462-40-511-05829-20-511-33109-60-511-48289-20-511-07308-9(CKB)1000000000018088(EBL)217896(OCoLC)171136388(SSID)ssj0000214782(PQKBManifestationID)11218237(PQKBTitleCode)TC0000214782(PQKBWorkID)10183595(PQKB)11536043(UkCbUP)CR9780511482892(Au-PeEL)EBL217896(CaPaEBR)ebr10069923(CaONFJC)MIL41963(MiAaPQ)EBC217896(EXLCZ)99100000000001808820030428d2003 uy 0engur|||||||||||txtrdacontentcrdamediacrrdacarrierGalen on the properties of foodstuffs De alimentorum facultatibus /introduction, translation, and commentary by Owen Powell ; with a foreword by John Wilkins1st ed.Cambridge Cambridge University Press20031 online resource (xxvi, 206 pages) digital, PDF file(s)Title from publisher's bibliographic system (viewed on 05 Oct 2015).0-521-03620-8 0-521-81242-9 Includes bibliographical references and index.Cover; Half-title; Title; Copyright; Dedication; Contents; Foreword; Preface; Acknowledgements; Introduction; Galen's medical and scientific terminology; BOOK I; BOOK II; BOOK III; Commentary; APPENDIX I List of plants with Greek and botanical names; APPENDIX II List of fishes with common names in English and Greek, and Linnaean taxonomies; Ancient sources; References; IndexThis book presents a translation of and detailed commentary on Galen's De alimentorum facultatibus - his major work on the dynamics and kinetics of various foods. It is thus primarily a physiological treatise rather than a materia medica or a work on pathology. Galen commences with a short section on the epistemology of medicine, with a discussion on the attainment, through apodeixis or demonstration, of scientific truth - a discussion which reveals the Aristotelian roots of his thinking. The text then covers a wide range of foods, both common and exotic. Some, such as cereals, legumes, dairy products and the grape, receive an emphasis that reflects their importance at the time; others are treated more cursorily. Dr Powell, an expert in gastroenterology, discusses Galen's terminology and the background to his views on physiology and pathology in his introduction, while John Wilkins' foreword concentrates on the structural and cultural aspects of the work.On the properties of foodstuffsNutritionEarly works to 1800Nutrition613.2Galen739718Powell O. W1763561MiAaPQMiAaPQMiAaPQBOOK9910828654503321Galen on the properties of foodstuffs4204074UNINA