LEADER 03398nam 22006612 450 001 9910450555403321 005 20160428094836.0 010 $a1-107-13287-8 010 $a1-280-41963-6 010 $a9786610419630 010 $a0-511-18088-8 010 $a1-139-14798-6 010 $a0-511-06462-4 010 $a0-511-05829-2 010 $a0-511-33109-6 010 $a0-511-48289-2 010 $a0-511-07308-9 035 $a(CKB)1000000000018088 035 $a(EBL)217896 035 $a(OCoLC)171136388 035 $a(SSID)ssj0000214782 035 $a(PQKBManifestationID)11218237 035 $a(PQKBTitleCode)TC0000214782 035 $a(PQKBWorkID)10183595 035 $a(PQKB)11536043 035 $a(UkCbUP)CR9780511482892 035 $a(MiAaPQ)EBC217896 035 $a(Au-PeEL)EBL217896 035 $a(CaPaEBR)ebr10069923 035 $a(CaONFJC)MIL41963 035 $a(EXLCZ)991000000000018088 100 $a20090224d2002|||| uy| 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aOn the properties of foodstuffs =$eDe alimentorum facultatibus /$fGalen ; introduction, translation, and commentary by Owen Powell ; with a foreword by John Wilkins$b[electronic resource] 210 1$aCambridge :$cCambridge University Press,$d2002. 215 $a1 online resource (xxvi, 206 pages) $cdigital, PDF file(s) 300 $aTitle from publisher's bibliographic system (viewed on 05 Oct 2015). 311 $a0-521-03620-8 311 $a0-521-81242-9 320 $aIncludes bibliographical references and index. 327 $aCover; 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; Index 330 $aThis 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. 606 $aNutrition$vEarly works to 1800 615 0$aNutrition 676 $a613.2 700 $aGalen$0739718 702 $aPowell$b O. W. 702 $aWilkins$b John$f1954- 801 0$bUkCbUP 801 1$bUkCbUP 906 $aBOOK 912 $a9910450555403321 996 $aOn the properties of foodstuffs$91899047 997 $aUNINA