Galen

On the Properties of Foodstuffs

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Hardcover | 27 March 2003

At a Glance

Hardcover
236 Pages

Dimensions(cm)
23.6 x 16.0 x 1.9

Hardcover

RRP $187.95

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This 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.

Industry Reviews

'... a fine translation of an intriguing treatise by Galen ... Powell has produced a very helpful book for those interested in food hygiene.' Times Literary Supplement '... elegantly produced ...' Medical History 'Useful and illuminating ...' Journal of the History of Medicine 'There is much of interest in this text ...' The Journal of Classics Teaching '... rigourous but also highly engaging ... an important resource for the study of ancient science and medicine, and also for our understanding of the uses and representations of food within ancient Greek culture.' Journal of Hellenic Studies 'Powell brings to his translation the insights of a modern physician and his commentary is notably enlightening with its medical interpretations'. Bulletin of the History of Medicine

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