Cured Meats in Ancient and Byzantine Sources: Ham, Bacon and Tuccetum

Rzeźnicka, Zofia; Kokoszko, Maciej; Jagusiak, Krzysztof

dc.contributor.author	Rzeźnicka, Zofia
dc.contributor.author	Kokoszko, Maciej
dc.contributor.author	Jagusiak, Krzysztof
dc.date.accessioned	2015-06-23T12:56:14Z
dc.date.available	2015-06-23T12:56:14Z
dc.date.issued	2014
dc.identifier.issn	2084-140X
dc.identifier.uri	http://hdl.handle.net/11089/10094
dc.description.abstract	The present study discusses the role of salt-cured meat in dietetics, medicine and gastronomy demonstrated mainly in ancient and Byzantine medical (Galen, Oribasius, Aetius of Amida, Anthimus, Alexander of Tralles and Paul of Aegina) and agronomic (Cato, Varro, Columella, Palladius, Geoponica) sources written between 2nd and 10th century A.D. The part dealing with culinary application was also based on De re coquinaria. The article consists of three parts. In the first one, concerning ham, there are presented places in Europe and Asia Minor, were best cured meats were produced. Next, there in an outline of different methods of salting pork, dietetic properties of this kind of food, as well as, the way of using ham in medical treatment. There are also quotations of some recipes for ham that were presented in De re coquinaria. The second, sets forth the importance of bacon in ancient and Byzantine diet and medicine, especially among inhabitants of Gaul. The authors describe also the way it was utilized in by Byzantine physicians in fighting parasites. The last part is devoted to tuccetum – a meat dish, that was only mentioned in few Latin sources and has not yet been researched in detail. Moreover there is a presentation of different ideas for translations of this Latin term given by translators, linguists and historians.	pl_PL
dc.description.sponsorship	Article developed under the grant UMO 2011/01/B H33/01020.	pl_PL
dc.language.iso	en	pl_PL
dc.publisher	Wydawnictwo Uniwersytetu Łódzkiego (Lodz University Press)	pl_PL
dc.relation.ispartofseries	Studia Ceranea. Journal of the Waldemar Ceran Research Center for the History and Culture of the Mediterranean Area and South-East Europe;Vol. 4/2014
dc.rights	Uznanie autorstwa-Użycie niekomercyjne-Bez utworów zależnych 3.0 Polska	*
dc.rights	Uznanie autorstwa-Użycie niekomercyjne-Bez utworów zależnych 3.0 Polska	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/pl/	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/pl/	*
dc.subject	cured meats in Antiquity and Byzantium	pl_PL
dc.subject	ham in ancient and Byzantine diet	pl_PL
dc.subject	bacon in ancient and Byzantine diet	pl_PL
dc.subject	tuccetum	pl_PL
dc.subject	meat in ancient and Byzantine medicine	pl_PL
dc.title	Cured Meats in Ancient and Byzantine Sources: Ham, Bacon and Tuccetum	pl_PL
dc.type	Article	pl_PL
dc.page.number	245-259	pl_PL
dc.contributor.authorAffiliation	Uniwersytet Łódzki (University of Lodz)	pl_PL
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dc.contributor.authorEmail	zosia_pwp.historyk@wp.pl	pl_PL
dc.contributor.authorEmail	mkokoszko@komandor.pl	pl_PL
dc.contributor.authorEmail	krzysztof_jagusiak@o2.pl	pl_PL

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