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Dietetyka i sztuka kulinarna antyku i wczesnego Bizancjum (II-VII w.), cz. III, Ab ovo ad γάλα. Jajka, mleko i produkty mleczne w medycynie i w sztuce kulinarnej (I-VII w.)

dc.contributor.authorRzeźnicka, Zofia
dc.contributor.authorKokoszko, Maciej
dc.date.accessioned2022-09-22T07:01:26Z
dc.date.available2022-09-22T07:01:26Z
dc.date.issued2016
dc.identifier.citationRzeźnicka Z., Kokoszko M., Dietetyka i sztuka kulinarna antyku i wczesnego Bizancjum (II-VII w.), cz. III, Ab ovo ad γάλα. Jajka, mleko i produkty mleczne w medycynie i w sztuce kulinarnej (I-VII w.), Byzantina Lodziensia XXVIII, Wydawnictwo Uniwersytetu Łódzkiego, Łódź 2016, https://doi.org/10.18778/8088-478-6pl_PL
dc.identifier.isbn978-83-8088-478-6
dc.identifier.urihttp://hdl.handle.net/11089/43319
dc.descriptionNiniejsza publikacja jest kontynuacją wieloletnich, wspólnie prowadzonych przez Autorów badań nad dietą, dietetyką, farmakologią i gastronomią późnego antyku i wczesnego Bizancjum. Powstała ona głównie na bazie greckich traktatów medycznych skomponowanych w okresie od I do VII w., ale uwzględnia także dane pochodzące spoza tego kanonu. Zamiarem Autorów było przekazanie w przystępny sposób wiedzy antyku i Bizancjum na temat jaj i produktów mlecznych. W tym celu starali się oni przetłumaczyć na współczesny język sposób myślenia ówczesnych lekarzy, a także zaprezentować główne założenia propagowanej przez nich teorii. W szczególności zwrócili uwagę na ukazanie sposobów wykorzystywania wspomnianych produktów spożywczych jako pokarmu i lekarstwa. Dlatego też świadomie wkraczali na obszar historii gastronomii i farmakologii. Choć natura badań skłaniała Autorów do formułowania wniosków przede wszystkim z zakresu dziejów wyżywienia oraz medycyny, to niekiedy podejmowali też kwestie powiązane z historią gospodarczą i społeczną tego okresu.pl_PL
dc.description.sponsorshipUdostępnienie publikacji Wydawnictwa Uniwersytetu Łódzkiego finansowane w ramach projektu „Doskonałość naukowa kluczem do doskonałości kształcenia”. Projekt realizowany jest ze środków Europejskiego Funduszu Społecznego w ramach Programu Operacyjnego Wiedza Edukacja Rozwój; nr umowy: POWER.03.05.00-00-Z092/17-00.pl_PL
dc.language.isoplpl_PL
dc.publisherWydawnictwo Uniwersytetu Łódzkiegopl_PL
dc.relation.ispartofseriesByzantina Lodziensia;XXVIII
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Międzynarodowe*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectjajka w dietetycepl_PL
dc.subjectprodukty mleczne w dietetycepl_PL
dc.subjectsztuka kulinarna antykupl_PL
dc.subjectfarmakologa antykupl_PL
dc.subjectdiety antykupl_PL
dc.titleDietetyka i sztuka kulinarna antyku i wczesnego Bizancjum (II-VII w.), cz. III, Ab ovo ad γάλα. Jajka, mleko i produkty mleczne w medycynie i w sztuce kulinarnej (I-VII w.)pl_PL
dc.title.alternativeDietetics and culinary art of antiquity and early Byzantium (2nd–7th c. A.D.) III, Ab ovo ad γάλα. Eggs, milk and dairy products in medicine and culinary art (1st–7th c. A.D.)pl_PL
dc.typeBookpl_PL
dc.rights.holder© Copyright by Authors, Łódź 2016; © Copyright for this edition Uniwersytet Łódzki, Łódź 2016pl_PL
dc.page.number272pl_PL
dc.contributor.authorAffiliationUniwersytet Łódzki, Centrum Badań na Historią i Kulturą Basenu Morza Śródziemnego i Europy Południowo-Wschodniej im. Prof. Waldemara Cerana „Ceraneum”, ul. J. Matejki 32/38, 90–237 Łódź, Polskapl_PL
dc.contributor.authorAffiliationUniwersytet Łódzki, Wydział Filozoficzno-Historyczny, Instytut Historii, Katedra Historii Bizancjum, ul. Kamińskiego 27a, 90–219 Łódź, Polskapl_PL
dc.identifier.eisbn978-83-8088-479-3
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dc.contributor.authorEmailceraneum@uni.lodz.plpl_PL
dc.contributor.authorEmailbizancjum@uni.lodz.plpl_PL
dc.identifier.doi10.18778/8088-478-6
dc.disciplinehistoriapl_PL
dc.disciplinenauki o kulturze i religiipl_PL


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