Prof. Maciej Kokoszko, Food, health and illness: development of ancient and Byzantine dietetics

Summary

The lecture attempts to show possible connections between the culinary art and the medical science.The link developed naturally as a result of Hippocrates’ interest in food, which was considered by the aforementioned ancient Greek doctor to be the key factor in preserving health of living creatures. Since this medical authority’s approach was widely accepted later on and reflected in the teachings of the Hippocratic school and its followers, it had a considerable impact on the development of  medical research and thereby promoted further discussion on food.The heyday of the ancient research in food occurred in the second part of the II c. A.D. It was Galen, who established the final form of the humoral theory, which was the core of his doctrine.   Galen’s concept even more closely linked the already traditional study in food with the overall medical knowledge, and in this fashion enhancing the interest in proper nutritional practices. Galen’s followers, in turn, tended not to modify his teachings but repeated them continually, thereby promoting the theory in the post-Galenic era, including the whole period of Byzantium (especially Oribasius, Aetius of Amida and Paul of Aegina). As a result, medical wittings present themselves as one of the most informative sources that can be used by a food historian.