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On the properties of foodstuffs = De alimentorum facultatibus

Author: Galen.; O W Powell; John Wilkins
Publisher: Cambridge, UK : New York, USA : Cambridge University Press, 2003.
Edition/Format:   Book : EnglishView all editions and formats
Database:WorldCat
Summary:
"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 short section on the epistemology of medicine, with a discussion on the attainment, through apodeixis, or demonstration, of scientific  Read more...
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Genre/Form: Early works to 1800
Named Person: Galen.; Galen.; Galenus.
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Galen.; O W Powell; John Wilkins
ISBN: 0521812429 9780521812429
OCLC Number: 50441494
Language Note: In English, with some terms in Latin and Greek.
Description: xxvi, 206 p. ; 24 cm.
Contents: Foreword John Wilkins; Preface; Acknowledgements; Introduction; Galen's medical and scientific terminology; Translation; Commentary; Appendix I. List of plants; Appendix II. List of fishes; Ancient sources; References; Index.
Other Titles: De alimentorum facultatibus.
Responsibility: Galen ; introduction, translation, and commentary by Owen Powell ; with a foreword by John Wilkins.
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Full translation together with detailed introduction, commentary and discussion of terminology.  Read more...

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'... a fine translation of an intriguing treatise by Galen ... Powell has produced a very helpful book for those interested in food hygiene.' The Times Literary Supplement '... elegantly produced Read more...

 
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schema:reviewBody""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 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, diary products and the grape, receive an emphasis that reflects their importance at the time; others are treated more cursorily. Dr. Powell, a retired physician, discusses Galen's terminology and the background to his views on physiology and pathology in his introduction, while John Wilkins's foreword concentrates on the structural and cultural aspects of the work."--Jacket."
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