Cured Meats in Ancient and Byzantine Sources: Ham, Bacon and "Tuccetum"
DOI:
https://doi.org/10.18778/2084-140X.04.16Słowa kluczowe:
cured meats in Antiquity and Byzantium, ham in ancient and Byzantine diet, bacon in ancient and Byzantine diet, tuccetum, meat in ancient and Byzantine medicineAbstrakt
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.
Pobrania
Bibliografia
Aetii Amideni libri medicinales I–VIII, ed. A. Olivieri, Lipsiae–Berolini 1935–1950.
Google Scholar
Alexandri Tralliani therapeutica, [in:] Alexander von Tralles, vol. I–II, ed. T. Puschmann, Amsterdam 1963.
Google Scholar
Anagnostakis I., Byzantine delicacies, [in:] Flavours and delights. Tastes and pleasures of ancient and Byzantine cuisine, ed. I. Anagnostakis, Athens 2013.
Google Scholar
André J., L’ alimentation et la cuisine à Rome, Paris 1961.
Google Scholar
Anthimus, On the observance of foods. De observatione ciborum, ed., trans. M. Grant, Totnes–Blackawton 2007.
Google Scholar
Apicius. A critical edition with an introduction and an English translation of the Latin recipe text Apicius, ed. Ch. Grocock, S. Grainger, Blackawton–Totnes 2006.
Google Scholar
Apuleius, Metamorphoses, ed., trans. J.A. Hanson, vol. I, Cambridge, Mass.–London 1989.
Google Scholar
Apuleius, The golden ass. Being the metamorphoses of Lucius Apuleius, trans. W. Adlington, London–New York 1922.
Google Scholar
Arnobii adversus nationes libri VII, rec. A. Reifferscheid, Vindobonae 1875.
Google Scholar
Athenaei Naucratitae dipnosophistarum libri XV, rec. G. Kaibel, vol. I–III, Lipsiae–Berolini 1887–1890.
Google Scholar
Cairns F., Roman lyric. Collected papers on Catullus and Horace, Berlin–Boston 2012.
Google Scholar
Columella, On agriculture, [in:] Lucius Junius Moderatus Columella on agriculture and trees, trans. E.S. Forster, E.H. Heffner, vol. III, London–Cambridge 1955.
Google Scholar
Constantini Porphyrogeniti Imperatoris de cerimoniis aulae Byzantinae libri duo, rec. I.I. Reiskii, vol. I, Bonnae 1829.
Google Scholar
Carnoy A.J., The reduplication of consonants in vulgar Latin, „Modern Philology” 3, 1917/1918.
Google Scholar
Dalby A., Food in the ancient world from A to Z, London–New York 2003.
Google Scholar
Dalby A., Tastes of Byzantium. The cuisine of a legendary Empire, London–New York, 2010.
Google Scholar
Dalby A., Grainger S., The classical cookbook, London 2000.
Google Scholar
Davies R.W., The Roman military diet, „Britannia: A Journal of Romano–British and Kindred Studies” 2, 1971.
Google Scholar
Dominicus Bo, Auli Persii Flacci lexicon, Hildesheim 1967.
Google Scholar
Edictum Diocletiani et Collegarum de pretiis rerum venalium, ed. M. Giacchero, vol. I–II, Genova 1974.
Google Scholar
Faas P., Around the Roman table. Food and feasting in ancient Rome, trans. S. Whiteside, Chicago 2005.
Google Scholar
Frayn J., The Roman meat trade, [in:] Food in antiquity, ed. J. Wilkins, D. Harvey, M. Dobson, Exeter 1999.
Google Scholar
Frost F., Sausage and Meat Preservation in Antiquity, „Greek, Roman and Byzantine Studies” 40.3, 1999.
Google Scholar
Galeni de alimentorum facultatibus libri III, [in:] Claudii Galeni opera omnia, ed. D.C.G. Kühn, vol. VI, Lipsiae 1823.
Google Scholar
Galeni de methodo medendi libri XIV, [in:] Claudii Galeni opera omnia, ed. D.C.G. Kühn, vol. X, Lipsiae 1825.
Google Scholar
Galeni de simplicium medicamentorum temperamentis ac facultatibus libri XI, [in:] Claudii Galeni opera omnia, ed. D.C.G. Kühn, vol. XI–XII, Lipsiae 1826–1827.
Google Scholar
Galeni de temperamentis libri III, [in:] Claudii Galeni opera omnia, ed. D.C.G. Kühn, vol. I, Lipsiae 1821.
Google Scholar
Galeni in Hippocratis de victu acutorum commentaria IV, [in:] Claudii Galeni opera omnia, ed. D.C.G. Kühn, vol. XV, Lipsiae 1828.
Google Scholar
Garland L., The rhetoric of gluttony and hunger in twelfth-century Byzantium, [in:] Feast, fast or famine. Food and drink in Byzantium, ed. W. Mayer, S. Trzcionka, Brisbane 2005.
Google Scholar
Geoponica sive Cassiani Bassi Scholastici de re rustica eclogae, rec. H. Beckh, Lipsiae 1895.
Google Scholar
Grainger S., Cooking Apicius. Roman recipes for today, Blackawon–Totnes 2006.
Google Scholar
A Greek-English Lexicon, ed. H.G. Liddel, R. Scott, Oxford, 1996.
Google Scholar
Hanson J.A., Commentary, [in:] Apuleius, Metamorphoses, vol. I, Cambridge, Mass.–London 1989.
Google Scholar
Horace, Satires, Epistles and Ars Poetica, trans. H. Rushton Fairclough, London–Cambridge 1961.
Google Scholar
Isidori Hispalensis episcopi etymologiarum sive originum libri XX, rec. W.M. Lindsay, vol. II, Oxonii 1957.
Google Scholar
Iullii Pollicis onomasticon cum annotationibus interpretum, ed. G. Dindorf, vol. I–V, Lipsiae 1824.
Google Scholar
John of Lydia, De magistratibus populi Romani, [in:] Ioannes Lydus, On powers or the magistracies of the Roman state, ed. A.C. Bandy, Philadelphia 1983.
Google Scholar
Juvenal, Satura, [in:] Persi Flacci et D. Ivni Ivvenalis Saturae, ed. W.V. Clausen, Oxford 1992.
Google Scholar
Karpozelos A., Realia in Byzantine epistolography XIII-XV c., „Byzantinische Zeitschrift” 88, 1995.
Google Scholar
Keane C.C., Vocabulary, [in:] eadem, A Roman verse satire reader: selection from Lucilius, Horace, Persius, and Juvenal, Mundelein 2010.
Google Scholar
Kent R.G., Commentary, [in:] Varro, On the Latin language, trans. R.G. Kent, vol. I, London, Cambridge 1938.
Google Scholar
Koder J., Η καθημερινή διατροφή στο Βυζάντιο με βάση τις πηγές, [in:] Βυζαντινών διατροφή και μαγειρείαι. Πρακτικά Ημερίδας “Περί της διατροφής στο Βυζάντιο”. Food and cooking in Byzantium. Proceedings of the symposium “On food in Byzantium”. Thessaloniki Museum of Byzantine Culture 4 November 2001, ed. D. Papanikola–Bakritzi, Athens 2005.
Google Scholar
Koder J., Stew and salted meat – opulent normality in the diet of every day?, [in:] Eat, drink and be merry (Luke 12:19). Food and wine in Byzantium. In honour of Professor A.A. M. Bryer, ed. L. Brubaker, K. Linardou, Aldershot, Hampshire 2007, p. 59–72.
Google Scholar
Kokoszko M., Ryby i ich znaczenie w życiu codziennym ludzi późnego antyku i wczesnego Bizancjum, Łódź, 2005.
Google Scholar
Kokoszko M., Kuchnia i dietetyka późnego antyku oraz Bizancjum. Kilka uwag na temat spożycia, sporządzania, przyrządzania, wartości dietetycznych i zastosowań medycznych konserw rybnych w antycznej i bizantyńskiej literaturze greckiej, „Acta Universitatis Lodziensis. Folia Historica” 80, 2005, p. 7–25.
Google Scholar
Kokoszko M., Krótki komentarz do kilku terminów urobionych od rzeczownika „karýke” (καρύκη), „Przegląd Nauk Historycznych” 1, 2008, p. 5–20.
Google Scholar
Kokoszko M., Smaki Konstantynopola, [in:] Konstantynopol – Nowy Rzym. Miasto i ludzie w okresie wczesnobizantyńskim, ed. M.J. Leszka, T. Wolińska, Warszawa 2011.
Google Scholar
Kokoszko M., Erlich Ł., Rola mięsa w diecie późnego antyku i wczesnego Bizancjum na podstawie wybranych źródeł literackich. Część I. Zwierzęta hodowlane w sztuce kulinarnej oraz w teorii dietetycznej, „Piotrkowskie Zeszyty Historyczne” 12, 2011.
Google Scholar
Kokoszko M., Jagusiak K., Rzeźnicka Z., Kilka słów o zupie zwanej ptisane (πτισάνη), „Zeszyty Wiejskie” 18, 2013, p. 282–292.
Google Scholar
Kokoszko M., Rzeźnicka Z., Jagusiak K., Health and culinary art in antiquity and early Byzantium in the light of De re coquinaria, „Studia Ceranea” 2, 2012.
Google Scholar
Konik E., Nowosielska W., Commentary, [in:] Julius Caesar, Wojna gallicka, [in:] Corpus Caesarianum, trans., comm. E. Konik, W. Nowosielska, Wrocław 2006.
Google Scholar
Κουκουλες Φ., Βυζαντινών τροφαί και ποτά, „Ἐπετηρὶς Ἑταιρείας Bυζαντινῶν Σπουδῶν” 17, 1941.
Google Scholar
Laur-Belart R., Galische Schinken und Würste, „Suisse Primitive” 17, 1953, p. 33–40.
Google Scholar
Leary T.J., Martial book XIII: The xenia. Text with introduction and commentary, London 2001.
Google Scholar
Macrobius, Saturnalia, books I–II, ed., trans. R.A. Kaster, vol. I, Cambridge–London 2011.
Google Scholar
Marcelli de medicamentis liber, ed. G. Helmreich, Lipsiae 1889.
Google Scholar
Martial, Epigrams, trans. W.C.A. Ker, vol. I–II, London–New York 1919–1920.
Google Scholar
Nettleship H., Contributions to Latin lexicography, Cambridge–New York–Melbourne–Madrid– Cape Town–Singapore–Sāo Paolo–Dheli–Dubai–Tokyo 2010.
Google Scholar
Oribasii collectionum medicarum reliquiae, ed. I. Raeder, vol. I–IV, Lipsiae–Berolini 1928–1933.
Google Scholar
Oribasii Collectionum medicarum eclogae medicamentorum, [in:] Oribasii collectionum medicarum reliquiae, vol. IV, libros XLIX–L, libros incertos, eclogace medicamentorum, indicem continens, ed. I. Raeder, Lipsiae–Berolini 1933.
Google Scholar
Oribasii synopsis ad Eustathium filium, [in:] Oribasii synopsis ad Eustathium filium et libri ad Eunapium, ed. I. Raeder, vol. VI, 3, Lipsiae 1964.
Google Scholar
Ovid, Metamorphoses, trans. F.J. Miller, vol. I, Cambridge–London 1951.
Google Scholar
Ovidius, Fasti, [in:] Ovid’s Fasti, trans. J.G. Frazer, London–Cambridge, Mass. 1959.
Google Scholar
Palladius, Opus agriculturae, [in:] Palladii Rutilii Tauri Aemiliani viri inlustris opus agriculturae, de veterinaria medicina, de insitione, ed. R.H. Rodgers, Leipzig 1975.
Google Scholar
Paulus Aegineta, ed. I.L. Heiberg, vol. I–II, Lipsiae–Berolini 1921–1924.
Google Scholar
Persius, Satura, [in:] Persi Flacci et D. Ivni Ivvenalis Saturae, ed. W.V. Clausen, Oxford 1992.
Google Scholar
Petronii Arbitri Satyricon reliquiae, ed. K. Müller, Monachii–Lipsiae 2003.
Google Scholar
Plautus, Captivi, [in:] T. Macci Plauti comodiae, rec. W.M. Lindsay, vol. I, Oxonii 1946.
Google Scholar
Plautus, Curculio, [in:] T. Macci Plauti comodiae, rec. W.M. Lindsay, vol. I, Oxonii 1946.
Google Scholar
Plautus, Menaechmi, [in:] T. Macci Plauti comodiae, rec. W.M. Lindsay, vol. I, Oxonii 1946.
Google Scholar
Plautus, Pseudolus, ed. E.H. Sturtevant, F.E. Brown, F.W. Schaefer, J.P. Showerman, New Haven–London 1932.
Google Scholar
Pliny, Natural history, trans. H. Rackham, W.H.S. Jones, D.E. Eichholz, vol. I–X, Cambridge, Mass. 1938–1963.
Google Scholar
M. Porci Catonis de agri cultura, rec. H. Keil, Lipsiae 1895.
Google Scholar
Roth J., The logistics of the Roman army (264 B.C.–235 A.D.), Leiden–Boston 1998.
Google Scholar
The Scriptores Historiae Augustae, trans. D. Magine, vol. I, London–New York 1922.
Google Scholar
Sereni E., Vita e tecniche forestali nella Liguria antica, „Annali dell’Istituto Alcide Cervi” 19, 1997.
Google Scholar
Słownik łacińsko-polski, ed. M. Plezia, vol. V, Warszawa 2007.
Google Scholar
Strabonis geographica, ed. A. Meineke, vol. I–III, Graz 1969.
Google Scholar
Terence, The Brothers, [in:] Terence, trans. J. Sargeaunt, vol. II, London–New York 1920.
Google Scholar
Thurmond D.L., A handbook of food processing in classical Rome. For her bounty no winter, Leiden– Boston 2006.
Google Scholar
M. Terenti Warronis rerum rusticarum, ed. W.D. Hooper, H.B. Ash, Londinio 1934.
Google Scholar
Varro, On the Latin language, trans. R.G. Kent, vol. I, London, Cambridge 1938.
Google Scholar
Wilkins J.M., Hill S., Food in the ancient world, Malden, Mass.–Oxford 2006.
Google Scholar
Pobrania
Opublikowane
Jak cytować
Numer
Dział
Licencja
Utwór dostępny jest na licencji Creative Commons Uznanie autorstwa – Użycie niekomercyjne – Bez utworów zależnych 4.0 Międzynarodowe.
