國立虎尾科技大學 |

On the properties of foodstuffs = = De alimentorum facultatibus /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	On the properties of foodstuffs =/ Galen ; introduction, translation, and commentary by Owen Powell ; with a foreword by John Wilkins.
Reminder of title:	De alimentorum facultatibus /
Author:	Galen,
other author:	Powell, O. W.,
Description:	1 online resource (xxvi, 206 pages) :digital, PDF file(s). :
Notes:	Title from publisher's bibliographic system (viewed on 05 Oct 2015).
Subject:	Nutrition -
Online resource:	https://doi.org/10.1017/CBO9780511482892
ISBN:	9780511482892 (ebook)

On the properties of foodstuffs = = De alimentorum facultatibus /
Galen,

On the properties of foodstuffs =De alimentorum facultatibus /Galen ; introduction, translation, and commentary by Owen Powell ; with a foreword by John Wilkins. - 1 online resource (xxvi, 206 pages) :digital, PDF file(s).

Title from publisher's bibliographic system (viewed on 05 Oct 2015).

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

ISBN: 9780511482892 (ebook)Subjects--Personal Names:

800422
Galen.
Subjects--Topical Terms:

583554
Nutrition

LC Class. No.: R126.G8 / G32513 2002

Dewey Class. No.: 613.2

On the properties of foodstuffs = = De alimentorum facultatibus /
LDR:02143nam a2200313 i 4500 001 1126358
003 UkCbUP
005 20160428094836.0
006 m|||||o||d||||||||
007 cr||||||||||||
008 240926s2002||||enk o ||1 0|eng|d
020 $a 9780511482892 (ebook)
020 $z 9780521812429 (hardback)
020 $z 9780521036207 (paperback)
035 $a CR9780511482892
040 $a UkCbUP $b eng $e rda $c UkCbUP
041 1 $a eng $h lat
050 0 0 $a R126.G8 $b G32513 2002
082 0 0 $a 613.2 $2 21
100 0 $a Galen, $e author. $3 1445138
240 1 0 $a De alimentorum facultatibus. $l English
245 1 0 $a On the properties of foodstuffs = $b De alimentorum facultatibus / $c Galen ; introduction, translation, and commentary by Owen Powell ; with a foreword by John Wilkins.
264 1 $a Cambridge : $b Cambridge University Press, $c 2002.
300 $a 1 online resource (xxvi, 206 pages) : $b digital, PDF file(s).
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
500 $a Title from publisher's bibliographic system (viewed on 05 Oct 2015).
520 $a 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 a 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, dairy products and the grape, receive an emphasis that reflects their importance at the time; others are treated more cursorily. Dr Powell, an expert in gastroenterology, discusses Galen's terminology and the background to his views on physiology and pathology in his introduction, while John Wilkins' foreword concentrates on the structural and cultural aspects of the work.
600 0 0 $a Galen. $3 800422
650 0 $a Nutrition $3 583554
700 1 $a Powell, O. W., $e writer of introduction, $e translator, $e writer of added commentary. $3 1445139
700 1 $a Wilkins, John, $d 1954- $3 1161534
776 0 8 $i Print version: $z 9780521812429
856 4 0 $u https://doi.org/10.1017/CBO9780511482892