1,721,003 research outputs found
Hare in Sauce According to Anthimus’ Recipe: Meat
Full text linkThe present article examines the beginning of the recipe for hare meat (leporis vero si novellae […]) preserved in Chapter 13 of the dietetic treatise De observatione ciborum written in the first half of the 6th cent. by the Byzantine physician Anthimus.In the initial part of the study, the author briefly discusses key events in the doctor’s life, explaining the circumstances which brought him to the royal court of the Frankish ruler, Theuderic. Next, the author analyses Anthimus’ competence in the field of dietetics and proves that he composed his treatise in line with ancient and Byzantine materia medica.The key part of the article scrutinises the most popular methods of preparing hare meat according to ancient gastronomical literature (Ἡδυπάθεια by Archestratus of Gela, De re coquinaria) and compares them with Anthimus’ recommendations. This allows the author to reconstruct the culinary techniques that Anthimus most probably proposed be applied in the preparation of hare meat.The author concludes that Anthimus’ treatise is a clear example of the practical application of both dietetics and materia medica in culinary practices performed in the physician’s lifetime
S. H. Weber. Anthimus, De observatio (sic) ciborum
No full textBoisacq Emile. S. H. Weber. Anthimus, De observatio (sic) ciborum. In: Revue belge de philologie et d'histoire, tome 5, fasc. 4, 1926. pp. 996-997
Su una recente ‘riedizione’ di Anthimus
No full textSecondo i criteri della sezione "Retractando atque expoliendo" del "Giornale italiano di filologia", a margine dell'edizione inglese di M. Grant, Anthimus. De observatione ciborum. On the observance of foods, ed. Prospect Books, Totnes, Devon, 1996, si discutono le scelte ecdotiche adeguate ad un testo artigrafico e si riesaminano le più importanti questioni antimiane
Anthimus, Vinidarius and the Issue of Romanitas: Cooking and Identity in the Sixth-Century West
No full textAs Theoderic established himself as ruler of the Italian peninsula in 493, he would usher in a period of great renewal of Roman culture within his kingdom, a theme which would emerge across western Europe as new Germanic leaders came to rule Roman populations. Within this wave of cultural renewal there emerged several works paying homage to Roman culture and prestige. Amongst these publications came two brief cookbooks from the authors Anthimus and Vinidarius. This raises the question: why were these authors producing such works of culinary content, and were they related to issues concerning the renewal of Roman culture in western Europe?
This thesis aims to answer the above questions through the evaluation of Anthimus and Vinidarius’ participation in Roman cultural renewal. To investigate this issue, my study first examines the recognition and renewal of romanitas in western Europe and the Mediterranean, and through which media it took place. This is followed by an examination of cuisine to determine a model for Roman dietary preferences, against which the works of Anthimus and Vinidarius may be contrasted. Finally, in an examination of Anthimus and Vinidarius, the study seeks to establish connections between the two individuals and Ostrogothic Italy, as well as connections between their culinary preferences and those supported by the model established in Chapter 2.
On the basis of the investigations of this thesis, conclusions may be drawn about Anthimus and Vinidarius and efforts to renew Roman culture in fifth and sixth-century western Europe. The geographic connections of the two authors, along with their relatively high social status, suggest a connection to Theoderic and his court in Italy. The culinary preparations described in their texts also represent a strong connection with earlier elite Roman cooking. This thesis therefore concludes that the authors Anthimus and Vinidarius used food as a medium for cultural promotion, and in doing so, participated in the ongoing revival of interest in Roman cultural identity
Volgarizzamenti tardoantichi della teoria umorale in ambito dietetico. Esempi da Anthimus medicus
No full textIn the paper the mentions of the humoral system (in particular of the black bile and of the phlegm) in the De observatione ciborum by Anthimus medicus and in its complex manuscript tradition are investigated, with constant attention to textual reading. The investigation is widened to other dietetic and calendarial works of the Late Antiquity and the Early Middle Ages as well. It can be inferred that, in Anthimus' epistle, the ancient medical theory of the four humours is extremely reduced and simplified; in other words, it is vulgarized and used with a symbolic and metaphorical purpose, far from the original physiological framework
A few words on a certain sweet sauce, or on dietetics and "materia medica in De observatione ciborum" by Anthimus
Full text linkThe article analyses reading of the fragment …in dulci piper habente, parum cariofili et gingiber, costum et spicam nardi vel folium included in chapter 13 of De observatione ciborum by a Byzantine doctor Anthimus. The author attempts to reconstruct (on the basis of topical culinary, agronomic and encyclopaedic literature) the technology employed in preparing of the said sauce, and claims (having analysed culinary and medical sources) that the term folium used in the recipe denotes tejpat (Cinnamomum tamala [Buch.-Ham.] T. Nees & Eberm). The research leads to the conclusion that Anthimus’ literary advice is based on his in-depth medical knowledge, which not only included a theory borrowed from a number of authorities but also resulted from his personal therapeutic experience
Anthimus and His Work, or on Aromatics and Wildfowl in De observatione ciborum [Antimus i jego dzieło, czyli o aromatach i dzikim ptactwie w “De observatione ciborum"]
Full text linkThe present study focuses on select fragments of De observatione ciborum only. It starts with Chapter 13 (describing preparation of hare), analysing exclusively the recipe for a sauce included therein as it illustrates accurately Anthimus’ world of knowledge, and gives an opportunity to supplement the list of ingredients of the delicacy. Subsequently, the analysis moves on to Chapters 25, and 26 of De observatione ciborum, which have some information on Anthimus’ medical practice and his creativity as a physician. The research is concluded with the contents of Chapter 33, which provide data on the place, where the work was composed.The present study focuses on select fragments of De observatione ciborum only. It starts with Chapter 13 (describing preparation of hare), analysing exclusively the recipe for a sauce included therein as it illustrates accurately Anthimus’ world of knowledge, and gives an opportunity to supplement the list of ingredients of the delicacy. Subsequently, the analysis moves on to Chapters 25, and 26 of De observatione ciborum, which have some information on Anthimus’ medical practice and his creativity as a physician. The research is concluded with the contents of Chapter 33, which provide data on the place, where the work was composed
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
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