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Galen on food and diet / [translation and notes by] Mark Grant.

By: Contributor(s): Material type: TextTextLanguage: English Original language: Greek, Ancient (to 1453) Publication details: London ; New York : Routledge, 2000.Description: 1 online resource (ix, 214 pages)Content type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 0203170458
  • 9780203170458
  • 020313107X
  • 9780203131077
  • 1280335750
  • 9781280335754
  • 9780415232333
  • 0415232333
Other title:
  • On food and diet
Uniform titles:
  • Works. Selections. English. 2000
Subject(s): Genre/Form: Additional physical formats: Print version:: Galen on food and diet.DDC classification:
  • 613.2 21
LOC classification:
  • QP141 .G25213 2000eb
NLM classification:
  • 2001 B-631
  • WZ 290
Online resources:
Contents:
Ch. 1. Introduction -- Ch. 2. On the humours -- Ch. 3. On black bile -- Ch. 4. On uneven bad temperament -- Ch. 5. On the causes of disease -- Ch. 6. On barley soup -- Ch. 7. On the power of foods: Book 1 -- Ch. 8. On the power of foods: Book 2 -- Ch. 9. On the power of foods: Book 3.
Summary: The first English translation of Galen's classic texts on health and food. Supported by a lucid introduction, notes and an extensive bibliography this elegant translation will be a must for all classicists, ancient historians and food lovers.
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Item type Home library Collection Call number Materials specified Status Date due Barcode
Electronic-Books Electronic-Books OPJGU Sonepat- Campus E-Books EBSCO Available

Includes bibliographical references (pages 203-209) and index.

Ch. 1. Introduction -- Ch. 2. On the humours -- Ch. 3. On black bile -- Ch. 4. On uneven bad temperament -- Ch. 5. On the causes of disease -- Ch. 6. On barley soup -- Ch. 7. On the power of foods: Book 1 -- Ch. 8. On the power of foods: Book 2 -- Ch. 9. On the power of foods: Book 3.

The first English translation of Galen's classic texts on health and food. Supported by a lucid introduction, notes and an extensive bibliography this elegant translation will be a must for all classicists, ancient historians and food lovers.

Print version record.

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