Cured Meats in Ancient and Byzantine Sources: Ham, Bacon and "Tuccetum"
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) sourc...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | deu |
| Published: |
Lodz University Press
2014-08-01
|
| Series: | Studia Ceranea |
| Subjects: | |
| Online Access: | https://czasopisma.uni.lodz.pl/sceranea/article/view/5405 |