Eating À L’ancienne

The Lesson of Galen

Authors

  • John Wilkins Independent Scholar Author

DOI:

https://doi.org/10.1558/ppc.30071

Keywords:

Galen, ancient Greece, food history, history of ideas, western medicine, antiquity, humoral system of medicine

Abstract

This essay examines the contributions that Greek physician Galen made to the history of food and what can be gleaned from recent translations of his works.

argan tree in Morocco with goats grazing on its limbs

Published

2001-11-30

Issue

PPC 68 (2001)

Section

Articles

How to Cite

Wilkins, John. 2001. “Eating À L’ancienne: The Lesson of Galen”. Petits Propos Culinaires, November, 18-28. https://doi.org/10.1558/ppc.30071.