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.

Galen, the personal physician of the emperor Marcus Aurelius, wrote what was long regarded as the definitive guide to a healthy diet, and profoundly influenced medical thought for centuries. Based on his theory of the four humours, these works describe the effects on health of a vast range of foods including lettuce, lard, peaches and hyacinths. This book makes all his texts on food available in English for the first time, and provides many captivating insights into the ancient understanding of food and health.

This is the first study of food in classical antiquity that treats it as both a biological and a cultural phenomenon. The variables of food quantity, quality and availability, and the impact of disease, are evaluated and a judgement reached which inclines to pessimism. Food is also a symbol, evoking other basic human needs and desires, especially sex, and performing social and cultural roles which can be either integrative or divisive. The book explores food taboos in Greek, Roman, and Jewish society, and food-allocation within the family, as well as more familiar cultural and economic polarities which are highlighted by food and eating. The author draws on a wide range of evidence new and old, from written sources to human skeletal remains, and uses both comparative historical evidence from early modern and contemporary developing societies and the anthropological literature, to create a case-study of food in antiquity.

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"Albala 's engaging tour through the host of Renaissance dietary theories reminds us that our preoccupations with food and susceptibility to cranky advice about nutrition are nothing new. This is superior scholarship delivered with a light touch."—Rachel Laudan, author of The Food of Paradise: Exploring Hawaii’s Culinary Heritage "This stimulating work is an important contribution to social and especially medical-dietetic history. Albala is the first to explore in detail the role of dietetic literature in the development of the European nation state. His book is a pleasure to read."—Melitta Weiss Adamson, editor of Food in the Middle Ages

Galen of Pergamon, was a prominent Roman physician, surgeon and philosopher. The most accomplished of all medical researchers of antiquity, Galen contributed greatly to the understanding of numerous scientific disciplines, including anatomy, physiology, pathology, pharmacology, and neurology, as well as philosophy and logic. Galen's understanding of anatomy and medicine was principally influenced by the then current theory of humorism, as advanced by many ancient Greek physicians such as Hippocrates. His theories dominated and influenced Western medical science for more than 1,300 years. Medical students continued to study Galen's writings until well into the 19th century. Galen conducted many nerve ligation experiments that supported the theory, which is still accepted today that the brain controls all the motions of the muscles by means of the cranial and peripheral nervous systems.

CHOICE Outstanding Academic Title 2016 Food and Health in Early Modern Europe is both a history of food practices and a history of the medical discourse about that food. It is also an exploration of the interaction between the two: the relationship between evolving foodways and shifting medical advice on what to eat in order to stay healthy. It provides the first in-depth study of printed dietary advice covering the entire early modern period, from the late-15th century to the early-19th; it is also the first to trace the history of European foodways as seen through the prism of this advice. David Gentilcore offers a doctor's-eye view of changing food and dietary fashions: from Portugal to Poland, from Scotland to Sicily, not forgetting the expanding European populations of the New World. In addition to exploring European regimens throughout the period, works of materia medica, botany, agronomy and horticulture are considered, as well as a range of other printed sources, such as travel accounts, cookery books and literary works. The book also includes 30 illustrations, maps and extensive chapter bibliographies with web links included to further aid study. Food and Health in Early Modern Europe is the essential introduction to the relationship between food, health and medicine for history students and scholars alike.