24 October 2023 – 6 PM (CEST)
Galen is one of the best sources on ancient nutrition and diet: he has little interest in luxury fashions, he records regular seasonal famines, and is at home in the fields talking to peasants as much as he is in the salons
of his wealthy clients.
He has a strong interest in the demands of heavy labour on the body, in the effects of poor diet, in the need of a balanced diet, in the diet as eaten by ordinary people, and in locally produced food, region by region. Above
all, he has a coherent and powerful theory of nutrition, derived from observation of patients and extensive research into nutritional texts over the previous six centuries. His theory is
based on the idea that foods replace lost body-substance – in modern terms they supply energy. Cereals, beans and pulses, along with meat are thus nutritious in the main, while vegetables and fruits have little or none, and fish have less than meat.
Here we come to other aspects of nourishment, covered by proteins, vitamins and minerals in modern science. These aspects Galen considers pharmacological. A
further key question is the ‘similarity’ or ‘appropriateness’ of a food to the human body: the more of these qualities are supplied, the more readily the body will be able to transform them into blood and energy. The best foods in this respect are pork, red
mullet and (to a limited extent) lettuce.
Galen is one of the best sources on ancient nutrition and diet: he has little interest in luxury fashions, he records regular seasonal famines, and is at home in the fields talking to peasants as much as he is in the salons of his wealthy clients.
He has a strong interest in the demands of heavy labour on the body, in the effects of poor diet, in the need of a balanced diet, in the diet as eaten by ordinary people, and in locally produced food, region by region. Above all, he has a coherent and powerful theory of nutrition, derived from observation of patients and extensive research into nutritional texts over the previous six centuries. His theory is based on the idea that foods replace lost body-substance – in modern terms they supply energy. Cereals, beans and pulses, along with meat are thus nutritious in the main, while vegetables and fruits have little or none, and fish have less than meat.
Here we come to other aspects of nourishment, covered by proteins, vitamins and minerals in modern science. These aspects Galen considers pharmacological. A further key question is the ‘similarity’ or ‘appropriateness’ of a food to the human body: the more of these qualities are supplied, the more readily the body will be able to transform them into blood and energy. The best foods in this respect are pork, red mullet and (to a limited extent) lettuce.