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{{Other uses|Anthimus (disambiguation){{!}}Anthimus}}
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'''Anthimus''' ({{lang-el|{{lang|grc|Ἄνθιμος}}}}; ''fl.'' 511-534) was a [[Byzantine]] physician at the court of the [[Ostrogoth]] king [[Theodoric the Great]] and author of ''De observatione ciborum'' ("On the Observance of Foods"), which is a valuable source for [[Late Latin]] linguistics as well as Byzantine dietetics.
{{No footnotes|date=April 2024}}
{{Infobox person
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| name = Anthimus
| image =
| caption =
| birth_date = c. 475 AD
| birth_place = [[Constantinople]]?<br />(modern-day [[Istanbul]], [[Turkey]])
| death_date = {{c.|lk=no}} 525 AD
| occupation = [[Physician]]
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}}


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'''Anthimus''' ({{lang-el|{{lang|grc|Ἄνθιμος}}}}; fl. 511–534) was a [[Byzantine Greeks|Byzantine Greek]] physician at the court of the [[Ostrogoth]] king [[Theodoric the Great]] and that of the [[Frankish king]] [[Theuderic I]], noted for his authorship of ''De observatione ciborum'' ("On the Observance of Foods"), a valuable source for [[Late Latin]] linguistics as well as Byzantine [[dietetics]].
⚫
Though not a true recipe book, the text includes detailed instructions for making at least one Byzantine specialty (''afrutum''), using whipped egg whites, and a beef stew using honey, vinegar and spices. Preparations are described in more cursory terms for a number of other foods. Most of the preparations reflect Roman methods (using ingredients such as oxymel and oenomel), but the Frankish love of raw bacon is also cited. The author also specifically references whether specific foods were then available in Theodoric's region (near Metz in Northeastern France). Among other ingredients, the mention of several spices makes it clear that these were available in France long after the fall of Rome and centuries before the Crusades.


⚫
Though not a true recipe book, the text includes detailed instructions for making at least one Byzantine specialty ({{lang|la|afrutum}}), using whipped egg whites, and a beef stew using honey, vinegar and spices. Preparations are described in more cursory terms for a number of other foods. Most of the preparations reflect Roman methods (using ingredients such as oxymel and [[oenomel]]), but the [[Franks|Frankish]] love of raw bacon is also cited. The author also specifically references whether specific foods were then available in Theodoric's region (near [[Metz]] in Northeastern France). Among other ingredients, the mention of several spices makes it clear that these were available in France long after the fall of Rome and centuries before the Crusades.
⚫
As a dietetic, the text also addresses the use of foods for selected ailments such as dysentery, diarrhea, dropsy and fever. In general, Anthimus' approach is based on [[humoral theory]] (referring for instance to "melancholic humors") though he only cites unnamed "authors" or "authorities" as his sources.

⚫
As a dietetic, the text also addresses the use of foods for selected ailments such as [[dysentery]], [[diarrhea]], [[dropsy]], and [[fever]]. In general, Anthimus' approach is based on [[humoral theory]] (referring for instance to "[[Four temperaments#Melancholic|melancholic humour]]s") though he only cites unnamed "authors" or "authorities" as his sources.


==Editions==
==Editions==
* [[Valentin Rose (classicist)|Valentin Rose]], ''Anecdota graeca'', vol. 2, Berlin, 1870, pp. [http://books.google.com/books?id=sR0IAAAAIAAJ&pg=PA41#v=onepage&q&f=false 41] ff.
* ''Anecdota graeca et graecolatina. Mitteilungen aus Handschriften zur Geschichte der griechischen Wissenschaft'', ed. by [[Valentin Rose (classicist)|Valentin Rose]], vol. 2, Ferdinand Duemmler's Verlagsbuchhandlung, Berlin 1870, p. [https://books.google.com/books?id=sR0IAAAAIAAJ&pg=PA41 41 ff.]
* Valentin Rose, [[Teubner]] edition, 1877 ([http://books.google.com/books?id=HRf3wrFq0X0C online])
* Anthimi ''De observatione ciborum. Epistula ad Theudericum regem Francorum'', ed. by Valentin Rose, B. G. [[Teubner]], Leipzig 1877 ([https://books.google.com/books?id=HRf3wrFq0X0C online]).


==English translation==
==English translations==
* Anthimus (Author), GRANT, Mark (Translator), "''Anthimus: On the Observance of Foods''", Prospect Books 1996, 2007; ISBN 1-903018-52-8 ISBN 978-1903018521 [http://dspace.dial.pipex.com/town/lane/kal69/shop/pages/isbn521.htm]
* Anthimus: ''On the Observance of Foods'', translated by Mark Grant, Prospect Books, London 1996 ({{ISBN|1-903018-52-8}}); 2007 ({{ISBN|978-1903018521}}; [https://web.archive.org/web/20110604021344/http://dspace.dial.pipex.com/town/lane/kal69/shop/pages/isbn521.htm online presentation]).
* Anthimus (Author), CHEVALLIER, Jim (Translator), "''How To Cook an Early French Peacock: De Observatione Ciborum - Roman Food for a Frankish King''", Chez Jim Books 2012; [http://chezjim.com/books/anthimus.html]
* Anthimus: ''How To Cook an Early French Peacock: De Observatione Ciborum&nbsp;– Roman Food for a Frankish King'', translated by Jim Chevallier, Chez Jim Books, 2012 ([http://chezjim.com/books/anthimus.html online presentation]).


==References==
==References==
* Eva Baumkamp: ''Prima sanitas ex cibis bene coctis et bene digestis constat: Die Gesundheit beruht zuerst auf gut gekochten und gut verdauten Speisen! Bemerkungen zur Nahrungsmittelkunde des Anthimus''. In: Timo Klär, Eike Faber (eds.): ''Zwischen Hunger und Überfluss: Antike Diskurse über Ernährung''. Stuttgart 2020, pp. 303–325.
* Gordon M. Messing, "Remarks on Anthimus ''De observatione ciborum''", ''Classical Philology'' '''37''':2:150-158 (April, 1942) [http://links.jstor.org/sici?sici=0009-837X%28194204%2937%3A2%3C150%3AROADOC%3E2.0.CO%3B2-%23 at JSTOR]
* Gordon M. Messing, "Remarks on Anthimus ''De observatione ciborum''", ''Classical Philology'' '''37''':2:150–158 (April 1942) [https://www.jstor.org/stable/264340 at JSTOR]


{{Authority control}}
{{Persondata <!-- Metadata: see [[Wikipedia:Persondata]]. -->
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| NAME = Anthimus
| ALTERNATIVE NAMES =
| SHORT DESCRIPTION =
| DATE OF BIRTH =
| PLACE OF BIRTH =
| DATE OF DEATH =
| PLACE OF DEATH =
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}}
{{DEFAULTSORT:Anthimus}}
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[[Category:Byzantine physicians]]
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[[Category:Late Antique Latin-language writers]]
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[[Category:Food writers]]
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[[Category:6th-century writers]]
[[Category:6th-century Byzantine people]]
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[[Category:Ostrogothic Italy]]


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[[Category:6th-century Byzantine physicians]]
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[[Category:Greek food writers]]
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[[Category:Greek medical writers]]
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[[Category:6th-century writers in Latin]]
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[[Category:People from the Ostrogothic Kingdom]]


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{{Byzantine-bio-stub}}


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{{Byzantine-bio-stub}}
[[de:Anthimus]]
[[fr:Anthimus]]
[[la:Anthimus (legatus)]]
[[zh:安提姆斯（医生）]]

Revision as of 04:33, 20 April 2024

For other uses, see Anthimus.
Anthimus
Bornc. 475 AD
Constantinople?
(modern-day Istanbul, Turkey)
Diedc. 525 AD
OccupationPhysician

Anthimus (Greek: Ἄνθιμος; fl. 511–534) was a Byzantine Greek physician at the court of the Ostrogoth king Theodoric the Great and that of the Frankish king Theuderic I, noted for his authorship of De observatione ciborum ("On the Observance of Foods"), a valuable source for Late Latin linguistics as well as Byzantine dietetics.

Though not a true recipe book, the text includes detailed instructions for making at least one Byzantine specialty (afrutum), using whipped egg whites, and a beef stew using honey, vinegar and spices. Preparations are described in more cursory terms for a number of other foods. Most of the preparations reflect Roman methods (using ingredients such as oxymel and oenomel), but the Frankish love of raw bacon is also cited. The author also specifically references whether specific foods were then available in Theodoric's region (near Metz in Northeastern France). Among other ingredients, the mention of several spices makes it clear that these were available in France long after the fall of Rome and centuries before the Crusades.

As a dietetic, the text also addresses the use of foods for selected ailments such as dysentery, diarrhea, dropsy, and fever. In general, Anthimus' approach is based on humoral theory (referring for instance to "melancholic humours") though he only cites unnamed "authors" or "authorities" as his sources.

Editions

  • Anecdota graeca et graecolatina. Mitteilungen aus Handschriften zur Geschichte der griechischen Wissenschaft, ed. by Valentin Rose, vol. 2, Ferdinand Duemmler's Verlagsbuchhandlung, Berlin 1870, p. 41 ff.
  • Anthimi De observatione ciborum. Epistula ad Theudericum regem Francorum, ed. by Valentin Rose, B. G. Teubner, Leipzig 1877 (online).

English translations

  • Anthimus: On the Observance of Foods, translated by Mark Grant, Prospect Books, London 1996 (ISBN 1-903018-52-8); 2007 (ISBN 978-1903018521; online presentation).
  • Anthimus: How To Cook an Early French Peacock: De Observatione Ciborum – Roman Food for a Frankish King, translated by Jim Chevallier, Chez Jim Books, 2012 (online presentation).

References

  • Eva Baumkamp: Prima sanitas ex cibis bene coctis et bene digestis constat: Die Gesundheit beruht zuerst auf gut gekochten und gut verdauten Speisen! Bemerkungen zur Nahrungsmittelkunde des Anthimus. In: Timo Klär, Eike Faber (eds.): Zwischen Hunger und Überfluss: Antike Diskurse über Ernährung. Stuttgart 2020, pp. 303–325.
  • Gordon M. Messing, "Remarks on Anthimus De observatione ciborum", Classical Philology 37:2:150–158 (April 1942) at JSTOR


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