As the products of a civilized world skilled in food technology practices, wine and olive oil were widely used in both culinary and medicinal contexts in ancient Greek and Roman society. In the kitchen, they were most popular in a variety of dishes, especially as ingredients in sauces and marinades, while in ancient medicine they were utilized in their natural form or as compounds in medicines for numerous afflictions, from mild to severe. The popularity of wine and olive oil in the latter context was closely tied to humoral medicine, a Hippocratic concept popular throughout the Greco-Roman period, which sought to provide treatments based on balance within the human body. Despite the popularity of these foodstuffs, it is not always easy to assess their overall medical efficacy due to the nature of ancient medicine itself and to the socio-cultural environment in which it evolved.
...MoreBook Georgia L. Irby-Massie (2016) A Companion to Science, Technology, and Medicine in Ancient Greece and Rome.
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