Introduction

Maciej Kokoszko
University of Łódź, Faculty of PhilosUniversity of Łódź, Faculty of Philosophy and History, Institute of History, Department of Byzantine Historyophy and History, Institute of History, Department of Byzantine History
Zofia Rzeźnicka
The Waldemar Ceran Research Centre for the History and Culture of the Mediterranean Area and South-East Europe Ceraneum
Publication:
Milk and Dairy Products in the Medicine and Culinary Art of Antiquity and Early Byzantium (1st–7th Centuries AD) : No. XXXVIII
Series: Byzantina Lodziensia
Pages: 1-9
DOI: https://doi.org/10.18778/8142-647-3.01
Keywords: Culinary Art of Antiquity, Milk and Dairy Products of Byzantium, Aulus Cornelius Celsus, Dioscorides, Galen medical authors, butter in dietetics, pharmacology and therapeutics, dietetic properties of cheese, dietetic properties of milk
Published: 17 April 2020
Categories: History, Open Access

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How to Cite

Kokoszko, Maciej, and Zofia Rzeźnicka. 2020. “Introduction ”. In Milk and Dairy Products in the Medicine and Culinary Art of Antiquity and Early Byzantium (1st–7th Centuries AD) : No. XXXVIII, 1-9. Byzantina Lodziensia. Poland: Lodz University Press. https://doi.org/10.18778/8142-647-3.01.