The diet of Syrian monks. A commentary on the term ospria (Ôspria) in the Historia religiosa by Theodoret, bishop of Cyrus
DOI:
https://doi.org/10.12775/BPTh.2014.006Keywords
legumes as food in Antiquity and Byzantium, lentils, chickpea, broad bean, ancient and Byzantine gastronomy, ancient and Byzantine medicine, Syrian monks, Theodoretus of CyrusAbstract
The present article discusses the term ospria (Ôspria) employed by Theodoret of Cyrus in his Historia religiosa while referring to pulses consumed by Syrian monks. The study is additionally concerned with three specific leguminous plants mentioned in the ecclesiastical author’s work and usually included in pulses, namely lentils, chickpeas and broad beans.
The authors focus their interest on the above-mentioned plants as food. In order to elucidate the problem, they profit mainly from medical treatises (written by Dioscurides, Galen, Oribasius, Aetius of Amida and Paul of Aegina), and on the basis they retrieve different meanings of the term ospria, show values of legumes (including the three specified kinds of ospria) as nourishment and comment on possible ways of preparing them for consumption.
Accordingly, the authors of the article present definitions of the discussed term provided by the ancient and Byzantine physicians, which either define ospria as pulses (the majority of medical authors) or widen the meaning of the term to encompass any crops unfit for bread baking (Galen). Subsequently, they proceed to sketch dietetic characteristics of leguminous plants as specified in medical writings, concluding that pulses, although one of ancient and Byzantine staples, were not highly valued by Greek dietitians (and regarded as inferior to bread). Finally they discuss culinary uses of legumes, stressing parallels to Theodoret’s characters’ everyday food.
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