Nicander of Colophon's Theriaca


Book Description

In modern times the Theriaca of Nicander of Colophon (2nd century BCE) has not attracted many enthusiasts. Its complicated style, abstruse diction and technical subject matter – venomous bites and their remedies – have long put off classical scholars. In the wake of renewed interest in Hellenistic poetry, however, Nicander’s dark poetry deserves new appreciation. In this book Floris Overduin provides a literary commentary on the Theriaca, focusing on Nicander’s artistic merits. Viewed against the background of Alexandrian aesthetics and the didactic epic tradition, Nicander deserves pride of place among his Hellenistic peers. This book, the first full commentary in English, may thus contribute to the reappraisal of Nicander’s Theriaca as a work of literature, not science.




Nicander of Colophon, Theriaca


Book Description




Poems and Poetical Fragments


Book Description

This volume gathers together the poems of Nicander, which includes the original Greek poetry with a parallel page translation.




Nicander: Poems


Book Description

Medicine, zoology, botany and minerology are the themes of Nicander's two extant poems of the Hellenistic period. Fragments of other poems also survive, and these had an influence on later poets, notably Virgil and Ovid. This translated edition was first published in 1953 and is fully annotated.




A Hellenistic Treatise on Poisonous Animals (the "Theriaca" of Nicander of Colophon)


Book Description

A contribution to the history of Toxicology evidence is given here, namely that Nicander was artistpoet-naturalist-physician, that he was libelled as merely a versifier and metaphrast, that his depiction of poisonous serpents and the effects of their venom on man was original and veracious and that his work has had recognition from and influence on writers about serpents for centuries.




The Oxford Classical Dictionary


Book Description

The revised third edition of the 'Oxford Classical Dictionary' is the ultimate reference on the classical world containing over 6,200 entries. The 2003 revision includes minor corrections and updates and all Latin and Greek words in the text are now translated into English.




Toxicology in Antiquity


Book Description

Toxicology in Antiquity provides an authoritative and fascinating exploration into the use of toxins and poisons in antiquity. It brings together the two previously published shorter volumes on the topic, as well as adding considerable new information. Part of the History of Toxicology and Environmental Health series, it covers key accomplishments, scientists, and events in the broad field of toxicology, including environmental health and chemical safety. This first volume sets the tone for the series and starts at the very beginning, historically speaking, with a look at toxicology in ancient times. The book explains that before scientific research methods were developed, toxicology thrived as a very practical discipline. People living in ancient civilizations readily learned to distinguish safe substances from hazardous ones, how to avoid these hazardous substances, and how to use them to inflict harm on enemies. It also describes scholars who compiled compendia of toxic agents. New chapters in this edition focus chiefly on evidence for the use of toxic agents derived from religious texts. - Provides the historical background for understanding modern toxicology - Illustrates the ways previous civilizations learned to distinguish safe from hazardous substances, how to avoid the hazardous substances and how to use them against enemies - Explores the way famous historical figures used toxins - New chapters focus on evidence of the use of toxins derived from religious texts




Food in the Ancient World from A to Z


Book Description

Sensual yet pre-eminently functional, food is of intrinsic interest to us all. This exciting new work by a leading authority explores food and related concepts in the Greek and Roman worlds. In entries ranging from a few lines to a couple of pages, Andrew Dalby describes individual foodstuffs (such as catfish, gazelle, peaches and parsley), utensils, ancient writers on food, and a vast range of other topics, drawn from classical literature, history and archaeology, as well as looking at the approaches of modern scholars. Approachable, reliable and fun, this A-to-Z explains and clarifies a subject that crops up in numerous classical sources, from plays to histories and beyond. It also gives references to useful primary and secondary reading. It will be an invaluable companion for students, academics and gastronomes alike.