? ? ? ? ? 今天翻譯的時(shí)候，發(fā)現(xiàn)一個(gè)以前沒用過的翻譯器，實(shí)際使用后，感覺翻譯的句子比谷歌翻譯更有邏輯性。而且也是免費(fèi)的，只需在谷歌瀏覽器里搜索“DeepL”，就可以直接使用（網(wǎng)頁版）（ps：不用登陸，直接像谷歌翻譯一樣使用就行，是免費(fèi)的，那個(gè)“開始免費(fèi)試用”的選項(xiàng)不用去管它）

好的，讓我們繼續(xù)?。?！

接下來的內(nèi)容主要是書中所包含的一些小冊(cè)子。

作者生平：

? ? ? ? ? 安德魯·達(dá)爾比（Andrew Dalby）是一位古典學(xué)者、歷史學(xué)家、語言學(xué)家和翻譯家，以他關(guān)于食物史（尤其是希臘和羅馬帝國(guó)）的書籍而聞名。 《Siren Feasts》 是安德魯·達(dá)爾比的第一本美食書籍，獲得了 Runciman（朗西曼）獎(jiǎng)，他的第二本書《dangerous Tastes》在2001年獲得了美食作家協(xié)會(huì)年度美食書籍。他還是《The Classical Cookbook》和《Empire of Pleasures》以及巴克斯和維納斯的傳記的作者。

《Tastes of Byzantium ：The Cuisine of a Legendary Empire》于 2003 年首次出版

ISBN: 978 1 84885 165 8

本書完整的 CIP 記錄可從大英圖書館、美國(guó)國(guó)會(huì)圖書館獲得

由 Thomson Press India Ltd 在印度印刷和裝訂?

Chapter 6 The Texts

小冊(cè)子

?These short handbooks use the technical language of Greek humoral and dietary theory. This does not mean that they were intended for physicians alone (see page 48). The evidence suggests that numerous Byzantines - among those who had any choice of food at all - were more or less conscious of their 'constitution' and 'temperament' and gave attention to the good and bad effects of foods and drinks on these.

? ? ? ? An important collection of texts of this kind was published (in Greek only) by Ideler in 1841-42. Some of these texts, including most of Ideler's collection, are now available on the TLG CD-ROM of classical Greek sources, published from the University of California at Irvine. In making the following translations I have occasionally consulted the original editions by Ideler and by Delatte (1939), but I have usually worked from the CD-ROM.

? ? ? ? ? 這些簡(jiǎn)短的手冊(cè)使用希臘體液和飲食理論的技術(shù)語言。這并不意味著它們僅適用于醫(yī)生（參見第 48 頁）。 證據(jù)表明，許多拜占庭人——在那些完全可以選擇自己該吃什么樣的食物的人中——或多或少地意識(shí)到他們的“體質(zhì)”和“氣質(zhì)”，并關(guān)注食物和飲料對(duì)這些的好壞影響。

? ? ? ? ? Ideler 于 1841-42 年出版了一本重要的此類文本集（僅希臘文）。 其中一些文本，包括 Ideler 的大部分收藏，現(xiàn)在可以在加州大學(xué)爾灣分校出版的古典希臘語資料的 TLG CD-ROM 上找到。 在進(jìn)行以下翻譯時(shí)，我偶爾會(huì)參考 Ideler 和 Delatte (1939) 的原始版本，但我通常是從 CD-ROM 開始工作的。

Text I

The Eight Flavours

八味

In this first short handbook, an unknown Greek nutritionist attempts to classify the flavors of food and to determine how flavor relates to dietary power. His work - totally at odds with modern Western dietary knowledge - is an essential starting point for understanding Byzantine views on how to choose foods, wines and aromas. He appeals constantly to the two elemental pairs, hot and cold, dry and moist. He takes for granted the four bodily humors, blood, phlegm, yellow bile, black bile: for more on these see chapter three.

? ? ? ? ? 在第一本簡(jiǎn)短的手冊(cè)中，一位不知名的希臘營(yíng)養(yǎng)學(xué)家試圖對(duì)食物的味道進(jìn)行分類，并確定味道與膳食能量的關(guān)系。他的作品——與現(xiàn)代西方飲食知識(shí)完全不一致——這是理解拜占庭關(guān)于如何選擇食物、葡萄酒和香氣觀點(diǎn)的重要起點(diǎn)。 他不斷地訴諸于兩個(gè)元素對(duì)：冷與熱，干燥與潮濕。他認(rèn)為四種體液是理所當(dāng)然的：血液、痰液、黃膽汁、黑膽汁：有關(guān)這些的更多信息，請(qǐng)參見第三章。

In slightly differing forms this brief handbook is to be found included in the various manuscript compilations known to modern scholars as Peri Trophon Dynameos 'On the Power of Foods' and De Cibis 'On Foods'. The present translation is based on Peri Trophon Dynameos, pages 467-469 in Delatte's edition of that text, but incorporates (as indicated by footnotes below) selected variants from De Cibis section 1.

? ? ? ? ? 這本簡(jiǎn)短的手冊(cè)以略微不同的形式出現(xiàn)在現(xiàn)代學(xué)者稱之為 Peri Trophon Dynameos '論食物的力量' 和 De Cibis '論食物'的各種手稿匯編中。目前的翻譯是基于 Peri Trophon Dynameos，Delatte 版本的第 467-469 頁，但包含（如下文腳注所示）從 De Cibis 第 1 節(jié)中選擇的變體。

[467] The nature and power of foods and drinks are known from their flavors. There are eight flavors: sweet, pungent, salty, sharp, oily, astringent, tasteless, melting.??

? ? ? ? Sweet flavor is hot and moist. It is suited to those who have a well-balanced constitution, and increases the production of healthy blood. In the case of those with hot, dry, bilious constitutions it produces yellow bile. All juicy sweet fruits have less heat and dryness than does sugar. In proportion with an increase in sweetness, in any food and drink, goes an increase in heat.

? ? ? ? Pungent flavor has more heat and dryness than sweet flavor, and harms those whose constitutions are hot and dry. It lightens and dissolves phlegm, matures thick humors, and is helps those with cold and moist constitutions. [It produces thirst and appetite.]

? ? ? ? Salty flavor is dry and [hotl, and creates thirst in in hot and dry constitutions. It cuts phlegm, and dissolves thick and unwhole——some food residues in the stomach.

? ? ? ? ? [467] 食物和飲料的性質(zhì)和功效從它們的味道中可以得知。有八種味道：甜、辛、咸、辣、油、澀、無味、溶。

? ? ? ? ? 甜味溫?zé)釢駶?rùn)。 它適合那些體質(zhì)均衡的人，并產(chǎn)生健康的血液。對(duì)于那些患有熱、干燥、膽汁質(zhì)體質(zhì)的人，它會(huì)產(chǎn)生黃色膽汁。所有多汁的甜水果比糖的熱量和干燥度都低。在任何食物和飲料中，隨著甜味的增加，熱量也會(huì)增加。

? ? ? ? ? 辛味較甘味較熱燥，對(duì)體質(zhì)燥熱者不利。淡化化痰，熟化濃稠體液，對(duì)寒濕體質(zhì)者有幫助。 [它產(chǎn)生口渴和食欲。]

? ? ? ? ? 咸味干熱，在燥熱體質(zhì)中產(chǎn)生口渴。化痰，化解粘稠不全——胃里的一些食物殘?jiān)?/span>

[468] The sharp flavor has a burning quality, as have pepper, pellitory, onions and garlic, all of which have great heat, and this harms hot and dry constitutions. Its exhalations produce headache and thin the blood. It helps those with cold and moist constitutions. It dissolves the moistness and thickness from the stomach and intestines, typical of cold and wet weather.

? ? ? ? The oily flavor is moderately hot and moist. It is suited to those with a dry and hot temperament. It is unsuitable for those with a weak stomach, leading to loss of appetite and killing digestion. It is suited to dysenteries and to those with a dry temperament. The astringent flavor, as of castor oil and the like, has a [dryJ5 and cold temperament and is suited to those with a moist temperament. It is harmful to dry constitutions. It is suited to persons the sinews of whose stomachs are porous from excessive moistness, and to those with bowel disorders.

? ? ? ? Foods with moderately astringent flavor, such as quinces, pears, apples and the like, have moderate capability and aptitude to encourage the activity of the stomach, bowels and liver and to encourage appetite for food. Taken before other food they inhibit the natural function; taken after other food they encourage it.

? ? ? ? The tasteless flavor, as of white of egg, fleaseed and the like, is moist and cold and rapidly alters the constitution towards moistness. It is suited to those with a hot and dry temperament.

? ? ? ? The melting flavor is cold and dry. It is suited to those with a rather hot temperament. It strengthens the stomach, arouses its appetite, stops stomach pain, encourages stomach activity [469] and assuages thirst. It is harmful to those with cold temperaments and constitutions: it weakens and harms their nerves.

? ? ? ? ?Acid [flavor], through its natural dryness, cuts, breaks up and dissolves moistness.

? ? ? ? ? [468] 辣味有灼燒感，辣椒、苦瓜、洋蔥和大蒜也一樣，它們都具有很大的熱量，這會(huì)損害炎熱和干燥的體質(zhì)。 它的呼氣會(huì)引起頭痛并使血液稀薄。它有助于那些寒冷和潮濕的體質(zhì)。它溶解了胃和腸的水分和厚度，這是寒冷和潮濕天氣下辣味的典型特征。

? ? ? ? ? 油膩的味道是適度的熱和濕潤(rùn)。 它適合那些有干燥和炎熱氣質(zhì)的人。 腸胃虛弱者不宜食用，容易導(dǎo)致食欲不振，影響消化。它適用于痢疾和那些性情干燥的人。澀味，如蓖麻油等，性味干澀，性寒，適合性情濕潤(rùn)者。它對(duì)干燥的體質(zhì)有害。 適用于因過度潮濕而導(dǎo)致胃筋松弛的人，以及腸胃不適的人。

? ? ? ? ? 具有適度澀味的食物，如木瓜、梨、蘋果等，具有適度的促進(jìn)胃、腸和肝臟活動(dòng)和促進(jìn)食欲的能力和能力。在其他食物之前服用它們會(huì)抑制自然功能；在其他食物之后食用會(huì)增強(qiáng)自然功能。

? ? ? ? ? 無味的味道，如蛋清、去皮等，濕冷，使體質(zhì)迅速向濕轉(zhuǎn)變。它適合那些具有炎熱和干燥氣質(zhì)的人。

? ? ? ? ? 融化的味道又冷又干。它適合那些有相當(dāng)熱的氣質(zhì)的人。 它增強(qiáng)胃部，喚起食欲，停止胃痛，促進(jìn)胃部活動(dòng) [469] 并緩解口渴。它對(duì)性情和體質(zhì)冰冷的人有害：它會(huì)削弱和傷害他們的神經(jīng)。

? ? ? ? ? 酸[味道]，通過其自然干燥，切割、分解和溶解水分。

Text 2

Categories of Foods

食品類別

?In the second handbook we get down to specifics. Here we are told the position of individual foodstuffs on the hot/cold and dry/wet axes, with additional information on their nutritional powers and their side-effects. Thus we begin to understand how to combine them to give an appropriate balance of nourishment to each individual.

? ? ? ? ? 在第二本手冊(cè)中，我們將詳細(xì)介紹。在這里，我們被告知個(gè)別食品在熱/冷和干/濕軸上的位置，以及有關(guān)它們的營(yíng)養(yǎng)能力和副作用的更多信息。因此，我們將開始了解如何把它們結(jié)合起來，為每個(gè)人提供適當(dāng)?shù)臓I(yíng)養(yǎng)平衡。

This text is not to be found, at full length as translated here, in any single manuscript. It has been collected for this translation from related manuscript versions of varying fullness and coherence. This should not be seen as the reconstruction of a hypothetical, lost treatise, but as a gathering of knowledge that was collectively familiar to Byzantine dieticians. Nothing is added: every word translated below occurs in one or more of the manuscripts cited. Section [i] is based on Peri Trophon Dynameos, pp. 469-470, with selected variants from De Cibis 2 and with additions from De Alimentis 32-41. Sections [ii] and [iii] come from Peri Trophon Dynameos pp. 470-472, with selected variants from De Cibis 3-4. Section [iv] is based on Peri Trophon Dynameos pp. 472-474, with additions from De Alimentis 42-64. Section [v] is a translation of De Alimentis 65-75. Sections [vi] and [vii] are a translation of Peri Trophon Dynameos pp. 474-476. Section [viii] is based on Peri Trophon Dynameos pp. 476-478, with additions from Peri tes ek ton zoon trophes. Sections [ix] and [x] are translated from Peri Trophon Dynameos pp. 478-479. Section [xi] is translated from Peri tes ek ton zoon trophes. Within each section, square brackets and footnotes indicate passages taken from the secondary source texts.

? ? ? ? ? ?在任何單獨(dú)的手稿中都找不到此處翻譯的全文。它是從不同完整性和連貫性的相關(guān)手稿版本中收集的。這不應(yīng)被視為對(duì)假設(shè)的、丟失的論文的重建，而是作為拜占庭營(yíng)養(yǎng)師共同熟悉的知識(shí)的收集。沒有添加任何內(nèi)容：下面翻譯的每個(gè)單詞都出現(xiàn)在引用的一個(gè)或多個(gè)手稿中。 [1] 部分基于 Peri Trophon Dynameos，第 469-470 頁，從 De Cibis 2 中選擇變體，并從 De Alimentis 32-41 中添加。第 [2] 和 [3] 節(jié)來自 Peri Trophon Dynameos pp. 470-472，從 De Cibis 3-4 中選擇變體。 第[4] 節(jié)基于 Peri Trophon Dynameos pp. 472-474，并添加了 De Alimentis 42-64。 第[5]節(jié)是 De Alimentis 65-75 的翻譯。第 [6] 和 [7] 節(jié)是 Peri Trophon Dynameos pp. 474-476 的翻譯。 [8] 節(jié)基于 Peri Trophon Dynameos pp. 476-478，并添加了 Peri tes ek ton zoon trophes。 [9] 和 [10] 部分翻譯自 Peri Trophon Dynameos pp. 478-479。 [11] 節(jié)翻譯自 Peri tes ek ton zoon trophes。在每個(gè)部分中，方括號(hào)和腳注表示取自二級(jí)源文本的段落。

[1] Food values of grains and legumes

谷物和豆類的食用價(jià)值

?Wheat has a high proportion of heat and is the best of all grains. It produces healthy, excellent blood.

? ? ? ? Barley has a high proportion of coldness and its food value is less than that of wheat. It is not suited to those with a cold and moist temperament: it engenders excessive wind. It is suited to those with a rather hot constitution. Barley water (ptisane) is cold and moist. It helps in acute fevers and in diseases of the chest. It alleviates heat and thirst.

? ? ? ? Rice is midway between heat and coldness and inhibits movement of the bowels; but if boiled with seasoning it becomes good for the bowels.

? ? ? ? Broad beans have a high proportion of coldness, and cause gas and wind in the bowels and heaviness in the head; boiled with vinegar they inhibit movement of the bowels. [Eaten green, they add moistness to the constitution].

? ? ? ? Chickpeas have a high proportion of heat, and they too cause gas in the bowels; they bring on menstruation, increase the urine and encourage sexual intercourse. [Water from boiling chickpeas is good for those with kidney stones. If the chickpeas are roasted - it is the same with beans - they stop bowel movements and are more nutritious. When eaten fresh they add moisture to the constitution.

? ? ? ? Lupins are indigestible and produce thick humors.

? ? ? ? Fenugreek seed, steeped in water, sweetened, and sprouted, moves the bowels: this is the case whether the seed is eaten with fish sauce, or vinegar and fish sauce, or wine and fish sauce and olive oil. Eaten with fish sauce alone, it causes headache, but with wine and fish sauce and olive oil it does not. The water from cooking fenugreek, boiled and taken with honey, dislodges unhealthy humours in the stomach. It is good for the bowels.]

? ? ? ? Lentils are cold and dry; they dry and cool the constitution and produce excess black bile. They also cause weak vision. Lupins are hot and dry. They are indigestible and bring on menstruation; but if sweetened in hot water they are a lighter food [and not so indigestible. The husk is astringent.

? ? ? ? Black-eyed peas are hot and moist in temperament. They produce wind in the bowels, move the bowels, bring on menstruation, increase the urine, cause nocturnal emission. [Some people steep black-eyed peas, or Lathyrus Ochrus seeds, till they sprout and eat them as a starter, dipped in fish sauce: this is to move the bowels. The water from boiling black-eyed peas is nourishing when well boiled.

? ? ? ? Grass peas are more nourishing than black-eyed peas or Lathyrus Ochrus seeds, but otherwise similar. They fill up those who eat them too quickly.

? ? ? ? Broomcorn millet is dry and not nutritious; it inhibits bowel movements.

? ? ? ? Bread made from wheat is the best and [470] most nutritious of all foods. [Particularly if white, with a moderate use of yeast and salt, the dough kneaded midway between dryness and rawness, and with a little anise, fennel seed and mastic, it is very fine indeed. One with a hot constitution should include sesame in the dough. If wishing to add more moistness to the bread, knead in some almond oil.]

? ? ? ? Frumenty, also called amylon, is cold and dry; it fills out the chest and neck. Made with ground almonds and sugar it relieves dysentery. [What peasants call kourkoutin, cracked wheat, is nourishing and produces phlegm if eaten to excess.]

? ? ? ? ? 小麥的熱量比例很高，是所有谷物中最好的。它能產(chǎn)生健康、優(yōu)良的血液。

? ? ? ? ? 大麥的寒性比例高，其食物價(jià)值低于小麥。它不適合那些具有寒冷和濕潤(rùn)氣質(zhì)的人：它會(huì)產(chǎn)生過多的風(fēng)熱。它適合體質(zhì)較熱的人。大麥水（ptisane）是寒冷和濕潤(rùn)的。它對(duì)急性發(fā)燒和胸部疾病有幫助。它能緩解熱解渴。

? ? ? ? ? 大米介于熱和冷之間，抑制腸道運(yùn)動(dòng)；但如果用調(diào)料煮沸，則對(duì)腸道有益。

? ? ? ? ? 蠶豆具有較高的寒性，會(huì)導(dǎo)致腸道內(nèi)的氣體和風(fēng)熱，以及頭部的沉重感；與醋一起煮，會(huì)抑制腸道的運(yùn)動(dòng)。[吃綠色的蠶豆可以增加體質(zhì)的濕潤(rùn)度]。

? ? ? ? ? 鷹嘴豆有很高的熱度，也會(huì)引起腸道內(nèi)的氣體堆積；它們會(huì)帶來月經(jīng)，增加尿量，促進(jìn)性交。[煮鷹嘴豆的水對(duì)腎結(jié)石患者有好處。如果鷹嘴豆被烤過--這與豆子一樣--它們能阻止腸道蠕動(dòng)，而且更有營(yíng)養(yǎng)。當(dāng)吃新鮮的時(shí)候，它們會(huì)增加體質(zhì)的水分。

? ? ? ? ? 羽扇豆是不可消化的，會(huì)產(chǎn)生濃厚的體液。

? ? ? ? ? 胡蘆巴種子，浸泡在水中，加糖，發(fā)芽，可以通便：無論種子與魚露、醋和魚露，還是酒和魚露及橄欖油一起吃，都是如此。單獨(dú)與魚露一起吃，會(huì)引起頭痛，但與葡萄酒、魚露和橄欖油一起吃就不會(huì)頭痛。煮葫蘆巴的水，煮熟后與蜂蜜一起服用，可以驅(qū)除胃里的不健康的液體。它對(duì)腸道有好處]。

? ? ? ? ? 扁豆是寒冷和干燥的，它們使體質(zhì)干燥和冷卻，并產(chǎn)生過多的黑膽汁。它們也會(huì)導(dǎo)致視力減退。羽扇豆是熱的和干燥的。它們難以消化，會(huì)引起月經(jīng)；但如果在熱水中加糖，它們是一種較輕的食物[而且不那么難以消化。谷殼有收斂作用。

? ? ? ? ? 黑眼豌豆性熱、濕潤(rùn)。它們?cè)谀c道中產(chǎn)生風(fēng)，移動(dòng)腸道，帶來月經(jīng)，增加尿液，導(dǎo)致夜尿。[有些人將黑眼豆或Lathyrus Ochrus種子浸泡至發(fā)芽，然后蘸著魚露作為開胃菜食用：這是為了活動(dòng)腸道。煮黑眼豆的水如果煮得好，是富有營(yíng)養(yǎng)價(jià)值的。

? ? ? ? ? 草豌豆比黑眼豌豆或Lathyrus Ochrus種子更有營(yíng)養(yǎng)，但其他方面都差不多。它們能讓那些吃得太快的人填飽肚子。

? ? ? ? ? 小米很干，沒有營(yíng)養(yǎng)；它會(huì)抑制腸道運(yùn)動(dòng)。

? ? ? ? ? 用小麥制成的面包是所有食物中最好和[470]最有營(yíng)養(yǎng)的。[特別是如果是白小麥，適度使用酵母和鹽，面團(tuán)揉在干燥和粗糙之間，加上一點(diǎn)八角、茴香籽和膠泥，確實(shí)非常好。有熱性體質(zhì)的人應(yīng)該在面團(tuán)中加入芝麻。如果希望增加面包的濕潤(rùn)度，可以加入一些杏仁油進(jìn)行揉搓。］

? ? ? ? ? 弗魯門蒂，也叫阿米隆，是一種寒冷而干燥的食物；它能使人的胸部和頸部飽滿。用杏仁粉和糖制成，可以緩解痢疾。[農(nóng)民稱之為kourkoutin，即碎麥，有營(yíng)養(yǎng)，如果吃多了會(huì)產(chǎn)生痰液。］

[2] On water drinking

關(guān)于飲水

?Water protects the natural moistness of the constitution. It distributes the food to the whole body and to the veins. It is suitable for those with hot and dry temperaments, and is ideal in the hottest weather and in summer. Light, sweet water is the best of all waters, particularly if it has no bad smell. There are five kinds: spring water, well water, river water, rain water, lake water. Spring water that is pure and sweet is hot in winter, cold in summer, and is the best of all waters.

? ? ?? ?Salt water is extremely dry; likewise, water with an astringent flavor is drying and astringent. Hot water, if taken before food, dissolves phlegm and thins food residues. Washing in sweet water restores the bodily temperament. 'Vitriolic water" dries up a sore, even if very moist, and alleviates thicknesses and moistnesses in the body.

? ? ? ? ? 水能保護(hù)體質(zhì)的自然濕潤(rùn)度。它能將食物養(yǎng)分分配到整個(gè)身體和靜脈。它適合那些脾氣燥熱的人，在最熱的天氣和夏天是最理想的。淡淡的甜水是所有水中最好的，特別是如果它沒有不良?xì)馕兜脑?。有五種：泉水、井水、河水、雨水、湖水。純凈甜美的泉水在冬天是熱的，夏天是冷的，是所有水中最好的。

? ? ? ? ? 鹽水是極其干燥的；同樣，具有澀味的水也是干燥和澀的。熱水，如果在食物前飲用，可以溶解痰液和稀釋食物殘?jiān)?。用甜水洗臉能恢?fù)身體的氣質(zhì)。富含維生素的水 "能使瘡口變干，即使非常潮濕，也能減輕身體的厚度和濕潤(rùn)度。

未完待續(xù)！

拜占庭的社會(huì)史（包含部分戰(zhàn)爭(zhēng)和經(jīng)濟(jì)、外交等）

拜占庭的軍隊(duì)制度

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