Foods, Diets and Medicines in the Middle English Version of Lanfranc’s Chirurgia Magna |Biomedgrid

I submit an analysis of foods contained in the Middle English version of Lanfranc Chirurgia magna, which is also known as Que dicitur ars completa totius chirurgie. In particular, I consider some aspects relating to wound care and diets that patients need to follow, considering their diseases. Lanfranc wrote down his Chirurgia magna in Latin about in 1296 and dedicated it to the king of France Philip the Fair and young physician Bernard of Gordon [1]. Together with his previous work Chirurgia Parva [2], Chirurgia magna represents one of the first treatises about medicine written in France and is divided into five books (normally preceded by a prologue), then subdivided into several chapters. The Middle English translation of Chirurgia Magna (second half of 14th century) came to us in two codices, eg. mss. Oxford, Bodleian Library, Ashmole 1396 (dated about 1380, uncertain origin, ff. 1a-269b which transmits Lanfranc work entirely) and London, British Library, Add. 12056 (Wiltshire, dated about 1420, ff. 31a-86b, which ends at the fourth chapter of the second book, regarding the hand bones) [3].