What is "anthimus"

Anthimus, also spelled Anthimos, Anthinos or Anthinus, is a Greek name for males. In Italian and Spanish, the name is rendered as Antimo.

The name may refer to:

• Anthimus of Nicomedia, bishop and martyr who died during a persecution in the early 4th century
• Anthimus of Rome (died 303), saint, priest and martyr who died during the persecutions of Diocletian
• Anthimus of Tyana, bishop in AD 372; at times an opponent of Basil of Caesarea
• Anthimus (physician), Greek doctor at the court of Theodoric the Great and author of De observatione ciborum ("On the Observance of Foods")
• Anthimos Gazis (1758–1828), a hero of the Greek War of Independence
• Anthimus of Naples, Anthimus or Anthemus, the Duke of Naples for from 801 until around 818

Anthimus is the name of seven Patriarchs of Constantinople:

• Patriarch Anthimus I of Constantinople, a Miaphysite patriarch of Constantinople in 535–536
• Patriarch Anthimus II of Constantinople (died 1628), reigned a few months in 1623
• Patriarch Anthimus III of Constantinople, reigned between 1822 and 1824
• Patriarch Anthimus IV of Constantinople (died 1878), reigned between 1840 and 1841, and between 1848 and 1852
• Patriarch Anthimus V of Constantinople, reigned between 1841 and 1842
• Patriarch Anthimus VI of Constantinople (1790–1878), reigned three times: 1845–1848, 1853–1855, and 1871–1873
• Patriarch Anthimus VII of Constantinople (1835–1913), reigned between 1895 and 1896

Spelled Anthinus this name may refer to:

• Anthinus, a genus of air-breathing land snails

Anthimus (; fl. 511–534) was a Byzantine physician at the court of the Ostrogoth king Theodoric the Great and author of De observatione ciborum ("On the Observance of Foods"), which is a valuable source for Late Latin linguistics as well as Byzantine dietetics.

Though not a true recipe book, the text includes detailed instructions for making at least one Byzantine specialty (afrutum), using whipped egg whites, and a beef stew using honey, vinegar and spices. Preparations are described in more cursory terms for a number of other foods. Most of the preparations reflect Roman methods (using ingredients such as oxymel and oenomel), but the Frankish love of raw bacon is also cited. The author also specifically references whether specific foods were then available in Theodoric's region (near Metz in Northeastern France). Among other ingredients, the mention of several spices makes it clear that these were available in France long after the fall of Rome and centuries before the Crusades.

As a dietetic, the text also addresses the use of foods for selected ailments such as dysentery, diarrhea, dropsy, and fever. In general, Anthimus' approach is based on humoral theory (referring for instance to " melancholic humours") though he only cites unnamed "authors" or "authorities" as his sources.