A Handbook of Food Processing in Classical Rome : For Her Bounty No Winter /
Thurmond, David,
A Handbook of Food Processing in Classical Rome : For Her Bounty No Winter / For Her Bounty No Winter David Thurmond. - 1 online resource. - Technology and Change in History ; 9 Brill Book Archive Part 1, ISBN: 9789004472495 . - Technology and Change in History ; 9. Brill Book Archive Part 1, ISBN: 9789004472495. .
Includes bibliographical references and index.
List of Figures -- Acknowledgments -- Introduction -- 1: Cereals -- Introduction -- Roman Cereal Grains -- Parching -- Threshing -- Winnowing -- Ensilage -- Braying of Porridge Grains -- Milling of Bread Grains -- Bolting -- Breadmaking -- Leavening -- Kneading -- 2: Olives -- Background -- Processing -- Harvesting -- Cleaning -- Warehousing -- Pulping -- Pressing -- Separation of Oil -- Clarification -- 3: Wine -- Biochemistry -- Harvest -- The Winery -- Treading the Grapes -- Pressing -- Fermentation -- Chaptalization -- Cellaring -- Clarification -- Infections -- Modification -- Aging -- Other Wines -- Tapping -- 4: Legumes, Vegetables and Fruits -- Legumes -- Vegetables -- Fruits -- 5: Animal Products -- Milk Products -- Soured-Milk Products -- Cheese -- Meat -- Fowl -- Mammals -- Fish -- 6: Condiments -- Salt -- Sugars -- Acids -- Spices -- Epilogue -- Bibliography -- Index.
Rome was able to support a huge urban population by providing it with the rudiments of human nutrition in the form of processed foods. This volume contains a careful analysis of those food processes. The work is organized on the basis of the presumed importance of those foods, beginning with the so-called Mediterranean Triad of cereals (particularly wheaten bread), olive oil and wine, then dealing with plant products such as legumes, vegetables and fruits, then animal products, and ending with the condiments (salts, sugars, acids, spices) which were themselves the agents for the preservation of other foods. The work combines analysis of literary and archaeological evidence from antiquity with that of traditional comparative practices and modern food science.
9789047410164 9789004152366
10.1163/9789047410164 DOI
Food--Preservation.
Food supply--Rome.
Food--Preservation--Rome.
TX601 / .T47 2006
664.00937
A Handbook of Food Processing in Classical Rome : For Her Bounty No Winter / For Her Bounty No Winter David Thurmond. - 1 online resource. - Technology and Change in History ; 9 Brill Book Archive Part 1, ISBN: 9789004472495 . - Technology and Change in History ; 9. Brill Book Archive Part 1, ISBN: 9789004472495. .
Includes bibliographical references and index.
List of Figures -- Acknowledgments -- Introduction -- 1: Cereals -- Introduction -- Roman Cereal Grains -- Parching -- Threshing -- Winnowing -- Ensilage -- Braying of Porridge Grains -- Milling of Bread Grains -- Bolting -- Breadmaking -- Leavening -- Kneading -- 2: Olives -- Background -- Processing -- Harvesting -- Cleaning -- Warehousing -- Pulping -- Pressing -- Separation of Oil -- Clarification -- 3: Wine -- Biochemistry -- Harvest -- The Winery -- Treading the Grapes -- Pressing -- Fermentation -- Chaptalization -- Cellaring -- Clarification -- Infections -- Modification -- Aging -- Other Wines -- Tapping -- 4: Legumes, Vegetables and Fruits -- Legumes -- Vegetables -- Fruits -- 5: Animal Products -- Milk Products -- Soured-Milk Products -- Cheese -- Meat -- Fowl -- Mammals -- Fish -- 6: Condiments -- Salt -- Sugars -- Acids -- Spices -- Epilogue -- Bibliography -- Index.
Rome was able to support a huge urban population by providing it with the rudiments of human nutrition in the form of processed foods. This volume contains a careful analysis of those food processes. The work is organized on the basis of the presumed importance of those foods, beginning with the so-called Mediterranean Triad of cereals (particularly wheaten bread), olive oil and wine, then dealing with plant products such as legumes, vegetables and fruits, then animal products, and ending with the condiments (salts, sugars, acids, spices) which were themselves the agents for the preservation of other foods. The work combines analysis of literary and archaeological evidence from antiquity with that of traditional comparative practices and modern food science.
9789047410164 9789004152366
10.1163/9789047410164 DOI
Food--Preservation.
Food supply--Rome.
Food--Preservation--Rome.
TX601 / .T47 2006
664.00937