000			03426nam a22004818i 4500
001			BRILL9789047410164
003			nllekb
005			20260610105704.0
007			cr un uuuua
008			200716s2006 ne sb 001 0 eng d
020			_a9789047410164 _q(electronic book)
020			_a9789004152366 _q(print)
024	7		_a10.1163/9789047410164 _2DOI
035			_a(OCoLC)568279529
040			_aNL-LeKB _cNL-LeKB _erda
043			_aaw----- _ae------ _aff-----
050	0	0	_aTX601 _b.T47 2006
072		7	_aHBJD _2bicssc
072		7	_aHIS _x010000
082	0	0	_a664.00937 _222
100	1		_aThurmond, David, _eauthor.
245	1	2	_aA Handbook of Food Processing in Classical Rome : _bFor Her Bounty No Winter / _cDavid Thurmond.
246	3		_aFor Her Bounty No Winter
264		1	_aLeiden; _aBoston : _bBRILL, _c2006.
300			_a1 online resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _2rdacarrier
490	1		_aTechnology and Change in History ; _v9
490	1		_aBrill Book Archive Part 1, ISBN: 9789004472495
504			_aIncludes bibliographical references and index.
505	0		_aList 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.
520			_aRome 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.
588			_aDescription based on print version record.
650		0	_aFood _xPreservation.
650		0	_aFood supply _zRome.
650		0	_aFood _xPreservation _zRome.
776	0	8	_iPrint version: _tA Handbook of Food Processing in Classical Rome : For Her Bounty No Winter. _dLeiden ; Boston : BRILL, 2006 _z9789004152366 _w(DLC) 2006050607 _w(OCoLC)71008387
830		0	_aTechnology and Change in History ; _v9.
830		0	_aBrill Book Archive Part 1, ISBN: 9789004472495.
856	4		_zDOI: _uhttp://dx.doi.org/10.1163/9789047410164
999			_c44507 _d44507