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A handbook of food processing in classical Rome : for her bounty no winter / by David L. Thurmond.

Thurmond, David L. (Author).
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Electronic resources

Subject: Food > Preservation > Rome.
Food supply > Rome.
Genre: Electronic books.
Computer network resources.
Electronic books.

Record details

  • ISBN: 9047410165
  • ISBN: 9789047410164
  • ISBN: 1281399728
  • ISBN: 9781281399724
  • Physical Description: 1 online resource (x, 294 pages) : illustrations.
  • Publisher: Leiden ; Brill, 2006.

Content descriptions

Bibliography, etc. Note: Includes bibliographical references (pages 277-286) and index.
Formatted Contents Note: Introduction -- Chapter One: Cereals. Introduction -- Roman Cereal Grains -- Parching -- Threshing -- Winnowing -- Ensilage -- Braying of Porridge Grains -- Milling of Bread Grains -- Bolting -- Breadmaking -- Leavening -- Kneading -- Chapter Two: Olives. Background -- Processing -- Harvesting -- Cleaning -- Warehousing -- Pulping -- Pressing -- Separation of Oil -- Clarification -- Chapter Three: Wine. Biochemistry -- Harvest -- The Winery -- Treading the Grapes -- Pressing -- Fermentation -- Chaptalization -- Cellaring -- Clarification -- Infections -- Modification -- Aging -- Other Wines -- Tapping -- Chapter Four: Legumes, Vegetables, and Fruits. Legumes -- Vegetables -- Fruits -- Chapter Five: Animal Products. Milk Products -- Soured Milk Products -- Cheese -- Meat -- Fowl -- Mammals -- Fish -- Chapter Six: Condiments. Salt -- Sugars -- Acids -- Spices -- Epilogue.
Summary: 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.
Reproduction Note: Electronic reproduction. [S.l.] : HathiTrust Digital Library, 2010.
System Details Note: Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. http://purl.oclc.org/DLF/benchrepro0212
Action Note: digitized 2010 HathiTrust Digital Library committed to preserve
Source of Description Note: Print version record.
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1001 . ‡aThurmond, David L.
24512. ‡aA handbook of food processing in classical Rome : ‡bfor her bounty no winter / ‡cby David L. Thurmond.
260 . ‡aLeiden ; ‡aBoston : ‡bBrill, ‡c2006.
300 . ‡a1 online resource (x, 294 pages) : ‡billustrations.
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380 . ‡aHandbook
4901 . ‡aTechnology and change in history ; ‡vv. 9
504 . ‡aIncludes bibliographical references (pages 277-286) and index.
5050 . ‡aIntroduction -- Chapter One: Cereals. Introduction -- Roman Cereal Grains -- Parching -- Threshing -- Winnowing -- Ensilage -- Braying of Porridge Grains -- Milling of Bread Grains -- Bolting -- Breadmaking -- Leavening -- Kneading -- Chapter Two: Olives. Background -- Processing -- Harvesting -- Cleaning -- Warehousing -- Pulping -- Pressing -- Separation of Oil -- Clarification -- Chapter Three: Wine. Biochemistry -- Harvest -- The Winery -- Treading the Grapes -- Pressing -- Fermentation -- Chaptalization -- Cellaring -- Clarification -- Infections -- Modification -- Aging -- Other Wines -- Tapping -- Chapter Four: Legumes, Vegetables, and Fruits. Legumes -- Vegetables -- Fruits -- Chapter Five: Animal Products. Milk Products -- Soured Milk Products -- Cheese -- Meat -- Fowl -- Mammals -- Fish -- Chapter Six: Condiments. Salt -- Sugars -- Acids -- Spices -- Epilogue.
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.
5880 . ‡aPrint version record.
533 . ‡aElectronic reproduction. ‡b[S.l.] : ‡cHathiTrust Digital Library, ‡d2010. ‡5MiAaHDL
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650 0. ‡aFood supply ‡zRome.
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655 0. ‡aElectronic books.
77608. ‡iPrint version: ‡aThurmond, David L. ‡tHandbook of food processing in classical Rome. ‡dLeiden ; Boston : Brill, 2006 ‡w(DLC) 2006050607
830 0. ‡aTechnology and change in history ; ‡vv. 9. ‡x1385-920X
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◄ Search Results Showing Item 36 of 72

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