A handbook of food processing in classical Rome: for her bounty no winter
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-...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Leiden [u.a.]
Brill
2006
|
| Schriftenreihe: | Technology and change in history
9 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Zusammenfassung: | 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. |
| Beschreibung: | X, 294 S. Ill. |
| ISBN: | 9004152369 9789004152366 |
Internformat
MARC
| LEADER | 00000nam a2200000 cb4500 | ||
|---|---|---|---|
| 001 | BV021659865 | ||
| 003 | DE-604 | ||
| 005 | 20161227 | ||
| 007 | t | ||
| 008 | 060717s2006 a||| |||| 00||| eng d | ||
| 020 | |a 9004152369 |9 90-04-15236-9 | ||
| 020 | |a 9789004152366 |9 978-90-04-15236-6 | ||
| 035 | |a (gbd)0864618 | ||
| 035 | |a (gbd)0920693 | ||
| 035 | |a (OCoLC)71008387 | ||
| 035 | |a (DE-599)BVBBV021659865 | ||
| 040 | |a DE-604 |b ger |e rakwb | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-703 |a DE-12 |a DE-19 |a DE-11 |a DE-355 |a DE-188 | ||
| 050 | 0 | |a TX601 | |
| 082 | 0 | |a 664.00937 |2 22 | |
| 084 | |a FB 4092 |0 (DE-625)29979: |2 rvk | ||
| 084 | |a NH 8550 |0 (DE-625)125814: |2 rvk | ||
| 084 | |a 6,12 |2 ssgn | ||
| 100 | 1 | |a Thurmond, David L. |e Verfasser |0 (DE-588)173855806 |4 aut | |
| 245 | 1 | 0 | |a A handbook of food processing in classical Rome |b for her bounty no winter |c by David L. Thurmond |
| 264 | 1 | |a Leiden [u.a.] |b Brill |c 2006 | |
| 300 | |a X, 294 S. |b Ill. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 1 | |a Technology and change in history |v 9 | |
| 520 | 3 | |a 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. | |
| 650 | 7 | |a Levensmiddelen |2 gtt | |
| 650 | 7 | |a Voedselproductie |2 gtt | |
| 650 | 4 | |a Food supply |z Rome | |
| 650 | 4 | |a Food |x Preservation |z Rome | |
| 650 | 0 | 7 | |a Lebensmittelverarbeitung |0 (DE-588)4167045-0 |2 gnd |9 rswk-swf |
| 651 | 7 | |a Rome |2 gtt | |
| 651 | 4 | |a Rom | |
| 651 | 7 | |a Römisches Reich |0 (DE-588)4076778-4 |2 gnd |9 rswk-swf | |
| 688 | 7 | |a Ernährung & Küchenwesen |0 (DE-2581)TH000005926 |2 gbd | |
| 689 | 0 | 0 | |a Römisches Reich |0 (DE-588)4076778-4 |D g |
| 689 | 0 | 1 | |a Lebensmittelverarbeitung |0 (DE-588)4167045-0 |D s |
| 689 | 0 | |5 DE-604 | |
| 830 | 0 | |a Technology and change in history |v 9 |w (DE-604)BV011405235 |9 9 | |
| 856 | 4 | 2 | |m HEBIS Datenaustausch Darmstadt |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014874373&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 940 | 1 | |n gbd | |
| 940 | 1 | |q gbd_4_0609 | |
| 940 | 1 | |q gbd_4_0903 | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-014874373 | ||
| 942 | 1 | 1 | |c 306.09 |e 22/bsb |f 0901 |g 37 |
Datensatz im Suchindex
| _version_ | 1804135470448246784 |
|---|---|
| adam_text | A HANDBOOK OF FOOD PROCESSING IN CLASSICAL ROME : FOR HER BOUNTY NO
WINTER BY DAVID L. THURMOND Y *Y BRILL LEIDEN * BOSTON 2006 CONTENTS
LIST OF FIGURES VII ACKNOWLEDGMENTS IX INTRODUCTION ? 1 CHAPTER ONE:
CEREALS 13 INTRODUCTION 13 ROMAN CEREAL GRAINS 17 PARCHING 20 THRESHING
22 WINNOWING 23 ENSILAGE 23 BRAYING OF PORRIDGE GRAINS 32 MILLING OF
BREAD GRAINS 37 BOLTING 52 BREADMAKING 56 LEAVENING 59 KNEADING 64
CHAPTER TWO: OLIVES 73 BACKGROUND 74 PROCESSING 77 HARVESTING 78
CLEANING 80 WAREHOUSING 83 PULPING 87 PRESSING 92 SEPARATION OF OIL 103
CLARIFICATION 108 CHAPTER THREE: WINE ILL BIOCHEMISTRY 113 HARVEST 116
THE WINERY 118 TREADING THE GRAPES 121 VI CONTENTS PRESSING 124
FERMENTATION 128 CHAPTALIZATION 132 CELLARING 136 CLARIFICATION 145
INFECTIONS 146 MODIFICATION 150 AGING .:: 155 OTHER WINES 161 TAPPING
163 CHAPTER FOUR: LEGUMES, VEGETABLES AND FRUITS 165 LEGUMES 166
VEGETABLES 169 FRUITS 173 CHAPTER FIVE: ANIMAL PRODUCTS 189 MILK
PRODUCTS 189 SOURED-MILK PRODUCTS 191 CHEESE 193 MEAT 207 FOWL 208
MAMMALS 209 FISH 222 CHAPTER SIX: CONDIMENTS 233 SALT 234 SUGARS 247
ACIDS 258 SPICES 263 EPILOGUE 273 BIBLIOGRAPHY 277 INDEX 287 LIST OF
FIGURES FIG. 1. ANATOMY OF A WHEAT SPIKELET 19 FIG. 2. THE THRESHING
SLEDGE (TRIBULUM) 24 FIG. 3. WINNOWING SHOVEL (VENTILABRUM) AND
WINNOWING BASKET (VAMIUS) 25 FIG. 4. MILITARY GRANARY 27 FIG. 5. URBAN
GRANARY 30 FIG. 6. MORTARS AND PESTLES 34 FIG. 7. OLYNTHIAN MILL (MOLA
TRUSITILIS) 39 FIG. 8. HAND QUERNS (MOLAE MANUARIAE) 41 FIG. 9. POMPEIAN
DONKEY MILL (MOLA ASINARID) 43 FIG. 10. VITRUVIAN WATER MILL 47 FIG. 11.
WATERMILLS AT BARBEGAL 51 FIG. 12. CRIBBLES OR BOLTERS (CRIBRA) 54 FIG.
13. TOMB RELIEF OF EURYSACES 58 FIG. 14. POMPEIAN KNEADING MACHINE 67
FIG. 15. RECONSTRUCTION OF A MILL-BAKERY 69 FIG. 16. BREAD FURNACE
(FUMUS) AND A TYPICAL ROMAN LOAF .... 70 FIG. 17. PRESS ROOM
(TORCULARIUM) 86 FIG. 18. CATONIAN PULPING MILL (TRAPETUM) 89 FIG. 19.
DEVELOPED PULPING MILL (MOLA OLEARIA) 92 FIG. 20. TYPES OF PRESSES 96
FIG. 21. FRAIL (FISCUS) AND PRESS BOARD (ORBIS) 98 FIG. 22. VILLA
RUSTICA 104 FIG. 23. THE VINTAGE 119 FIG. 24. TREADING VAT (LACUS) 122
FIG. 25. WINE STRAINER (COLUM) 129 FIG. 26. FERMENTATION VESSELS 138
FIG. 27. PITCHING OF VESSELS (PICATIO) 139 FIG. 28. STORAGE VESSELS
(AMPHORAE) 158 FIG. 29. OX-HIDE TRANSPORT VESSEL (CULLEUS) 163 FIG. 30.
MID-SIZE STORAGE VESSEL (SERIA) 213 FIG. 31. CAULDRON (CORTINA) 250 FIG.
32. SMALL STORAGE VESSELS, THE FLAGON (LAGOENA) AND URN (UMA) 256
|
| adam_txt |
A HANDBOOK OF FOOD PROCESSING IN CLASSICAL ROME : FOR HER BOUNTY NO
WINTER BY DAVID L. THURMOND Y *Y BRILL LEIDEN * BOSTON 2006 CONTENTS
LIST OF FIGURES VII ACKNOWLEDGMENTS IX INTRODUCTION ? 1 CHAPTER ONE:
CEREALS 13 INTRODUCTION 13 ROMAN CEREAL GRAINS 17 PARCHING 20 THRESHING
22 WINNOWING 23 ENSILAGE 23 BRAYING OF PORRIDGE GRAINS 32 MILLING OF
BREAD GRAINS 37 BOLTING 52 BREADMAKING 56 LEAVENING 59 KNEADING 64
CHAPTER TWO: OLIVES 73 BACKGROUND 74 PROCESSING 77 HARVESTING 78
CLEANING 80 WAREHOUSING 83 PULPING 87 PRESSING 92 SEPARATION OF OIL 103
CLARIFICATION 108 CHAPTER THREE: WINE ILL BIOCHEMISTRY 113 HARVEST 116
THE WINERY 118 TREADING THE GRAPES 121 VI CONTENTS PRESSING 124
FERMENTATION 128 CHAPTALIZATION 132 CELLARING 136 CLARIFICATION 145
INFECTIONS 146 MODIFICATION 150 AGING .:: 155 OTHER WINES 161 TAPPING
163 CHAPTER FOUR: LEGUMES, VEGETABLES AND FRUITS 165 LEGUMES 166
VEGETABLES 169 FRUITS 173 CHAPTER FIVE: ANIMAL PRODUCTS 189 MILK
PRODUCTS 189 SOURED-MILK PRODUCTS 191 CHEESE 193 MEAT 207 FOWL 208
MAMMALS 209 FISH 222 CHAPTER SIX: CONDIMENTS 233 SALT 234 SUGARS 247
ACIDS 258 SPICES 263 EPILOGUE 273 BIBLIOGRAPHY 277 INDEX 287 LIST OF
FIGURES FIG. 1. ANATOMY OF A WHEAT SPIKELET 19 FIG. 2. THE THRESHING
SLEDGE (TRIBULUM) 24 FIG. 3. WINNOWING SHOVEL (VENTILABRUM) AND
WINNOWING BASKET (VAMIUS) 25 FIG. 4. MILITARY GRANARY 27 FIG. 5. URBAN
GRANARY 30 FIG. 6. MORTARS AND PESTLES 34 FIG. 7. OLYNTHIAN MILL (MOLA
TRUSITILIS) 39 FIG. 8. HAND QUERNS (MOLAE MANUARIAE) 41 FIG. 9. POMPEIAN
DONKEY MILL (MOLA ASINARID) 43 FIG. 10. VITRUVIAN WATER MILL 47 FIG. 11.
WATERMILLS AT BARBEGAL 51 FIG. 12. CRIBBLES OR BOLTERS (CRIBRA) 54 FIG.
13. TOMB RELIEF OF EURYSACES 58 FIG. 14. POMPEIAN KNEADING MACHINE 67
FIG. 15. RECONSTRUCTION OF A MILL-BAKERY 69 FIG. 16. BREAD FURNACE
(FUMUS) AND A TYPICAL ROMAN LOAF . 70 FIG. 17. PRESS ROOM
(TORCULARIUM) 86 FIG. 18. CATONIAN PULPING MILL (TRAPETUM) 89 FIG. 19.
DEVELOPED PULPING MILL (MOLA OLEARIA) 92 FIG. 20. TYPES OF PRESSES 96
FIG. 21. FRAIL (FISCUS) AND PRESS BOARD (ORBIS) 98 FIG. 22. VILLA
RUSTICA 104 FIG. 23. THE VINTAGE 119 FIG. 24. TREADING VAT (LACUS) 122
FIG. 25. WINE STRAINER (COLUM) 129 FIG. 26. FERMENTATION VESSELS 138
FIG. 27. PITCHING OF VESSELS (PICATIO) 139 FIG. 28. STORAGE VESSELS
(AMPHORAE) 158 FIG. 29. OX-HIDE TRANSPORT VESSEL (CULLEUS) 163 FIG. 30.
MID-SIZE STORAGE VESSEL (SERIA) 213 FIG. 31. CAULDRON (CORTINA) 250 FIG.
32. SMALL STORAGE VESSELS, THE FLAGON (LAGOENA) AND URN (UMA) 256 |
| any_adam_object | 1 |
| any_adam_object_boolean | 1 |
| author | Thurmond, David L. |
| author_GND | (DE-588)173855806 |
| author_facet | Thurmond, David L. |
| author_role | aut |
| author_sort | Thurmond, David L. |
| author_variant | d l t dl dlt |
| building | Verbundindex |
| bvnumber | BV021659865 |
| callnumber-first | T - Technology |
| callnumber-label | TX601 |
| callnumber-raw | TX601 |
| callnumber-search | TX601 |
| callnumber-sort | TX 3601 |
| callnumber-subject | TX - Home Economics |
| classification_rvk | FB 4092 NH 8550 |
| ctrlnum | (gbd)0864618 (gbd)0920693 (OCoLC)71008387 (DE-599)BVBBV021659865 |
| dewey-full | 664.00937 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.00937 |
| dewey-search | 664.00937 |
| dewey-sort | 3664.00937 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Geschichte Philologie / Byzantinistik / Neulatein |
| discipline_str_mv | Chemie / Pharmazie Geschichte Philologie / Byzantinistik / Neulatein |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>02907nam a2200589 cb4500</leader><controlfield tag="001">BV021659865</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20161227 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">060717s2006 a||| |||| 00||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9004152369</subfield><subfield code="9">90-04-15236-9</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9789004152366</subfield><subfield code="9">978-90-04-15236-6</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(gbd)0864618</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(gbd)0920693</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)71008387</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV021659865</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-703</subfield><subfield code="a">DE-12</subfield><subfield code="a">DE-19</subfield><subfield code="a">DE-11</subfield><subfield code="a">DE-355</subfield><subfield code="a">DE-188</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TX601</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664.00937</subfield><subfield code="2">22</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">FB 4092</subfield><subfield code="0">(DE-625)29979:</subfield><subfield code="2">rvk</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">NH 8550</subfield><subfield code="0">(DE-625)125814:</subfield><subfield code="2">rvk</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">6,12</subfield><subfield code="2">ssgn</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Thurmond, David L.</subfield><subfield code="e">Verfasser</subfield><subfield code="0">(DE-588)173855806</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">A handbook of food processing in classical Rome</subfield><subfield code="b">for her bounty no winter</subfield><subfield code="c">by David L. Thurmond</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Leiden [u.a.]</subfield><subfield code="b">Brill</subfield><subfield code="c">2006</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">X, 294 S.</subfield><subfield code="b">Ill.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="1" ind2=" "><subfield code="a">Technology and change in history</subfield><subfield code="v">9</subfield></datafield><datafield tag="520" ind1="3" ind2=" "><subfield code="a">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.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Levensmiddelen</subfield><subfield code="2">gtt</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Voedselproductie</subfield><subfield code="2">gtt</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food supply</subfield><subfield code="z">Rome</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food</subfield><subfield code="x">Preservation</subfield><subfield code="z">Rome</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittelverarbeitung</subfield><subfield code="0">(DE-588)4167045-0</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="651" ind1=" " ind2="7"><subfield code="a">Rome</subfield><subfield code="2">gtt</subfield></datafield><datafield tag="651" ind1=" " ind2="4"><subfield code="a">Rom</subfield></datafield><datafield tag="651" ind1=" " ind2="7"><subfield code="a">Römisches Reich</subfield><subfield code="0">(DE-588)4076778-4</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="688" ind1=" " ind2="7"><subfield code="a">Ernährung & Küchenwesen</subfield><subfield code="0">(DE-2581)TH000005926</subfield><subfield code="2">gbd</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Römisches Reich</subfield><subfield code="0">(DE-588)4076778-4</subfield><subfield code="D">g</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Lebensmittelverarbeitung</subfield><subfield code="0">(DE-588)4167045-0</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="830" ind1=" " ind2="0"><subfield code="a">Technology and change in history</subfield><subfield code="v">9</subfield><subfield code="w">(DE-604)BV011405235</subfield><subfield code="9">9</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">HEBIS Datenaustausch Darmstadt</subfield><subfield code="q">application/pdf</subfield><subfield code="u">http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014874373&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="n">gbd</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">gbd_4_0609</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">gbd_4_0903</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-014874373</subfield></datafield><datafield tag="942" ind1="1" ind2="1"><subfield code="c">306.09</subfield><subfield code="e">22/bsb</subfield><subfield code="f">0901</subfield><subfield code="g">37</subfield></datafield></record></collection> |
| geographic | Rome gtt Rom Römisches Reich (DE-588)4076778-4 gnd |
| geographic_facet | Rome Rom Römisches Reich |
| id | DE-604.BV021659865 |
| illustrated | Illustrated |
| index_date | 2024-07-02T15:05:42Z |
| indexdate | 2024-07-09T20:41:01Z |
| institution | BVB |
| isbn | 9004152369 9789004152366 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-014874373 |
| oclc_num | 71008387 |
| open_access_boolean | |
| owner | DE-703 DE-12 DE-19 DE-BY-UBM DE-11 DE-355 DE-BY-UBR DE-188 |
| owner_facet | DE-703 DE-12 DE-19 DE-BY-UBM DE-11 DE-355 DE-BY-UBR DE-188 |
| physical | X, 294 S. Ill. |
| psigel | gbd_4_0609 gbd_4_0903 |
| publishDate | 2006 |
| publishDateSearch | 2006 |
| publishDateSort | 2006 |
| publisher | Brill |
| record_format | marc |
| series | Technology and change in history |
| series2 | Technology and change in history |
| spelling | Thurmond, David L. Verfasser (DE-588)173855806 aut A handbook of food processing in classical Rome for her bounty no winter by David L. Thurmond Leiden [u.a.] Brill 2006 X, 294 S. Ill. txt rdacontent n rdamedia nc rdacarrier Technology and change in history 9 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. Levensmiddelen gtt Voedselproductie gtt Food supply Rome Food Preservation Rome Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Rome gtt Rom Römisches Reich (DE-588)4076778-4 gnd rswk-swf Ernährung & Küchenwesen (DE-2581)TH000005926 gbd Römisches Reich (DE-588)4076778-4 g Lebensmittelverarbeitung (DE-588)4167045-0 s DE-604 Technology and change in history 9 (DE-604)BV011405235 9 HEBIS Datenaustausch Darmstadt application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014874373&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Thurmond, David L. A handbook of food processing in classical Rome for her bounty no winter Technology and change in history Levensmiddelen gtt Voedselproductie gtt Food supply Rome Food Preservation Rome Lebensmittelverarbeitung (DE-588)4167045-0 gnd |
| subject_GND | (DE-588)4167045-0 (DE-588)4076778-4 |
| title | A handbook of food processing in classical Rome for her bounty no winter |
| title_auth | A handbook of food processing in classical Rome for her bounty no winter |
| title_exact_search | A handbook of food processing in classical Rome for her bounty no winter |
| title_exact_search_txtP | A handbook of food processing in classical Rome for her bounty no winter |
| title_full | A handbook of food processing in classical Rome for her bounty no winter by David L. Thurmond |
| title_fullStr | A handbook of food processing in classical Rome for her bounty no winter by David L. Thurmond |
| title_full_unstemmed | A handbook of food processing in classical Rome for her bounty no winter by David L. Thurmond |
| title_short | A handbook of food processing in classical Rome |
| title_sort | a handbook of food processing in classical rome for her bounty no winter |
| title_sub | for her bounty no winter |
| topic | Levensmiddelen gtt Voedselproductie gtt Food supply Rome Food Preservation Rome Lebensmittelverarbeitung (DE-588)4167045-0 gnd |
| topic_facet | Levensmiddelen Voedselproductie Food supply Rome Food Preservation Rome Lebensmittelverarbeitung Rome Rom Römisches Reich |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014874373&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV011405235 |
| work_keys_str_mv | AT thurmonddavidl ahandbookoffoodprocessinginclassicalromeforherbountynowinter |