A handbook of food processing in classical Rome: for her bounty no winter
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Leiden
Brill
2006
|
| Schriftenreihe: | Technology and change in history
v. 9 |
| Schlagworte: | |
| Online-Zugang: | FAW01 FAW02 Volltext |
| Beschreibung: | 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 Includes bibliographical references (p. [277]-286) and index 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 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: | 1 Online-Ressource (x, 294 p.) |
| ISBN: | 9004152369 9047410165 9789004152366 9789047410164 |
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| 245 | 1 | 0 | |a A handbook of food processing in classical Rome |b for her bounty no winter |c by David L. Thurmond |
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| 500 | |a Includes bibliographical references (p. [277]-286) and index | ||
| 500 | |a 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 | ||
| 500 | |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 | ||
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| 650 | 7 | |a Lebensmittelverarbeitung |2 swd | |
| 650 | 4 | |a Food |x Preservation |z Rome | |
| 650 | 4 | |a Food supply |z Rome | |
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Datensatz im Suchindex
| _version_ | 1804175551293816832 |
|---|---|
| any_adam_object | |
| 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 | BV043121448 |
| collection | ZDB-4-EBA |
| ctrlnum | (OCoLC)568279529 (DE-599)BVBBV043121448 |
| 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 |
| format | Electronic eBook |
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| id | DE-604.BV043121448 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:18:05Z |
| institution | BVB |
| isbn | 9004152369 9047410165 9789004152366 9789047410164 |
| language | English |
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| 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 Brill 2006 1 Online-Ressource (x, 294 p.) txt rdacontent c rdamedia cr rdacarrier Technology and change in history v. 9 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 Includes bibliographical references (p. [277]-286) and index 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 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 TECHNOLOGY & ENGINEERING / Food Science bisacsh Levensmiddelen gtt Voedselproductie gtt Food / Preservation fast Food supply fast Lebensmittelverarbeitung swd Food Preservation Rome Food supply Rome Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Rom Römisches Reich (DE-588)4076778-4 gnd rswk-swf Römisches Reich (DE-588)4076778-4 g Lebensmittelverarbeitung (DE-588)4167045-0 s 1\p DE-604 http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=232258 Aggregator Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Thurmond, David L. A handbook of food processing in classical Rome for her bounty no winter TECHNOLOGY & ENGINEERING / Food Science bisacsh Levensmiddelen gtt Voedselproductie gtt Food / Preservation fast Food supply fast Lebensmittelverarbeitung swd Food Preservation Rome Food supply 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_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 | TECHNOLOGY & ENGINEERING / Food Science bisacsh Levensmiddelen gtt Voedselproductie gtt Food / Preservation fast Food supply fast Lebensmittelverarbeitung swd Food Preservation Rome Food supply Rome Lebensmittelverarbeitung (DE-588)4167045-0 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Levensmiddelen Voedselproductie Food / Preservation Food supply Lebensmittelverarbeitung Food Preservation Rome Food supply Rome Rom Römisches Reich |
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