Digital atlas of traditional food made from cereals and milk:
Recent discussions about food safety and an awareness of vanishing traditions have resulted in an increasing interest in traditional foods and food heritage. The Digital atlas of traditional food made from cereals and milk explores the traditional food products that could have been made by transitio...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Groningen
Barkhuis
2018
University of Groningen Library 2018 |
| Schriftenreihe: | Groningen archaeological Studies
volume 33 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Zusammenfassung: | Recent discussions about food safety and an awareness of vanishing traditions have resulted in an increasing interest in traditional foods and food heritage. The Digital atlas of traditional food made from cereals and milk explores the traditional food products that could have been made by transitional hunter-gatherers and the early farmers in south-west Asia by examining the traditional foods still being made today. The author has sampled traditional foods throughout south-west Asia, sometimes in large cities but more often in small villages or even remote farmhouses. His research shows that traditions can persist over a long period, but the rarity of some of the items he was able to collect also indicates that these foods represent an endangered mirror of our remote past. In the first part of the atlas, the author explores the basic principles of the processes applied to cereals and milk. What kinds of traditional foods can be considered representative of an ancient and unique traditional cuisine? Which technologies are necessary for their production? And how might these foods have been made on a large scale and with efficient use of fuel? How were they preserved for long periods? The atlas portion of the book presents well over 200 samples of traditional foods. Each sample includes a description with high-quality photographs |
| Beschreibung: | 639 Seiten Illustrationen 25 cm |
| ISBN: | 9789492444707 9492444704 |
Internformat
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| 490 | 1 | |a Groningen archaeological Studies |v volume 33 | |
| 520 | 3 | |a Recent discussions about food safety and an awareness of vanishing traditions have resulted in an increasing interest in traditional foods and food heritage. The Digital atlas of traditional food made from cereals and milk explores the traditional food products that could have been made by transitional hunter-gatherers and the early farmers in south-west Asia by examining the traditional foods still being made today. The author has sampled traditional foods throughout south-west Asia, sometimes in large cities but more often in small villages or even remote farmhouses. His research shows that traditions can persist over a long period, but the rarity of some of the items he was able to collect also indicates that these foods represent an endangered mirror of our remote past. In the first part of the atlas, the author explores the basic principles of the processes applied to cereals and milk. What kinds of traditional foods can be considered representative of an ancient and unique traditional cuisine? Which technologies are necessary for their production? And how might these foods have been made on a large scale and with efficient use of fuel? How were they preserved for long periods? The atlas portion of the book presents well over 200 samples of traditional foods. Each sample includes a description with high-quality photographs | |
| 653 | 0 | |a Cereals as food / Middle East / History | |
| 653 | 0 | |a Milk as food / Middle East / History | |
| 653 | 0 | |a Grain / Middle East / History | |
| 653 | 0 | |a Dairy products / Middle East / History | |
| 653 | 0 | |a Agriculture, Ancient / Middle East / History | |
| 653 | 0 | |a Traditional farming / Middle East / History | |
| 653 | 0 | |a Hunting and gathering societies / Food / Middle East / History | |
| 653 | 0 | |a Food industry and trade / Middle East / History | |
| 653 | 0 | |a Diet / Middle East / History | |
| 653 | 0 | |a Agriculture, Ancient | |
| 653 | 0 | |a Cereals as food | |
| 653 | 0 | |a Dairy products | |
| 653 | 0 | |a Diet | |
| 653 | 0 | |a Food industry and trade | |
| 653 | 0 | |a Grain | |
| 653 | 0 | |a Milk as food | |
| 653 | 0 | |a Traditional farming | |
| 653 | 2 | |a Middle East | |
| 653 | 6 | |a History | |
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Datensatz im Suchindex
| _version_ | 1804180064758136832 |
|---|---|
| adam_text | Contents Preface 9 1 1.1 1.2 1.3 2 2.1 2.2 2.3 2.4 Introduction 13 Late foragers and early farmers 13 1.1.1 Landscape exploitation 13 1.1.2 Cereal domestication 17 1.1.3 Use of milk 25 Morphology of barley and wheat 26 1.2.1 Pre-harvesting 26 1.2.2 Harvesting and post-harvesting 29 Nutritional value of barley, wheat, and milk 3 8 1.3.1 Barley and wheat 38 1.3.2 Milk 39 Processing of cereals and milk 41 Aims 41 Basic principles 43 2.2.1 Classification 43 2.2.2 Fragmentation 44 2.2.3 Separation 48 2.2.4 Mixing and shaping 49 2.2.5 Heating and cooling 50 2.2.6 Germination 53 2.2.7 Fermentation 53 Cereal processing 56 2.3.1 Classification 56 2.3.2 Harvesting and threshing 57 2.3.3 Improving edibility and shelf-life 59 2.3.4 Granulating and pulverizing 63 Milk processing 63 2.4.1 Classification 63 2.4.2 Fermentation of milk sugar 64 2.4.3 Solidifying of fat 66 2.4.4 Solidifying of proteins 68 2.4.5 Removal of water 72
3 Examples of traditional foods 75 3.1 3.2 Use of cereals and milk 75 Cereal products 76 3.2.1 Sprouted grain 76 3.2.2 Beer 77 3.2.3 Roasted grain 78 3.2.4 Bulgur 83 3.2.5 Bread 84 3.2.6 Pasta 85 3.2.7 Couscous 86 Milk products 87 3.3.1 Kashk 87 3.3.2 Qaraqurut 89 Cereal-milk products 89 3.4.1 Tarhana 89 3.3 3.4 4 Sequencing traditional foods 93 4.1 4.2 4.3 4.4 4.5 4.6 4.7 4.8 Processing cereals and milk 93 Sprouted grain 95 Roasted grain 95 Bread 96 Partially prepared foods 96 Beer 97 Milk products 98 Tarhana 98 5 Food and cultural identity 101
ATLAS 105 6 Technology 107 7 Sprouted grain 129 8 Galiyya 9 Frikeh 167 10 Bread 11 Bulgur 12 Pasta 341 13 Couscous 14 Kashk 15 Qara qurut 451 16 Tarhana 133 203 269 373 395 473 Captions to the full-page photos 607 References 611 Glossary 619 Indices 629 Subject index 629 Taxonomic index 636
|
| any_adam_object | 1 |
| author | Cappers, René T. J. 1957- |
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| author_facet | Cappers, René T. J. 1957- |
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| author_sort | Cappers, René T. J. 1957- |
| author_variant | r t j c rtj rtjc |
| building | Verbundindex |
| bvnumber | BV045900954 |
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| ctrlnum | (OCoLC)1103473973 (DE-599)BVBBV045900954 |
| discipline | Geschichte |
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| isbn | 9789492444707 9492444704 |
| language | English |
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| spelling | Cappers, René T. J. 1957- Verfasser (DE-588)137799535 aut Digital atlas of traditional food made from cereals and milk R.T.J. Cappers Traditional food made from cereals and milk Groningen Barkhuis 2018 University of Groningen Library 2018 639 Seiten Illustrationen 25 cm txt rdacontent n rdamedia nc rdacarrier Groningen archaeological Studies volume 33 Recent discussions about food safety and an awareness of vanishing traditions have resulted in an increasing interest in traditional foods and food heritage. The Digital atlas of traditional food made from cereals and milk explores the traditional food products that could have been made by transitional hunter-gatherers and the early farmers in south-west Asia by examining the traditional foods still being made today. The author has sampled traditional foods throughout south-west Asia, sometimes in large cities but more often in small villages or even remote farmhouses. His research shows that traditions can persist over a long period, but the rarity of some of the items he was able to collect also indicates that these foods represent an endangered mirror of our remote past. In the first part of the atlas, the author explores the basic principles of the processes applied to cereals and milk. What kinds of traditional foods can be considered representative of an ancient and unique traditional cuisine? Which technologies are necessary for their production? And how might these foods have been made on a large scale and with efficient use of fuel? How were they preserved for long periods? The atlas portion of the book presents well over 200 samples of traditional foods. Each sample includes a description with high-quality photographs Cereals as food / Middle East / History Milk as food / Middle East / History Grain / Middle East / History Dairy products / Middle East / History Agriculture, Ancient / Middle East / History Traditional farming / Middle East / History Hunting and gathering societies / Food / Middle East / History Food industry and trade / Middle East / History Diet / Middle East / History Agriculture, Ancient Cereals as food Dairy products Diet Food industry and trade Grain Milk as food Traditional farming Middle East History Groningen archaeological Studies volume 33 (DE-604)BV035404814 33 Digitalisierung UB Bamberg - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=031283764&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Cappers, René T. J. 1957- Digital atlas of traditional food made from cereals and milk Groningen archaeological Studies |
| title | Digital atlas of traditional food made from cereals and milk |
| title_alt | Traditional food made from cereals and milk |
| title_auth | Digital atlas of traditional food made from cereals and milk |
| title_exact_search | Digital atlas of traditional food made from cereals and milk |
| title_full | Digital atlas of traditional food made from cereals and milk R.T.J. Cappers |
| title_fullStr | Digital atlas of traditional food made from cereals and milk R.T.J. Cappers |
| title_full_unstemmed | Digital atlas of traditional food made from cereals and milk R.T.J. Cappers |
| title_short | Digital atlas of traditional food made from cereals and milk |
| title_sort | digital atlas of traditional food made from cereals and milk |
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