LEADER 00000cam a2200757Ma 4500 001 ocn568279529 003 OCoLC 005 20160527040821.3 006 m o d 007 cr cn||||||||| 008 060817s2006 ne a obf 001 0 eng d 019 236998865|a290586864|a475436735|a475662633|a646753855 |a693788331|a722675839|a728040616|a746574356|a815573072 |a923614051 020 9047410165|q(electronic book) 020 9789047410164|q(electronic book) 020 1281399728 020 9781281399724 020 |z9789004152366|q(alkaline paper) 020 |z9004152369|q(alkaline paper) 020 |z9789047410164 035 (OCoLC)568279529|z(OCoLC)236998865|z(OCoLC)290586864 |z(OCoLC)475436735|z(OCoLC)475662633|z(OCoLC)646753855 |z(OCoLC)693788331|z(OCoLC)722675839|z(OCoLC)728040616 |z(OCoLC)746574356|z(OCoLC)815573072|z(OCoLC)923614051 040 CCO|beng|epn|cCCO|dE7B|dOCLCQ|dDKDLA|dCOCUF|dN$T|dYDXCP |dIDEBK|dVLB|dFVL|dOCLCQ|dOCLCO|dKUT|dOCLCF|dOCLCE|dOCLCQ |dEBLCP|dOCLCQ 042 dlr 043 aw-----|ae------|aff----- 049 RIDW 050 4 TX601|b.T47 2006eb 070 TX601|b.T47 2006 072 7 TX|2lcco 072 7 TEC|x012000|2bisacsh 072 7 HBXD|2bicssc 082 04 664.00937|222 084 15.52|2bcl 090 TX601|b.T47 2006eb 100 1 Thurmond, David L.|0https://id.loc.gov/authorities/names/ no2004073973 245 12 A handbook of food processing in classical Rome :|bfor her bounty no winter /|cby David L. Thurmond. 264 1 Leiden ;|aBoston :|bBrill,|c2006. 300 1 online resource (x, 294 pages) :|billustrations. 336 text|btxt|2rdacontent 337 computer|bc|2rdamedia 338 online resource|bcr|2rdacarrier 340 |gpolychrome|2rdacc 347 text file|2rdaft 490 1 Technology and change in history ;|vv. 9 504 Includes bibliographical references (pages 277-286) and index. 505 0 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. 506 |3Use copy|fRestrictions unspecified|2star|5MiAaHDL 520 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. 533 Electronic reproduction.|b[S.l.] :|cHathiTrust Digital Library,|d2010.|5MiAaHDL 538 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.|uhttp://purl.oclc.org/DLF/benchrepro0212 |5MiAaHDL 583 1 digitized|c2010|hHathiTrust Digital Library|lcommitted to preserve|2pda|5MiAaHDL 588 0 Print version record. 590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic Collection - North America 650 0 Food|xPreservation|0https://id.loc.gov/authorities/ subjects/sh85050212|zRome.|0https://id.loc.gov/authorities /names/n79039816-781 650 0 Food supply|0https://id.loc.gov/authorities/subjects/ sh85050339|zRome.|0https://id.loc.gov/authorities/names/ n79039816-781 655 4 Electronic books. 655 4 Computer network resources. 655 7 Handbooks and manuals.|2lcgft|0https://id.loc.gov/ authorities/genreForms/gf2014026109 655 7 Handbooks and manuals.|2fast|0https://id.worldcat.org/fast /1423877 776 08 |iPrint version:|aThurmond, David L.|tHandbook of food processing in classical Rome.|dLeiden ; Boston : Brill, 2006|w(DLC) 2006050607 830 0 Technology and change in history ;|0https://id.loc.gov/ authorities/names/n97013728|vv. 9.|x1385-920X 856 40 |uhttps://rider.idm.oclc.org/login?url=http:// search.ebscohost.com/login.aspx?direct=true&scope=site& db=nlebk&AN=232258|zOnline eBook. Access restricted to current Rider University students, faculty, and staff. 856 42 |3Instructions for reading/downloading this eBook|uhttp:// guides.rider.edu/ebooks/ebsco 901 MARCIVE 20231220 948 |d20160616|cEBSCO|tebscoebooksacademic|lridw 994 92|bRID