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001    ocn568279529 
003    OCoLC 
005    20160527040821.3 
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008    060817s2006    ne a    obf   001 0 eng d 
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020    9047410165|q(electronic bk.) 
020    9789047410164|q(electronic bk.) 
020    1281399728 
020    9781281399724 
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020    |z9004152369|q(alk. paper) 
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050  4 TX601|b.T47 2006eb 
070    TX601|b.T47 2006 
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100 1  Thurmond, David L. 
245 12 A handbook of food processing in classical Rome
       |h[electronic resource] :|bfor her bounty no winter /|cby 
       David L. Thurmond. 
260    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 
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|zRome. 
650  0 Food supply|zRome. 
655  4 Electronic books. 
655  4 Computer network resources. 
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 ;|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 
948    |d20160616|cMH|tebscoebooksacademic|lridw 
994    92|bRID