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Bestseller
BestsellerE-book
Author Thurmond, David L.

Title A handbook of food processing in classical Rome [electronic resource] : for her bounty no winter / by David L. Thurmond.

Imprint Leiden ; Boston : Brill, 2006.

Item Status

Description 1 online resource (x, 294 pages) : illustrations.
Series Technology and change in history ; v. 9
Technology and change in history ; v. 9. 1385-920X
Bibliography Includes bibliographical references (pages 277-286) and index.
Contents 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.
Summary 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.
Access Use copy Restrictions unspecified MiAaHDL
Reproduction Electronic reproduction. [S.l.] : HathiTrust Digital Library, 2010. MiAaHDL
System Details 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. http://purl.oclc.org/DLF/benchrepro0212 MiAaHDL
Processing Action digitized 2010 HathiTrust Digital Library committed to preserve MiAaHDL
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Food -- Preservation -- Rome.
Food supply -- Rome.
Genre/Form Electronic books.
Computer network resources.
Other Form: Print version: Thurmond, David L. Handbook of food processing in classical Rome. Leiden ; Boston : Brill, 2006 (DLC) 2006050607
ISBN 9047410165 (electronic bk.)
9789047410164 (electronic bk.)
1281399728
9781281399724
9789004152366 (alk. paper)
9004152369 (alk. paper)
9789047410164