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A handbook of food processing in classical Rome : for her bounty no winter /
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-...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Leiden ; Boston :
Brill,
2006.
|
| Colección: | Technology and change in history ;
v. 9. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Thurmond, David L. | |
| 245 | 1 | 2 | |a A handbook of food processing in classical Rome : |b for her bounty no winter / |c by David L. Thurmond. |
| 260 | |a Leiden ; |a Boston : |b Brill, |c 2006. | ||
| 300 | |a 1 online resource (x, 294 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a data file |2 rda | ||
| 380 | |a Handbook | ||
| 490 | 1 | |a Technology and change in history ; |v v. 9 | |
| 504 | |a Includes bibliographical references (pages 277-286) and index. | ||
| 505 | 0 | |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. | |
| 520 | |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. | ||
| 588 | 0 | |a Print version record. | |
| 506 | |3 Use copy |f Restrictions unspecified |2 star |5 MiAaHDL | ||
| 533 | |a Electronic reproduction. |b [Place of publication not identified] : |c HathiTrust Digital Library, |d 2010. |5 MiAaHDL | ||
| 538 | |a 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. |u http://purl.oclc.org/DLF/benchrepro0212 |5 MiAaHDL | ||
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| 650 | 0 | |a Food |x Preservation |z Rome. | |
| 650 | 0 | |a Food supply |z Rome. | |
| 650 | 6 | |a Aliments |x Conservation |z Rome. | |
| 650 | 6 | |a Aliments |x Approvisionnement |z Rome. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Preservation |2 fast | |
| 650 | 7 | |a Food supply |2 fast | |
| 651 | 7 | |a Rome (Empire) |2 fast | |
| 650 | 7 | |a Lebensmittelverarbeitung |2 gnd | |
| 651 | 7 | |a Römisches Reich |2 gnd | |
| 650 | 1 | 7 | |a Levensmiddelen. |2 gtt |
| 650 | 1 | 7 | |a Voedselproductie. |2 gtt |
| 651 | 7 | |a Rome. |2 gtt | |
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| 655 | 4 | |a Computer network resources. | |
| 776 | 0 | 8 | |i Print version: |a Thurmond, David L. |t Handbook of food processing in classical Rome. |d Leiden ; Boston : Brill, 2006 |w (DLC) 2006050607 |
| 830 | 0 | |a Technology and change in history ; |v v. 9. |x 1385-920X | |
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