A handbook of food processing in classical Rome : for her bounty no winter /

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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-...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Thurmond, David L.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Leiden ; Boston : Brill, 2006.
Colección:Technology and change in history ; v. 9.
Temas:
Food > Preservation > Rome.
Food supply > Rome.
Aliments > Conservation > Rome.
Aliments > Approvisionnement > Rome.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Preservation
Food supply
Lebensmittelverarbeitung
Levensmiddelen.
Voedselproductie.
Rome (Empire)
Römisches Reich
Rome.
Computer network resources.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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