A Handbook of Food Processing in Classical Rome

For Her Bounty No Winter
Erscheinungsjahr 2006
ISBN: 978-90-04-15236-6
Verlag: Brill

Buch, Englisch, Band 9, 294 Seiten, Format (B × H): 160 mm x 244 mm, Gewicht: 680 g

Reihe: Technology and Change in History

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.

Autoren/Hrsg.

Thurmond, David

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften: Allgemeines Geschichte der Naturwissenschaften, Formalen Wissenschaften & Technik
• Geisteswissenschaften Geschichtswissenschaft Weltgeschichte & Geschichte einzelner Länder und Gebietsräume Geschichte einzelner Länder Europäische Länder
• Geisteswissenschaften Geschichtswissenschaft Weltgeschichte & Geschichte einzelner Länder und Gebietsräume Europäische Geschichte
• Interdisziplinäres Wissenschaften Wissenschaften: Allgemeines Geschichte der Human- und Sozialwissenschaften
• Geisteswissenschaften Geschichtswissenschaft Geschichtliche Themen Wissenschafts- und Universitätsgeschichte
• Geisteswissenschaften Geschichtswissenschaft Alte Geschichte & Archäologie

Inhaltsverzeichnis

List of Figures

Acknowledgments

Introduction

1: Cereals

Introduction

Roman Cereal Grains

Parching

Threshing

Winnowing

Ensilage

Braying of Porridge Grains

Milling of Bread Grains

Bolting

Breadmaking

Leavening

Kneading

2: Olives

Background

Processing

Harvesting

Cleaning

Warehousing

Pulping

Pressing

Separation of Oil

Clarification

3: Wine

Biochemistry

Harvest

The Winery

Treading the Grapes

Pressing

Fermentation

Chaptalization

Cellaring

Clarification

Infections

Modification

Aging

Other Wines

Tapping

4: Legumes, Vegetables and Fruits

Legumes

Vegetables

Fruits

5: Animal Products

Milk Products

Soured-Milk Products

Cheese

Meat

Fowl

Mammals

Fish

6: Condiments

Salt

Sugars

Acids

Spices

Epilogue

Bibliography

Index

Über Autor(innen)

David L. Thurmond received the Ph.D. in Classical Philology from the University of North Carolina at Chapel Hill in 1992. Research interests include archaic Roman religion, Roman social history, and Greek and Roman technology. He currently resides in Durham, NC.