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-...
| Основен автор: | Thurmond, David L. |
|---|---|
| Формат: | Електронна книга |
| Език: | English |
| Публикувано: |
Leiden ; Boston :
Brill,
2006.
|
| Серия: |
Technology and change in history ;
v. 9. |
| Предмети: | |
| Онлайн достъп: |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=232258 |
| Подобни документи: |
Print version::
Handbook of food processing in classical Rome. |
Съдържание:
- 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.