Thurmond, David. <br/><br/>
A Handbook of Food Processing in Classical Rome :  For Her Bounty No Winter. 

 - 1st ed. 
 - 1 online resource (304 pages) 
 - Technology and Change in History Series ;  v.9 .
 - Technology and Change in History Series .
<br/><br/>Intro -- Title Page -- Copyright Page -- Table of Contents -- List of Figures -- Acknowledgments -- 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 -- Bibliography -- Index. 
<br/><br/> A careful analysis of Roman food processes, including those for cereals, olive oil, wine, other plant products, animal products, and condiments. The work combines analysis of literary and archaeological evidence with that of traditional comparative practices and modern food science. 
<br/><br/><label>ISBN: </label>9789047410164 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food-Preservation-Rome.<br/>Food supply-Rome.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books.
<br/><br/><label>LC Class. No.: </label>TX601.T47 2006 
<br/><br/><label>Dewey Class. No.: </label>664.00937