TY  - BOOK
AU  - Thurmond,David
TI  - A Handbook of Food Processing in Classical Rome: For Her Bounty No Winter
T2  - Technology and Change in History Series
SN  - 9789047410164
AV  - TX601.T47 2006 
U1  - 664.00937 
PY  - 2006///
CY  - Boston
PB  - BRILL
KW  - Food-Preservation-Rome
KW  - Food supply-Rome
KW  - Electronic books
N1  - 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
N2  - 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
UR  - https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=3004213
ER  -