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

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書誌事項

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

by David L. Thurmond

（Technology and change in history, v. 9）

Brill, 2006

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注記

Includes bibliographical references (p. [277]-286) and index

内容説明・目次

内容説明

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.

目次

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

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