By David Thurmond

ISBN-10: 9004152369

ISBN-13: 9789004152366

ISBN-10: 9047410165

ISBN-13: 9789047410164

Rome was once in a position to aid an immense city inhabitants through supplying it with the rudiments of human meals within the kind of processed meals. This quantity features a cautious research of these meals tactics. The paintings is equipped at the foundation of the presumed significance of these meals, starting with the so-called Mediterranean Triad of cereals (particularly wheaten bread), olive oil and wine, then facing plant items comparable to legumes, greens and end result, then animal items, and finishing with the condiments (salts, sugars, acids, spices) which have been themselves the brokers for the renovation of different meals. The paintings combines research of literary and archaeological proof from antiquity with that of conventional comparative practices and smooth nutrition technology.

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Extra resources for A Handbook of Food Processing in Classical Rome: For Her Bounty No Winter (Technology and Change in History) (Technology and Change in History)

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And grain stored in the husk scarcely ever degenerates. The most practical method, however, is storage in silage pits called siri as is done in Cappadocia and in Thrace and Spain and Africa, where particular care is taken to excavate in a dry soil and quickly to strew chaff [the standard Roman desiccant] underneath, and then to store the grain unhusked. If no air penetrates, then nothing insalubrious will be generated here. Varro is our authority that wheat thus stored will last for 50 years, and millet even for 100.

F. Benoit, “L’usine de meunerie hydraulique de Barbegal (Arles),” Revue Archéologique 15 (1940): 18–80; Forbes II (1965): 93–95; R. H. J. Sellin, “The Large Roman Water Mill at Barbegal (France),” History of Technology 8 (1983): 91–109; Paavo Roos, “For the Fiftieth Anniversary of the Excavation of the Water-mill at Barbegal: A Correction of the Long-lived Mistake,” Revue Archéologique (1986): 327–33; Trevor Hodge, “A Roman Factory,” Scientific American (Nov. 1990): 58–64; Philippe Leveau, “The Water Mill in its Environment: Archaeology and Social History of Antiquity,” Journal of Roman Archaeology 9 (1996): 137–53; Curtis (2001): 353–57.

For what it is worth, Cato57 says that the vilica (overseer’s wife), the housekeeper of the Roman villa farm, should know how to make flour and fine emmer groats, implying a domestic chore. ) the work of convicti, slaves chained together and undergoing punishment. 76. Agr. 3. 58 Agr. 4. Ash in his Loeb translates far as ‘spelt’ and compounds the mistake by rendering expinsi as ‘grinding’. Wrong on both counts: not ‘ground spelt’ but ‘pounded emmer’. 113. 56 57 cereals 37 such groats were offered for sale or were strictly for home consumption by the slaves themselves is impossible to answer.

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A Handbook of Food Processing in Classical Rome: For Her Bounty No Winter (Technology and Change in History) (Technology and Change in History) by David Thurmond


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