A Handbook of Food Processing in Classical Rome

For Her Bounty No Winter

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Autor:in: David Thurmond
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.

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David L. Thurmond received the Ph.D. in Classical Philology from the University of North Carolina at Chapel Hill in 1992. Research interests include archaic Roman religion, Roman social history, and Greek and Roman technology. He currently resides in Durham, NC.
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
General readers and specialists interested in Roman social history, classical archaeology, ancient technology, and the history of science.