A handbook of food processing in classical Rome; for her bounty no winter.9004152369 A handbook of food processing in classical Rome; for her bounty no winter. Thurmond, David L. Brill Academic Publishers 2006 294 pages $138.00 Hardcover Technology and change in history; v.9 TP368 Thurmond shows how Rome was able to support a large urban population in a time when transportation of fresh food certainly had its problems. Working through literary and archeological evidence, he addresses the staples first, including cereals (parching parch v. parched, parch·ing, parch·es v.tr. 1. To make extremely dry, especially by exposure to heat: The midsummer sun parched the earth. , threshing threshing or thrashing, separation of grain from the stalk on which it grows and from the chaff or pod that covers it. The first known method was by striking the reaped ears of grain with a flail. , winnowing winnowing: see threshing. , ensilage ensilage: see silage. , processing of porridge grains and bread grains and breadmaking), olives (processing, cleaning, storing, pulping, pressing and clarification of oils), wine (harvesting, treading, fermenting, clarification and aging) legumes Legumes A family of plants that bear edible seeds in pods, including beans and peas. Mentioned in: Cholesterol, High legumes (l , vegetables and fruits, animal products such as meat, fish and milk products, and the all-essential condiments such as salt, sugars, acids and spices that figured so prominently in food processing and preservation. He includes an impressive set of illustrations. ([c]20062005 Book News, Inc., Portland, OR) |
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