David L Thurmond's A Handbook of Food Processing in Classical Rome: For Her PDF

By David L Thurmond

ISBN-10: 9004152369

ISBN-13: 9789004152366

Rome used to be in a position to aid a tremendous city inhabitants through delivering it with the rudiments of human nutrients within the type of processed meals. This quantity encompasses a cautious research of these foodstuff approaches. The paintings is equipped at the foundation of the presumed value of these meals, starting with the so-called Mediterranean Triad of cereals (particularly wheaten bread), olive oil and wine, then facing plant items reminiscent of legumes, greens and culmination, then animal items, and finishing with the condiments (salts, sugars, acids, spices) that have been themselves the brokers for the maintenance of different meals. The paintings combines research of literary and archaeological facts from antiquity with that of conventional comparative practices and sleek foodstuff technological know-how.

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About Roman tempering of wheat per se we have no evidence, but the step is critical in processing wheats and we may therefore assume the same basic technique for this grain as well.

301–06. 322. cereals 27 Fig. 4. Reconstruction of a military granary at Housesteads, England, showing the suspensurae and the loft. (from James Crow, English Heritage Book of Housesteads. Chrysalis, 1995. Courtesy of Robert I. Curtis). 28 chapter one Pliny tells us the authorities recommend aerating cereals and legumes and storing them toward the end of the moon’s cycle (Pliny believes in farming ‘by the signs’). The aeration he refers to is simply tossing the grain in the air with spades periodically to loosen the compaction which facilitates fermentation and other forms of spoilage.

In Rome there were both wooden and stone forms and combinations of the two [Fig. 49 The mortar was the pila, the pestle the pilum (ironically, the Latin 46 White (1975): 9–10; John Storck and Walter Darwin Teague, Flour for Man’s Bread: A History of Milling (Minneapolis: U. of MN Press, 1952): 17–24. 47 Moritz (1958): 146–47. 48 Moritz (1958): 147–50; André (1961): 62–64; Max Wahren and Cristoph Schneider, Die Puls. Römishcer Getreidebrei (Augst: Römermuseum Augst, 1995 [= Augster Museumshefte 14]).

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A Handbook of Food Processing in Classical Rome: For Her Bounty No Winter by David L Thurmond


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