Get A Handbook of Food Processing in Classical Rome: For Her PDF

By David Thurmond

ISBN-10: 9004152369

ISBN-13: 9789004152366

ISBN-10: 9047410165

ISBN-13: 9789047410164

Rome used to be capable of aid a major city inhabitants through delivering it with the rudiments of human food within the kind of processed meals. This quantity incorporates a cautious research of these nutrition approaches. The paintings is geared up 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 equivalent to legumes, greens and end result, then animal items, and finishing with the condiments (salts, sugars, acids, spices) that have been themselves the brokers for the upkeep of alternative meals. The paintings combines research of literary and archaeological facts from antiquity with that of conventional comparative practices and smooth nutrition technological know-how.

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Additional info 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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These elements are referred to collectively as chaff. As we have already seen, this process begins in the case of ‘husked’ grains with roasting or parching. Parching of the ‘naked’ grains occurs if at all after the threshing and has as its end to prevent the germination of the seed and reduce moisture content and thus make the grain more biologically stable. Secondarily the process imparts some sweetness to the grain by converting some starches of the endosperm to dextrin. Ovid18 says that in early days farmers were accustomed to roast grain directly in the hearthfire, an unsatisfactory strategy because of the danger of housefires and the intermingling of parched grain and ashes.

24 ]): 131; A. , Settefinestre: una villa schiavistica nell’Etruria romana I (Modena: Edizioni Panini, 1985): 163–8. 63. 35 36 cereals 29 simple but remarkably effective phenomenon. We are told that such silos were constructed in such a way as to minimize surface area, where grain will be in contact with air and moisture, and were further sealed with plaster to exclude air. The effect of such an arrangement has now been experimentally documented;38 such silos are topped up with grain to the surface, capped with a rounded clay cap which extends beyond the lip of the silo, over which a mound of earth is heaped to keep the clay cap moist and thereby prevent migration of air and water.

96 Curtis (2001): 355, n. 60. 92 93 cereals 51 Fig. 11. Reconstruction of the Roman watermills at Barbegal, southern France. (From Hodge (1990): 6. Courtesy of Scientific American). 52 chapter one Bolting Thus far the milling process. The grist which initially emerges from such mills is far from a finished product, however. Early on humans found it desirable to ‘refine’ meal by separating variable components of the kernel such as gradients of the starchy endosperm, bran, the scutellum, that is, the shield-shaped membrane which separates the endosperm from the seed embryo, and the embryo itself, the germ.

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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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