A Handbook of Food Processing in Classical Rome

Biographical note Readership Table of contents

Publication Type:

Book

Pages, Illustrations:

x, 294 pp. 38 illus.

Imprint:

BRILL

Language:

English

Biographical note

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.

Readership

General readers and specialists interested in Roman social history, classical archaeology, ancient technology, and the history of science.

List of Figures
Acknowledgments
Introduction
Chapter One: Cereals
Introduction
Roman Cereal Grains
Parching
Threshing
Winnowing
Ensilage
Braying of Porridge Grains
Milling of Bread Grains
Bolting
Breadmaking
Leavening
Kneading
Chapter Two: Olives
Background
Processing
Harvesting
Cleaning
Warehousing
Pulping
Pressing
Separation of Oil
Clarification
Chapter Three: Wine
Biochemistry
Harvest
The Winery
Treading the Grapes
Pressing
Fermentation
Chaptalization
Cellaring
Clarification
Infections
Modification
Aging
Other Wines
Tapping
Chapter Four: Legumes, Vegetables and Fruits
Legumes
Vegetables
Fruits
Chapter Five: Animal Products
Milk Products
Soured-Milk Products
Cheese
Meat
Fowl
Mammals
Fish
Chapter Six: Condiments
Salt
Sugars
Acids
Spices
Epilogue
Bibliography
Index

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