A Handbook of Food Processing in Classical Rome PDF Download
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Author: David Thurmond
Publisher: BRILL
ISBN: 9047410165
Category : History
Languages : en
Pages : 304
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Book Description
A careful analysis of Roman food processes, including those for cereals, olive oil, wine, other plant products, animal products, and condiments. The work combines analysis of literary and archaeological evidence with that of traditional comparative practices and modern food science.
Author: David Thurmond
Publisher: BRILL
ISBN: 9047410165
Category : History
Languages : en
Pages : 304
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Book Description
A careful analysis of Roman food processes, including those for cereals, olive oil, wine, other plant products, animal products, and condiments. The work combines analysis of literary and archaeological evidence with that of traditional comparative practices and modern food science.
Author: David Schaps
Publisher: Routledge
ISBN: 1136919678
Category : History
Languages : en
Pages : 489
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Book Description
The Handbook for Classical Research offers guidance to students needing to learn more about the different fields and subfields of classical research, and its methods and resources.
Author: Andrew Rimas
Publisher: Simon and Schuster
ISBN: 1439110131
Category : History
Languages : en
Pages : 375
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Book Description
We are what we eat: this aphorism contains a profound truth about civilization, one that has played out on the world historical stage over many millennia of human endeavor. Using the colorful diaries of a sixteenth-century merchant as a narrative guide, Empires of Food vividly chronicles the fate of people and societies for the past twelve thousand years through the foods they grew, hunted, traded, and ate—and gives us fascinating, and devastating, insights into what to expect in years to come. In energetic prose, agricultural expert Evan D. G. Fraser and journalist Andrew Rimas tell gripping stories that capture the flavor of places as disparate as ancient Mesopotamia and imperial Britain, taking us from the first city in the once-thriving Fertile Crescent to today’s overworked breadbaskets and rice bowls in the United States and China, showing just what food has meant to humanity. Cities, culture, art, government, and religion are founded on the creation and exchange of food surpluses, complex societies built by shipping corn and wheat and rice up rivers and into the stewpots of history’s generations. But eventually, inevitably, the crops fail, the fields erode, or the temperature drops, and the center of power shifts. Cultures descend into dark ages of poverty, famine, and war. It happened at the end of the Roman Empire, when slave plantations overworked Europe’s and Egypt’s soil and drained its vigor. It happened to the Mayans, who abandoned their great cities during centuries of drought. It happened in the fourteenth century, when medieval societies crashed in famine and plague, and again in the nineteenth century, when catastrophic colonial schemes plunged half the world into a poverty from which it has never recovered. And today, even though we live in an age of astounding agricultural productivity and genetically modified crops, our food supplies are once again in peril. Empires of Food brilliantly recounts the history of cyclic consumption, but it is also the story of the future; of, for example, how a shrimp boat hauling up an empty net in the Mekong Delta could spark a riot in the Caribbean. It tells what happens when a culture or nation runs out of food—and shows us the face of the world turned hungry. The authors argue that neither local food movements nor free market economists will stave off the next crash, and they propose their own solutions. A fascinating, fresh history told through the prism of the dining table, Empires of Food offers a grand scope and a provocative analysis of the world today, indispensable in this time of global warming and food crises.
Author: Lesley Adkins
Publisher: Infobase Publishing
ISBN: 0816074828
Category : Biography & Autobiography
Languages : en
Pages : 465
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Book Description
Describes the people, places, and events of Ancient Rome, describing travel, trade, language, religion, economy, industry and more, from the days of the Republic through the High Empire period and beyond.
Author: Almudena Villegas Becerril
Publisher: Cambridge Scholars Publishing
ISBN: 1527566552
Category : Social Science
Languages : en
Pages : 420
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Book Description
This book provides a thrilling account of a thoughtful gastronomic journey through the Roman Empire. It reviews the role that food and its associated constituents had in the evolution of Roman life, and highlights the cookery processes practised by both social elites and humble peasant and common households. The hypotheses and conclusions presented here shed light onto the significance that Ancient Romans attached to food, the banquet, and the simple daily act of sharing food, while the text also offers new research findings on recipes and cooking technologies that have passed unnoticed.
Author: Eleanor Dickey
Publisher: Cambridge University Press
ISBN: 1107176808
Category : History
Languages : en
Pages : 181
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Book Description
This book provides English translations of newly discovered texts in an easily understandable presentation, with extensive illustrations.
Author: Massimo Mastrogregori
Publisher: Walter de Gruyter
ISBN: 3110231417
Category : History
Languages : en
Pages : 392
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Book Description
Die IBOHS verzeichnet jährlich die bedeutendsten Neuerscheinungen geschichtswissenschaftlicher Monographien und Zeitschriftenartikel weltweit, die inhaltlich von der Vor- und Frühgeschichte bis zur jüngsten Vergangenheit reichen. Sie ist damit die derzeit einzige laufende Bibliographie dieser Art, die thematisch, zeitlich und geographisch ein derart breites Spektrum abdeckt. Innerhalb der systematischen Gliederung nach Zeitalter, Region oder historischer Disziplin sind die Werke nach Autorennamen oder charakteristischem Titelhauptwort aufgelistet.
Author: Athena Trakadas
Publisher: Archaeopress Publishing Ltd
ISBN: 1784912425
Category : Social Science
Languages : en
Pages : 170
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Book Description
This volume is a detailed gazetteer of fish-salting production in the northwest Maghreb in antiquity.
Author: Robert A. Derrenbacker
Publisher: Wipf and Stock Publishers
ISBN: 1666738697
Category : Religion
Languages : en
Pages : 319
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Book Description
John’s Gospel possesses a generous range of meanings and has had an enduring impact across the generations. This book explores that impact from a range of disciplines: from the exegetical and theological to the historical, spiritual, liturgical, musical, pastoral, political, and postcolonial. It encompasses contributions from a number of scholars and writers associated with Trinity College, University of Divinity, Melbourne, who all share a common love for this Gospel and a conviction of its continuing relevance. Australian biblical scholar Professor Francis J. Moloney SDB says in his foreword that various “receptions” of the Fourth Gospel are illuminatingly explored in this book, which demonstrates how the Gospel of John has played a critical role in shaping the theology and culture of the Christian tradition.
Author: Karen Bescherer Metheny
Publisher: Rowman & Littlefield
ISBN: 0759123667
Category : Social Science
Languages : en
Pages : 635
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Book Description
What are the origins of agriculture? In what ways have technological advances related to food affected human development? How have food and foodways been used to create identity, communicate meaning, and organize society? In this highly readable, illustrated volume, archaeologists and other scholars from across the globe explore these questions and more. The Archaeology of Food offers more than 250 entries spanning geographic and temporal contexts and features recent discoveries alongside the results of decades of research. The contributors provide overviews of current knowledge and theoretical perspectives, raise key questions, and delve into myriad scientific, archaeological, and material analyses to add depth to our understanding of food. The encyclopedia serves as a reference for scholars and students in archaeology, food studies, and related disciplines, as well as fascinating reading for culinary historians, food writers, and food and archaeology enthusiasts.
