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Cote : BA40
Langues : français
Fiche n° : 3415
Curtis, Robert I. - Ph.D. (1978) in Ancient History, University of Maryland
Ancient food technology
Leiden, Boston, Köln : Brill, 2001 (coll. Technology and change in history)

Notes : Bibliogr. pp 435-465. Index géographique pp 470. Index général pp 471-478. Photos pp 479-510 Résumé : Employing a wide variety of sources, this book discusses innovations in food processing and preservation from the Palaeolithic period through the late Roman Empire.All through the ages, there has been the need to acquire and maintain a consistent food supply leading to the invention of tools and new technologies to process certain plant and animal foods into different and more usable forms. This handbook presents the results of the most recent investigations, identifies controversies, and points to areas needing further work. It is the first book to focus specifically on ancient food technology, and to discuss the integral role it played in the political, economic, and social fabric of ancient society. Fully documented and lavishly illustrated with numerous photographs and drawings, it will appeal to students and scholars of both the arts and the sciences. Domaines : Alimentation : généralités, Histoire, cuisine; Agriculture et Elevage : Techniques / Systèmes de culture
Sujets / Produits : alimentation; technologies anciennes; histoire; outils; changements technologiques; alimentation carnée; techniques anciennes; alimentation végétale; technologie alimentaire; produits laitiers; boucherie; pêche; céréales; pain; bière; vin; huile; poisson; sucreries
Préparations / Savoir-faire : conservation; céréales; mouture; techniques de pêche; fraisage; réfrigération