Ancient Food Technology
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Ancient Food Technology
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Author : Curtis
language : en
Publisher: BRILL
Release Date : 2021-11-15
Ancient Food Technology written by Curtis and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-15 with History categories.
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.
A Handbook Of Food Processing In Classical Rome
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Author : David Thurmond
language : en
Publisher: BRILL
Release Date : 2006-07-01
A Handbook Of Food Processing In Classical Rome written by David Thurmond and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-07-01 with History categories.
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.
Ancient Food Technology
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Author : Merly Fiscal Arjona
language : en
Publisher: Delve Publishing
Release Date : 2018-12
Ancient Food Technology written by Merly Fiscal Arjona and has been published by Delve Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-12 with Technology & Engineering categories.
Ancient Food Technologies examines innovations and developments in food processing and preservations from the Paleolithic era to the late Roman times. Future prospects in food technologies are also explained to give readers an idea about the huge potential that lies ahead. At the end, a case study has been provided to provide a practical example of food technologies and the way food has covered over the centuries.
Ferment For Good
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Author : Sharon Flynn
language : en
Publisher: Hardie Grant Publishing
Release Date : 2023-03-08
Ferment For Good written by Sharon Flynn and has been published by Hardie Grant Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-03-08 with Cooking categories.
The ancient art of fermenting is finding new popularity again as modern science and trends discover the importance of gut health for overall wellbeing. Ferment for Good is a guide to discovering the joys of fermentation in its myriad variations – framed through the eyes of Sharon Flynn, a one-time English teacher who has hooked early in her 20s and has since made it her life's work to learn and share all there is to know about this most ancient of practices. Her mission with her business is for the person who buys her products to feel as if they are receiving it from an old friend - one who desperately wants to share her discovery and passion with them. So too with the book. Alongside a how-to guide to the basics (why do it; what you need; and what you'll get), the book offers sections on wild fermented vegetables (including sauerkraut, kimchi and brine ferments); drinks (water kefir, kombucha, Jun tea, pineapple wine, mead); milk and dairy (including yoghurt and milk kefir), condiments and breads (such as mustard, spreads, dosa and injera); and Japanese ferments (including miso & tamari, soy sauce, sake kasu and pickled ginger). Sharon Flynn shares her knowledge of and passion for fermentation in her accessible, chatty style, combining personal anectdotes of her fermenting adventures with hands-on instructions on how to set up your own benchtop fermentary at home. She completes the package by sharing her favourite recipes and ideas for incorporating ferments into your everyday life and meals. Lovingly illustrated and featuring informative photos, Ferment for Good is a beautiful, carefully curated collection to introduce you to the world of fermentation.
The History Of Food Preservation
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Author : Stuart Thorne
language : en
Publisher: Rowman & Littlefield Publishers
Release Date : 1986
The History Of Food Preservation written by Stuart Thorne and has been published by Rowman & Littlefield Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with History categories.
This book describes the history of food preservation from its ancient origins in traditional smoked, fermented, pickled and dried products, through bottled fruits of the 17th century and the establishment of commercial enterprises to cater for mariners in the early 19th century, to the provision of preserved foods as a normal item of diet at the end of the last century. Until the late 19th century, the technology of food preservation was far in advance of knowledge of its scientific basis in bacteriology. The book also traces the development of food bacteriology from the early observations of Antonie van Leeuwenhoek until the technology and its scientific basis were united in the early years of this century.
Functional Properties Of Traditional Foods
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Author : Kristberg Kristbergsson
language : en
Publisher: Springer
Release Date : 2016-04-18
Functional Properties Of Traditional Foods written by Kristberg Kristbergsson and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-18 with Technology & Engineering categories.
This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study. Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Cañahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa. The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chaptersare written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.
Fermentations And Food Science
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Author : H. T. Huang
language : en
Publisher: Cambridge University Press
Release Date : 2000
Fermentations And Food Science written by H. T. Huang and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Fermentation categories.
Andean Foodways
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Author : John E. Staller
language : en
Publisher: Springer Nature
Release Date : 2020-12-01
Andean Foodways written by John E. Staller and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-01 with Social Science categories.
There is widespread acknowledgement among anthropologists, archaeologists, ethnobotanists, as well as researchers in related disciplines that specific foods and cuisines are linked very strongly to the formation and maintenance of cultural identity and ethnicity. Strong associations of foodways with culture are particularly characteristic of South American Andean cultures. Food and drink convey complex social and cultural meanings that can provide insights into regional interactions, social complexity, cultural hybridization, and ethnogenesis. This edited volume presents novel and creative anthropological, archaeological, historical, and iconographic research on Andean food and culture from diverse temporal periods and spatial settings. The breadth and scope of the contributions provides original insights into a diversity of topics, such as the role of food in Andean political economies, the transformation of foodways and cuisines through time, and ancient iconographic representations of plants and animals that were used as food. Thus, this volume is distinguished from most of the published literature in that specific foods, cuisines, and culinary practices are the primary subject matter through which aspects of Andean culture are interpreted.
Archaeology Of Food
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Author : Karen Bescherer Metheny
language : en
Publisher: Rowman & Littlefield
Release Date : 2015-08-07
Archaeology Of Food written by Karen Bescherer Metheny and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-07 with Social Science categories.
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.
What Did The Ancient Israelites Eat
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Author : Nathan MacDonald
language : en
Publisher: Wm. B. Eerdmans Publishing
Release Date : 2008-11-17
What Did The Ancient Israelites Eat written by Nathan MacDonald and has been published by Wm. B. Eerdmans Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-11-17 with Religion categories.
What food did the ancient Israelites eat, and how much of it did they consume? That's a seemingly simple question, but it's actually a complex topic. In this fascinating book Nathan MacDonald carefully sifts through all the relevant evidence -- biblical, archaeological, anthropological, environmental -- to uncover what the people of biblical times really ate and how healthy (or unhealthy) it was. Engagingly written for general readers, What Did the Ancient Israelites Eat? is nonetheless the fruit of extensive scholarly research; the book's substantial bibliography and endnotes point interested readers to a host of original sources. Including an archaeological timeline and three detailed maps, the book concludes by analyzing a number of contemporary books that advocate a return to "biblical" eating. Anyone who reads MacDonald's responsible study will never read a "biblical diet" book in the same way again.