Garum And Salsamenta

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Garum and Salsamenta

Curtis
Garum and Salsamenta Book PDF

Author : Curtis
Publisher : BRILL
Page : 253 pages
File Size : 50,6 Mb
Release : 2018-07-17
Category : History
ISBN : 9789004377264

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Garum and Salsamenta by Curtis Pdf

Fermented fish products fulfilled multiple functions in Graeco-Roman society. They were a source of nutrition, a medicine with both dietetic and therapeutic value, and a commodity of trade. Their production and commerce provided employment, even wealth, for many individuals in the western and eastern provinces of the Roman Empire. The work defines ancient salt-fish products and clarifies their relationship with modern counterparts. Following discussion of the perceived and actual utility of these products in human and veterinary medicine, the author, employing literary, archaeological, epigraphical, papyrological, and numismatic evidence, provides a province- by-province survey of the areas which produced and exported them. The book closes with a discussion of the social status of those involved in their manufacture and trade, the methods used to market them and their fate in the post- classical period. This study explores an important facet of the Roman economy having continuity with the modern world.

Garum and Salsamenta

Robert Irvin Curtis
Garum and Salsamenta Book PDF

Author : Robert Irvin Curtis
Publisher : Brill
Page : 264 pages
File Size : 41,7 Mb
Release : 1991
Category : Architecture
ISBN : UOM:39015055451580

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Garum and Salsamenta by Robert Irvin Curtis Pdf

This book investigates the economic role in Graeco-Roman society of fermented fish products, an important item of ancient materia medica. Focussing upon the period from the second century B.C. to the third century A.D., it provides a detailed look at one facet of Roman industry and long- distance trade.

Piscinae

James Arnold Higginbotham
Piscinae Book PDF

Author : James Arnold Higginbotham
Publisher : UNC Press Books
Page : 324 pages
File Size : 47,9 Mb
Release : 1997
Category : History
ISBN : 0807823295

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Piscinae by James Arnold Higginbotham Pdf

Pisciculture_the process of raising fish_held a lasting fascination for the people of ancient Rome. Whether bred for household consumption, cultivated for sale at market, or simply kept in confinement for reasons of aesthetic appreciation, fish remained a

Ancient Food Technology

Curtis
Ancient Food Technology Book PDF

Author : Curtis
Publisher : BRILL
Page : 540 pages
File Size : 44,6 Mb
Release : 2021-11-15
Category : History
ISBN : 9789004475038

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Ancient Food Technology by Curtis Pdf

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.

The Oxford Dictionary of Late Antiquity

Oliver Nicholson
The Oxford Dictionary of Late Antiquity Book PDF

Author : Oliver Nicholson
Publisher : Oxford University Press
Page : 1743 pages
File Size : 54,5 Mb
Release : 2018-04-19
Category : History
ISBN : 9780192562463

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The Oxford Dictionary of Late Antiquity by Oliver Nicholson Pdf

The Oxford Dictionary of Late Antiquity is the first comprehensive reference book covering every aspect of history, culture, religion, and life in Europe, the Mediterranean, and the Near East (including the Persian Empire and Central Asia) between the mid-3rd and the mid-8th centuries AD, the era now generally known as Late Antiquity. This period saw the re-establishment of the Roman Empire, its conversion to Christianity and its replacement in the West by Germanic kingdoms, the continuing Roman Empire in the Eastern Mediterranean, the Persian Sassanian Empire, and the rise of Islam. Consisting of over 1.5 million words in more than 5,000 A-Z entries, and written by more than 400 contributors, it is the long-awaited middle volume of a series, bridging a significant period of history between those covered by the acclaimed Oxford Classical Dictionary and The Oxford Dictionary of the Middle Ages. The scope of the Dictionary is broad and multi-disciplinary; across the wide geographical span covered (from Western Europe and the Mediterranean as far as the Near East and Central Asia), it provides succinct and pertinent information on political history, law, and administration; military history; religion and philosophy; education; social and economic history; material culture; art and architecture; science; literature; and many other areas. Drawing on the latest scholarship, and with a formidable international team of advisers and contributors, The Oxford Dictionary of Late Antiquity aims to establish itself as the essential reference companion to a period that is attracting increasing attention from scholars and students worldwide.

The Romans in Spain

John S. Richardson
The Romans in Spain Book PDF

Author : John S. Richardson
Publisher : John Wiley & Sons
Page : 357 pages
File Size : 49,7 Mb
Release : 1998-12-04
Category : History
ISBN : 9780631209317

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The Romans in Spain by John S. Richardson Pdf

This book traces the complex process by which an area, seen initially as a war-zone, was gradually transformed by the actions of the Romans and the reactions of the indigenous inhabitants into an integral part of the Roman world.

Roman Amphora Contents: Reflecting on the Maritime Trade of Foodstuffs in Antiquity (In honour of Miguel Beltrán Lloris)

Darío Bernal-Casasola,Michel Bonifay,Alessandra Pecci,Victoria Leitch
Roman Amphora Contents Reflecting on the Maritime Trade of Foodstuffs in Antiquity In honour of Miguel Beltr n Lloris Book PDF

Author : Darío Bernal-Casasola,Michel Bonifay,Alessandra Pecci,Victoria Leitch
Publisher : Archaeopress Publishing Ltd
Page : 512 pages
File Size : 40,6 Mb
Release : 2021-11-04
Category : History
ISBN : 9781803270630

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Roman Amphora Contents: Reflecting on the Maritime Trade of Foodstuffs in Antiquity (In honour of Miguel Beltrán Lloris) by Darío Bernal-Casasola,Michel Bonifay,Alessandra Pecci,Victoria Leitch Pdf

Presents the results of the RACIIC International Congress (Roman Amphora Contents International Interactive Conference, Cádiz, 2015), dedicated to the distinguished Spanish amphorologist Miguel Beltrán Lloris. This volume aims to reflect on the current state of knowledge about the palaeocontents of Roman amphorae.

The Story of Garum

Sally Grainger
The Story of Garum Book PDF

Author : Sally Grainger
Publisher : Routledge
Page : 323 pages
File Size : 40,9 Mb
Release : 2020-12-30
Category : Cooking
ISBN : 9781351980227

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The Story of Garum by Sally Grainger Pdf

The Story of Garum recounts the convoluted journey of that notorious Roman fish sauce, known as garum, from a smelly Greek fish paste to an expensive luxury at the heart of Roman cuisine and back to obscurity as the Roman empire declines. This book is a unique attempt to meld the very disparate disciplines of ancient history, classical literature, archaeology, zooarchaeology, experimental archaeology, ethnographic studies and modern sciences to illuminate this little understood commodity. Currently Roman fish sauce has many identities depending on which discipline engages with it, in what era and at what level. These identities are often contradictory and confused and as yet no one has attempted a holistic approach where fish sauce has been given centre stage. Roman fish sauce, along with oil and wine, formed a triad of commodities which dominated Mediterranean trade and while oil and wine can be understood, fish sauce was until now a mystery. Students and specialists in the archaeology of ancient Mediterranean trade whether through amphora studies, shipwrecks or zooarchaeology will find this invaluable. Scholars of ancient history and classics wishing to understand the nuances of Roman dining literature and the wider food history discipline will also benefit from this volume.

Pure Ketchup

Andrew F. Smith
Pure Ketchup Book PDF

Author : Andrew F. Smith
Publisher : Univ of South Carolina Press
Page : 272 pages
File Size : 46,6 Mb
Release : 1996
Category : Cooking
ISBN : 1570031398

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Pure Ketchup by Andrew F. Smith Pdf

When Andrew F. Smith began researching the heritage of America's favorite condiment, he uncovered the makings of a great story: exotic and mysterious beginnings, unusual and colorful characters, evil adulterators and contaminators, strong-willed commercial competitors, high-minded government regulators, and, finally, a relentless quest for a global market. From his large store of historical ketchup recipes, Smith offers a representative sampling of the appetizing, the intriguing, and the outlandish. Reflecting the diversity of the condiment's myriad incarnations, the volume includes recipes for more than 110 ketchup varieties made from such unexpected ingredients as apricots, beer, celery, cucumbers, lemons, liver, raspberries, and rum.

Dieting for an Emperor

Grant
Dieting for an Emperor Book PDF

Author : Grant
Publisher : BRILL
Page : 400 pages
File Size : 42,5 Mb
Release : 2018-07-17
Category : History
ISBN : 9789004377424

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Dieting for an Emperor by Grant Pdf

The commentary indicates Oribasius' source for each quotation or paraphrase, assesses the accuracy and comprehensibility of the contents, and suggests the reasons behind the recommendations and rejections of certain cakes, breads, fruits and vegetables. To aid further research in the field of ancient dietetics, a detailed word index is appended. The introduction summarises the more important points about the medical theories behind the humours and qualities, and how regulating the intake of foods could assist in the maintenance of good health.

Cured, Smoked, and Fermented

Helen Saberi
Cured Smoked and Fermented Book PDF

Author : Helen Saberi
Publisher : Oxford Symposium
Page : 392 pages
File Size : 53,7 Mb
Release : 2011
Category : Cooking
ISBN : 9781903018859

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Cured, Smoked, and Fermented by Helen Saberi Pdf

Essays on cured, smoked, and fermented foods from the Proceedings of the Oxford Symposium on Food and Cooking, 2010.

Reading and Writing in the Time of Jesus

Allan Millard
Reading and Writing in the Time of Jesus Book PDF

Author : Allan Millard
Publisher : A&C Black
Page : 292 pages
File Size : 55,8 Mb
Release : 2005-04-01
Category : Religion
ISBN : 0567083489

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Reading and Writing in the Time of Jesus by Allan Millard Pdf

Jesus never wrote a book. Most scholars assume that information about Jesus was preserved only orally up until the writing of the Gospels, allowing ample time for the stories of Jesus to grow and diversify. Alan Millard here argues that written reports about Jesus could have been made during his lifetime and that some among his audiences and followers may very well have kept notes, first-hand documents that the Evangelists could weave into their narratives.

Empires of Food

Andrew Rimas,Evan D. G. Fraser
Empires of Food Book PDF

Author : Andrew Rimas,Evan D. G. Fraser
Publisher : Random House
Page : 324 pages
File Size : 49,7 Mb
Release : 2010-09-02
Category : History
ISBN : 9781407060149

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Empires of Food by Andrew Rimas,Evan D. G. Fraser Pdf

For thousands of years we have grown, cooked and traded food, and over that time much has changed. Where once we subsisted on gritty, bland grains, we now enjoy culinary creations and epicurean delights made with vegetables from the New World, fish trawled from the deep sea, and flavoured with spices from the Orient. But how did we make that change from eating for survival to the innovations of modern cuisine? How has food helped to shape our culture? And what will happen when global warming and peak oil have their inevitable effect on agriculture? Empires of Food is an authoritative exploration of the innumerable ways that food has changed the course of history. The earliest cities, after all, were founded on the creation and exchange of food surpluses, and since then trade routes of ever greater sophistication have developed. We've built complex societies by shunting corn and wheat and rice along rivers, up deforested hillsides, and into the stockpots of history. But we cannot go on forever. As Evan D. G. Fraser and Andrew Rimas compellingly show, the abundance that we all enjoy comes at a price, and unless we think of a more sustainable way to grow, eat and enjoy food, we may find that our civilization reaches its best before date.

Lusitanian Amphorae: Production and Distribution

Inês Vaz Pinto,Rui Roberto de Almeida,Archer Martin
Lusitanian Amphorae Production and Distribution Book PDF

Author : Inês Vaz Pinto,Rui Roberto de Almeida,Archer Martin
Publisher : Archaeopress Publishing Ltd
Page : 474 pages
File Size : 52,6 Mb
Release : 2016-10-24
Category : Social Science
ISBN : 9781784914288

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Lusitanian Amphorae: Production and Distribution by Inês Vaz Pinto,Rui Roberto de Almeida,Archer Martin Pdf

More than a century of archaeological investigation in Portugal has helped to discover, excavate and study many Lusitanian amphorae kiln sites, with their amphorae being widely distributed in Lusitania.

Ancient Fishing and Fish Processing in the Black Sea Region

Tonnes Bekker-Nielsen
Ancient Fishing and Fish Processing in the Black Sea Region Book PDF

Author : Tonnes Bekker-Nielsen
Publisher : Aarhus Universitetsforlag
Page : 300 pages
File Size : 49,5 Mb
Release : 2005-02-01
Category : History
ISBN : 9788779349254

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Ancient Fishing and Fish Processing in the Black Sea Region by Tonnes Bekker-Nielsen Pdf

This volume challenges the orthodox view that fishing and fish played only a marginal role in the economy of the ancient world. In fact, there is archaeological evidence for ancient fish processing on a commercial scale not only in the Mediterranean itself, but also on the Atlantic coast and in the Black Sea region, especially the Crimea. Our literary sources testify to the widespread culinary and medicinal use of salted fish and fermented fish sauces in antiquity, and especially in the first centuries AD. In this book, the authors assess the present state of research on ancient fishing and discuss its implications for the history of the Black Sea region, especially the period of Greek colonization along its shores. While grain has traditionally been viewed as the main export commodity of the Pontic colonies, the existence of salting-vats on the coast of the Crimea indicate production of salt-fish or fish sauce on a large scale, presumably for export. However, many questions remain unanswered: for instance concerning ownership and organization of the processing facilities, or how the finished product was transported to distant markets. Tonnes Bekker-Nielsen teaches ancient history at the University of Southern Denmark, Esbjerg.