Ancient Food Technology
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.
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Lower and Middle Paleolithic Periods
Upper Paleolithic and Neolithic Periods
Summary and Conclusions to Part One
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Africa Agriculture Amarna amphorae Ancient Egypt Ancient Egyptian ancient Near East animals appear archaeological areas art historical australopithecines bakery baking barley beam Beni Hasan bones bread and beer Brewing Bronze Age butchery catillus century B. C. cereals cheese Columella cooking crushing dating diet dough drink earliest early Epipaleolithic erectus evidence example Excavations fermentation fish sauce flour food technology Garum Gift of Osiris grain granaries grapes Greek grinding hearths Hominid Homo hopper Human idem installations Iron Age Israel jars Kingdom kneading late Levant lever-and-weight press meat Mediterranean Mesopotamia milk millennium B. C. millstones modern molds mortar mortar and pestle Neolithic olive oil oven period pestle placed plant Prehistory probably processing production quern remains Roman rotary saddle quern salt sapiens Saqqara scenes sieve storage tion tomb paintings treading Upper Paleolithic upper stone vats vessels Viticulture walls water mill wine wooden