Ancient food technology
By: by Robert I. Curtis.
Series: Technology and change in history,; v. 5
Publisher: Brill
Published: 2001
Place of publication: Leiden; Boston
Language: eng
Number of pages: 477
Subjects: Food industry and trade -- History.; Food supply -- History.
Description: "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."--Jacket.
Notes: Includes bibliographical references (p. [435]-465) and index.
Table of contents: title: List of abbreviations; title: List of figures; title: List of plates; title: List of maps; title: Acknowledgements; title: Foreword; title: Pt. I. Prehistory. Ch. 1. Lower and middle paleolithic periods ; Ch. 2. Upper paleolithic and neolithic periods ; Summary and conclusions to Part One; title: Pt. II. Egypt and the Near East. Ch. 3. Egypt I ; Ch. 4. Egypt II ; Ch. 5. The ancient Near East ; Summary and conclusions to Part Two; title: Pt. III. Mediterranean civilizations. Ch. 6. The Greek world: bronze age through the Hellenistic period ; Ch. 7. Rome I ; Ch. 8. Rome II ; Summary and conclusions to Part Three; title: Select bibliography; title: Index; title: Plates.