A Handbook Of Food Processing In Classical Rome: For Her Bounty No Winter Thurmond, David L. Science

1st edition. A Fine copy. 8vo., x, 294 pp., illustrated with b&w drawings. Bound in light gray cloth with red and black lettering, small drawing. Rome was able to support a huge urban population by providing it with the rudiments of human nutrition in the form of processed foods. This volume contains a careful analysis of those food processes. The work is organized on the basis of the presumed importance of those foods, beginning with the so-called Mediterranean Triad of cereals (particularly wheaten bread), olive oil and wine, then dealing with plant products such as legumes, vegetables and fruits, then animal products, and ending with the condiments (salts, sugars, acids, spices) which were themselves the agents for the preservation of other foods.- publisher. Part of the publisher's series, Technology and Change In History, this being volume 9 in that series.