Ancient food technology / / by Robert I. Curtis.
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 ne...
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| Superior document: | Technology and Change in History ; 5 |
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| VerfasserIn: | |
| Place / Publishing House: | Leiden, The Netherlands ;, Boston ;, Koln : : Brill,, [2001] ©2001 |
| Year of Publication: | 2001 |
| Language: | English |
| Series: | Technology and Change in History ;
5. |
| Physical Description: | 1 online resource (540 pages) |
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Table of Contents:
- List of abbreviations
- List of figures
- List of plates
- List of maps
- Acknowledgements
- Foreword
- Pt. I. Prehistory. Ch. 1. Lower and middle paleolithic periods ; Ch. 2. Upper paleolithic and neolithic periods ; Summary and conclusions to Part One
- 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
- 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
- Select bibliography
- Index
- Plates.