Grain-mills and Flour in Classical Antiquity

Grain-mills and Flour in Classical Antiquity
Title Grain-mills and Flour in Classical Antiquity PDF eBook
Author L. A. Moritz
Publisher British Academy
Pages 230
Release 2002
Genre History
ISBN 9780198142218

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Beginning with a review of the milling implements and equipment of Greece and Rome, this study argues that the grain-mill underwent two fundamental changes in its history and that one of these - the invention of the rotary mill - took place in classical antiquity at a time much later than used to be believed. The second part of the study deals with the meal and flour used for bread, ending with a detailed analysis of the relevant evidence described in the eighteenth book of Pliny's Natural History .

L. A. Moritz, Grain-Mills and Flour in classical Antiquity

L. A. Moritz, Grain-Mills and Flour in classical Antiquity
Title L. A. Moritz, Grain-Mills and Flour in classical Antiquity PDF eBook
Author
Publisher
Pages 0
Release 1959
Genre
ISBN

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Food in the Ancient World from A to Z

Food in the Ancient World from A to Z
Title Food in the Ancient World from A to Z PDF eBook
Author Andrew Dalby
Publisher Routledge
Pages 426
Release 2013-04-15
Genre History
ISBN 1135954224

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Sensual yet pre-eminently functional, food is of intrinsic interest to us all. This exciting new work by a leading authority explores food and related concepts in the Greek and Roman worlds. In entries ranging from a few lines to a couple of pages, Andrew Dalby describes individual foodstuffs (such as catfish, gazelle, peaches and parsley), utensils, ancient writers on food, and a vast range of other topics, drawn from classical literature, history and archaeology, as well as looking at the approaches of modern scholars. Approachable, reliable and fun, this A-to-Z explains and clarifies a subject that crops up in numerous classical sources, from plays to histories and beyond. It also gives references to useful primary and secondary reading. It will be an invaluable companion for students, academics and gastronomes alike.

Passages from Antiquity to Feudalism

Passages from Antiquity to Feudalism
Title Passages from Antiquity to Feudalism PDF eBook
Author Perry Anderson
Publisher Verso Books
Pages 305
Release 2013-03-12
Genre History
ISBN 1781680086

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Passages from Antiquity to Feudalism is a sustained exercise in historical sociology that shows how the slave-based societies of Ancient Greece and Rome eventually became the feudal societies of the Middle Ages. In the course of this study, Anderson vindicates and refines the explanatory power of historical materialism, while casting a fascinating light on the Ancient world, the Germanic invasions, nomadic society, and the different routes taken to feudalism in Northern, Mediterranean, Eastern and Western Europe. Through this work and its companion volume, Lineages of the Absolutist State, Anderson presents a Marxist history of Western political development that takes readers from the first stirrings of political consciousness in the classical world to the rise of absolutist monarchies in Europe and the birth of the modern epoch.

The Ecology of the Ancient Greek World

The Ecology of the Ancient Greek World
Title The Ecology of the Ancient Greek World PDF eBook
Author Robert Sallares
Publisher Cornell University Press
Pages 610
Release 1991
Genre History
ISBN 9780801426155

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A pioneering study in historical population biology, this book offers the first comprehensive ecological history of the ancient Greek world. It proposes a new model for treating the relationship between the population and the land, centering on the distribution and abundance of living organisms.

Food Provisions for Ancient Rome

Food Provisions for Ancient Rome
Title Food Provisions for Ancient Rome PDF eBook
Author Paul James
Publisher Routledge
Pages 210
Release 2020-11-29
Genre History
ISBN 0429633424

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This book defines the processes used for delivering a range of food items to the city of Rome and its hinterland from the first century AD using modern supply chain modelling techniques. The subject matter delves into the wider supply of goods, such as wood and building products, to add further perspective to the breadth of the system managed by the Roman administration to ensure supply and political stability. It assesses the impact of strategic changes such as the introduction of water-powered milling technology and restructuring of the annona in this period, as well as administrative reforms. Evidence from ancient sources, both literary and epigraphic, along with relevant archaeological comparative evidence is used to develop a detailed supply model, including the mapping of warehouse management systems; port and river traffic co-ordination; quality control mechanisms and administrative structures. Unlike other contemporary studies, this model takes into consideration supply chain losses to correct the erroneous assumption that supply is equal to consumption. A product flow map from the source of supply to the consumer details the labour, equipment and infrastructure required at each stage, painting a graphic picture of just what an achievement it was for the administration to have maintained such a complex system over this long time period. Food Provisions for Ancient Rome provides an in depth exploration of this topic that will be of interest to anyone working on the city of Rome under the empire, as well as those interested in imperial administration and logistics.

Studies in Ancient Technology, Volume 9 Metallurgy in Antiquity, Part 2. Copper and Bronze, Tin, Arsenic, Antimony and Iron

Studies in Ancient Technology, Volume 9 Metallurgy in Antiquity, Part 2. Copper and Bronze, Tin, Arsenic, Antimony and Iron
Title Studies in Ancient Technology, Volume 9 Metallurgy in Antiquity, Part 2. Copper and Bronze, Tin, Arsenic, Antimony and Iron PDF eBook
Author R. J. Forbes
Publisher BRILL
Pages 282
Release 2023-03-13
Genre History
ISBN 9004451013

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