Inicio > Tecnología, ingeniería, agricultura > > Química industrial > Tecnología de alimentos y bebidas > Oil and Wine Presses in Israel from the Hellenistic, Roman and Byzantine Periods
Oil and Wine Presses in Israel from the Hellenistic, Roman and Byzantine Periods

Oil and Wine Presses in Israel from the Hellenistic, Roman and Byzantine Periods

Oil and Wine Presses in Israel from the Hellenistic, Roman and Byzantine Periods

 

222,78 €
IVA incluido
Disponible
Editorial:
British Archaeological Reports (Oxford) Ltd
Año de edición:
2009
Materia
Tecnología de alimentos y bebidas
ISBN:
9781407305059
Páginas:
358
Encuadernación:
Rústica
222,78 €
IVA incluido
Disponible

Selecciona una librería:

  • Librería Samer Atenea
  • Librería Aciertas (Toledo)
  • Kálamo Books
  • Librería Perelló (Valencia)
  • Librería Elías (Asturias)
  • Donde los libros
  • Librería Kolima (Madrid)
  • Librería Proteo (Málaga)

This volume presents the reader with a selection of installations for the production of wine and oil from Israel of the Hellenistic, Roman and Byzantine periods. Many such installations have been found in Israel from earlier periods also but the peak in their development, in the number of installations found, in the technology used and in their variety is towards the end of the Byzantine period. Several factors combined to create this situation. This comprehensive study investigates their archaeological remains. The installations presented in this volume reveal the remarkable variety of techniques and devices found in one small section of the complicated mosaic of local technical cultures that were spread throughout the Mediterranean basin, each developing separately but influenced by and influencing the others. Even techniques such as the use of the screw developed in different ways in different regions. The extent and borders of these technical cultures are in many cases closely related to those of political entities changing in extent and character together with these. Thus the study of these ancient crafts not only reveals important aspects of ancient technology, economics and day to day life but mapping the variegated regional technical cultures contributes a new and independent delineation of ancient human geography.

Artículos relacionados

  • Improving the quality of apples
    Fabrizio Costa
    This collection reviews the wealth of recent research undertaken on the factors which can determine the quality of apples, focussing on attributes such as texture and nutritional content. The book also considers how these attributes can be optimised at both the pre- and postharvest stages in the value chain for apples as a means of meeting the increasing expectations and demand...
  • FOOD CHEMISTRY
    V. Ramani Alex
    This enlightening guide explores the chemical intricacies of what we eat. It unravels the basic chemical substances that constitute our food, and the methods through which these can be analyzed, providing a comprehensive understanding of what we consume. The book delves into how food supports our well-being, focusing on the essential nutrients required for our biochemical proce...
    Disponible

    21,52 €

  • Culinary Innovations
    Thirdy Ventenilla
    'Culinary Innovations: A Textbook Exploring Solar Energy in the Kitchen' is a comprehensive manual that delves into the intersection of solar energy and culinary artistry. Through a blend of scientific exploration and practical application, this book offers readers a unique journey into the world of eco-friendly cooking powered by sunlight.The book begins by demystifying solar ...
    Disponible

    12,83 €

  • Chemical Changes in Lipid After Heat Treatment of The Meat
    Mitre Stojanovski
    Meat is a rich source of lightly-digestible proteins, fats, and minerals. The meat contains all the necessary nutrients in an appropriate ratio for maximum utilization by the human organism, and as a result, the meat is characterized by high digestibility of 96% and utilization of 98%, thus bringing meat into a high biological food product and nutritional value.The meat as a fo...
    Disponible

    47,76 €

  • Innovations in Engineering and Food Science
    As the global population continues to grow, the depletion of Earth’s resources poses a significant challenge in ensuring food security for current and future generations. This book addresses this pressing issue by presenting innovative strategies and methods to reduce food loss, enhance production, identify alternative ingredients, and digitize the food system. It explores topi...
    Disponible

    262,26 €

  • Billion Dollar Burger
    Chase Purdy
    ...
    Disponible

    25,74 €