Digital atlas of traditional food made from cereals and milk / R.T.J. Cappers.

Format:

Book

Author/Creator:

Cappers, René T. J., author.

Contributor:

George Clapp Vaillant Book Fund.

Series:

Groningen archaeological studies ; v. 33.

Groningen archaeological Studies ; volume 33

Language:

English

Subjects (All):

Cereals as food--Middle East--History.

Cereals as food.

Milk as food--Middle East--History.

Milk as food.

Grain--Middle East--History.

Grain.

Dairy products--Middle East--History.

Dairy products.

Agriculture, Ancient--Middle East--History.

Agriculture, Ancient.

Traditional farming--Middle East--History.

Traditional farming.

Hunting and gathering societies--Food--Middle East--History.

Hunting and gathering societies.

Food industry and trade--Middle East--History.

Food industry and trade.

Diet--Middle East--History.

Diet.

History.

Food.

Middle East.

Genre:

History.

Physical Description:

639 pages : color illustrations ; 25 cm.

Other Title:

Traditional food made from cereals and milk

Place of Publication:

Groningen : Barkhuis : University of Groningen Library, 2018.

Summary:

Recent discussions about food safety and an awareness of vanishing traditions have resulted in an increasing interest in traditional foods and food heritage. The Digital atlas of traditional food made from cereals and milk explores the traditional food products that could have been made by transitional hunter-gatherers and the early farmers in south-west Asia by examining the traditional foods still being made today. The author has sampled traditional foods throughout south-west Asia, sometimes in large cities but more often in small villages or even remote farmhouses. His research shows that traditions can persist over a long period, but the rarity of some of the items he was able to collect also indicates that these foods represent an endangered mirror of our remote past. In the first part of the atlas, the author explores the basic principles of the processes applied to cereals and milk. What kinds of traditional foods can be considered representative of an ancient and unique traditional cuisine? Which technologies are necessary for their production? And how might these foods have been made on a large scale and with efficient use of fuel? How were they preserved for long periods? The atlas portion of the book presents well over 200 samples of traditional foods. Each sample includes a description with high-quality photographs.

Contents:

1.1 Late foragers and early farmers p. 13

1.1.1 Landscape exploitation p. 13

1.1.2 Cereal domestication p. 17

1.1.3 Use of milk p. 25

1.2 Morphology of barley and wheat p. 26

1.2.1 Pre-harvesting p. 26

1.2.2 Harvesting and post-harvesting p. 29

1.3 Nutritional value of barley, wheat, and milk p. 38

1.3.1 Barley and wheat p. 38

1.3.2 Milk p. 39

2 Processing of cereals and milk p. 41

2.2.1 Classification p. 43

2.2.2 Fragmentation p. 44

2.2.3 Separation p. 48

2.2.4 Mixing and shaping p. 49

2.2.5 Heating and cooling p. 50

2.2.6 Germination p. 53

2.2.7 Fermentation p. 53

2.3 Cereal processing p. 56

2.3.1 Classification p. 56

2.3.2 Harvesting and threshing p. 57

2.3.3 Improving edibility and shelf-life p. 59

2.3.4 Granulating and pulverizing p. 63

2.4 Milk processing p. 63

2.4.1 Classification p. 63

2.4.2 Fermentation of milk sugar p. 64

2.4.3 Solidifying of fat p. 66

2.4.4 Solidifying of proteins p. 68

2.4.5 Removal of water p. 72

3 Examples of traditional foods p. 75

3.1 Use of cereals and milk p. 75

3.2 Cereal products p. 76

3.2.1 Sprouted grain p. 76

3.2.2 Beer p. 77

3.2.3 Roasted grain p. 78

3.2.4 Bulgur p. 83

3.2.5 Bread p. 84

3.2.6 Pasta p. 85

3.2.7 Couscous p. 86

3.3 Milk products p. 87

3.3.1 Kashk p. 87

3.3.2 Qara qurut p. 89

3.4 Cereal-milk products p. 89

3.4.1 Tarhana p. 89

4 Sequencing traditional foods p. 93

4.1 Processing cereals and milk p. 93

4.2 Sprouted grain p. 95

4.3 Roasted grain p. 95

4.4 Bread p. 96

4.5 Partially prepared foods p. 96

4.6 Beer p. 97

4.7 Milk products p. 98

4.8 Tarhana p. 98

5 Food and cultural identity p. 101

7 Sprouted grain p. 129

8 Galiyya p. 133

9 Frikeh p. 167

10 Bread p. 203

11 Bulgur p. 269

12 Pasta p. 341

13 Couscous p. 373

14 Kashk p. 395

15 Qara qurut p. 451

16 Tarhana p. 473.

Notes:

Includes bibliographical references (pages 611-616) and indexes.

Current Copyright Fee: GBP17.50 0.

Local Notes:

Acquired for the Penn Libraries with assistance from the George Clapp Vaillant Book Fund.

ISBN:

9789492444707

9492444704

OCLC:

1043442035