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|a 9789492444707
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|a ERASA
|b eng
|e rda
|c DE-2553
|d OCLCO
|d YDX
|d GRU
|d OHX
|d UKMGB
|d DGU
|d OCLCF
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|a aw-----
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|a 930.1
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1 |
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|a Cappers, René T. J.
|e author
|9 37053
|
245 |
1 |
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|a Digital atlas of traditional food made from cereals and milk /
|c R.T.J. Cappers.
|
246 |
3 |
0 |
|a Traditional food made from cereals and milk
|
264 |
|
1 |
|a Groningen :
|b Barkhuis :
|b University of Groningen Library,
|c 2018.
|
300 |
|
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|a 639 pages :
|b color illustrations ;
|c 25 cm.
|
336 |
|
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|a text
|b txt
|2 rdacontent
|
337 |
|
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|a unmediated
|b n
|2 rdamedia
|
338 |
|
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|a volume
|b nc
|2 rdacarrier
|
490 |
1 |
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|a Groningen archaeological Studies ;
|v volume 33
|
504 |
|
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|a Includes bibliographical references (pages 611-616) and indexes.
|
505 |
0 |
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|g 1.1
|t Late foragers and early farmers
|g p. 13 --
|g 1.1.1
|t Landscape exploitation
|g p. 13 --
|g 1.1.2
|t Cereal domestication
|g p. 17 --
|g 1.1.3
|t Use of milk
|g p. 25 --
|g 1.2
|t Morphology of barley and wheat
|g p. 26 --
|g 1.2.1
|t Pre-harvesting
|g p. 26 --
|g 1.2.2
|t Harvesting and post-harvesting
|g p. 29 --
|g 1.3
|t Nutritional value of barley, wheat, and milk
|g p. 38 --
|g 1.3.1
|t Barley and wheat
|g p. 38 --
|g 1.3.2
|t Milk
|g p. 39 --
|g 2
|t Processing of cereals and milk
|g p. 41 --
|g 2.2.1
|t Classification
|g p. 43 --
|g 2.2.2
|t Fragmentation
|g p. 44 --
|g 2.2.3
|t Separation
|g p. 48 --
|g 2.2.4
|t Mixing and shaping
|g p. 49 --
|g 2.2.5
|t Heating and cooling
|g p. 50 --
|g 2.2.6
|t Germination
|g p. 53 --
|g 2.2.7
|t Fermentation
|g p. 53 --
|g 2.3
|t Cereal processing
|g p. 56 --
|g 2.3.1
|t Classification
|g p. 56 --
|g 2.3.2
|t Harvesting and threshing
|g p. 57 --
|g 2.3.3
|t Improving edibility and shelf-life
|g p. 59 --
|g 2.3.4
|t Granulating and pulverizing
|g p. 63 --
|g 2.4
|t Milk processing
|g p. 63 --
|g 2.4.1
|t Classification
|g p. 63 --
|g 2.4.2
|t Fermentation of milk sugar
|g p. 64 --
|g 2.4.3
|t Solidifying of fat
|g p. 66 --
|g 2.4.4
|t Solidifying of proteins
|g p. 68 --
|g 2.4.5
|t Removal of water
|g p. 72 --
|g 3
|t Examples of traditional foods
|g p. 75 --
|g 3.1
|t Use of cereals and milk
|g p. 75 --
|g 3.2
|t Cereal products
|g p. 76 --
|g 3.2.1
|t Sprouted grain
|g p. 76 --
|g 3.2.2
|t Beer
|g p. 77 --
|g 3.2.3
|t Roasted grain
|g p. 78 --
|g 3.2.4
|t Bulgur
|g p. 83 --
|g 3.2.5
|t Bread
|g p. 84 --
|g 3.2.6
|t Pasta
|g p. 85 --
|g 3.2.7
|t Couscous
|g p. 86 --
|g 3.3
|t Milk products
|g p. 87 --
|g 3.3.1
|t Kashk
|g p. 87 --
|g 3.3.2
|t Qara qurut
|g p. 89 --
|g 3.4
|t Cereal-milk products
|g p. 89 --
|g 3.4.1
|t Tarhana
|g p. 89 --
|g 4
|t Sequencing traditional foods
|g p. 93 --
|g 4.1
|t Processing cereals and milk
|g p. 93 --
|g 4.2
|t Sprouted grain
|g p. 95 --
|g 4.3
|t Roasted grain
|g p. 95 --
|g 4.4
|t Bread
|g p. 96 --
|g 4.5
|t Partially prepared foods
|g p. 96 --
|g 4.6
|t Beer
|g p. 97 --
|g 4.7
|t Milk products
|g p. 98 --
|g 4.8
|t Tarhana
|g p. 98 --
|g 5
|t Food and cultural identity
|g p. 101 --
|g 7
|t Sprouted grain
|g p. 129 --
|g 8
|t Galiyya
|g p. 133 --
|g 9
|t Frikeh
|g p. 167 --
|g 10
|t Bread
|g p. 203 --
|g 11
|t Bulgur
|g p. 269 --
|g 12
|t Pasta
|g p. 341 --
|g 13
|t Couscous
|g p. 373 --
|g 14
|t Kashk
|g p. 395 --
|g 15
|t Qara qurut
|g p. 451 --
|g 16
|t Tarhana
|g p. 473.
|
590 |
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|a e0819
|
590 |
|
|
|a k0621
|
650 |
|
0 |
|a Cereals as food
|z Middle East
|x History.
|
650 |
|
0 |
|a Milk as food
|z Middle East
|x History.
|
650 |
|
0 |
|a Grain
|z Middle East
|x History.
|
650 |
|
0 |
|a Dairy products
|z Middle East
|x History.
|
650 |
|
0 |
|a Agriculture, Ancient
|z Middle East
|x History.
|
650 |
|
0 |
|a Traditional farming
|z Middle East
|x History.
|
650 |
|
0 |
|a Hunting and gathering societies
|x Food
|z Middle East
|x History.
|
650 |
|
0 |
|a Food industry and trade
|z Middle East
|x History.
|
650 |
|
0 |
|a Diet
|z Middle East
|x History.
|
650 |
|
4 |
|a Ernährung
|2 EURAS
|9 269561
|
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|a Groningen archaeological studies
|v v. 33
|9 83830
|
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