Digital atlas of traditional food made from cereals and milk

Parallelsachtitel: Traditional food made from cereals and milk
1. Verfasser: Cappers, René T. J. , [VerfasserIn]
Ort/Verlag/Jahr: Groningen : Barkhuis : University of Groningen Library, 2018.
Umfang/Format: 639 pages : color illustrations ; 25 cm.
Schriftenreihe: Groningen archaeological studies v. 33
ISBN: 9789492444707
9492444704
Schlagworte:
Cereals as food > Middle East > History.
Milk as food > Middle East > History.
Grain > Middle East > History.
Dairy products > Middle East > History.
Agriculture, Ancient > Middle East > History.
Traditional farming > Middle East > History.
Hunting and gathering societies > Food > Middle East > History.
Food industry and trade > Middle East > History.
Diet > Middle East > History.
Ernährung > de
Inhaltsangabe:
  • 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.

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