A Companion to Food in the Ancient World (Blackwell

A significant other to foodstuff within the historic World provides a accomplished evaluation of the cultural elements in relation to the creation, practise, and intake of food and drinks in antiquity.

• presents an up to date evaluation of the learn of nutrition within the historic world
• Addresses all points of nutrients creation, distribution, coaching, and intake in the course of antiquity
• beneficial properties unique scholarship from the most influential North American and eu experts in Classical heritage, old background, and archaeology
• Covers a large geographical variety from Britain to historic Asia, together with Egypt and Mesopotamia, Asia Minor, areas surrounding the Black Sea, and China
• Considers the relationships of nutrition when it comes to historic vitamin, nutrients, philosophy, gender, classification, faith, and extra

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Extra info for A Companion to Food in the Ancient World (Blackwell Companions to the Ancient World)

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After thoroughly rinsing the tool under hot water with soap — dirt, grime, manure, and the like need to be initially removed — you dip it into the scalding water for a brief period, killing any potential pathogens on contact. The quick dip is an excellent method and can be easily replicated with a pot of water on a hot plate or, depending on the capability of the unit, with a slow cooker set to high. Ensure that the water is maintaining the correct temperature by testing it periodically with a reliable and accurate thermometer.

Use an antibacterial soap. Look for one without environmentally damaging ingredients like triclosan. Spread the soap between both hands, creating a lather. Scrub the front and back of the hands, as well as along the thumbs, between the fingers, and over the wrists. Spend 15 to 20 seconds doing this. Use a nail brush to clean under nails, especially at the beginning of any processing and after exposure to more concentrated contaminants like manure, hide, and digestive waste. ■■ Rinse thoroughly with hot, clean water.

High temperatures, especially those outside the danger zone, are also known to kill off bacteria; heat is therefore the basis of pasteurization and many techniques of sterilization. indd 28 11/7/13 11:17 AM oysters, which are often eaten raw. Contamination occurs when the water surrounding the beds of growing mollusks becomes infected. Mollusks filter the water around them, absorbing nutrients but also viruses and other waterborne pathogens, harboring them until we consume the mollusks. Widespread cases of infection have resulted from ships discharging untreated sewage near oyster or mollusk farms.

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