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techniques of food preservation in ancient Rome

Thursday, June 18, 2009 at 17:00

In the Museum of Paestum conference of prof. David L. Thurmond on the theme:
"In Praise of fermentation techniques of Food in Ancient Rome "

Thursday, June 18, 2009 at 17:00 in the National Archaeological Museum of Paestum, Prof. David L. Thurmond (University of North Carolina) will host a conference titled" In Praise of fermentation : techniques of food preservation in ancient Rome. "

The conference is sponsored by the Province of Salerno, Department of Classical Studies, University of Salerno, the Center for Cultural Promotion of the Cilento, the National Archaeological Museum of Paestum, Paestum by the Foundation, the National Park of Cilento and Vallo di Diano, by Fondazione Giambattista Vico - Vatolla from Monthly "Cilentane Chronicles", from "Meetings Mediterranean "of poplar for the spread of the Mediterranean Diet.

Speakers Dr. Marina Cipriani (Director of the Museum of Paestum), Dr. Fausto Longo (University of Salerno - Paestum Foundation), Prof. Mario Mello (University of Salerno), Dr. Fernando La Greca (University of Salerno), Dr Luigi Crispino (Province of Salerno - "Mediterranean Encounters" of poplar for the spread of the Mediterranean Diet), Dr. Elisa Lanza (Institute of Classical Archaeology , University of Texas). A debate will follow, coordinated by Dr. Elisa Lanza.

Prof. Thurmond is author of a book of international importance, entitled "A Handbook of Food Processing in Classical Rome. For Her Bounty No Winter ", published by Brill (Leiden - Boston, 2006), the significant subtitle: thanks to their excellent and" scientific "techniques of food preservation, the Romans did not know the winter, which for centuries there was never a shortage of food for the many cities of the empire and a huge army deployed along the border.

These same technologies are still part of our traditional culture, and are able to produce food not only delicious and healthy, but also the highest quality. The conference, and research of Prof. Thurmond, then prove of great interest not only to interdisciplinary studies of antiquity, but for those who today are concerned with the science health and nutrition, to "slow food" and "Mediterranean diet", and a model of local economic development that focuses on culture, tradition and quality.

From the back cover of the book of prof. David L. Thurmond:
"Rome was able to support a huge urban population food supplies essential for human nutrition in the form of food undergoing conservation treatment. The volume contains a detailed analysis of these treatments. The work is organized on the basis of the likely importance of these foods, starting with the so-called "Mediterranean triad" consists of cereals (especially wheat), olive oil and wine and then treating plant products such as legumes, vegetables and fruits, and animal products, ending with the seasonings (salt, sugars, acids, spices), who were really employees of the conservation of other foods. The work combines the analysis of ancient literary sources and archaeological data with the comparison with traditional practices and modern science. "