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• Die „puls“ – Experimentalarchäologische Untersuchungen zu einer antiken römischen Getreidebreizubereitung

  Author(s):

  Dominik Hagmann (see profile)

  Date:

  2017

  Group(s):

  Archaeology, Classical archaeology, Roman archaeology

  Subject(s):

  Food, Food--Study and teaching, Sociology, Classical antiquities, Archaeology

  Item Type:

  Article

  Tag(s):

  grain, porridge, experimental archaeology, Apicius, Food studies, Sociology of food, Classical archaeology

  Search term matches:

  Tag

  ... apicius ...

  Full Text

  ... den Agrarschriftsteller Cato und (besonders) durch eine dem legendären Gourmet und Gourmand Apicius ...

  
  

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