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Hello,

This book looks like an excellent resource, what a massive amount of work has been done to produce it. Traditional techniques of food processing is a huge area to cover. My own interest over the last twenty years has been in the traditional ways of processing barley and wheat, in particular floor malting and the brewing of ale and beer. I doubt that you would find these activities today in the regions that you studied, ie the Mediterranean, the Middle East and the Indian sub continent, in modern times. Such activities of processing grain into malt and ale ceased with the rise of Islam in these areas, in the 6th Century and later. Alcohol is illegal and forbidden. People do not make it any more there, malt and ale have not been made in these countries for over 1200 years. It has slipped from common local practice.

Nevertheless, I think that making malt from the grain, then making sugars and fermenting them into ale/beer are an important aspect of food processing in history and prehistory. They were once widespread in these areas.

Making malt is a much overlooked and almost forgotten craft and agricultural process. It has been out of public awareness until recently. In the USA, the craft of the maltster, that is, making malt in the old and traditional way by steeping, floor germination and careful kilning, has been recently revived within the last four or five years. In Britain and Europe there are only a handful of companies that still make malt in this traditional way. It survives in some remote areas of Northern Europe, Norway, Lithuania and Latvia for example. Making malt became an industrialised process when Saladin Drums and Germinating Kilning Vessels took over from the floor maltster. However, the fundamental biochemical processes are unchanged.

A few years ago I gave a paper at a Food in Archaeology Conference about traditional malting and mashing techniques. It was published recently as 'The Craft of the Maltster'. A few months ago, I wrote an article for the magazine Brewer and Distiller International called 'Who were the first maltsters? The archaeological evidence for floor malting'. Both are available to download from my page on Academia.edu, if anyone is interested and would like to read them. I also wrote an entry for the recently published "Archaeology of Food: an Encyclopedia" edited by Karen Methany & Mary C. Beaudry.

https://www.academia.edu/25025542/Who_were_the_first_maltsters_The_archaeological_evidence_for_floor_malting
https://www.academia.edu/15542445/The_craft_of_the_maltster
https://www.academia.edu/16787798/Brewing_Malting_in_Archaeology_of_Food_an_Encyclopedia_edited_by_Karen_Methany_and_Mary_C._Beaudry

with best wishes
Merryn Dineley
 

On 11 May 2016 at 23:28, Andrew Fairbairn <[log in to unmask]> wrote:

​Ordering today. Looks like another must have!


Do you guys ever sleep?


Cheers

Andy


---------------------------
Andrew Fairbairn,
Associate Professor in Archaeology, ARC Future Fellow

UQ ALLY   ::  Supporting the diversity of sexuality and gender identity at UQ. 
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From: The archaeobotany mailing list <[log in to unmask]> on behalf of Mary Anne Murray <[log in to unmask]>
Sent: Thursday, 12 May 2016 2:16 AM
To: [log in to unmask]
Subject: Re: FW: NEW ATLAS: Digital atlas of traditional agricultural practices and food processing
 
Like!



On Wed, May 11, 2016 at 5:14 PM, Jade D'Alpoim Guedes <[log in to unmask]> wrote:
What a great book! I'm looking forward to it coming out!

On Wed, May 11, 2016 at 12:51 AM, Roelf Barkhuis <[log in to unmask]> wrote:
Dear Jacqui,

Thank you very much!

Best wishes,

Roelf


Barkhuis
Kooiweg 38
9761 GL Eelde
the Netherlands

2016-05-11 9:38 GMT+02:00 Huntley, Jacqui <[log in to unmask]>:
An exciting new addition to the book list.
_____________________________________________
Jacqui Huntley
Science Advisor North East
Research Group

Direct Line: 0191 269 1250
Mobile phone (preferred contact): 077134 00387 or 07824 529245

Historic England | Bessie Surtees House,
41-44 Sandhill | Newcastle upon Tyne | NE1 3JF

Save trees. Please do not print this message unless essential.
___________________________________________________
________________________________________
From: [log in to unmask] [[log in to unmask]]
Sent: 11 May 2016 07:56
To: Huntley, Jacqui
Subject: NEW ATLAS: Digital atlas of traditional agricultural practices and food processing

Dear readers of the Plant Atlas Project mailing list,

We will soon publish a new atlas by René Cappers c.s.:

Digital atlas of traditional agricultural practices and food processing
R.T.J. Cappers, R. Neef, R.M. Bekker, F. Fantone, & Y. Okur
3 volumes, ca. 1,990 pages, hardcover, full colour, 21 x 29.7 cm (A4)

The Digital atlas of traditional agricultural practices and food processing documents the various processes involved in the production of food—from working the fields through to processing the crops for food, fodder, and other purposes. The atlas aims to define and describe these various processes unambiguously by using a standardized vocabulary and by explicitly taking into account the intention behind each process.

Illustrated with more than 3,000 photographs and numerous films documenting 20 years of field observation in the Mediterranean area, the Middle East, and the Indian subcontinent, the atlas also includes detailed case studies of the practices and processes involving grapes, olives, date palms, barley, and wheat. Many of these processes are part of the intangible cultural heritage of agriculture that is now rapidly disappearing.

PDF files of the Frontmatter, selected parts of the books, and the Indices can be downloaded from the Plant Atlas Project website at http://www.plantatlas.eu/daf.php

The atlas will appear end of June 2016, and can be ordered now with a discount.

If you are interested, please visit the Plant Atlas Project website at http://www.plantatlas.eu/daf.php

Roelf Barkhuis
Publisher of the Plant Atlas Project books
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