Get Ancient Fishing and Fish Processing in the Black Sea Region PDF

By Tonnes Bekker-Nielsen

ISBN-10: 8779340962

ISBN-13: 9788779340961

This quantity demanding situations the orthodox view that fishing and fish performed just a marginal position within the economic system of the traditional global. in truth, there's archaeological proof for historic fish processing on a advertisement scale not just within the Mediterranean itself, but additionally at the Atlantic coast and within the Black Sea area, in particular the Crimea. Our literary assets testify to the frequent culinary and medicinal use of salted fish and fermented fish sauces in antiquity, and particularly within the first centuries advert. during this ebook, the authors examine the current nation of study on historical fishing and speak about its implications for the background of the Black Sea area, specifically the interval of Greek colonization alongside its shorelines. whereas grain has characteristically been seen because the major export commodity of the Pontic colonies, the life of salting-vats at the coast of the Crimea point out creation of salt-fish or fish sauce on a wide scale, possibly for export. notwithstanding, many questions stay unanswered: for example relating possession and association of the processing amenities, or how the completed product used to be transported to far away markets.

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Extra resources for Ancient Fishing and Fish Processing in the Black Sea Region (Black Sea Studies)

Example text

I also wish to express my appreciation to Dr. Tønnes Bekker-Nielsen, of the University of Southern Denmark, for his hospitality and kindness during my stay in Esbjerg, and to the other participants in the workshop for providing an interesting and stimulating discussion. 2 Curtis 1991, 114, 118-119. The ancient Egyptians and Mesopotamians also processed fish, but it remains unclear to what extent the technology went beyond merely drying or smoking. That they salted fish seems likely, but the archaeological evidence is far from conclusive.

See Marquardt 1893, 2: 60-68. 8 Rhode 1890. 9 Zahn 1910, 841-849. The role of amphorae and their written inscriptions (tituli picti), as early as 1879, had already been recognized for their importance in studying ancient trade. See Dressel 1879, 36-112, 143-195. See also Remarck 1912. Blümner’s updated volume on Roman private life, like Marquardt’s before him, devotes little space to processed fish, and likewise adds little to Köhler’s work. See Blümner 1911, 184-188. 10 Grimal and Monod 1952, 27-38; Jardin 1961, 70-96.

They could only comment on the sauces themselves, noting physical characteristics and speculating on the presumed value to health born of observation and superstition. The physical characteristics of ancient fish sauces can be conjectured from those of their modern counterparts. The taste of patis and nuoc-mam, for example, has been described as salty, with a distinct cheese-like taste; nam-pla has a “meaty” flavor. 46 The color of the best Southeast Asian fish sauces varies between the clear, straw yellow to amber color of patis to the rather brown color of nuoc-mam and nam-pla.

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Ancient Fishing and Fish Processing in the Black Sea Region (Black Sea Studies) by Tonnes Bekker-Nielsen


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