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|q (hardback)
|z 9781845937058
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|q (pbk.)
|z 9781845937041
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|a CtWfDGI
|b eng
|c CtWfDGI
|e rda
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|a S419
|b .S47 2010eb
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|a 630.9
|2 23
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|a Sinclair, Thomas R.,
|d 1944-
|e author.
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|a Bread, beer and the seeds of change :
|b agriculture's impact on world history /
|c Thomas R. Sinclair (Department of Crop Science, North Carolina State University, Raleigh, North Carolina, USA), Carol Janas Sinclair (Independent Researcher, Durham, North Carolina, USA).
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|a Wallingford, Oxfordshire, UK :
|b CABI,
|c 2010.
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|c Ã2010
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|a 1 online resource (ix, 193 pages) :
|b illustrations, maps, charts
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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|a Includes bibliographical references.
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|a Why agriculture? -- What crops to grow? -- Basics of beer and bread -- Human nutrition and diet -- Cropping 101 : water, nitrogen, weed control -- Sumerians (~3500 to 2334 BCE) -- Egyptians (~3000 to 1070 BCE) -- Chinese (221 BCE to 220 CE) -- Bantu of Africa (~400 BCE to 300 CE) -- Maya (~150 BCE to 910 CE) -- Athenians (550 to 338 BCE)/ Romans (509 BCE to 410 CE) -- Feudal Europeans (800 to 1347) -- British (1700 to 1850) -- Development of science and technology (1850 to 1950) -- Americans (1950 to present) -- Epilogue: future of grain fermentation.
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|a Access limited to subscribing institution.
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|a This book examines grain production and processing in various early agricultural societies as well as the technological advances in Western societies. The book is organized into three parts. The first part (chapters 2-6) examines background information and discusses the basics of cropping and food production that had to be resolved by all societies. Part II (chapters 7-11) is an examination of food production during the Golden Age of five ancient societies (the Sumerians, Egyptians, Chinese, Mayans, and the Bantu of Africa) that evolved more-or-less independently, each with unique agricultural practices. Topics discussed include the environmental conditions that existed to allow abundant crop production, the technology that was applied in growing the crops, and the methods used in baking and brewing during the Golden Age of each society. Part III (chapters 12-16) examines a succession of western societies which reflected a progression in increasing crop production technology. It considers the Golden Ages of five societies in this sequence: Athenian and Roman Empires, feudal Europeans, British, and Americans. An epilogue discusses the future of grain fermentation.
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|a Also available in print format.
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|a Title from PDF title page (viewed July 22, 2015).
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|a Agriculture
|x History.
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|a Food
|x History.
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|a Crop science
|x History.
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|a Food Processing (General)
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|a History and Biography.
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|a Agricultural Economics.
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|a Field Crops, (New March 2000)
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|a Plant Production.
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|a Crop Produce.
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|a Agricultural development.
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|a Baking.
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|a Beers.
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|a Bread.
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|a Brewing.
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|a Crop production.
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|a Environmental factors.
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|a Fermentation.
|2 cabt
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|a Food grains.
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|a Food production.
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|a Grain crops.
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|a History.
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|a Processing.
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|a Technical progress.
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|a Technology.
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|a QQ100
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|a BB500
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|a EE110
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|a FF005
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|a FF100
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|a QQ050
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| 700 |
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|a Sinclair, Carol Janas,
|e author.
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| 710 |
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|a C.A.B. International,
|e issuing body.
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|d Wallingford, Oxfordshire, UK ; Cambridge, MA : CABI, c2010.
|i Print version:
|t Bread, beer, and the seeds of change.
|w (DLC)2010003655
|z 9781845937058 (hardback)
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| 856 |
4 |
0 |
|u https://ezaccess.library.uitm.edu.my/login?url=http://dx.doi.org/10.1079/9781845937058.0000
|z View fulltext via EzAccess
|