Bread and Wine

Wine General information The wild vine found throughout the Mediterranean coastline, with the exception of the fringes of the Sahara, while the domesticated vine plant goes back in time to the late Neolithic period. Both of these species were used in the production of wine, until the cultivated vine form fully prevailed. For the possible inputs are Greece Thrace or Asia minor EAST, where according to the legend, Ulysses has received the wine given to Polyphemus. It is also possible but each one of the areas where traces meet viniculture to independently develop this crop, as the wild vine found there even today. In Greece have come to light remnants of the fruit by the end of the Neolithic age which grow during the Bronze Age. Wine production The harvest was a feast, but also a painful and specialized work. The stafyles was being cut with knife, sometimes subjected to Clipboard touch to araioplegmeno, made of reed or wooden container, were collected in soft panniers or were in an adjacent, permanent winepress. In open deep bucket that contained up to 200 kilograms were pressing empeiroilinobates, employees under the sounds of songs and flutes. The geykos that result, there was only mild and already working in classical times were used to improve weak harvests or for wine protropoy on Friday. From the early Iron Age the stafylomaza that remained in the winepress, placed in bags and ekthlibontan further to press lever with stone weight, proportional to the eleourgiki practice. In the late Hellenistic and Roman period introduced the screw presses, sometimes portable, as well as the large craft facilities fixed-frame wedge. Pressing with mechanical means established in antiquity, as it significantly increases performance and reduces the manpower needs. The last remnants of machining are what give the wine buying not particularly good quality. Winemaking is the fermentation of mash and within earthen jars. The earthenware jars buried in the soil were those allowing the aging, without the risk of activities under the influence of oxygen, yielding a wide variety of wines. They are sometimes subjected to special treatment: the drying of the grapes reach Passos in the Sun and okapnias cooked mash. Hesiod mentions that the stafyles was dried up partly in the Sun and then stacked in jars to close tightly. The rich in sugars from juice scant broken nipples begin to slowly kneaded and liberating carbon dioxide. In this environment the unbroken berry was softened nipples and their cells formed aromatics and alcohol. Just stop the fermentation, the stafyles are driven to LINOS: fragrant juice was added in sweet wine of pithwn. Ancient Greek technology (I)-Production of flour and bread The bread The consumption of wheat bread, a basic component of the European diet, was a significant cultural progress and in terms of food consumption, but also in terms of production and technical resources. Primarily meant converting poor farmland, wooded terrain and sometimes caustic in arable land suitable for growing wheat seed bare. There was also a key factor in the concentration of water, which in classical Greece relied on winter rains and spring to meet the needs of the dry summer. Irrigation generally was not the strong point of the Greek and Roman agriculture and despite the fact that there were relevant technical knowledge, irrigation channels and dams were used in a few cases, additional of wood production. The word bread is etymologically derived from the verb ‘ψώω’ or rub, grind, or ‘ψωμίζω’ meaning eat putting small pieces in the mouth. As the bread for the ancient Greeks was the main product of consumption with the word bread they meant the bread but they meant and the food in General. Hippocrates mentions various kinds of bread from wheat flour, sieved or not, with or without yeast, Bran, oatmeal, honey and cheese, oil, poppy, sesame. The Αθηναίος refers to 72 kinds of bread. The scarcity of the grain and the high nutritional value resulted in wheat bread to eat people of the social position, unlike the simple people nourished with barley bread. -Fermentation baking In the next stage of the process of making flour, they edited the flour. Remarkable was the device of Roman times, consisting of a stone cylindrical receiver, internal protrusions, enclosed by vertical axis with similar notches. Water, flour and yeast, to ensure the bloating of the product was conjured up with the rotation of the shaft and the dough was grazed by a hole near the bottom. The last phase of the whole process had to do with the baking of the dough, obeloys, ipnoys, Griddles and ovens. As early as the 5th century there are testimonies that were selling bread ovens, while from the prehistoric years saved clay furnace models or figurines women who knead. Flavorings, pepper, sesame seeds, dill seeds and opium they lent to the bread variety and perfumes. The vulgar bread distributed in hampers. Production of flour Before the use of animals in the grinder, process all the relevant stages carried out by hand, from the man. To come clean, the fruit should be first cleaned in a manual mill and either boiled to produce the OAT porridge, or kneaded bread and produce. If it were barley, three processes: predated milling of roasting or drying, peeling with the mortar and pestle, beating and sifting to produce without bark and ground grains. Primitive wheat species was made without bark with further short roasting in the oven, grinding in shallow, stone or wooden mortar and new split of flour. In oldest phases were seeds in the cavity of a shallow basin of volcanic stone and suffer reflux treatment in cylindrical or spherical grinder. But as the effort was disproportionate effect, the use of these tools was replaced by the use of mills. Pliny explains that the fruit was destroyed in a wooden mortar to the bark removed, but at the same time to avoid the pulverizing which result from the use of stone songs. After this the clean fruit anymore was destroyed to slice them with the same way and with the same tool. The wooden mortar was a hollow container, fastened on the base, while the pestle tapered off on the edges with a carved handle in the middle. In general the wheat in the classic years was split only once, while repetitive grinding and sifting, was only in great cases, as evidenced on the sources. The ancient flour was also overtaken in color and quality of the corresponding current, while even after grinding contained several impurities, some of which are poisonous and some harmful to teeth. Apart from the mortar, grinding was done on millstones. In particular many ancient millstone which were discovered by the excavations, as well as pieces of mills or the relevant representations in the form of figurines. Based on these materials residues can be configured a satisfying image in relation to the types of tools, similar to these processes, as well as in relation to the development and passage of the quern in technologically more sophisticated mill of water. At the same time, one finds a more gradual to ensure smooth flow of grain to the mill, as well as increasing the amount of material to grinding. The introduction of rotating movement in whole process of milling brought many positive results in relevant technology, allowing very strong zepsimatos power zwokinitis. The ancient Miller did not have of course modern equipment, but relatively simple machines with stone millstones, pretty primitive, screens vessels for measuring the quantity of fruit, baskets and other objects, respectively. The emergence of the occupation of Miller doesn't necessarily mean a better and better quality grinder process. Millstones prehistoric Thera The millstones was constructed by pyroxeniko andesite, a volcanic rock, a black of direct geological environment of the settlement and consisted of two tools that were complementary. The lower fixed item repulsing had the largest length and width and formed a flat surface grinder with elliptical and oblong outline. The surface is gradually was being glossed and by using. The top part of the cell called millstone only and has almost the same features as the technomorfologika down, but on a smaller scale. The only one who was moved to the surface of the lower repulsed item with rectilinear reciprocating motion with the active surface is convex cross-section, complementary to the pressing of repulsing millstone. The millstones of the Cape were of two types: A) Portable Millstones Portable millstones were typically undersized, easily transported and have come to light in several areas of the houses of the village, on the ground floor or floors. B) Fixed Millstones These massive tools, which was incorporated in the sloping surface of a desk built, on the ground floor of buildings. Their presence testifies to the organization in the process of grinding and productivity tools. The alestis here working upright on the elevated bench, while for mobile work sitting down. The firm millstone was incorporated in build desks and had large surface grinder. Indeed, often next to the main surface grinder was added when the shaft length, a specially designed millstone (image. 7/8). So the process of milling different parties, gaining another dimension and even a specific place in the architectural design of the building, usually in contact with the entrance of the building, as independent from storage areas fruit and galleys. On this bench grinder would work simultaneously three different people, while in a large stone basin will become the beating of fruits. The production of large quantities of crushed products could indicate relevant professional activities, beyond the simple domestic consumption. Bibliography Moundrea-Agrafioti a., "Agriculture, agro-processing and stone tools in Akrotiri of Thera", 469-485 in Ancient Greek technology and technique from prehistoric to Hellenistic times with emphasis in prehistoric times, conference proceedings, 2004. Amouretti C. M., Le pain et l ' huile dans la Gr? ce antique, 1986. Forbes j. r. , Studies in Ancient Technology, vol. III, 1993. Isager S., Jens E., Ancient Greek Agriculture. An Introduction, 1992. Richter, w. Die Landwirtschaft im homerischen Zeitalter, Archaeologia Homerica II, 1968. Sallares r., The Ecology of ancient Greek world, 1991.