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

By Tonnes Bekker-Nielsen

This quantity demanding situations the orthodox view that fishing and fish performed just a marginal position within the economic climate of the traditional global. actually, there's archaeological proof for historical fish processing on a advertisement scale not just within the Mediterranean itself, but additionally at the Atlantic coast and within the Black Sea zone, specially the Crimea. Our literary assets testify to the common culinary and medicinal use of salted fish and fermented fish sauces in antiquity, and particularly within the first centuries advert. during this e-book, the authors check the current kingdom of analysis on historic fishing and speak about its implications for the heritage of the Black Sea zone, specifically the interval of Greek colonisation alongside its shorelines. whereas grain has frequently been considered because the major export commodity of the Pontic colonies, the lifestyles of salting-vats at the coast of the Crimea point out construction of salt-fish or fish sauce on a wide scale, possibly for export. although, many questions stay unanswered: for example touching on possession and corporation of the processing amenities, or how the completed product used to be transported to far away markets. [C:\Users\Microsoft\Documents\Calibre Library]

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Archestratos (frg. 102) is one of many who praise garum sociorum from New Carthage in Spain. Geographers in describing different geographical locations often speak of the food resources of a particular region or city. 1, 19). These differentiations are not casual. 27 Sources for Production and Trade of Greek and Roman Processed Fish 37 The second category of sources for production of fish by-products are the numerous remains of salting installations discovered by archaeological excavations conducted in the Western Mediterranean and Black Sea regions.

Archaeological evidence includes Máña A4-type amphorae (after Muñoz Vicente, et al. 1988, fig. 9). The site recently discovered at Las Redes reveals therefore that fish processing in the western Mediterranean was initially Punic in origin, which supports in part earlier proposed theories. 15 3. Fish-processing sites in Spain, Portugal, and Morocco After the Punic sites at Cadiz ceased operating ca 200 BC, there is a lacuna of over a century in the archaeological record throughout the region, no doubt due to the extensive geo-political transformations of Roman provincialisation.

Of particular importance are the gastronomical works, such as the Hedupatheia of Archestratos (fl. fourth century BC), the De re coquinaria of Apicius (fl. first century AD), and the Deipnosophistai of Athenaios (fl. c. 17 References to fish products also come from drama, both comedy and tragedy, such as the extant works of Aristophanes and Plautus, and from Athenaios who preserves extracts from the works of many Greek dramatists, such as Nikostratos, whose works no longer exist. They come from the epigrams of Martial, the satires of Horace, and ancient scholia.

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