通过相对显微镜研究古埃及烤和造方法
1McDonald Institute for Archaeological Research, University of Cambridge, Downing Street, Cambridge CB2 3ER, UK.
Science (New York, N.Y.)
|July 26, 1996
概括
古代埃及人使用先进的烤和造技术. 显微镜分析显示,他们的面包和酒生产涉及各种不同的成分和工艺,挑战了以前的理解.
科学领域:
- 考古学的考古学
- 食品科学 食品科学 食品科学
- 显微镜的使用方法
背景情况:
- 古代埃及人对食物生产的传统理解.
- 需要对历史性食物遗迹进行详细分析.
研究的目的:
- 为了研究古埃及的制和造方法.
- 重新评估这些过程的当前概念.
主要方法:
- 干燥面包面包的光学显微镜.
- 扫描电子显微镜扫描酒残骸的电子显微镜.
主要成果:
- 面包使用来自原谷物的面粉,麦芽和酵母.
- 造酒涉及将煮熟和未煮熟的麦芽与水混合在一起.
- 在酵母注射之前,造混合物被过.
结论:
- 古代埃及的面包和酒制作比以前想象的要复杂得多.
- 微观分析提供了对历史食品技术的新见解.
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