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

By Tonnes Bekker-Nielsen

This quantity demanding situations the orthodox view that fishing and fish performed just a marginal function within the economic system of the traditional international. in reality, 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 sector, specifically 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 verify the current kingdom of study on old fishing and talk about its implications for the heritage of the Black Sea zone, in particular the interval of Greek colonisation alongside its shorelines. whereas grain has characteristically 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, most likely for export. notwithstanding, many questions stay unanswered: for example relating possession and business enterprise of the processing amenities, or how the completed product was once transported to far away markets. [C:\Users\Microsoft\Documents\Calibre Library]

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

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2. The sites at Gades (Cadiz) have revealed evidence of fish processing starting in the late fifth century BC. 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.

Scholars studying these products from various angles have provided us with a far more complete understanding of them than was possible when we were restricted to literary sources alone. We now call upon historical, archaeological, epigraphic, papyrological, and art historical evidence. Studies on modern equivalents to Greco-Roman fish by-products provide comparative data that augment our knowledge of the ancient products. Scientists, including ichthyologists, biochemists, and microbiologists, have taken a more active role in assisting the efforts of ancient historians, literary critics, archaeologists, epigraphers, papyrologists, and art historians.

The first serious, and still valuable, work devoted specifically to ancient fish products was entitled Ταvριχος, ou recherches sur l’histoire et les antiquités des pêcheries de la Russie méridionale. Published in 1832 in St. Petersburg, Russia, under name of Köhler,5 this monograph collected, for the first time, an impressive quantity of ancient literary sources devoted not only to identification of fish products and their uses but also to their manufacture. It is notable as well for its anthropological approach to the subject, since Köhler related the ancient products to those coming from contemporary Black Sea fish-salting factories.

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