Download PDF by Signe Isager, Jens Erik Skydsgaard: Ancient Greek Agriculture: An Introduction

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By Signe Isager, Jens Erik Skydsgaard

ISBN-10: 0415001641

ISBN-13: 9780415001649

The preliminary concentration of historic Greek Agriculture is firmly at the paintings of agriculture right, the instruments and the process, the crops cultivated and the animals reared. Thereafter, Isager and Skydsgaard specialize in the location of agriculture within the society of gods and males within the Greek city-states . The arguments of historic Greek Agriculture are bolstered through the book's shut adherence to modern Greek assets, literary in addition to archaeological, averting using later in addition to Roman fabric.

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GRAIN It is well known that the word ‘grain’ is the designation for a series of grasses which, apparently over a very long period, were domesticated in what is called the transition to the Neolithic Age. 12 The Greek word which, in the Classical period, most closely corresponds to ‘grain’ is sitos. But Homer applies it not to grain but to food made from grain, or bread, as opposed to, for example, meat. The species of grain mentioned by Homer are pyros, zeia and krithe, all of which are mentioned together in Od.

Numerous cultivated plants are mentioned but no priority or any estimate of yields is given. The question of the possible development towards a more complicated rotation of crops will be discussed in connection with the other cultivated plants. Apart from winter crops, sowing in spring is also attested. Hesiod (Works ll. ) seems inclined to regard spring crops as an emergency in case you missed winter sowing, whereas Theophrastus mentions dimenoi and trimenoi, crops which ripen in two or three months (cf.

3. 4. cutting, whereby you lop off a scion, plant it and wait for it to take root whereupon it can be replanted in its own habitat; suckers with offshoots, where the parent plant itself forms a new plant from its roots. This new plant has its own system of roots and can therefore be transplanted; layering, where a twig is bent down and covered with earth after which it will take root and can be transplanted; and grafting, where a scion is ‘planted’ in another tree. The essential point is that the cutting does not take root until separated from the parent plant, and this must take place before the leaves of the cutting have unfolded.

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Ancient Greek Agriculture: An Introduction by Signe Isager, Jens Erik Skydsgaard


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