Thomadiano (2014) Thomadiano (Greece) - 7718 - 2014-05-22. [Practice/process]
![[img]](http://dap.ub.rug.nl/12005/1/7718.jpg)
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| Item Type: | Practice/process |
|---|---|
| Documents: |
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small.jpg Other (Thumbnails conversion from image to thumbnail_medium) medium.jpg Other (Thumbnails conversion from image to thumbnail_preview) preview.jpg Other (Thumbnails conversion from image to thumbnail_lightbox) lightbox.jpg Image 7718.jpg - Submitted Version |
| Title: | Thomadiano (Greece) - 7718 - 2014-05-22 |
| Photo number: | 7718 |
| Photo authenticity: pose: | Unknown |
| Photo authenticity: activity: | Unknown |
| Photo authenticity: setting: | Authentic |
| Date: | 22 May 2014 |
| Date: accuracy: | Year, month and day are known |
| Location: site name: | Thomadiano |
| Location: country: | Greece |
| GPS-north: degrees: | 35 |
| GPS-north: minutes: | 5 |
| GPS-north: seconds: | 35 |
| GPS-east: degrees: | 25 |
| GPS-east: minutes: | 22 |
| GPS-east: seconds: | 27 |
| GPS accuracy: | Accurate |
| Family number: | 51 |
| Family name: | Fabaceae |
| Genus number: | 11 |
| Genus name: | Cicer |
| Species number: | 5040 |
| Species name: | Cicer arietinum |
| Process: level 1: | Harvest/food processing |
| Process: level 2: | Food/fodder preparation |
| Process: level 3: | Biochemical processing |
| Process: level 4: | Leavening/proving |
| People: gender: | Unknown |
| People: age: | Unknown |
| Object: level 1: | Food |
| Object: level 2: | Dough |
| Environment: level 1: | House |
| Environment: level 2: | Kitchen |
| Photographer: | Cappers, R.T.J. |
| Figure: | 2518 |
| GPS North WGS84: | +35.09305556 |
| GPS East WGS84: | +25.37416667 |
| Caption: | 19:45 PM: 2 kg of Chick pea (Cicer arietinum) flour is mixed with warm water and yeast in a metal pan. This mixture will be used as a starter. The pan is covered with several sheets to keep the mixture warm and thus to optimize yeast multiplication and is |
| Depositing User: | Unnamed user with email ub-repos@rug.nl |
| Date Deposited: | 26 Sep 2017 12:41 |
| Last Modified: | 26 Sep 2017 12:41 |
| URI: | http://dap.ub.rug.nl/id/eprint/12005 |
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