Thomadiano (2014) Thomadiano (Greece) - 7762 - 2014-05-23. [Practice/process]
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| Item Type: | Practice/process |
|---|---|
| Documents: |
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| Title: | Thomadiano (Greece) - 7762 - 2014-05-23 |
| Photo number: | 7762 |
| Photo authenticity: pose: | Unknown |
| Photo authenticity: activity: | Unknown |
| Photo authenticity: setting: | Authentic |
| Date: | 23 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: | 2519 |
| GPS North WGS84: | +35.09305556 |
| GPS East WGS84: | +25.37416667 |
| Caption: | Next day, 06:15 AM: Chick pea dough after rising for 10.5 hours. The volume has increased and the sugar has been converted. Care must be taken to prevent the dough from either rising too much or collapsing. The continuation of the dough making is therefor |
| Depositing User: | Unnamed user with email ub-repos@rug.nl |
| Date Deposited: | 26 Sep 2017 12:42 |
| Last Modified: | 26 Sep 2017 12:42 |
| URI: | http://dap.ub.rug.nl/id/eprint/12009 |
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