Thomadiano (2014) Thomadiano (Greece) - 7802 - 2014-05-23. [Practice/process]
![[img]](http://dap.ub.rug.nl/12016/1/7802.jpg)
|
Image
7802.jpg - Submitted Version Download (1MB) | Preview |
| Item Type: | Practice/process |
|---|---|
| Documents: |
Other (Thumbnails conversion from image to thumbnail_small)
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 7802.jpg - Submitted Version |
| Title: | Thomadiano (Greece) - 7802 - 2014-05-23 |
| Photo number: | 7802 |
| 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 |
| Object: level 3: | Fungus/yeast |
| Environment: level 1: | House |
| Environment: level 2: | Kitchen |
| Photographer: | Cappers, R.T.J. |
| Figure: | 2521 |
| GPS North WGS84: | +35.09305556 |
| GPS East WGS84: | +25.37416667 |
| Caption: | 06:18 AM: A small part of the starter remains in the pan. This makes it possible to judge the process of multiplication in the trough once the trough is covered. When the yeast starts to float due to the production of more carbon dioxide, the kneading can |
| 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/12016 |
Actions (login required)
 |
View Item |
