Publication: La suspensa mola de Columela y las molae oleariae
Authors
Sáez Fernández, Pedro
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Publisher
Murcia: Universidad de Murcia, Editum
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DOI
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info:eu-repo/semantics/article
Description
Abstract
Este trabajo se plantea como un estado de la cuestión sobre la llamada
mola olearia
,
término erróneamente atribuido a Columela, ya que éste alude a una
suspensa mola
para la molturación de aceitunas. Tras un estudio de fuentes escritas y hallazgos ar
-
queológicos de la Bética y de la Mauritania Tingitana se llega a la conclusión de que se
trató de una adaptación del molino de cereales para la molturación de aceitunas, puesto
en funcionamiento posiblemente hacia mediados del siglo I d.C. Al mismo tiempo, se
reivindica la técnica de muela suspendida para evitar la total molturación de los huesos
de aceitunas que, en principio, parecen afectar a la calidad del aceite
In this work we offer an overview of the state of our knowledge on the so-called mola olearia . The term is erroneously attributed to Columella, who in fact refers to the use of a suspensa mola for the crushing of olives. The analysis of the written sources and of the archaeological record in Baetica and Mauritania Tingitana suggests that this was the result of the adaptation of cereal mills to olive crushing, probably around the mid 1 st century AD. At the same time, the use of the suspended millstone is vindicated. This technique prevented the full crushing of the olive pits, which appear to have affected the quality of the oil
In this work we offer an overview of the state of our knowledge on the so-called mola olearia . The term is erroneously attributed to Columella, who in fact refers to the use of a suspensa mola for the crushing of olives. The analysis of the written sources and of the archaeological record in Baetica and Mauritania Tingitana suggests that this was the result of the adaptation of cereal mills to olive crushing, probably around the mid 1 st century AD. At the same time, the use of the suspended millstone is vindicated. This technique prevented the full crushing of the olive pits, which appear to have affected the quality of the oil
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