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GRAIN MORTAR [3 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 - external organization data 2021-03-18

English

Subject field(s)
  • Compartment – Nomenclature 4.0
  • Museums and Heritage (General)
OBS

grain mortar : an item in the "Food Processing and Preparation Tools and Equipment" class of the "Tools and Equipment for Materials" category.

French

Domaine(s)
  • Tiroir – Nomenclature 4.0
  • Muséologie et patrimoine (Généralités)
OBS

mortier à grains : objet de la classe «Outils et équipement de transformation et de préparation des aliments» de la catégorie «Outillage et équipement pour le traitement des matières».

Spanish

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Record 2 2012-05-31

English

Subject field(s)
  • Petrography
CONT

The grain boundaries between quartz crystals are... often lobate, but in many places small new crystals of quartz are developed between both quartz and quartz, and quartz and feldspar crystals. This granulation of grain boundaries is a common feature of deformed massive rocks containing quartz and feldspar and is known as mortar texture.

French

Domaine(s)
  • Pétrographie

Spanish

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Record 3 2001-07-23

English

Subject field(s)
  • Museums
  • Grain Growing
  • Milling and Cereal Industries
CONT

Primitive people used stones to pound grain and release the edible seeds from their hulls. The pestle and mortar were developed, and for thousands of years were used to detach the unpalatable hulls from the seeds. The pounded material was winnowed in the air to remove the hulls and the coarse meal was made into porridge or into flat cakes. Probably each household owned its own pestle and mortar and it was partof the morning routine to crush sufficient grain for the day's requirements.

French

Domaine(s)
  • Muséologie
  • Culture des céréales
  • Minoterie et céréales
CONT

L'homme primitif se servait de pierres pour écraser le grain et libérer la partie comestible de l'enveloppe. Le mortier et le pilon apparurent, et, pendant des milliers d'années, ils ont servi à séparer la partie comestible des membranes sans grande appétence. Puis la matière broyée était vannée pour en enlever l'enveloppe et l'on transformait la farine grossière ainsi obtenue en bouillie ou en galettes. Chaque foyer possédait sans doute son mortier et son pilon et, tous les matins, on broyait la quantité de grain nécessaire pour la journée.

Spanish

Save record 3

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