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The Bread Makers: The Social and Professional Lives of Bakers in the Western Roman Empire

The Bread Makers

Jared T. Benton

The Bread Makers The Social and Professional Lives of Bakers in the Western Roman Empire

Jared T. Benton Old Dominion University Norfolk, VA, USA

ISBN 978-3-030-46603-9    ISBN 978-3-030-46604-6 (eBook) https://doi.org/10.1007/978-3-030-46604-6 © The Editor(s) (if applicable) and The Author(s) under, exclusive licence to Springer Nature Switzerland AG 2020 This work is subject to copyright. All rights are solely and exclusively licensed by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, expressed or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. This Palgrave Macmillan imprint is published by the registered company Springer Nature Switzerland AG. The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland

Contents

1 Introduction: Chaînes Opératoires and the Making of Roman Bread  1 Chaînes Opératoires and the Tools of Bread Making   4 Milling and Millstones   8 Sifting and Sieves  10 Mixing and Mixers and Bulk Fermentation  12 Kneading, Dividing, Shaping, and Tables  15 Proofing and Shelves  16 Baking and Ovens  17 Problems with Process-Oriented Approaches  20 Chapter Summaries  23 References  29 2 Baking as Cultural Heritage: Regional Variation in the Roman Production of Bread 37 Pre-Roman Baking Traditions  39 The Tannūr and Rotary Quern: The Phoenician Expanse to the West  39 Earthen Chamber Ovens and the La-Tène Culture  41 The Terracotta Baking Vessels in Italy and Magna Graecia  44 Regional Baking under Rome  47 Italy and Sicily  47 Africa Proconsularis and Numidia (Central North Africa)  56 Mauretania Tingitana (Western North Africa)  61 v

vi 

Contents

Volubilis  62 Banasa  65 The Iberian Peninsula  66 Italica  67 Augusta Emerita  68 Gaul and Britannia  69 Germania and Other Provinces on the Limes  72 Augusta Raurica  72 Baking and the Roman Army on the Limes  74 Conclusion  75 Refer