Modes of Production: Bakeries as Factories and Workshops
Despite regional variation in the Roman baking industry, broader contextual analysis does reveal some important information about the industry. Roman bakeries tended to be small workshops, no more than one or two rooms. There is, however, another type of
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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
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