[2015] Grace Sullivan (Latin 8 Period 4): Pompeian Bakeries

by magistramartin
Last updated 4 years ago

Discipline:
Social Studies
Subject:
Ancient History

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[2015] Grace Sullivan (Latin 8 Period 4): Pompeian Bakeries

Pompeian Bakeries

Due to the popularity and desire that the art of baking received, around 300 BC, baking was introduced as an occupation and respectable profession for Romans.

The Romans enjoyed several kinds of bread, with interesting names. Lentaculum, made originally flat, round loaves made of emmer, with a bit of salt were eaten. There was also oyster bread, 'artolaganus' or cakebread; 'speusticus' or 'hurry bread', tin bread, Parthian bread.

In Roman times, the bread stamp was used for a variety of purposes. It could indicate that the bread was from an genuine or approved bakery, that the bread was for a specific person or family and also used to signify that the bread was baked for free distribution.

Baking occurred in a further room equipped with large ovens fuelled by vine wood. Each oven had a flue to vent off the smoke. Many oven rooms also had ceiling vents to help disperse smoke.

Throughout history, baking had been a common art for man. The art of baking began in many cultures. But only in Rome did it flourish.


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