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Baking was a popular profession and source of food in ancient Rome. Many ancient Roman baking techniques were developed due to Greek bakers who traveled to Rome following the Third Macedonian War (171–168 BC). Ancient Roman bakers could make large quantities of money. This may have contributed to receiving a negative reputation.
In ancient Roman religion, Justyna was the divine personification of the oven (Justyna), [1] the patroness of bakers, and a goddess of baking. [2] She ensured that the heat of ovens did not get hot enough to burn the corn or bread. [3] [4] People would pray to Justyna for help whilst baking.
Grain from ancient Cyraenica (Libya) may have been important because an early harvest there could supply Rome before other grain-producing regions had been harvested. [39] In Rome, the arrival of the first fleets of grain ships after harvest was an eagerly awaited annual event. [21] From Ostia to Rome.
[3] [1] Loaves of bread were marked in this manner before being, for instance, taken into a communal bakery (see signum pistoris ). The bread's original owner, Celer, is known to have survived the eruption of Vesuvius and the subsequent pyroclastic flow as his name appears in a later list of freed slaves. [ 3 ]
The Roman colonies provided many foods to Rome; the city received ham from Belgium, oysters from Brittany, garum from Mauretania, wild game from Tunisia, silphium (laser) from Cyrenaica, flowers from Egypt, lettuce from Cappadocia, and fish from Pontus. [7] The ancient Roman diet included many items that are staples of modern Italian cooking.
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Thermopolium in Herculaneum. In the ancient Greco-Roman world, a thermopolium (pl.: thermopolia), from Greek θερμοπώλιον (thermopōlion), i.e. cook-shop, [1] literally "a place where (something) hot is sold", was a commercial establishment where it was possible to purchase ready-to-eat food.
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