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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.
[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 ]
In ancient Roman religion, Fornax was the divine personification of the oven (fornax), [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 Fornax for help whilst baking.
In ancient times the Greek bread was barley bread: Solon declared that wheat bread might only be baked for feast days. By the 5th century BC, bread could be purchased in Athens from a baker's shop, and in Rome, Greek bakers appeared in the 2nd century BC, as Hellenized Asia Minor was added to Roman dominion as the province of Asia ; [ 23 ] the ...
A multi-generational banquet depicted on a mural from Pompeii (1st century AD). Food in ancient Rome reflects both the variety of food-stuffs available through the expanded trade networks of the Roman Empire and the traditions of conviviality from ancient Rome's earliest times, inherited in part from the Greeks and Etruscans.
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 θερμοπώλειον (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.