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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.
The loaf was incised before being baked by dividing it into wedges to make the bread easier to share. Similar loaves appear in Roman art. [7] The bread had been tied with a string around its side, shown by a line, to make it easier to carry. [5] The loaf is stamped with the text "Of Celer, slave of [Quintus] Granius Verus".
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 ; [ 19 ] the ...
In ancient Rome, bakers (Latin, pistor) were sometimes slaves, who were (like other slave-artisans) sometimes manumitted. [3] Large households in Rome normally had their own bakers. [ 4 ] During those times, most of the people used to bake their own bread but bakeries (pistrina) were popular all over the town.
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.
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In the city of Rome, the Forum Holitorium was an ancient farmers' market, and the Vicus Tuscus was famous for its fresh produce. [42] Throughout the city, meats, fish, cheeses, produce, olive oil , spices, and the ubiquitous condiment garum ( fish sauce ) were sold at macella , Roman indoor markets, and at marketplaces throughout the provinces.
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