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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, 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.
The Fornacalia was an Ancient Roman religious festival celebrated in honor of the goddess Fornax, [1] a divine personification of the oven (fornax), and was related to the proper baking of bread. History
The relief depicts, on the south side, the delivery and grinding of grain and sifting of flour; on the north, the mixing and kneading of dough, forming of round loaves, and baking in a domed "pizza-type" oven; and, on the west, the stacking of loaves in baskets and their being taken for weighing. [4] [10]
Baking in ancient times. An Egyptian funerary model of a bakery and brewery (11th dynasty, circa 2009–1998 BC) ... A bakers' guild was established in 168 BC in Rome ...
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 ...
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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.