The bread makers : the social and professional lives of bakers in the Western Roman Empire / Jared T. Benton.
Benton, Jared T., author.
2020
HD9058.B743 R573 2020
Available Online

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Title The bread makers : the social and professional lives of bakers in the Western Roman Empire / Jared T. Benton.
Author Benton, Jared T., author.
ISBN 9783030466046 (electronic book)
3030466043 (electronic book)
3030466035
9783030466039
DOI https://doi.org/10.1007/978-3-030-46604-6
Published Cham, Switzerland : Palgrave Macmillan, [2020]
Language English
Description 1 online resource : illustrations (black and white)
Other Standard Identifiers 10.1007/978-3-030-46604-6 doi
Call Number HD9058.B743 R573 2020
Dewey Decimal Classification 338.4766475230937
Summary Bread was the staple of the ancient Mediterranean diet. It was present in the meals of emperors and on the tables of the poorest households. In many instances, a loaf of bread probably constituted an entire meal. As such, bread was both something that unified society and a milieu through which social and ethnic divisions played out. Similarly, bakers were not a monolithic demographic. They served both the rich and the poor, but some bakers clearly operated within regional traditions. Some lived in big cities and others lived in small towns. Some bakers made flat breads and others made leavened loaves. Some made coarse brown loaves and others specialized in fancier white breads. This book offers new methods and new ways of framing bread production in the Roman world to reveal the nuances of an industry that fed an empire. Inscriptions, Roman law, and material remains of Roman-period bakeries are combined to expose the cultural context of bread making, the economic context of commercial baking, the social hierarchy within the workforces of bakeries, and the socio-economic strategies of Roman bakers.
Bibliography, etc. Note Includes bibliographical references and index.
Access Note Access limited to authorized users.
Digital File Characteristics text file
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Source of Description Description based on online resource; title from digital title page (viewed on February 04, 2021).
Available in Other Form Print version: 9783030466039
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1. Introduction: Chaînes Opératoires and the Making of Roman Bread
2. Baking as Cultural Heritage: Regional Variation in the Roman Production of Bread
3. Modes of Production: Bakeries as Factories and Workshops
4 Experiencing the Bakery: Training, Status, Labor, and Exploitation
5. Voluntary Associations and Collectivity: A View from the East and the West
6. Crafting an Image
7. Conclusion: The Question of the Roman Middle Class.

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