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000959611 019__ $$a1227387929$$a1228843557$$a1230564516$$a1232238463$$a1237457597$$a1238202913
000959611 020__ $$a9783030466046$$q(electronic book)
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000959611 0247_ $$a10.1007/978-3-030-46604-6$$2doi
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000959611 050_4 $$aHD9058.B743$$bR573 2020
000959611 08204 $$a338.4766475230937$$223
000959611 1001_ $$aBenton, Jared T.,$$eauthor.
000959611 24514 $$aThe bread makers :$$bthe social and professional lives of bakers in the Western Roman Empire /$$cJared T. Benton.
000959611 264_1 $$aCham, Switzerland :$$bPalgrave Macmillan,$$c[2020]
000959611 300__ $$a1 online resource :$$billustrations (black and white)
000959611 336__ $$atext$$btxt$$2rdacontent
000959611 337__ $$acomputer$$bc$$2rdamedia
000959611 338__ $$aonline resource$$bcr$$2rdacarrier
000959611 347__ $$atext file
000959611 347__ $$bPDF
000959611 504__ $$aIncludes bibliographical references and index.
000959611 5050_ $$a1. Introduction: Chaînes Opératoires and the Making of Roman Bread -- 2. Baking as Cultural Heritage: Regional Variation in the Roman Production of Bread -- 3. Modes of Production: Bakeries as Factories and Workshops -- 4 Experiencing the Bakery: Training, Status, Labor, and Exploitation -- 5. Voluntary Associations and Collectivity: A View from the East and the West -- 6. Crafting an Image -- 7. Conclusion: The Question of the Roman Middle Class.
000959611 506__ $$aAccess limited to authorized users.
000959611 520__ $$aBread was the staple of the ancient Mediterranean diet. It was present in the meals of emperors and on the tables of the poorest households. In many instances, a loaf of bread probably constituted an entire meal. As such, bread was both something that unified society and a milieu through which social and ethnic divisions played out. Similarly, bakers were not a monolithic demographic. They served both the rich and the poor, but some bakers clearly operated within regional traditions. Some lived in big cities and others lived in small towns. Some bakers made flat breads and others made leavened loaves. Some made coarse brown loaves and others specialized in fancier white breads. This book offers new methods and new ways of framing bread production in the Roman world to reveal the nuances of an industry that fed an empire. Inscriptions, Roman law, and material remains of Roman-period bakeries are combined to expose the cultural context of bread making, the economic context of commercial baking, the social hierarchy within the workforces of bakeries, and the socio-economic strategies of Roman bakers.
000959611 588__ $$aDescription based on online resource; title from digital title page (viewed on February 04, 2021).
000959611 650_0 $$aBread$$xEconomic aspects$$zRome.
000959611 650_0 $$aBakeries$$xEconomic aspects$$zRome.
000959611 650_0 $$aBakers$$zRome$$xSocial life and customs.
000959611 650_0 $$aBread$$xSocial aspects$$zRome.
000959611 651_0 $$aRome$$xHistory$$yEmpire, 284-476.
000959611 655_0 $$aElectronic books
000959611 77608 $$iPrint version: $$z3030466035$$z9783030466039$$w(OCoLC)1147280501
000959611 852__ $$bebk
000959611 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-030-46604-6$$zOnline Access$$91397441.1
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000959611 980__ $$aEBOOK
000959611 980__ $$aBIB
000959611 982__ $$aEbook
000959611 983__ $$aOnline
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