By David L Thurmond
Rome used to be capable of aid a major city inhabitants through delivering it with the rudiments of human food within the kind of processed meals. This quantity includes a cautious research of these foodstuff procedures. The paintings is geared up at the foundation of the presumed significance of these meals, starting with the so-called Mediterranean Triad of cereals (particularly wheaten bread), olive oil and wine, then facing plant items reminiscent of legumes, greens and culmination, then animal items, and finishing with the condiments (salts, sugars, acids, spices) that have been themselves the brokers for the protection of different meals. The paintings combines research of literary and archaeological facts from antiquity with that of conventional comparative practices and smooth nutrients technology.
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Additional info for A Handbook of Food Processing in Classical Rome: For Her Bounty No Winter
These little devices became and remained extremely common throughout the Roman Empire and a case can be made that they followed Roman armies in their conquests of these regions; we know that handmills were a common feature of Roman army camps, and Roman strategists prescribe one handmill for each tent-unit (contubernium) of 5–10 men. We are reminded that our word ‘companion’ originally referred to a fellow soldier with whom one shared his daily bread, panis. The rotary quern must also have been a common item in many rural households as well.
43 Rickman (1971): 293–7. 32 chapter one environment for the huge quantities of grain necessary to feed Rome’s population. Hermansen44 estimates a grand total of 33,300 square meters of storage potential at Ostia, a ﬁgure that would represent 32,190 tons of grain. The grain import from Egypt and Africa is recorded as 60 million modii per year45 which equals 390,000 tons, a ﬁgure Hermansen ﬁnds suspect. 25% of Rome’s annual import from Egypt and Africa in the ﬁrst century CE. Hermansen estimates the facilities at Portus would accommodate an additional 14,500–19,400 tons (depending on assumptions concerning depth of storage) and thinks that Romans continued to use some storage space at Puteoli as well.
Blûmmer, Technologie und Terminologie der Gewerbe und Künst bei Griechen und Römern (Leipzig, Teubner, 1912): 58–67; T. Warsher, “Breadmaking in Old Pompeii,” Art and Archaeology 30 (1930): 103–12; N. , U. : The Archaeological Institute of America, 1979): 39–58; P. C. Rossetto, Il Sepolcro del fornaio Marco Virgilio Eurisace a Porta Maggiore (Rome: Istituto di Studi Romani, 1973); D. P. S. Peacock, “The Mills of Pompeii,” Antiquity 63 (1989): 205–14; Curtis (2001): 341–48. 78 Moritz (1958): 53–61.
A Handbook of Food Processing in Classical Rome: For Her Bounty No Winter by David L Thurmond