Baking and cooking

Abstract : This chapter reviews the interlinked and complementary study of literary, epigraphic, and material sources that allows one to understand the slow diffusion of bread as the preferred mode of grain consumption in antiquity without by any means being the only mode. It then discusses about the food and cooking by way of these restaurants, which appear to have the plebs as their principle customer base, the imperial visits recalled by Suetonius notwithstanding.
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https://halshs.archives-ouvertes.fr/halshs-01287443
Contributor : Nicolas Monteix <>
Submitted on : Sunday, March 13, 2016 - 12:06:36 PM
Last modification on : Tuesday, February 5, 2019 - 11:44:29 AM

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Nicolas Monteix. Baking and cooking. John Wilkins; Robin Nadeau. A companion to food in the ancient world, Wiley Blackwell, pp.212-223, 2015, Blackwell companions to the ancient world, 978-1-4051-7940-9. ⟨10.1002/9781118878255.ch20⟩. ⟨http://eu.wiley.com/WileyCDA/WileyTitle/productCd-1405179406.html⟩. ⟨halshs-01287443⟩

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