From Seed to Bread. Was Panis Romae Like our Bread?
The aim of this paper is to analyse some aspects of the milling process, the fineness of the flour, the quality of bread and bakery products from the Roman age. By means of archaeological experiments we have analysed the practical aspects of the ‘chaîne opératoire’, such as productivity of the mill, quality of the grist and bread making.
Authors
- Szilamér-Péter Pánczél (ORCID: https://orcid.org/0000-0002-3899-6750)
- László Szekernyés
Publication Details
- Journal
- MARISIA Archaeologia Historia Patrimonium
- Published
- 2025-04-08
- DOI
- https://doi.org/10.63509/mrsahp.2023.5.06
- Primary Topic
- Romani and Gypsy Studies
- Type
- article
- Field-Weighted Citation Impact
- 0.00