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....

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...