Brill’s New Pauly

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Bakeries
(1,068 words)

[German version]

processed all edible grain products in antiquity, especially  bread. The sources indicate, that people preferred fine, white flour over coarser but more nutritious flour. Wheat and barley were the predominant grains [2]. In the Greek world, barley was more important than wheat both in daily nourishment as well as in rituals (Theophr. Caus. pl. 3,21,3; Ath. 3,111c-112a). But it is certain that Homer was familiar with wheat bread and that Theophrastus was aware of wheat's higher nutritional…

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Burford-Cooper, Alison (Ann Arbor), “Bakeries”, in: Brill’s New Pauly, Antiquity volumes edited by: Hubert Cancik and , Helmuth Schneider, English Edition by: Christine F. Salazar, Classical Tradition volumes edited by: Manfred Landfester, English Edition by: Francis G. Gentry. Consulted online on 22 September 2019 <http://dx.doi.org/10.1163/1574-9347_bnp_e211380>
First published online: 2006
First print edition: 9789004122598, 20110510



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