語系:
繁體中文
English
說明(常見問題)
登入
回首頁
切換:
標籤
|
MARC模式
|
ISBD
The Bread Makers = The Social and Pr...
~
SpringerLink (Online service)
The Bread Makers = The Social and Professional Lives of Bakers in the Western Roman Empire /
紀錄類型:
書目-語言資料,印刷品 : Monograph/item
正題名/作者:
The Bread Makers/ by Jared T. Benton.
其他題名:
The Social and Professional Lives of Bakers in the Western Roman Empire /
作者:
Benton, Jared T.
面頁冊數:
XIII, 216 p. 47 illus.online resource. :
Contained By:
Springer Nature eBook
標題:
Industrial Organization. -
電子資源:
https://doi.org/10.1007/978-3-030-46604-6
ISBN:
9783030466046
The Bread Makers = The Social and Professional Lives of Bakers in the Western Roman Empire /
Benton, Jared T.
The Bread Makers
The Social and Professional Lives of Bakers in the Western Roman Empire /[electronic resource] :by Jared T. Benton. - 1st ed. 2020. - XIII, 216 p. 47 illus.online resource.
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. Voluntary Associations and Collectivity: A View from the East and the West -- 6. Crafting an Image -- 7. Conclusion: The Question of the Roman Middle Class.
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 social and ethnic divisions played out. Similarly, bakers were not a monolithic demographic. They served both the rich and the poor, but some bakers clearly operated within regional traditions. Some lived in big cities and others lived in small towns. Some bakers made flat breads and others made leavened loaves. Some made coarse brown loaves and others specialized in fancier white breads. This book offers new methods and new ways of framing bread production in the Roman world to reveal the nuances of an industry that fed an empire. Inscriptions, Roman law, and material remains of Roman-period bakeries are combined to expose the cultural context of bread making, the economic context of commercial baking, the social hierarchy within the workforces of bakeries, and the socio-economic strategies of Roman bakers.
ISBN: 9783030466046
Standard No.: 10.1007/978-3-030-46604-6doiSubjects--Topical Terms:
669248
Industrial Organization.
LC Class. No.: HC
Dewey Class. No.: 330.9
The Bread Makers = The Social and Professional Lives of Bakers in the Western Roman Empire /
LDR
:02940nam a22003975i 4500
001
1030803
003
DE-He213
005
20201214134428.0
007
cr nn 008mamaa
008
210318s2020 gw | s |||| 0|eng d
020
$a
9783030466046
$9
978-3-030-46604-6
024
7
$a
10.1007/978-3-030-46604-6
$2
doi
035
$a
978-3-030-46604-6
050
4
$a
HC
072
7
$a
KCZ
$2
bicssc
072
7
$a
BUS023000
$2
bisacsh
072
7
$a
KCZ
$2
thema
082
0 4
$a
330.9
$2
23
100
1
$a
Benton, Jared T.
$e
author.
$4
aut
$4
http://id.loc.gov/vocabulary/relators/aut
$3
1327792
245
1 4
$a
The Bread Makers
$h
[electronic resource] :
$b
The Social and Professional Lives of Bakers in the Western Roman Empire /
$c
by Jared T. Benton.
250
$a
1st ed. 2020.
264
1
$a
Cham :
$b
Springer International Publishing :
$b
Imprint: Palgrave Macmillan,
$c
2020.
300
$a
XIII, 216 p. 47 illus.
$b
online resource.
336
$a
text
$b
txt
$2
rdacontent
337
$a
computer
$b
c
$2
rdamedia
338
$a
online resource
$b
cr
$2
rdacarrier
347
$a
text file
$b
PDF
$2
rda
505
0
$a
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. Voluntary Associations and Collectivity: A View from the East and the West -- 6. Crafting an Image -- 7. Conclusion: The Question of the Roman Middle Class.
520
$a
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 social and ethnic divisions played out. Similarly, bakers were not a monolithic demographic. They served both the rich and the poor, but some bakers clearly operated within regional traditions. Some lived in big cities and others lived in small towns. Some bakers made flat breads and others made leavened loaves. Some made coarse brown loaves and others specialized in fancier white breads. This book offers new methods and new ways of framing bread production in the Roman world to reveal the nuances of an industry that fed an empire. Inscriptions, Roman law, and material remains of Roman-period bakeries are combined to expose the cultural context of bread making, the economic context of commercial baking, the social hierarchy within the workforces of bakeries, and the socio-economic strategies of Roman bakers.
650
2 4
$a
Industrial Organization.
$3
669248
650
2 4
$a
Cultural Anthropology.
$3
1105071
650
2 4
$a
History of Ancient Europe.
$3
1110449
650
1 4
$a
Economic History.
$3
1105079
650
0
$a
Industrial organization.
$3
558299
650
0
$a
Ethnology.
$3
558761
650
0
$a
Europe—History—To 476.
$3
1260382
650
0
$a
Economic history.
$3
557541
710
2
$a
SpringerLink (Online service)
$3
593884
773
0
$t
Springer Nature eBook
776
0 8
$i
Printed edition:
$z
9783030466039
776
0 8
$i
Printed edition:
$z
9783030466053
776
0 8
$i
Printed edition:
$z
9783030466060
856
4 0
$u
https://doi.org/10.1007/978-3-030-46604-6
912
$a
ZDB-2-ECF
912
$a
ZDB-2-SXEF
950
$a
Economics and Finance (SpringerNature-41170)
950
$a
Economics and Finance (R0) (SpringerNature-43720)
筆 0 讀者評論
多媒體
評論
新增評論
分享你的心得
Export
取書館別
處理中
...
變更密碼[密碼必須為2種組合(英文和數字)及長度為10碼以上]
登入