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The ancient Romans ate walnuts, almonds, pistachios, chestnuts, hazelnuts (filberts), pine nuts, and sesame seeds, which they sometimes pulverized to thicken spiced, sweet wine sauces for roast meat and fowl to serve on the side or over the meat as a glaze. Nuts were also used in savoury pesto-like sauces for cold cuts.
[3] [1] One such discovery included 81 loaves of bread from a single oven. [4] However, foodstuff which has survived in Pompeii and Herculaneum has been known to be noticeably smaller than expected caused by loss of water. Presumably, the surviving breads have also shrunk in size, as they were subjected to temperatures of at least 400°C.
Dough loaves were baked at home in a clay oven (ἰπνός ipnós) set on legs. [52] Bread wheat, difficult to grow in Mediterranean climates, and the white bread made from it, were associated with the upper classes in the ancient Mediterranean, while the poor ate coarse brown breads made from emmer wheat and barley. [53]
The testum was used by the ancient Romans as a portable oven. It was used by wealthier people in ancient Rome. [3] The testum was an earthenware pot used to bake homemade bread. [3] Ancient Roman bakers would heat it by creating a fire underneath the dome on a baking stone.
The primitive clay oven, or earthen oven / cob oven, has been used since ancient times by diverse cultures and societies, primarily for, but not exclusive to, baking before the invention of cast-iron stoves, and gas and electric ovens.
The jar-oven was a large pottery container, narrowing into an opening toward the top; fuel was burned on the inside to heat it and the dough was pressed against the outside to bake. The pit-oven was a clay-lined excavation in the ground in which the fuel was burned and then pushed aside before the loaves were baked on the heated surface.
Researchers suspect ordinary people from the ancient city came there to eat Ruins of 5,000-year-old tavern with oven, fridge and ancient beer recipe unearthed in Iraq Skip to main content
In ancient times, the tonir was worshiped by the Armenians as a symbol of the sun in the ground. Armenians made tonirs resembling the setting sun "going into the ground" (the Sun being the main deity). The underground tonir, made of clay, is one of the first tools in Armenian cuisine as an oven and thermal treatment tool.