Tag: Pompeii Bread

Farrell Monaco National Geographic Roman Bread Experimental Archaeology
Ancient Recipes, Bread, Experimental Archaeology, Italy, Pompeii

Re-creating 2,000-year-old bread found in Pompeii, post-Vesuvius

In A.D. 79 the eruption of Mount Vesuvius buried the Roman cities of Pompeii and Herculaneum in ash and pumice, and carbonized many of their organic contents—including the bread in Pompeii’s bakeries. Farrell Monaco, a culinary archaeologist, researched one popular bread’s history and has re-created the recipe.

Baking Bread with the Romans – LIVE! June 6 at 12 noon PST

Join award-winning experimental archaeologist, Farrell Monaco, for a FREE 1 1/2 hour presentation and workshop on bread and bread-making in ancient Rome. Farrell will discuss the archaeology of bread in ancient Rome, sources of evidence, methods of manufacture, form, function and symbolism. Following the introductory presentation, participants will work with Farrell to make their own Panis Quadratus loaves based on her recent research conducted at Pompeii, Italy, which will be detailed fully in her forthcoming publication on the subject. Registrants will also be entered to win a custom Panis Quadratus wheel press and a Pompeian linen bread bag, made by My Bukuro.