Education Session Information
Education Session Date:
March 02, 2011
Education Session Location:
Omni CNN Center Hotel
Atlanta
How the Romans Ate: Food History Viewed Through the Bread Ovens and Food Courts of Pompeii
 Much of what we consider "modern" was actually refined and practiced by the Romans of 2,000 years ago. The archeological site of Pompeii offers us a unique snapshot into the daily life of the Roman citizen. Without modern power, how did Romans transport, store, and mill grain into flour, process dough, and bake bread to feed the 20,000 residents of Pompeii every day? What kind of bread was it? Why did the social life of Pompeii revolve around its many centrally located food courts which served a variety of hot and cold food from open kitchens? Interestingly, these kitchens are so well preserved they could be made functional in a few hours.  This insightful session will explore how the food courts of Pompeii laid the groundwork for today‚Äôs modern food courts, open kitchens, and commercial bread baking.
Speaker Information
Jared Benton   [ view bio ]
Craig "Skip" Julius   [ view bio ]
Individual topic purchase: Selected
Research Chefs Association
Continuing Education Hours: 1.50
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