04-17-2018, 09:50 AM
Salve ? There's been a few good answers for that question. Most of your answers have been excavated at sites like Pompeii, and herculanium. Their bread loaves which were usually in cut segments of 8 were usually as wide as a football so we are talking about a diameter of 30-35cm. And most excavated and rediscovered pieces of evidence at sites like Pompeii and herculanium show flat wooden boards which when theorized would've held such items as bread was a easy commodity and you wouldn't serve bread on a silver platter. That would be reserved for things like honeyed peacock. Or boar etc. Or oysters.
On another note I'm waiting on a book called Cooking Apicius: Roman Recipes for Today by Sally Grainger. From a copy I quickly saw it contained recepies which have been rediscovered and remade from tablets and from recovered clay receipts. And also contains some information on the utensils and containers to serve them in. However once I have had a more thorough read I will update.
Centurion Callummus: I Cohor Durotriges
On another note I'm waiting on a book called Cooking Apicius: Roman Recipes for Today by Sally Grainger. From a copy I quickly saw it contained recepies which have been rediscovered and remade from tablets and from recovered clay receipts. And also contains some information on the utensils and containers to serve them in. However once I have had a more thorough read I will update.
Centurion Callummus: I Cohor Durotriges
