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....

This book provides a comprehensive overview of the range of themes which make up the field of Historical Sociology. Jiří Šubrt systematically discusses the main problems of societal development, long term process and changes in the key areas of social life. These include not only temporalized...

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...

In this sequel to his highly acclaimed Bureaucratic Reform in the Ottoman Empire, Carter Findley shifts focus from the organizational aspects of administrative reform and development to the officials themselves. A study in social history and its cultural and economic ramifications, Findley's new...