Bread and Society in Ancient Rome: Culture, Class, and Craftsmanship

In ancient Rome around 168 BC, bakers enjoyed a privileged status as they were among the few freemen craftsmen, a distinction largely unavailable to others, as most trades were dominated by slaves. Breadmaking was both an art and a science, and Roman society held bread in high regard, associating it with culture and quality of life. This unique standing of bakers highlights the significance of bread in Roman culture.

The Greeks and Romans were particular about bread quality, preferring a pure white color, which they equated with high quality. By the time of Pliny the Elder in AD 70, white bread was considered superior, reflecting the prevalent taste of the period. This preference for whiteness was not just an aesthetic choice; it also served as a measure of the milling process and flour purity. Pliny noted the inferiority of the dark bread made from Cypriot wheat, which lacked the appeal of the lighter, more desirable wheat from Alexandria. This inclination toward white bread shows that the preference for whiteness in bread has ancient roots, contrary to the belief that it is a modern trend.

Interestingly, the philosopher Plato, around 400 BC, envisioned an ideal society in which citizens would thrive on wholemeal bread made from local wheat, emphasizing nutrition over visual appeal. This vision, however, was critiqued by Socrates, who disparagingly compared it to animal feed, illustrating an early divide in preferences between refined and wholegrain breads.

Breadmaking techniques in ancient times were diverse, with some bakers even using seawater in the dough to economize on salt—a practice disapproved by Pliny for compromising quality. The Romans had a variety of breads suited to different tastes and occasions, reflecting both creativity and social hierarchy. Oyster bread complemented seafood, while “artolaganus” was a type of sweet cakebread, and “speusticus,” or “hurry bread,” was quickly made for those with little time. Additionally, there were distinctions in bread based on baking methods: oven bread, tin bread, and Parthian bread each offered unique flavors and textures.

For the elite, luxurious breads made with milk, eggs, and butter were popular, symbolizing wealth and privilege. These varieties reflect the importance of bread in Roman life, not only as sustenance but also as a marker of status and identity. In sum, bread held a cultural and social significance in ancient times, embodying both the tastes and social divisions of the day.
Bread and Society in Ancient Rome: Culture, Class, and Craftsmanship