British Museum blog

A very versatile Roman oven

A very versatile Roman ovenSally Grainger, chef and author

In my previous post about Roman cooking I described a type of oven used to bake and roast food about 2,000 years ago. Known as a clibanus it was a sophisticated piece of cooking technology most likely used by the wealthy, and one with which I have spent many years experimenting.

These ovens were made with very course gritted clay and ranged in size from 15-50 cm in diameter, with walls of up to 10 cm high. A central hole seems to have been for regulating the temperature and could also allow cooks to keep an eye on the food baking inside. A flange allowed the fire to be placed on the top of the oven.

A replica oven being used

A replica oven being used

The sites in Italy where these ovens have been identified tend to be rather elite villa complexes where one could imagine the baking of delicate cakes and also warm bread for dinner. It is not necessarily apparent that these ovens were used by the less well off as a means of cooking simpler fair, and it is often assumed that they took their bread to be baked at large bakery complexes in towns, while we do not know what the rural poor did about baking at home. There was an assumption that they didn’t eat bread but made puls wheat porridge in a cooking pot over a wood fire.

The poem attributed to Virgil called moretum suggests that a relatively lowly market gardener baked his bread sub testu: under one of these ovens, though the status of this man is quite difficult to determine. He is considered a peasant, but he sells his produce in town and comes home with a heavy purse on occasion. Identifying these ovens is also not easy as they often come to pieces after prolonged use and recognising the shards (broken pieces) as testa (ovens) is problematic.

There is quite a detailed description of this oven in use in an agricultural manual written by Cato the Elder, in 150 BC. The recipe is for a special sacrificial cake called rather unfortunately placenta: the reason for which is another story altogether. It is a complex layered construction with sweet pasta sheets and cheese and honey bound in an outer pastry shell which might best be described as a round cheese strudel. While being constructed, the cook is advised to ‘heat the hearth and the testum where you are to cook’. Then ‘make the hearth ready beforehand and place the placenta on it, cover with a heated testum and place hot coals on top and around it’ (i).

From original drawings and reconstructed ovens the instructions on how to use it seemed quite logical, although my initial experiments were rather haphazard. I used a wood fire at first and rapidly broke the first oven I owned – we find evidence of metal versions of these ovens in Greece which could be used with a wood fire but ceramic, even very coarse material as these were, could not tolerate an open flame for long. Subsequently I used charcoal with much greater success.

Now I bake so often it has become second nature. The oven needs to be raised above the fire in order to be heated, so a trivet is used. Leaving the vessel directly on the fire caused rapid heat differential which caused cracking and sometimes put the fire that was inside the dome out.

A replica oven being used

A replica oven being used

I left the oven to heat over a charcoal fire and found that the hole acted as a chimney to draw the fire quite well. After a time it seemed better to close the hole and keep the heat in. The hearth I used was a raised platform and its position was crucial as a strong draft also helped the fire to heat. After about an hour or sometimes longer when the heat from the surface caused our spit to sizzle – a past visit to a wood-fired bakery had already told me that when the roof of these ovens is white hot that is when the baker knows it is ready to use.

At this point the hearth needs to be prepared which meant cleaning away the fire so that the cake or bread could go directly onto a tile or ceramic hearth. The fire was brushed aside to make space as big as the oven, and my freshly proved loaf or a Roman cake called a libum was placed on this hot surface with a bay leaf beneath for flavour.

The oven is put back over the cake and then the fire is piled around the sides and on top. A good bake requires good quality ‘restaurant charcoal’ (heavier and therefore long lasting) to retain plenty of latent energy. It is then possible to place fresh charcoal close to the already alight coals so that a continuous fire can be maintained. The remaining embers and smaller pieces of charcoal are pushed around the sides of the oven evenly spaced so that no area is left unheated. Doing this I was able to reach 410F (210C) on a regular basis when baking bread, so could then bake and roast very efficiently.

I can only indicate the quality of the bake by offering the following:

The crust on my sour dough was beautifully thick and crisp even when cooled; meat on the legs of a small chicken roasted for 45 minutes in a dish rather than directly on the hearth, fell to pieces; a lamb shank cooked for one and a quarter hours was similarly tender, and belly pork fell apart and had super crackling after the same amount of time.

Over the years I have come to the conclusion that the relatively small space inside the oven is such that any potential moisture both from bread and also meat is retained around the food being cooked so that a steam/roast/bake process is going on. Bakers know of course that you need steam to create a good crust and now it has become common to find modern catering ovens with added steam.

All manner of complicated techniques are used to achieve the desired moist atmosphere yet 2,000 years ago the Romans had invented the technique already.

i. C. Grocock and S Grainger, 2002 Moretum: a peasant lunch revisited. The meal: proceedings of the oxford symposium on food and cookery 2001, Prospect books Totnes, pp.95-104.

Silver service: fine dining in Roman Britain is on display at the British Museum
until 4 August 2013.

The Asahi Shimbun Displays

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Filed under: Chiseldon cauldrons, Exhibitions, Mildenhall treasure, , , ,

3 Responses - Comments are closed.

  1. vanbraman says:

    Reminds me of how we would use a Dutch Oven in scouting.

    Like

  2. R M Shannon says:

    Hmmn! I have used a cast iron type to cook bread, Christmas roast with all the vegetables, cakes etc over an open fire in the Australian bush. Called a camp oven here in Australia. I would be interested to see someone make a link with this Roman one and the Australian one, probably used in 18th Century in Britain. Was it used in Medieval times?

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  3. ritaroberts says:

    Hi Sally. Love your exhibition. We met some years ago at one of the reenactments. I now live in Crete.

    Like

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For our final #MuseumInstaSwap post we’re highlighting the 'Make Do and Mend' campaign of the Second World War, as told by our partner @ImperialWarMuseums in their #FashionontheRation exhibition.

The campaign was launched to encourage people to make their existing supplies of clothes last longer. Posters and leaflets were circulated with advice on subjects including how to prevent moth damage to woollens, how to make shoes last longer or how to care for different fabrics. As the war went on, buying new was severely restricted by coupon limits and no longer an option for many people. The ability to repair, renovate and make one's own clothes became increasingly important. Although shoppers would have to hand over coupons for dressmaking fabric as well as readymade clothes, making clothes was often cheaper and saved coupons. ‘Make Do and Mend’ classes took place around the country, teaching skills such as pattern cutting. Dress makers and home sewers often had to be experimental in their choice of fabrics. Despite disliking much of the official rhetoric to Make Do and Mend, many people demonstrated great creativity and adaptability in dealing with rationing. Individual style flourished. Shortages necessitated imaginative use of materials, recycling and renovating of old clothes and innovative use of home-made accessories, which could alter or smarten up an outfit. Many women used furnishing fabrics for dressmaking until these too were rationed. Blackout material, which did not need points, was also sometimes used. Parachute silk was highly prized for underwear, nightclothes and wedding dresses.

We've really enjoyed working with and learning from our friends at @imperialwarmuseums this week. You can catch up on all our posts and discover many more stories from London’s museums with #MuseumInstaSwap. © IWM (Art.IWM PST 4773 For #MuseumInstaSwap we’re discovering the street style of the Second World War in the #FashionontheRation exhibition at @ImperialWarMuseums. In this archive photo a female member of the Air Raid Precautions staff applies her lipstick between emergency calls.

In wartime Britain it was unfashionable to be seen wearing clothes that were obviously showy, yet women were frequently implored not to let 'standards' slip too far. There was genuine concern that a lack of interest in personal appearance could be a sign of low morale, which could have a detrimental impact on the war effort. The government's concern for the morale of women was a major factor in the decision to continue the manufacture of cosmetics, though in much reduced quantities. Make-up was never rationed, but was subject to a luxury tax and was very expensive. Many cosmetics firms switched some of their production to items needed for the war effort. Coty, for example, were known for their face powder and perfumes but also made army foot powder and anti-gas ointment. Make-up and hair styles took on an increased importance and many women went to great lengths to still feel well-dressed and stylish even if their clothes were last season's, their stockings darned and accessories home-made. As with clothing, women found creative ways around shortages, with beetroot juice used for a splash of lip colour and boot polish passing for mascara.

Discover more stories from London’s museums with #MuseumInstaSwap © IWM (D 176) In the @ImperialWarMuseums exhibition ‘Fashion on the Ration: 1940s street style’ we can see how men and women found new ways to dress while clothing was rationed. Displays of original clothes from the era, from military uniforms to utility underwear, reveal what life was really like on the home front in wartime Britain.

Despite the limitations imposed by rationing, clothing retailers sought to retain and even expand their customer base during the Second World War. Britain's high street adapted in response to wartime conditions, and this was reflected in their retail ranges. The government intervened in the mass manufacture of high street fashions with the arrival of the Utility clothing scheme in 1942. Shoppers carefully spent their precious clothing coupons and money on new clothes to make sure their purchases would be suitable across spring, summer and autumn and winter. Despite the restrictions, the war and civilian austerity did not put an end to creative design, commercial opportunism or fashionable trends on the British home front.

#FashionontheRation exhibition runs @imperialwarmuseums until 31 August.

Discover more stories from London’s museums with #MuseumInstaSwap. For our final day of #MuseumInstaSwap we’re learning about the Second World War @ImperialWarMuseums, and discovering the impact of the war on ordinary people. 
Clothes were rationed in Britain from 1 June 1941. This limited the amount of new garments people could buy until 1949, four years after the war's end. The British government needed to reduce production and consumption of civilian clothes to safeguard raw materials and release workers and factory space for war production. As with food rationing, which had been in place since 1940, one of the reasons for introducing civilian clothes rationing was to ensure fairness. Rationing sought to ensure a more equal distribution of clothing and improve the availability of garments in the shops.

As this poster shows, the rationing scheme worked by allocating each type of clothing item a 'points' value which varied according to how much material and labour went into its manufacture. Eleven coupons were needed for a dress, two needed for a pair of stockings, and eight coupons required for a man's shirt or a pair of trousers. Women's shoes meant relinquishing five coupons, and men's footwear cost seven coupons. When buying new clothes, the shopper had to hand over coupons with a 'points' value as well as money. Every adult was initially given an allocation of 66 points to last one year, but this allocation shrank as the war progressed. © IWM (Art.IWM PST 8293) This week on @instagram we’ve joined up with other London museums to highlight our shared stories. Our partner is @imperialwarmuseums, whose incredible collection brings people’s experiences of modern war and conflict to life. Follow #MuseumInstaSwap to discover some of the intriguing historical connections we have found, as well as insights into everyday life during wartime. As part of our #MuseumInstaSwap with @ImperialWarMuseums, we’ve been given special access to the Churchill War Rooms – located deep below the streets of Westminster.
This is Prime Minister Winston Churchill’s bedroom, which includes his private desk, briefcase and papers, his bed and chamber pot and even an original cigar! The bedroom is located close to the Map Room, keeping Churchill as close as possible to the epicentre of Cabinet War Rooms.
Following the surrender of the Japanese Forces the doors to the War Rooms were locked on 16 August 1945 and the complex was left undisturbed until Parliament ensured its preservation as a historic site in 1948. Knowledge of the site and access to it remained highly restricted until the late 1970s when @ImperialWarMuseums began the task of preserving the site and its contents, making them accessible to as wide an audience as possible and opening them to the public in 1984.
Discover more stories from London’s museums with #MuseumInstaSwap
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