Locatelli speculates that the wedges could be used as monetary units, but I suspect it’s more a business practice on par with pizza-by-the-slice.
(Nowadays, Roman pizza is sold by weight, but I digress.) The crust bears a telltale stamp.
The assignment wasn’t as easy as he’d anticipated, the telegenic chef confesses before whipping up a lovely brown miche that appears far more mouth watering than the carbonized round found in the Herculaneum oven.
His recipe could be mistaken for modern sourdough, but he also has a go at several details that speak to bread’s role in ancient Roman life: Its perimeter has a cord baked in to provide for easy transport home. Those who didn’t buy direct from a bakery took their dough to community ovens, where it was baked for them overnight. This is true of the 80 loaves found in the ovens of the unfortunate baker, Modestus.
However, an artefact was found over a decade ago which contradicts this belief – and perhaps this is the reason why few people know about the discovery.
The Dispilio tablet was one of many artefacts that were found in the area, however the importance of the table lies in the fact that it has an unknown written text on it that goes back further than 5,000 BC.
The wooden tablet was dated using the C12 method to have been made in 5260 BC, making it significantly older than the writing system used by the Sumerians.
Another standard, Oxalic Acid II was prepared when stocks of HOx 1 began to dwindle. The ratio of the activity of Oxalic acid II to 1 is 1.29330.001 (the weighted mean) (Mann, 1983). There are other secondary radiocarbon standards, the most common is ANU (Australian National University) sucrose.
The ratio of the activity of sucrose with 0.95 Ox was first measured by Polach at 1.50070.0052 (Polach, 1976b:122).