Food Industry in Egypt in the Late Roman Period (A.D 284-641) | ||||
| International Journal of Heritage, Tourism and Hospitality | ||||
| Article 14, Volume 14, Issue 3 (Special Issue), March 2020, Page 194-201 PDF (425.6 K) | ||||
| Document Type: Original Research Articles | ||||
| DOI: 10.21608/ijhth.2020.153619 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Mostafa El Rouby Gomaa | ||||
| Abstract | ||||
| In the late Roman era, the food industry such as bread, meat, salted fish, oil and wine, as well as other commodities, played an important role in public life, as it was mostly used for local production. The Egyptians innovated in variating their food industries, which were based on the satisfaction of buyers. the variety of the bread industry, which appeared in various forms is clearly recorded in Greek papyri uncovered from Greco-Roman Egypt. Food manufacturers have often followed Egyptian traditions inherited from ancient Egypt, yet they sometimes add new forms. This article focuses on, the food industries in the late Roman or Byzantine period, especially in the countryside, as these industries are linked to their raw materials, which were concentrated in rural agricultural production or areas of consumption in cities. | ||||
| Keywords | ||||
| Food; Industry; Roman Egypt | ||||
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