Ancient Greeks and Romans developed food-storage strategies to maximize quantity and to meet the technological challenges associated with storing food items that often had specific and differing storage requirements. Relying primarily on the large terracotta dolium, or pithos, as the basic container for both dry and liquid foods, they designated certain farm buildings or parts thereof, set aside rooms of a house, or constructed large and small warehouses (horrea) in military camps and cities to create the appropriate environments necessary to store a wide range of foodstuffs for varying periods of time.
...MoreBook Georgia L. Irby-Massie (2016) A Companion to Science, Technology, and Medicine in Ancient Greece and Rome.
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