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Zoroastrianism

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As if often the case when three non-traditional students come together in an upper level class to create a group project: what should our topic be? Jennifer was doing Zoroastrianism for her research paper and found some interesting information on burial and funerary rites; Emily also was intrigued by burials after reviewing the course content, but when they approached Micah, he wanted to go an entirely different direction: reenact Monty Python. The ladies were open to suggestions but were having a hard time generating a cohesive plan for Micah’s idea. Jennifer held out hope to do a comparison of burial and/or funerary rites from several of the Mediterranean cultures, but Emily switched gears altogether. She was inspired by spring and as she …show more content…

The loaves varied in consistency; what we call the crust of the bread today was blackened at the outer edges then dark brown towards the center with water consistency increasing substantially towards the center of the loaf. Cato provided detailed descriptions of weights of both the grains and bread distributed to the slaves. Researchers were able to estimate the weights of the breads that were likely consumed daily. This estimate ranges from 4 to 5 pounds of bread daily, from which can be gleaned that the smaller loaves were especially dense in comparison to modern bread. This would have been a large volume of food for a slave, though they were likely only fed enough to continue working. Cato listed two recipes in his De Agri Cultura LVI and both are breads for offering rituals. It is clear from the writing Cato was not himself a baker, yet the recipes are enlightening nonetheless. Several challenges were encountered when Micah attempted to follow a recipe for the bread to be used in the ritual. All ingredients are listed in pounds but in current recipes most ingredients are measured by volume. Estimation was significant to approximate quantities, and substitutions had to be made as well. For example, Micah noted that cheese was used and consumed frequently in ancient Rome, but few entries about feasts indicate any specifics of the characteristics of cheese. If used in the bread, and it often was, it likely would have been a hard cheese. Cato described a process in his recipe, “bray two pounds of cheese thoroughly in a mortar; when it is thoroughly macerated, add one pound of wheat flour.” Today’s palates would prefer a cheese with more oil in it. As it was being prepared for offering, the bread would probably have been

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