An amphora is a type of container with a pointed bottom and characteristic shape and size which fit tightly against each other in storage rooms and packages, tied together with rope and delivered by land or sea. The size and shape have been determined from at least as early as the Neolithic Period. Amphorae were used in vast numbers for the transport and storage of various products, both liquid and dry, but mostly for wine. They are most often ceramic, but examples in metals and other materials have been found. Versions of the amphorae were one of many shapes used in Ancient Greek vase painting.
The cuisine of ancient Rome changed greatly over the duration of the civilization's existence. Dietary habits were affected by the political changes from kingdom to republic to empire, and Roman trading with foreigners along with the empire's enormous expansion exposed Romans to many new foods, provincial culinary habits and cooking methods.
In marketing, brand management begins with an analysis on how a brand is currently perceived in the market, proceeds to planning how the brand should be perceived if it is to achieve its objectives and continues with ensuring that the brand is perceived as planned and secures its objectives. Developing a good relationship with target markets is essential for brand management. Tangible elements of brand management include the product itself; its look, price, and packaging, etc. The intangible elements are the experiences that the target markets share with the brand, and also the relationships they have with the brand. A brand manager would oversee all aspects of the consumer's brand association as well as relationships with members of the supply chain.
Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was earlier used by the Greeks. The taste of garum is thought to be comparable to that of today's Asian fish sauces.
Fish paste is fish which has been chemically broken down by a fermentation process until it reaches the consistency of a soft creamy purée or paste. Alternatively it refers to cooked fish that has been physically broken down by pounding, grinding, pressing, mincing, blending, and/or sieving, until it reaches the consistency of paste. The term can be applied also to shellfish pastes, such as shrimp paste or crab paste.
Cosa was an ancient Roman city near the present Ansedonia in southwestern Tuscany, Italy. It is sited on a hill 113 m above sea level and 140 km northwest of Rome on the Tyrrhenian Sea coast. It has assumed a position of prominence in Roman archaeology owing to its excavation.
Monte Testaccio or Monte Testaceo, also known as Monte dei Cocci, is an artificial mound in Rome composed almost entirely of testae, fragments of broken ancient Roman pottery, nearly all discarded amphorae dating from the time of the Roman Empire, some of which were labelled with tituli picti. It is one of the largest spoil heaps found anywhere in the ancient world, covering an area of 2 hectares at its base and with a volume of approximately 580,000 cubic metres (760,000 cu yd), containing the remains of an estimated 53 million amphorae. It has a circumference of nearly a kilometre (0.6 mi) and stands 35 metres (115 ft) high, though it was probably considerably higher in ancient times. It stands a short distance away from the east bank of the River Tiber, near the Horrea Galbae where the state-controlled reserve of olive oil was stored in the late 2nd century AD. The mound later had both religious and military significance.
The study of the economies of the ancient city-state of Rome and its empire during the Republican and Imperial periods remains highly speculative. There are no surviving records of business and government accounts, such as detailed reports of tax revenues, and few literary sources regarding economic activity. Instead, the study of this ancient economy is today mainly based on the surviving archeological and literary evidence that allow researchers to form conjectures based on comparisons with other more recent pre-industrial economies.
Country of origin (CO) represents the country or countries of manufacture, production, design, or brand origin where an article or product comes from. For multinational brands, CO may include multiple countries within the value-creation process.
A merchant's mark is an emblem or device adopted by a merchant, and placed on goods or products sold by him in order to keep track of them, or as a sign of authentication. It may also be used as a mark of identity in other contexts.
Titulus is a term used for the labels or captions naming figures or subjects in art, which were commonly added in classical and medieval art, and remain conventional in Eastern Orthodox icons. In particular the term describes the conventional inscriptions on stone that listed the honours of an individual or that identified boundaries in the Roman Empire. A titulus pictus is a merchant's mark or other commercial inscription.
Titulus, the Latin word for "title", "label" or "inscription", may or may not be italicized as a foreign word, and may refer to:
Ancient Rome played a pivotal role in the history of wine. The earliest influences on the viticulture of the Italian Peninsula can be traced to ancient Greeks and the Etruscans. The rise of the Roman Empire saw both technological advances in and burgeoning awareness of winemaking, which spread to all parts of the empire. Rome's influence has had a profound effect on the histories of today's major winemaking regions in France, Germany, Italy, Portugal and Spain.
In the ancient Greco-Roman world, a thermopolium, from Greek θερμοπώλιον (thermopōlion), i.e. cook-shop, literally "a place where (something) hot is sold", was a commercial establishment where it was possible to purchase ready-to-eat food. In Latin literature, they are also called popinae, cauponae, hospitia or stabula, but archaeologists call them all thermopolia. They were mainly used by those who did not have their own kitchens, often inhabitants of insulae, and this sometimes led to thermopolia being scorned by the upper class.
Pottery was produced in enormous quantities in ancient Rome, mostly for utilitarian purposes. It is found all over the former Roman Empire and beyond. Monte Testaccio is a huge waste mound in Rome made almost entirely of broken amphorae used for transporting and storing liquids and other products – in this case probably mostly Spanish olive oil, which was landed nearby, and was the main fuel for lighting, as well as its use in the kitchen and washing in the baths.
Pompeii was a city in what is now the municipality of Pompei, near Naples, in the Campania region of Italy. Along with Herculaneum, Stabiae, and many surrounding villas, the city was buried under 4 to 6 m of volcanic ash and pumice in the eruption of Mount Vesuvius in 79 AD.
The culture of the ancient Phoenicians was one of the first to have had a significant effect on the history of wine. Phoenicia was a civilization centered in current day Lebanon. Between 1550 BC and 300 BC, the Phoenicians developed a maritime trading culture that expanded their influence from the Levant to North Africa, the Greek Isles, Sicily, and the Iberian Peninsula. Through contact and trade, they spread not only their alphabet but also their knowledge of viticulture and winemaking, including the propagation of several ancestral varieties of the Vitis vinifera species of wine grapes.
S'Argamassa Roman Fish Farm can be found 2.8 miles (4.5 km) eastwards along the coast from the town of Santa Eulària des Riu on the Spanish island of Ibiza. It is in the municipality of Santa Eulària des Riu. The Romans built this fish farm and connecting aqueduct following their occupation of the island in 146 BC.
Umbricia Fortunata was a businesswoman known from the Roman city of Pompeii. She produced the popular seasoning garum, a fermented fish sauce.
Aulus Umbricis Scaurus was a Pompeiian manufacturer-merchant, known for the production of garum and liquamen, a staple of Roman cuisine. He was active in Pompeii between c. 25-35 CE and 79 CE. Scholars believe that A. Umbricius Scaurus was Pompeii's leading fish sauce manufacturer. His products were traded across the Mediterranean in the first century.
