Food and dining in the Roman Empire and a pesto-like preparation, somewhat similar to pizza or focaccia. Maintaining a bread oven is labor-intensive and requires space, so apartment dwellers probably prepared their dough at home, then had it baked in a communal oven. Mills and commercial ovens, usually combined in a bakery complex, were considered so vital to the wellbeing of Rome that several religious festivals honored the deities who furthered these processes—and even the donkeys who toiled in the mills. Vesta, the goddess of the hearth, was seen as complementary to Ceres, the goddess of grain, and donkeys were garlanded and given a rest on the
Hearth tax Academy Hearth Tax Project has recently made its electronic data from four hearth tax volumes available to the economic historians Chris Mimms and Patrick Wallis, who have used cliometrics in studying the social origins of apprentices in London. The development has been complemented by the on-line publication of hearth tax data, maps and statistics on Hearth Tax Online. Hearth Tax Online does not provide users—in the manner of new-style prosopographies which are often favoured in dealing with pre-modern lists of names—with access to a database with the capacity to sort heterogeneous data, in which factoids related to names are presented