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In Jerusalem there was a bakers' quarter where bread was baked in tiers of stone-built ovens, or furnaces as they were called in the Bible.In Ancient Rome bread ovens in the public bakeries were originally hewn from solid rock.

The oven opening was closed with a large stone, sometimes sealed with clay."No one has yet managed to date the origins of beer with any precision, and it is probably an impossible task.Indeed, there are scholars who have theorized that a taste for ale prompted the beginning of agriculture, in which case humans have been brewing for some 10,000 years...Archaelogical evidence confirms yeast (both as leavening agent and for brewing ale) was used in Egypt as early as 4000 B. Food historians generally cite this date for the discovery of leavened bread and genesis of the brewing industry.There is an alternate theory regarding the invention of brewing.The rise would be more spectacular than from a few errant spores and the effect would be easy to explain and equally easy to reproduce." ---Food in History, Tannahill (p.

51-52) "The brewing of beer may well have occurred soon after the production of cereal crops, and no doubt for a long time beer was home-produced and in the hands of housewives responsible for preparing the gruel or bread..first production of beer may be reasonably considered as an accidental discovery resulting for the malting of grain for other purposes." ---Food in Antiquity: A Survey of the Diet of Early Peoples, Don Brothwell and Patricia Brothwell, expanded edition [Johns Hopkins: Maryland] 1998 (p.

166) On the Web Recommended reading: English Bread and Yeast Cookery, Elizabeth David Six Thousand Years of Bread, H. Jacob The Story of Bread, Ronald Sheppard and Edward Newton Ancient ovens & baking "The most important part of the baker's equipment is, and always has been, his oven.

For six thousand years and more it is the oven, however crude or complex, which has transformed the sticky wet dough into bread.

The lower section formed the fire-box in which were burned pieces of dried wood, foten taken from the Nile, or even dried animal dung.

The upper part, accessible from the top, was the baking chamber.

Grain is heavy to transport relative to the beer made from it, so it is not surprising that there may be evidence of ale in these outposts and not unreasonable to suspect that accidental fermentation did occur at some point in the ancient Mesopotamian region, leading to beer making." ---Cambridge World History of Food, Kenneth F.