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evidence for suites of upper-floor rooms. These houses are so few and their own differences so great, that their vital statistics are essentially meaningless except in contrasting their size to smaller subgroups (Fig. 3.1). A casa grande develops in one of two ways: it is built as a single unit that expands over time, retaining its architectural coherence, or it is formed through the combination of several smaller pre-existing houses. Both possibilities are represented in this sample; given their small number and dominance of the archaeological record, their composition warrants brief review. I.4.5-6+25+28, the largest house in the sample, is composed of two atrium-peristyle houses (at #5, 25) and one small house (at #28); the house is consequently concentrated around the series of three parallel peristyle gardens that step down the sloping topography of the insula (Fig. 5.10). I.6.2 was once an extremely large house when joined with I.6.4, with suites of rooms gathered along the length of the cryptoporticus beneath its spacious garden (Fig. 5.15). Even in its reduced condition after A.D. 62, its sheer size and series of atrium, porticoed garden and large open garden justify its inclusion in this subgroup. I.7.1 has one of the largest peristyle gardens in the city, beneath which was an extensive cryptoporticus connected to the Vicolo del Paquio Proculo, which was a private alley controlled and used by this house alone (Fig. 5.19). The other casa grande in this insula, I.7.10-12, is a combination of at least two distinct atrium houses, one with a sizable garden (Fig. 5.21). Moreover, a connection between this house and I.7.19 to the south (a casa media) probably indicates a third house owned (although not necessarily occupied) by the same person, further increasing the size of the property (Fig. 2.5). The residential core of I.10.4+14-17 is centered on a spacious peristyle garden, with an open garden to the west and a stable and small atrium house (at #16) added on to the east side (Fig. 2.8). All case grandi have multiple nodes upon which suites of rooms are focused, often more than one atrium, and either multiple gardens or a single garden or peristyle of monumental size. The combined ground area of the nodes in these five houses more than equals the combined ground area of the nodes of the eighteen case medie. 34 The combined ground area open to the sky of the case grandi exceeds that of the case piccole and case medie put together. 35 The owners of case grandi could afford to maintain a good deal of clear space. Their gardens were not only decorated with plantings, fountains and statuary, but in some cases were horticultural plots, growing produce for household use. 36 34 Total ground area of nodes for five case grandi: 3988.2 m 2 ; for eighteen case medie: 3977.1 m 2 ; for nine case piccole: 668.6 m 2 . 35 Total ground area open to the sky for five case grandi: 1908.1 m 2 ; for eighteen case medie: 1244.5 m 2 ; for nine case piccole: 108.1 m 2 . 36 Jashemski 1993, 34, 40, 47 mentions vegetable cultivation in the gardens of these large houses: I.6.2 (30), I.7.10-12 (23), I.10.4 (50). I.7.1 (9), I.7.10-12 (23) and I.10.4 (c) had outdoor dining couches placed in association with fountains in the centers of their peristyle gardens. 125
The building categories serve as discrete groups for the large-scale analysis of cooking and dining in the sample area. Patterns of distribution, and practical and decorative features of cooking and dining areas are characterized within, and compared across individual categories. The goal of the analysis is to understand how groups of people living in different categories of buildings arranged to feed themselves. Thereby I address the social implications of prandial patterns within individual homes and the urban society at large. Table 3.3 groups buildings into their respective categories and lists the cooking and dining areas that appear in each. Key: HE1 = hearth, sub-type (1), HE = hearth, sub-type (2), etc...; ST1 = stove, sub-type (1), ST2 = stove, sub-type (2), etc...; LO = large oven; SO = small oven; BZ = brazier; CS = cooking support, cooking stand; WH = water heater; KI = kitchen; DR = dining room; DH = dining hall; DI = dinette; DO = outdoor dining area; DB = dining benches; 'old' = identifiable area not in use after A.D. 62; = secure identification; • = probable identification; ◊ = possible identification; ( ) = ground floor room; { } = upper floor room; [ ] = underground room. Building type Address Cooking areas Dining areas (Work)shop, 1 room I.4.8 - - I.4.10 - - I.4.20-21 - - I.7.6 - - I.8.7 - - I.10.9 - - I.10.12 - - (Work)shop, 2 rooms I.4.4 ST2 in (b) - I.4.18 CS in (a) serving wares in (a) I.4.19 cookwares in (a) serving wares in (a) I.6.3 cookwares in (a) serving wares in (a) I.6.10 cookwares, tripods in (n) serving wares in (n) I.6.12 - - I.10.5-6 cookwares in (b) serving wares in (b) (Work)shop, 3 or more rooms I.4.7 - DR◊(b) I.4.23-24 - - I.4.26 HE2 - I.6.1 HE2, HE1 in (1, 3) - I.7.4 HE1, tripod in (1) serving wares in loft I.7.15 - - I.7.17 - - (Work)shop-house I.6.7 ST2, tripod in KI(m) DR◊(g), DR (h) I.6.8-9 ST3 in (c), ST3 in (i) DH•(d), DH◊{k} I.7.5 ST2, BZ in (c) DR (d) I.7.16 HE2 in (2) DO in (2) I.7.18 ST1/ST3 in KI(e) DR•(c), DR◊{g} I.8.10 ST1 in KI(9) DI◊(3) I.8.12 cookwares - I.8.13 HE2 in (1) DR◊(3) I.8.19 - - I.9.9 ST3 in (4) DI◊(3) 126
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Doctoral Committee: KITCHENS AND DI
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"This task will become comparativel
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To my parents, Rodney and Susan, fo
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Ault, J. Berry, A. Cubberley and C.
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II. DEFINING COOKING AND DINING ARE
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27. I.7.2-3: Casa di M. Fabius Aman
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Table LIST OF TABLES 2.1 Lengths an
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1.14 Late Republican-early imperial
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2.22 Triple-arched stove sub-type (
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5.8 Detailed microanalysis plan of
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5.44 Casa del pressorio di terracot
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5.79 Casa del Sacerdos Amandus I.7.
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5.113 Casa della Statuetta Indiana
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5.151 Casa I.9.12: view E within di
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INTRODUCTION Sometimes the distance
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scholars (P. Allison, J. Berry) hav
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consumption of meals in Pompeii and
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Where is cooking and eating done? W
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dormice, deer, frogs, snails, and s
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Special foods were commonly linked
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Culinary information Methods for pr
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wooden cupboards; smaller closed ro
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Cooking techniques and instruments
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over a fire built on the ground, wi
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individual spills, and later were u
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sufficiently 'cultured' to belong t
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Our only long literary description
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When is cooking and eating done? Th
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A full, elite dinner traditionally
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himself eat under similar condition
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public as adjuncts to the state. 13
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Eating establishments On a daily ba
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occasion for frequenting taverns. E
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sitting rooms). Static spaces are u
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distinction, because the front of t
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water and fire which were required
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personal beliefs. Only in larger ho
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"Boys" (pueri) here describe childr
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and putting all the utensils in the
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thereby eventual access to a patron
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"Whether the host should arrange th
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We complimented our host on his arr
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CHAPTER II DEFINING COOKING AND DIN
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(I.4, VII.1, IX.1-2) began with the
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they should have been full of pots
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installation are listed below, alon
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to extinguish the living flame. 36
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or testum, see chapter one, p. 19-2
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Culina In an architectural sense, c
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This fourth century A.D. quote is t
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Rustics and Romans of the past are
Page 104 and 105: (truae) at Pompeii were rarely rout
Page 106 and 107: Authors constantly complain about s
Page 108 and 109: Casa dell'Efebo (I.7.10-12). 104 No
Page 110 and 111: disintegrated, leaving the top surf
Page 112 and 113: the ashes and coals were raked out,
Page 114 and 115: cenatio, Dining room. A general ter
Page 116 and 117: which is normally much smaller on a
Page 118 and 119: Varro mentions places at home and a
Page 120 and 121: Roman house, Vitruvius mentions how
Page 122 and 123: Varro's comments reveal a concern w
Page 124 and 125: a survey of 73 triclinia from the g
Page 126 and 127: In the Egyptian hall, the columns t
Page 128 and 129: all they wanted -- the smarter ones
Page 130 and 131: Bek succeeds in showing that views
Page 132 and 133: and exedrae where there is minimal
Page 134 and 135: Vitruvius stresses the need to make
Page 136 and 137: mark the division between service a
Page 138 and 139: ca. 2.12 x 1.10 m., and the small '
Page 140 and 141: House, Room Address Width Length Ho
Page 142 and 143: designed to hold dinners, but also
Page 144 and 145: propatulo) mentioned by Varro as a
Page 146 and 147: simple quantification and percentag
Page 148 and 149: numbers (see Table 3.2). At smalles
Page 150 and 151: "The symbolic contrast between "nob
Page 152 and 153: formal dining, or benches, tables a
Page 156 and 157: (Work)shop-house I.9.10 ST1 in KI(2
Page 158 and 159: (Work)shops (Work)shops are the onl
Page 160 and 161: type (4) (i.e. horseshoe-shaped bur
Page 162 and 163: skillets, cauldrons, jugs, terracot
Page 164 and 165: Commercial eating establishments Th
Page 166 and 167: I.4, the southwest corner of insula
Page 168 and 169: are always located near an open are
Page 170 and 171: (Work)shops No securely identifiabl
Page 172 and 173: Casa media Houses of medium size ha
Page 174 and 175: were perhaps used by the staff duri
Page 176 and 177: door that connects to the attached
Page 178 and 179: Wide doorways framed a visual table
Page 180 and 181: Commercial eating establishments De
Page 182 and 183: casa grande could one dining area b
Page 184 and 185: wares in the same front room as the
Page 186 and 187: Casa grande Larger buildings contai
Page 188 and 189: (Work)shop-houses The association o
Page 190 and 191: itual evidence is either slim or no
Page 192 and 193: association with food, and as a res
Page 194 and 195: gods, but once that meal was safely
Page 196 and 197: was usually at least one dining are
Page 198 and 199: CHAPTER IV THE SOCIO-CULTURAL ENVIR
Page 200 and 201: from actually incorporating eating
Page 202 and 203: or peristyles near dining rooms als
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illustrate this phenomenon with a s
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Owners of larger houses lavished fa
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1. Street address, name of building
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The categories of numeric and descr
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F. Perceptibility 12 Sight perc., K
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Gazetteer, part I: microanalysis 1.
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prepared the food and run the count
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was given a ramped threshold for ad
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Entry prox., DH•(19) to #5: 59.0
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and atria elsewhere in the house. I
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y far the most elaborate, construct
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the N and to the court (n) at the b
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D) Entry prox., HE in (a): 5.5 Entr
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storage niche in the E wall (Fig. 5
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H) Installation amenities, KI (h):
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13. I.4.27, Popina, lunch-counter (
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Scholars generally agree however, t
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snake rises towards the niche on th
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17. I.6.4 Casa del Sacello Iliaco,
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kiln was built half into the ground
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est of the kitchen by an E-W partit
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wall from the cryptoporticus, its f
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DR (h) lost its former function as
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were an iron cooking grill and trip
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one to run the fullery and one to l
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weather by closing off the window w
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21. I.6.10, Taberna, (work)shop (Fi
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Schefold 1957, 25-26; Della Corte 1
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237 suggests that the upper part of
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adoperato per cucina o per dispensa
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I) Decorative amenities, DR•(4):
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References Jashemski 1993, 36, 315;
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insects, efficiently recycling the
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26. I.7.1+20, Casa di P. Paquius Pr
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D) Entry prox., KI (14): 39.8 Entry
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equired. While the dining areas wer
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I) Decorative Amenities, CS in (g):
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Data A) Total area: 85.4 Nodes: 34.
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At the end of the entrance, atrium
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Synthesis DR•(b), with its fine w
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the SW corner of DR◊(4) led to a
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lighting from atrium (A") via passa
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the room seems not to have been in
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The three masonry dining-couches of
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possessed intimate motifs in a Nilo
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There are two other kitchens in the
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5.93). Elsewhere in the building, a
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and garden; rooms (6, 7) have trace
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of a neighboring house to the E was
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under the SE corner of DR•(c) cau
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The extensive evidence for renovati
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ovens. 74 It is not certain whether
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Synthesis The design of the dining
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peristyle garden (8), in the compan
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painting of popular style near the
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Data A) Total area: 211.4 Nodes: 78
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condition. A photo taken in recent
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comm.) reports that the praefurnium
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54. I.9.9, Casa, (work)shop-house (
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niched shrine was set in the W wall
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(Fig. 5.159). The kitchen was added
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collections of amphorae in (20, 34)
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64. I.10.7, Casa del Fabbro, casa m
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66. I.10.9, Taberna di P.C.F., (wor
Page 332 and 333:
70. I.10.18, Casa degli Aufidii, ca
Page 334 and 335:
Bek, L. 1983: "Questiones convivale
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De Vos, M. 1976: "Scavi nuovi scono
Page 338 and 339:
Farb, P. & Armelagos, G. 1980: Cons
Page 340 and 341:
Hudson, N.A. 1989: "Food in Roman s
Page 342 and 343:
Maiuri, A. 1954a: Pompeii, Istituto
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Pirson, F. 1994: "Rented apartments
Page 346 and 347:
Simoons, F.J. 1961: Eat not this fl
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