KITCHENS AND DINING ROOMS AT POMPEII ... - Get a Free Blog

House, casa media I.10.7 ST2, BZ in KI(11), DR•(8), DR (9),
BZ in (3)
DO• in (12)
I.10.8 ST3 in (9) DI◊(2), DR◊(10)
I.10.10-11 ST1 in KI(16), BZ in (9) DH•(9), DH◊{20}
House, casa grande I.4.5+25 ST1 in KI(42), HE1 in
KI(64), BZ in (21)
I.6.2+16 ST2 in (16),
ST1 in old KI [F]
I.7.1+20 ST2 in KI(14),
BZ in (15)
I.7.10-12 ST1 in (7), HE2 in KI(8),
ST3 in KI(21),
BZ in (18)
I.10.4 ST1/ST2 in KI(52),
HE1, tripod in (41),
BZ in [A], BZ in (c),
HE3s in (3), (20), (34),
(54)
DH•(18), DH•(19),
DR•(20), DH•(35),
DR•(37), DH◊(53),
DH•(57), DR•(58)
DR◊(5), old DR•[22],
DO, DB in (16)
DO in (9), DR◊(11a),
DR (16), DR•(18)
DR◊(4), DR (7),
DR (10), DI•(16),
DH (17), DO in (23)
DR•(11), DR•(12),
DR◊(15), DH (18),
DH◊(19), DO in (c)
Table 3.3: List of building categories and the locations and types of cooking and dining areas that
appear in each building, according to the typologies in chapter two,
pp. 78-84 (cooking areas), and pp. 105-115 (dining areas).
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.
Summaries, correlations and patterns
This section characterizes the cooking and dining arrangements for each of the building
categories and subgroups defined above. Typologies follow the definitions in chapter two, pp.
78-84 (cooking) and pp. 105-115 (dining). Evidence that supports the trends outlined for each
issue appears in entries for individual buildings in the Gazetteer.
Cooking area amenities
Heat
This section analyzes the nature and distribution of cooking installations and appliances
across the sample. It is a summary of hearths, stoves, ovens, braziers, water heaters, tripods,
cooking stands and cooking supports, the apparatus that facilitate food preparation. I will
characterize the installations according to their building category, and make comparisons
between buildings of different categories.
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