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

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identification and measurements or directions. All abbreviations, codes and conventions are<br />

summarized below (Fig. 5.1 repeats these codes for use in interpreting the building plans): 3<br />

Abbreviations for cooking areas:<br />

KI = Kitchen HE = Hearth ST = Stove LO = Large oven SO = Small oven<br />

BZ = Brazier CS = Cooking supports or cooking stand WH = Water heater<br />

Abbreviations for dining areas:<br />

DR = Dining room DH = Dining-hall DI = Dinette<br />

DO = Dining area (Open-Air) DB = Dining benches<br />

Codes for amenities and points of special interest:<br />

WS = Water source LT = Latrine SG = Storage area<br />

CL = Cult place, evidence of ritual sc = Location of sculpture or bases for sculpture<br />

Degrees of confidence in identifying the above areas, amenities and points of interest:<br />

= Secure identification • = Probable identification ◊ = Possible identification<br />

e.g. KI = "Secure kitchen"; DR• = "Probable dining room"; DI◊ = "Possible dinette"<br />

Conventions for identifying rooms and street entrances:<br />

( ) = Parentheses surround the number or letter of a room on the ground floor.<br />

[ ] = Square brackets surround the number or letter of a room below the ground floor.<br />

{ } = Braces surround the number or letter of a room above the ground floor.<br />

# = Indicates the number of a street entrance that corresponds to the building's address.<br />

Conventions for measurements and directions: 4<br />

l. = length w. = width h. = height d. = diameter<br />

Compass directions (following Local N) are abbreviated to: N, S, E, W, NW, NE, SW, SE<br />

3 The abbreviations for fixed cooking installations follow the typology defined in chapter two, pp. 78-84.<br />

The abbreviations for portable cooking appliances such as braziers, cooking supports and cooking stands<br />

follow the discussion in chapter one, pp. 17-20. Abbreviations for dining areas and the degrees of<br />

confidence in their identification follow the typology defined in chapter two, pp. 105-115.<br />

4 All measurements in this thesis are given in meters, but many measurements for objects or locations of<br />

objects in the PAH were given in Neapolitan palms. I have converted these measurements to meters based<br />

on the equivalent of 1 Neapolitan palm = 0.26455 m. as listed in CTP V, 505.<br />

180

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