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The categories of numeric and descriptive data are presented in the following order, and according to the following definitions. A. Building areas 5 Total area The total ground area encompassed by the property lines of the building, not including upper-floor rooms or underground built spaces such as cryptoporticus. 6 Nodes 7 The total ground areas of nodes. Nodes are defined as centers of activity and circulation, including atria, peristyles, gardens and courts usually open to the sky and normally allowing access to at least three other spaces. A peristyle or garden node includes the central open space and any associated porticos. A node may also be the front or main room of a shop or shop-house complex (see Figs. 5.2-5.7 for plans showing nodes, connectors and static spaces). Connectors The total ground area of entryways, corridors, and stairways (not including steps traversing a small change in the local topography). Static spaces The total ground area of individual rooms that access no more than three other spaces, and usually include such closed spaces as tablina, dining rooms, bedrooms, living/sitting rooms, kitchens, latrines, baths and storerooms. B. Building complexity Total # spaces The total number of distinct spaces in the building on the ground floor. Each portico around a peristyle or gardens counts as an additional space in the total. 8 # Nodes The number of nodes on the ground floor of the building. A peristyle or garden node includes the central open space plus any associated porticos. # Connectors The number of connectors on the ground floor of the building. # Static spaces The number of static spaces on the ground floor of the building. 5The 1:1000 RICA maps of Pompeii in CTP III were scanned into a Macintosh® PowerBook 145 with an Apple Scanner, providing scaled plans of the sampled insulae and their buildings which were then adapted, labelled and coded in Canvas 3.5. For points of detail, the plans for Regio I were checked against the 1:500 maps of CTP IIIA and plans in the published reports for each building; the plans for Regiones VII and IX were checked against Tascone's maps in Fiorelli 1873. The map of Eschebach 1970 was consulted rarely, due to its several errors. Consult CTP V for an history and assessment of mapmaking at Pompeii. In order to calculate ground areas of a building, the author traced a building's perimeter along the split thickness of its outer wall in Canvas 3.5 with the 'polygon tool'. That tool automatically calculated the enclosed area in square meters represented by the polygon. All measurements in this study are in meters. 6Because any space under a connector stairway is distinct from the stairway itself, but both occupy the same 'ground area', the total sum area of nodes, connectors and static spaces may slightly exceed the total ground area of the building. 7See chapter one pp. 38-39 for a discussion of nodes, connectors and static spaces, based on Watts 1987, 124- 131. 8Because a garden or peristyle and its associated porticos counts as one node, the sum of nodes, connectors and static spaces may not equal the total number of distinct spaces. 181
C. Cooking and dining area dimensions 9 D. Proximity 10 Area, KI ( ) The total ground area of a cooking area. Area, DR ( ) The total ground area of a dining area. Length, DR ( ) The average length of a dining area. Width, DR ( ) The average width of a dining area. Entry prox., KI ( ) The shortest distance in meters from the threshold of the main entrance to the threshold of a cooking area. Entry prox., DR ( ) The shortest distance in meters from the threshold of the main entrance to the threshold of a dining area. Prox., KI ( )-DR ( ) The shortest distance in meters between the threshold of a cooking area and the threshold of a dining area. E. Accessibility 11 Entry access., KI ( ) The number of distinct spaces from a cooking area to the street at the main entrance. Any subsidiary entrances available to a cooking area are also mentioned here. main entrance. Entry access., DR ( ) The number of distinct spaces from a dining area to the street at the Access., KI ( )-DR ( ) The number of distinct spaces from a cooking area to a dining area. 9 The interior length, width, and areas of cooking and dining areas were also calculated by using the 'polygon tool' in Canvas 3.5. A default area of 1.5 m 2 is used for the cooking area of a portable cooking device such as a brazier, cooking stand, water heater or tripod. Fixed cooking installations such as hearths built into lunch counters or other small hearths in atria and gardens are provided a standard 2.5 m 2 . Larger cooking areas and appliances show their actual size. Three measurements each (along the two ends and through the center of the room) were averaged to arrive at the length and width of a dining area. 10 See chapter one, p. 39. The shortest distance is taken as much as possible along connectors and nodes through the house. For instance, if a corridor and a tablinum both seem to offer passage from an atrium to a peristyle, the shortest distance is measured through the corridor, because the tablinum, as a static space, may have been blocked off with doors or curtains. However, if the tablinum is the only passage between an atrium and back garden, it is considered to be a 'connector' first and foremost. 11 See chapter one, p. 39-41. Both the space at the starting point (the cooking or dining area) and the ending point (the street) are counted. 182
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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
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(truae) at Pompeii were rarely rout
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Authors constantly complain about s
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Casa dell'Efebo (I.7.10-12). 104 No
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disintegrated, leaving the top surf
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the ashes and coals were raked out,
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cenatio, Dining room. A general ter
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which is normally much smaller on a
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Varro mentions places at home and a
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Roman house, Vitruvius mentions how
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Varro's comments reveal a concern w
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a survey of 73 triclinia from the g
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In the Egyptian hall, the columns t
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all they wanted -- the smarter ones
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Bek succeeds in showing that views
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and exedrae where there is minimal
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Vitruvius stresses the need to make
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mark the division between service a
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ca. 2.12 x 1.10 m., and the small '
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House, Room Address Width Length Ho
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designed to hold dinners, but also
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propatulo) mentioned by Varro as a
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simple quantification and percentag
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numbers (see Table 3.2). At smalles
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"The symbolic contrast between "nob
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formal dining, or benches, tables a
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evidence for suites of upper-floor
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(Work)shop-house I.9.10 ST1 in KI(2
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(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
Page 204 and 205: illustrate this phenomenon with a s
Page 206 and 207: Owners of larger houses lavished fa
Page 208 and 209: 1. Street address, name of building
Page 212 and 213: F. Perceptibility 12 Sight perc., K
Page 214 and 215: Gazetteer, part I: microanalysis 1.
Page 216 and 217: prepared the food and run the count
Page 218 and 219: was given a ramped threshold for ad
Page 220 and 221: Entry prox., DH•(19) to #5: 59.0
Page 222 and 223: and atria elsewhere in the house. I
Page 224 and 225: y far the most elaborate, construct
Page 226 and 227: the N and to the court (n) at the b
Page 228 and 229: D) Entry prox., HE in (a): 5.5 Entr
Page 230 and 231: storage niche in the E wall (Fig. 5
Page 232 and 233: H) Installation amenities, KI (h):
Page 234 and 235: 13. I.4.27, Popina, lunch-counter (
Page 236 and 237: Scholars generally agree however, t
Page 238 and 239: snake rises towards the niche on th
Page 240 and 241: 17. I.6.4 Casa del Sacello Iliaco,
Page 242 and 243: kiln was built half into the ground
Page 244 and 245: est of the kitchen by an E-W partit
Page 246 and 247: wall from the cryptoporticus, its f
Page 248 and 249: DR (h) lost its former function as
Page 250 and 251: were an iron cooking grill and trip
Page 252 and 253: one to run the fullery and one to l
Page 254 and 255: weather by closing off the window w
Page 256 and 257: 21. I.6.10, Taberna, (work)shop (Fi
Page 258 and 259: 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
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70. I.10.18, Casa degli Aufidii, ca
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Bek, L. 1983: "Questiones convivale
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De Vos, M. 1976: "Scavi nuovi scono
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Farb, P. & Armelagos, G. 1980: Cons
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Hudson, N.A. 1989: "Food in Roman s
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Maiuri, A. 1954a: Pompeii, Istituto
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Pirson, F. 1994: "Rented apartments
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Simoons, F.J. 1961: Eat not this fl
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