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

F. Perceptibility 12
Sight perc., KI ( )-DR ( ) The degree to which a cooking area is visible from a dining area.
N = the cooking area is not visible at all; E = the entry to the cooking area is visible; V = the
interior of cooking area is visible.
Sound perc., KI ( )-DR ( ) Whether a dining area is within 30.2 m. of the cooking area,
and it is theoretically possible to hear activity in the cooking area (True/False).
Smell perc., KI ( )-DR ( ) Whether a dining area is theoretically in range of the smell of
cooking food, i.e. ca. 9.1 meters (True/False).
G. Environmental amenities, dining areas 13
A detailed discussion of the environmental conditions present in the dining areas. Amenities
include: 1) light, 2) air and breezes, 3) aspect (view out of the room to gardens, arranged
sculptural display, or water-play), and 4) orientation (the compass direction of the primary axis
from the couches towards the front of the room, for determining the seasonal use of the room).
H. Installation amenities 14
Installation amenities, cooking areas A detailed description of the evidence for (and
confidence in) identifying installations, equipment and utilities required for a working cooking
area. Amenities include: 1) heat (cooking appliances), 2) light, 3) ventilation, 4) water-sources, 5)
drainage, 6) storage of foodstuffs and cooking wares, 7) work areas, 8) latrines or baths.
Installation amenities, dining areas A detailed description of the evidence for (and
confidence in identifying) the following installations and equipment related to dining: 1) couches
or benches, 2) tables, 3) serving and table wares ( whether stored or used in the dining area).
I. Decorative amenities 15
Decorative amenities, cooking areas A description of any architectural elaboration or
decoration of floors or walls in a cooking area.
Decorative amenities, dining areas A summary of architectural elaboration or decoration
(including the style) of the entrance, floor, walls, and ceiling, and what such decoration may have
contributed to the atmosphere and setting of a dining area.
12 See chapter one, p. 41-42 for definitions of sight, sound, and smell zones.
13 See chapter two, pp. 99-105. Statuary visible from dining areas are marked on detailed plans.
14 Cooking area installations are discussed according to the amenities and archaeological typology in
chapter two, pp. 78-84. Dining area installations are discussed according to the archaeological typology in
chapter two, pp. 105-115.
15 See chapter two, pp. 94-99, 106-108. The assignation of decorative styles comes from PPP I (p. VI, n. 6)
and PPM I. Dating of styles follows Ling 1991: 1st style, ca. 3 c.-80 B.C.; early 2nd style, ca. 80-40 B.C.; late
2nd style, ca. 40-15 B.C.; early 3rd style, ca. 20 B.C.-A.D. 25; late 3rd style, ca. A.D. 25-45; early 4th style, ca.
A.D. 45-62; late 4th style ca. A.D. 62-79.
183