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Pirson, F. 1994: "Rented apartments in Pompeii", paper at Domestic Space in the Ancient Mediterranean, conference at the University of Reading, 26 March. Pirzio Biroli Stefanelli, L. 1990: Il bronzo dei Romani: arredo e suppellettile,
Richardson Jr., L. 1988b: "Water triclinia and biclinia in Pompeii" in R. Curtius, ed., Studia Pompeiana et classica in honor of Wilhelmina Jashemski, vol. I, 305-312. Richardson Jr., L. 1991: "Innovations in domestic architecture at Pompeii, A.D. 62-79", Archaeological News (16), 21-35. Richter, G. M. A. 1966: The furniture of the Greeks, Etruscans and Romans, London. Robinson, D. & Graham, J. W. 1938: Excavations at Olynthus, part VIII: the Hellenic house, Baltimore. Rodger, A. 1972: Owners and neighbors in Roman law, Oxford. Rozin, E. 1992: Ethnic cuisine, New York. Saller, R. P. 1982: Personal patronage under the early Empire, Cambridge. Salza Prina Ricotti, E. 1978/80: "Cucine e quartieri servili in epoca romana", Rendiconti della Pontificia Accademia Romana di Archeologia (51-52), 237-294. Salza Prina Ricotti, E. 1979: "Forme speciali di triclini", Cronache Pompeiane (V), 102-149. Salza Prina Ricotti, E. 1983: L'arte del convito nella Roma antica, Studia Archaeologica 35, Roma. Salza Prina Ricotti, E. 1984: "The importance of water in Roman garden triclinia", in Ancient Roman villa gardens, E. MacDougall, ed., 137-184. Salza Prina Ricotti, E. 1987: "Alimentazione, cibi, tavola e cucine nell'età imperiale" in Ministero per I Beni Culturali e Ambientali, L'alimentazione nel mondo antico-i Romani, età imperiale, Roma, 71-130. Sanders, D. 1990: "Behavioral conventions and archaeology: methods for the analysis of ancient architecture" in S. Kent, ed., Domestic architecture and the use of space, Cambridge. Scheffer, C. 1981: "Cooking and cooking stands in Italy, 1400-400 B.C.", Aquarossa II.1, (Acta Instituti Romani Regni Sueciae, ser. 4, XXXVIII:II,2), Stockholm. Schefold, K. 1957: Die Wände pompejis. Topographisches Verzeichnis der Bildmotiv, Berlin. Schmidt-Colinet, A. 1991: "Exedra duplex", Hefte des archäologischen seminars des universität Bern (14), 43-60. Schuring, J. M. 1988: Experimental studies on Roman and Medieval ceramics; pottery from the San Sisto Vecchio in Rome, Ph.D. diss., University of Leiden. Scobie, A. 1986: "Slums, sanitation, and mortality in the Roman world", Klio (68), 399-433. Sherwin-White, A. N. 1966: The letters of Pliny; a historical and social commentary, Oxford. Sichtermann, H. 1980: "Zu den Malerein des Tricliniums der Casa del Frutetto in Pompeji" in Forschungen und Funde, Festschrift B. Neutsch, Innsbruck, 457-461. 316
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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
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type (4) (i.e. horseshoe-shaped bur
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skillets, cauldrons, jugs, terracot
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Commercial eating establishments Th
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I.4, the southwest corner of insula
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are always located near an open are
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(Work)shops No securely identifiabl
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Casa media Houses of medium size ha
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were perhaps used by the staff duri
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door that connects to the attached
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Wide doorways framed a visual table
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Commercial eating establishments De
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casa grande could one dining area b
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wares in the same front room as the
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Casa grande Larger buildings contai
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(Work)shop-houses The association o
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itual evidence is either slim or no
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association with food, and as a res
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gods, but once that meal was safely
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was usually at least one dining are
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CHAPTER IV THE SOCIO-CULTURAL ENVIR
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from actually incorporating eating
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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
Page 294 and 295: There are two other kitchens in the
Page 296 and 297: 5.93). Elsewhere in the building, a
Page 298 and 299: and garden; rooms (6, 7) have trace
Page 300 and 301: of a neighboring house to the E was
Page 302 and 303: under the SE corner of DR•(c) cau
Page 304 and 305: The extensive evidence for renovati
Page 306 and 307: ovens. 74 It is not certain whether
Page 308 and 309: Synthesis The design of the dining
Page 310 and 311: peristyle garden (8), in the compan
Page 312 and 313: painting of popular style near the
Page 314 and 315: Data A) Total area: 211.4 Nodes: 78
Page 316 and 317: condition. A photo taken in recent
Page 318 and 319: comm.) reports that the praefurnium
Page 320 and 321: 54. I.9.9, Casa, (work)shop-house (
Page 322 and 323: niched shrine was set in the W wall
Page 324 and 325: (Fig. 5.159). The kitchen was added
Page 326 and 327: collections of amphorae in (20, 34)
Page 328 and 329: 64. I.10.7, Casa del Fabbro, casa m
Page 330 and 331: 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
Page 336 and 337: 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
Page 346 and 347: Simoons, F.J. 1961: Eat not this fl
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