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"This task will become comparatively easy, however, and surely interesting and with a foreboding of many delights and surprises if we penetrate the jungle aided by the experience of predecessors...and armed with the indispensible equipment for gastronomical research, i.e., the practical and technical knowledge of cookery, mastery of languages, augmented by practical experience gathered by observations and travel in many lands, and last but not least, if we are obsessed with the fixed idea that so menial a subject is worth all the bother." (J. D. Vehling, Apicius. Cookery and Dining in Imperial Rome, New York, 1936, 35).
© Pedar William Foss 1994 All Rights Reserved
Page 1 and 2: Doctoral Committee: KITCHENS AND DI
Page 6 and 7: To my parents, Rodney and Susan, fo
Page 8 and 9: Ault, J. Berry, A. Cubberley and C.
Page 10 and 11: II. DEFINING COOKING AND DINING ARE
Page 12 and 13: 27. I.7.2-3: Casa di M. Fabius Aman
Page 14 and 15: Table LIST OF TABLES 2.1 Lengths an
Page 16 and 17: 1.14 Late Republican-early imperial
Page 18 and 19: 2.22 Triple-arched stove sub-type (
Page 20 and 21: 5.8 Detailed microanalysis plan of
Page 22 and 23: 5.44 Casa del pressorio di terracot
Page 24 and 25: 5.79 Casa del Sacerdos Amandus I.7.
Page 26 and 27: 5.113 Casa della Statuetta Indiana
Page 28 and 29: 5.151 Casa I.9.12: view E within di
Page 30 and 31: INTRODUCTION Sometimes the distance
Page 32 and 33: scholars (P. Allison, J. Berry) hav
Page 34 and 35: consumption of meals in Pompeii and
Page 36 and 37: Where is cooking and eating done? W
Page 38 and 39: dormice, deer, frogs, snails, and s
Page 40 and 41: Special foods were commonly linked
Page 42 and 43: Culinary information Methods for pr
Page 44 and 45: wooden cupboards; smaller closed ro
Page 46 and 47: Cooking techniques and instruments
Page 48 and 49: over a fire built on the ground, wi
Page 50 and 51: individual spills, and later were u
Page 52 and 53: sufficiently 'cultured' to belong t
Page 54 and 55:
Our only long literary description
Page 56 and 57:
When is cooking and eating done? Th
Page 58 and 59:
A full, elite dinner traditionally
Page 60 and 61:
himself eat under similar condition
Page 62 and 63:
public as adjuncts to the state. 13
Page 64 and 65:
Eating establishments On a daily ba
Page 66 and 67:
occasion for frequenting taverns. E
Page 68 and 69:
sitting rooms). Static spaces are u
Page 70 and 71:
distinction, because the front of t
Page 72 and 73:
water and fire which were required
Page 74 and 75:
personal beliefs. Only in larger ho
Page 76 and 77:
"Boys" (pueri) here describe childr
Page 78 and 79:
and putting all the utensils in the
Page 80 and 81:
thereby eventual access to a patron
Page 82 and 83:
"Whether the host should arrange th
Page 84 and 85:
We complimented our host on his arr
Page 86 and 87:
CHAPTER II DEFINING COOKING AND DIN
Page 88 and 89:
(I.4, VII.1, IX.1-2) began with the
Page 90 and 91:
they should have been full of pots
Page 92 and 93:
installation are listed below, alon
Page 94 and 95:
to extinguish the living flame. 36
Page 96 and 97:
or testum, see chapter one, p. 19-2
Page 98 and 99:
Culina In an architectural sense, c
Page 100 and 101:
This fourth century A.D. quote is t
Page 102 and 103:
Rustics and Romans of the past are
Page 104 and 105:
(truae) at Pompeii were rarely rout
Page 106 and 107:
Authors constantly complain about s
Page 108 and 109:
Casa dell'Efebo (I.7.10-12). 104 No
Page 110 and 111:
disintegrated, leaving the top surf
Page 112 and 113:
the ashes and coals were raked out,
Page 114 and 115:
cenatio, Dining room. A general ter
Page 116 and 117:
which is normally much smaller on a
Page 118 and 119:
Varro mentions places at home and a
Page 120 and 121:
Roman house, Vitruvius mentions how
Page 122 and 123:
Varro's comments reveal a concern w
Page 124 and 125:
a survey of 73 triclinia from the g
Page 126 and 127:
In the Egyptian hall, the columns t
Page 128 and 129:
all they wanted -- the smarter ones
Page 130 and 131:
Bek succeeds in showing that views
Page 132 and 133:
and exedrae where there is minimal
Page 134 and 135:
Vitruvius stresses the need to make
Page 136 and 137:
mark the division between service a
Page 138 and 139:
ca. 2.12 x 1.10 m., and the small '
Page 140 and 141:
House, Room Address Width Length Ho
Page 142 and 143:
designed to hold dinners, but also
Page 144 and 145:
propatulo) mentioned by Varro as a
Page 146 and 147:
simple quantification and percentag
Page 148 and 149:
numbers (see Table 3.2). At smalles
Page 150 and 151:
"The symbolic contrast between "nob
Page 152 and 153:
formal dining, or benches, tables a
Page 154 and 155:
evidence for suites of upper-floor
Page 156 and 157:
(Work)shop-house I.9.10 ST1 in KI(2
Page 158 and 159:
(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 210 and 211:
The categories of numeric and descr
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
Page 260 and 261:
237 suggests that the upper part of
Page 262 and 263:
adoperato per cucina o per dispensa
Page 264 and 265:
I) Decorative amenities, DR•(4):
Page 266 and 267:
References Jashemski 1993, 36, 315;
Page 268 and 269:
insects, efficiently recycling the
Page 270 and 271:
26. I.7.1+20, Casa di P. Paquius Pr
Page 272 and 273:
D) Entry prox., KI (14): 39.8 Entry
Page 274 and 275:
equired. While the dining areas wer
Page 276 and 277:
I) Decorative Amenities, CS in (g):
Page 278 and 279:
Data A) Total area: 85.4 Nodes: 34.
Page 280 and 281:
At the end of the entrance, atrium
Page 282 and 283:
Synthesis DR•(b), with its fine w
Page 284 and 285:
the SW corner of DR◊(4) led to a
Page 286 and 287:
lighting from atrium (A") via passa
Page 288 and 289:
the room seems not to have been in
Page 290 and 291:
The three masonry dining-couches of
Page 292 and 293:
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 344 and 345:
Pirson, F. 1994: "Rented apartments
Page 346 and 347:
Simoons, F.J. 1961: Eat not this fl
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