Transcript Pompeii and Herculaneum Food and Dining - History

Pompeii and Herculaneum
Food and Dining
Cooking Food at Home
Eating Out
Food Types
Cooking Food at Home
• Food and dining were of great importance in both Pompeii and
Herculaneum.
• Sources suggest dinner was the main meal of the day and would
commence around four o’clock, as it was such a lengthy and
significant process. In wealthier households dinner consisted of
three main courses; an entrée, main meal and dessert.
• However, this was generally saved for celebrations and special
occasions.
• Although some foods were prepared and bought elsewhere such as
baked bread, meals of fish, poultry, vegetables, eggs and various
other fresh ingredients were prepared in the home.
• Garum or fish sauce was a very popular as a flavouring sauce, as
well as wine as a beverage.
Kitchen at the House of The
Vettii
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Displayed in this source is a typical
kitchen located in the House of the
Vettii. Generally only those larger
houses had separate kitchens or
cooking areas, as it is more likely
that many families cooked meals on
portable braziers.
Shown in the source is a stone
cooking range, as well as bronze
cooking pots. The cooking would
take place on top of the range, the
bronze pots being placed on iron
braziers over a small fire.
Typical cookery containers included
cauldrons, skillets and pans and
reveal that food was generally
boiled rather than baked.
Carbonized Food items
• This source displays
carbonized food items from
Herculaneum, as displayed
in the San Diego National
History Museum.
• The photograph displays
remains of barely grain, fava
beans bread and various
other basic ingredients.
• Carbonized eggs and fish
have also been discovered.
• Ingredients such as bread,
eggs and beans were the
basic staple foods of the
Pompeian and Herculean
diet and were consumed by
all levels of society.
Recipe from Book by Apicius
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Although the recipe book is
Roman, it reflects the styles of food
prepared in the homes of
Pompeian’s and Herculeans.
The recipe book holds over 500
recipes which reflect a
sophisticated, upper class style of
cookery. However, the book
provides insight into the ingredients
available to the Campania region
and common basic foods.
This recipe for soufflé
demonstrates the use of fish, onion
and raisins in meals.
The book also suggests the use of
imported spices such as oregano
and the popularity of Garum for
flavouring.
“ PATINA DE PISCICULIS (Soufflé of
Small Fishes)
Ingredients: -----------500g boiled fillet of small fishes or
whole sardelles
150g dried raisins (sultanas) 1/2 tsp
freshly ground pepper
1 tblsp Liebstoeckl
1 tblsp oregano
2 small diced onions
200ml oil
50ml Liquamen, or 1/2 tsp salt
some cornstarch”
Triclinium at the House of Julia Felix
Pompeii
Eating Out
• Although dining in was an important part of the
Pompeian/ Herculean culture, residents also enjoyed
eating out with their family and friends.
• Dining out was a popular social event and several
locations were provided for all members of society to
enjoy a meal out of the house.
• Families could be invited to banquets or special meals at
other residents homes or eat out at taverns or fast food
restaurants.
Tavern of Hedonism at Pompeii
• This source displays the Tavern of
Hedonism located within Pompeii.
• Taverns (cauponae) and wine bars
were spread throughout both
towns, particularly near the
entrance to the Amphitheatre.
• Couches were provided inside the
bars for eating and drinking with
friends.
• Wine was a popular beverage in
the Campania region as the land
was perfect for farming and
orchards and wine production were
common industries in both towns.
Outdoor Dining Area
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The source demonstrates an
outdoor dining area at a
house in Pompeii.
Dinner parties were popular
social occasions and may
commence as early as four in
the afternoon.
These parties were also
important for business men or
politicians as they could boast
about their cooks and display
their collection of silver and
glass ware to impress clients.
Guests could be called upon
to provide entertainment
through reciting poetry, song
or sometimes even dancers,
jugglers or actors.
After dinner drinking was an
important ritual to end the
night.
Grande Taberna in Herculaneum
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The source displays the Grand
Taberna in Herculaneum which was
one of the towns Thermopolia or fast
food outlets.
The large ceramic jars situated in the
counter would often hold Garum for
customer’s convenience. These Dolia
would also hold hot dishes and
drinks.
Generally food was taken away or
eaten standing up, as large fast food
stores would be opposite leisure
buildings such as the Palaestra.
Inscription at the House of the
Moralist
• This inscription is located
above the dining room
doors at the House of the
Moralist.
• The source demonstrates
the great importance of
dining to the Pompeian
people as dining out to
other people’s houses or
holding banquets was
considered a very popular
social event. Unacceptable
behaviour was not tolerated
at these events, proper
etiquette was to be
displayed at all times.
“Remove lascivious expressions and
flirtatious fawning eyes from another
man’s wife; may there be decency in
your expression.
… put off to another time your
troublesome quarrels if you can, or leave
and take them with you to your own
house.”
House of the Moralist.
Food Types
• The volcanic soil created fertile farming lands around the
region, suitable for growing plants such as cabbages, onions,
wheat and olives.
• Basic food supplies of the towns were bread, fish, beans and
vegetables as these ingredients could all be produced locally.
• Fresh, clean drinking water was also readily available to both
towns through the drinking fountains and aqueduct.
• The variety of meat, fruit, vegetables and bread reveals that
residents of Pompeii and Herculaneum had a nutritious and
healthy diet.
Food Scraps design found on floor
of a triclinium
• This image is located on the
floor of a triclinium or dining
room in Pompeii.
• The source displays a variety
of food scraps common to the
family household after
preparing a meal.
• Bones of fish and other sea
animals are depicted, as well
as vegetable scraps.
• This reveals that residents of
Pompeii and Herculaneum
had a nutritious and well
balanced diet.
Mosaic of sea and bird life in the
House of the Faun, Pompeii
• The source displays a variety
of the sea life that was
popularly consumed in both
towns.
• Fish was the most common
meat served as the towns
were conveniently located
near the sea and the main
industry of Herculaneum was
fishing, as revealed in the
finding of hooks, nets and a
large boat shed.
• The mosaic also displays an
olive branch, another plant
grown in the region for single
olives and olive oil production.
Bakery of Modestus at Pompeii
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The photograph displays the Bakery
of Modestus is Pompeii where 81
loaves of bread were found
carbonised in an oven.
Bakeries refined their own grain in
stone mills, usually three or four in a
courtyard with a table for kneading
dough.
Skeletons of donkeys have been
uncovered at Herculaneum, revealing
the work of animals in turning the
mills.
The discovery of bodies with warn
down teeth demonstrates the regular
consumption of bread as the teeth
were flattened from bread milled with
stone.
Ceiling Mural at the House of the
Fruit Orchard, Pompeii
• This mural is located on
the ceiling of the triclinium
at the House of the Fruit
Orchard.
• Fruit was an important
aspect of the daily diet as it
was locally grown and the
basic ingredient of other
food types such as wine.
• The fertile plains of the
Campania region enabled
the growth of a variety of
fruits such as lemons,
peaches, figs, cherries,
plums and grapes.