Sanisera Fieldschool 2010, session 4: Roman Cookware, by Julie Nicol

Roman Cookware

Julie Nicol20.6.2010Session #4

Caccabus and Olla

• Earliest and most commmon Roman cookware

• Wide-mouth terracotta bowl

Sartago

• Flat frying pan• Made of Cermic, Bronze or Iron

Mortarium

• Used to crush grain and spices

Patina

• Shallow bottom dish

Roman Commonware• Pompeian Red Ware– Mass-produced exported cookware– Produced in Southern Italy– 3rd Century B.C. – 2nd Century A.D.

Photo from Sanisera

Italian Commonware

• From Campania• Dates to the early Republic

African Cooking

• Northern Africa (Tunisia)• Presents concentric

circles inside• Rim is often another

color• Began in 1st B.C. but

reached height between 2nd and 4th A.D.

Ceramic from Sanisera

African Ceramic Distribution

The Shield of Minerva• Dish created by the

emperor Vitellus (1st B.C.)• Contains pike-livers,

pheasant-brains, peacock-brains, flamingo-tongues, and lamprey-milt