Cuisiner pour les autres : les espaces commerciaux de production alimentaire à Pompéi

Abstract : With more than 880 known shops and workshops, Pompeii presents a wide range of activities. A great part of them is related to food: 158 of them sold foodstuffs, elaborated or not. 37 bakeries (part of them being used for a non commercial purpose) have been identified. Such a variety of examples allows highlighting recurrent features in these workspaces, identifying the techniques used in their construction in order to understand everyday food practices.The first part of this study analyses some of these shops – incorrectly referred to as popinae or “thermopolia” – identified by their masonry counter in which cooking features and storage jars can be embedded. Only those in which the necessary amenities are met – food storage in dolia, cooking range and / or water heater – will be considered in this paper. Particular emphasis will be laid on the so-called "shop of Asellina", that quickly became an Idealtype after its excavation in 1912. The second part is devoted to bread ovens, particularly the largest ones, whose bake chamber diameter exceeds 1 m. Their construction techniques and the way they functioned will be particularly considered through two examples, the Casa del Forno and bakery I 12, 1-2, we shall study position of ovens within bakeries.
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Nicolas Monteix. Cuisiner pour les autres : les espaces commerciaux de production alimentaire à Pompéi. Gallia - Archéologie de la France antique, CNRS Éditions, 2013, Dossier : Cuisines et boulangeries en Gaule romaine, 70 (1), pp.9-26. ⟨halshs-01287403⟩

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