|
|
The Food Conservation in Roman Italy
Benková, Martina ; Titz, Pavel (advisor) ; Ondřejová, Iva (referee)
This document deals with problems of food preservation in the ancient world focusing on Roman Italy. Attention is concentrated on individual conservation practices, covering the techniques of storage and direct preservative interventions, which include dehydration, salting, sweetening, pickling, smoking or making of diary products. The work is mainly based on the study of contemporary literary works particularly Latin agricultural handbooks dating from the 2nd century BC to the 6th century AD. The information obtained is supplemented to the maximum extent by iconographic sources and archaeological evidence of individual installations and their products. The result is a comprehensive overview of preservation methods, divided into categories and subcategories based on used technology approaches characterized in the introduction to each chapter. Powered by TCPDF (www.tcpdf.org)
|
|
|
Life in Late Antiquity: A Contextual Analysis of the Pottery from the North Slope of Vesuvius.
Benková, Martina ; Musil, Jiří (advisor) ; Tušlová, Petra (referee)
The present thesis examines two ceramic assemblages from the villa baths at Pollena Trocchia, Italy. The private bath complex was likely part of the Roman villa built at the beginning of the 2nd century AD and buried under the volcanoclastic debris of the AD 472 eruption which provided an important terminus ante quem. The previous studies demonstrated that in the 5th century AD the bath complex became a pottery dump and cemetery. Nevertheless, a different picture was drawn from the excavation of the underground cistern in the north-western part of the baths. In order to better understand the purpose of the cistern prior to the eruption, which sealed most of the site, the pottery assemblage from the cistern was compared to the assemblage from one of the bathrooms identified as the laconicum. In fact, the cistern uncovered rather low number of individuals compared to the rest of the baths and the ratio of attested pottery classes was limited. While the African imports were almost absent, there was a great number of local products. Most of the shapes consisted of locally produced jugs of big volume, which could be associated with the water-supply system. When possible, the individuals were dated to the second half of the 5th century. Therefore, it is likely that the cistern was still in use a long...
|
|
|
The Food Conservation in Roman Italy
Benková, Martina ; Titz, Pavel (advisor) ; Ondřejová, Iva (referee)
This document deals with problems of food preservation in the ancient world focusing on Roman Italy. Attention is concentrated on individual conservation practices, covering the techniques of storage and direct preservative interventions, which include dehydration, salting, sweetening, pickling, smoking or making of diary products. The work is mainly based on the study of contemporary literary works particularly Latin agricultural handbooks dating from the 2nd century BC to the 6th century AD. The information obtained is supplemented to the maximum extent by iconographic sources and archaeological evidence of individual installations and their products. The result is a comprehensive overview of preservation methods, divided into categories and subcategories based on used technology approaches characterized in the introduction to each chapter. Powered by TCPDF (www.tcpdf.org)
|
guest ::
RSS feed.