Hostname: page-component-8448b6f56d-m8qmq Total loading time: 0 Render date: 2024-04-24T19:15:03.932Z Has data issue: false hasContentIssue false
  • English
  • Français

Everyday cooking and eating: an interdisciplinary study of the remains recovered from a pantry at the Vilauba villa near Girona

Published online by Cambridge University Press:  27 November 2014

Lídia Colominas ,
Pere Castanyer  and
Joaquim Tremoleda
Lídia Colominas
Affiliation:
McDonald Institute for Archaeological Research, Cambridge, lidia.colominas@gmail.com
Pere Castanyer
Affiliation:
Museu d'Arqueologia de Catalunya–Empúries, pcastanyer@gencat.cat
Joaquim Tremoleda
Affiliation:
Museu d'Arqueologia de Catalunya–Empúries, jtremoleda@gencat.cat
Get access Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Articles
Information
Journal of Roman Archaeology , Volume 27 , 2014 , pp. 239 - 254
Copyright
Copyright © Journal of Roman Archaeology L.L.C. 2014

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

1 Grocock, C. and Grainger, S., Apicius: a critical edition with an introduction and English translation (Totnes 2006) 8 and 23 Google Scholar.

2 André, J., L'alimentation et la cuisine à Rome (Paris 1981) 134 CrossRefGoogle Scholar; i Pallares, J. Gómez, Apici. L'art de la cuina (Barcelona 1990) 12 Google Scholar; Gómez, J., “Instrumenta coquorum. Els estris de la cuina en Apici (amb testimonis, des de Plaute a Isidor de Sevilla),” in Aquilué, J. and Roca, M. (edd.), Ceràmica comuna romana d'epoca alto-imperial a la Península Ibèrica. Estat de la qüestió (Monografies Emporitanes 7, 1995) 25–36 Google Scholar; Blanc, N. and Nercessian, A., La cuisine romaine antique (Grenoble 1994)Google Scholar; Thurmond, D., A handbook of food processing in classical Rome (Leiden 2006)CrossRefGoogle Scholar.

3 Gómez ibid. (1995) 25-36.

4 M. Bats, Vaisselle et alimentation à Olbia de Provence (v.350-v.50 av. J.-C.). Modèles culturels et catégories ceramiques (RANarb Suppl. 18, 1988).

5 Evershed, R., “Organic residue analysis in archaeology: the archaeological biomarker revolution,” Archaeometry 50 (2008) 895–924 CrossRefGoogle Scholar.

6 A selection of such studies includes: Grant, A., “Animals in Roman Britain,” in Todd, M. (ed.), Research in Roman Britain 1960-1989 (Britannia Monog. 11, 1989)Google Scholar; Leguilloux, M., L'archéozoologie et l'interprétation des sites: recherches archéozoologiques sur la Provence romaine et médiévale (Ph.D. diss., Univ. Aix-en-Provence 1994)Google Scholar; King, A., “Diet in the Roman world: a regional inter-site comparison of the mammal bones,” JRA 12 (1999) 168–202 Google Scholar; Dobney, K., “A place at the table: the role of vertebrate zooarchaeology within a Roman research agenda,” in James, S. and Millett, M. (edd.), Britons and Romans (York 2001) 36–45 Google Scholar; Fernández, C., “Ganadería, caza y animales de compañia en la Galicia romana: estudio arqueozoológico,” = Brigantium 15 (2003)Google Scholar; Oueslati, T., Approche archéozoologique des modes d'acquisition, de transformation et de consommation des ressources animales dans le contexte urbain gallo-romain de Lutèce (Paris) (BAR S1479; Oxford 2006)Google Scholar.

7 MacKinnon, M., Production and consumption of animals in Roman Italy: integrating the zooarchaeological and textual evidence (JRA Suppl. 54, 2004)Google Scholar; Colominas, L., Arqueozoología y Romanización. Producción, distribución y consumo de animales en el noreste de la Península Ibérica entre los siglos V a.n.e.-Vd.n.e. (BAR S2480; Oxford 2013)Google Scholar.

8 King, A. et al., “I resti animali,” in Ricci, A. (ed.), Settefinestre: una villa schiavistica nell'Etruria romana (Modena 1985)Google Scholar; Watson, J., “The mammals,” in Small, A. (ed.), An Iron Age and Roman Republican settlement on Botromagno, Gravina di Puglia, vol 1. The site (Brit. School Rome Arch. Monog. 5, 1992) 93–120 Google Scholar.

9 Roure, A., Castanyer, P. and Tremoleda, J., “Troballa d'un conjunt monetari a Vilauba,” Empúries 48-50 (1993) 268–81Google Scholar.

10 Castanyer, P. and Tremoleda, J., “Arquitectura i instrumentum domesticum a la vil-la de Vilauba al segle III d.C.,” in Nolla, J.-M. (ed.), Studies on the rural world in the Roman period, 3. The countryside at the 3rd century. From Septimus to the Tetrarchy (Girona 2008) 35–77 Google Scholar.

11 Castanyer, P. and Tremoleda, J., La vil.la romana de Vilauba. Un exemple de l'ocupació i explotació romana del territori a la comarca del Pla de l'Estany (Girona 1999)Google Scholar.

12 Castanyer and Tremoleda (supra n.10) 36-47.

13 The use of these concepts is complex because they often involve nuances in functional aspects and in their view of the space as public or private.

14 Tremoleda, J., Castanyer, P. and Roure, A., “Vilauba: estudi preliminar del larari de la vil·la,” Cypsela 7 (1989) 49–69 Google Scholar; Castanyer, P. and Tremoleda, J., “La villa romana de Vilauba, Banyoles (Provincia de Girona). Excavación de un ámbito de culto doméstico,” MadMitt 38 (1997) 163–75Google Scholar.

15 Castanyer, P., Tremoleda, J. and Roure, A., “Un conjunt ceràmic de finals del segle III d.C. a Vilauba (Camós, Pla de l'Estany),” Cypsela 8 (1990) 157–91Google Scholar; Casas, J. et al., Ceràmiques comunes i de producció local d'epoca romana. I. Materials augustals i alto-imperials a les comarques orientals de Girona (Girona 1990) 339–75Google Scholar.

16 See Castanyer and Tremoleda (supra n.10) for a detailed documentation of the assemblage.

17 Atlante delle forme ceramiche I. Ceramica fine romana nel bacino mediterraneo (medio e tardo impero) (EAA; Rome 1981)Google Scholar.

18 Aguarod, C., Cerámica romana importada de cocina en la Tarraconense (Zaragoza 1991)Google Scholar.

19 Keay, S., Late Roman amphorae in the western Mediterranean: typology and economic study. The Catalan evidence (BAR S196; Oxford 1984) 121–26Google Scholar.

20 Hayes, J. W., Late Roman pottery (London 1972) 454 Google Scholar.

21 Bussière, J., Lampes antiques d'Algérie (Monographies Instrumentum 16, 2000)Google Scholar.

22 Deneauve, J., Lampes de Carthage (Paris 1969)CrossRefGoogle Scholar.

23 Casas, J. and Soler, V., Lucernas romanas en el extremo nordeste de la Península Ibérica (BAR S1567; Oxford 2006) 224, G1424CrossRefGoogle Scholar.

24 Callou, C., De la garenne au clapier. Etude archéozoologique du lapin en Europe occidentale (Paris 2003)Google Scholar. For such enclosures in both villas and towns, see Varro, RR 3.12.1.

25 Fernández (supra n.6) 176; MacKinnon (supra n.7) 194; Colominas (supra n.7) 106-7 and 142.

26 Mackinnon, M., “High on the hog: linking zooarchaeology, literary and artistic data for pig breeds in Roman Italy,” AJA 105 (2001) 649–73CrossRefGoogle Scholar.

27 Cool, H. E. M., Eating and drinking in Roman Britain (Cambridge 2006)CrossRefGoogle Scholar; King (supra n.6) 189.

28 Thurmond (supra n.2) 210.

29 De re coq. 8.7.

30 Palladius, , Op. agric. 13.6 Google Scholar; De re coq. 1.8.

31 MacKinnon (supra n.7) 143.

32 Dobney, K., Jacques, D. and Irving, B., Of butchers and breeds: report on vertebrate remains from various sites in the City of Lincoln (Lincoln Arch. Stud. 5, 1996) 24–25 Google Scholar; Seetah, K., “Multidisciplinary approach to Romano-British cattle butchery,” in Maltby, M. (ed.), Integrating zooarchaeology: 9th ICAZ Conference (Durham 2002) 109–16Google Scholar.

33 Binford, L., Nunamuit ethnoarchaeology (New York 1978) 19 Google Scholar; Rowley-Conwy, P., Halstead, P. and Collins, P., “Derivation and application of a food utility index (FUI) for European wild boar (Sus scrofa L.),” Environmental Arch. 7 (2002) 77–87 CrossRefGoogle Scholar.

34 Thurmond (supra n.2).

35 De re coq. 7.1.

36 De re coq. 7.

37 Leguilloux, M., “Les salaisons de viande: l'apport de l'archéozoologie,” in Curii, A. and Vitali, D. (edd.), Animali tra uomini e dei. Archeozoologia del mondo preromano (Studi e scavi 14; Bologna 2002) 139–52Google Scholar.

38 De re coq. 2.5; Leguilloux, M., “À propos de la charcuterie en Gaule romaine. Un exemple à Aix-en-Provence (ZAC Sextius-Mirabeau),” Gallia 54 (1997) 239–59CrossRefGoogle Scholar.

39 Leguilloux ibid.

40 Dobney et al. (supra n.32) 26; Arbogast, R.-M., Horard-Herbin, M.-P., Méniel, P. and Vigne, J.-D., Animaux, environnements et sociétés (Paris 2005) 83 Google Scholar.

41 Dobney et al. ibid. 26; Arbogast et al. ibid. 74.

42 Varr., R.R. 5.109.

43 Rixson, D., “Butchery evidence on animal bones,” Circaea 6 (1988) 49–62 Google Scholar; Crader, D., “Slave diet at Monticello,” American Antiquity 55 (1999) 690–717 CrossRefGoogle Scholar; Church, R. and Lyman, R.,. “Small fragments make small differences in efficiency when rendering grease from fractured artiodactyl bones by boiling,” JArchSci 30 (2003) 1077–84Google Scholar.

44 Lupo, K. and Schmitt, D., “Experiments in bone boiling: nutritional returns and archaeological reflections,” Anthropozoologica 25–26 (1997) 137–44Google Scholar.

45 Bats (supra n.4) 67.

46 Dalby, A., Empire of pleasure: luxury and indulgence in the Roman world (New York 2000) 228 and 273 Google Scholar.

47 Blanc and Nercessian (supra n.2) 56; Dalby ibid. 134.

48 Cool (supra n.27) 136.

49 Dalby (supra n.46).