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Cooking, Cooking Pots, And Cultural Transformation In Imperial And Late Antique Italy, Andrew Donnelly

Dissertations

An examination of archaeological and textual evidence for cooking—specifically, cooking pots—in Italy reveals a significant amount of information about transforming status, culture, and identity under the later Empire and Late Antiquity. There was never was one “Roman” diet or form of cooking, even under the early Empire. The diet of the poor was often in flux, and depended on local resources, traditions, and economic conditions. Elite cooking, meanwhile, is easily identifiable both archaeologically and textually, and marked by the use of multiple vessels in conjunction to prepare elaborate, sauce-rich meals.

By the fifth century there was a winnowing of ceramic …