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Table utensils
(821 words)

[German version]

The succession of courses, the foods presented and the ways of serving them (with sauces of various kinds) made specially-designed TU indispensable at banquets in the Roman world. Social drinking posed similar demands, beverages being an important element in hospitality. TU varied according to region and period, and depended on the design of the table (development from triclinium to stibadium, cf. sigma ) and the seating plan. Our knowledge of TU lacks detail in spite of numerous sources of information, e.g. literary texts, such as the descr…

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Baratte, François (Paris), “Table utensils”, in: Brill’s New Pauly, Antiquity volumes edited by: Hubert Cancik and , Helmuth Schneider, English Edition by: Christine F. Salazar, Classical Tradition volumes edited by: Manfred Landfester, English Edition by: Francis G. Gentry. Consulted online on 23 October 2019 <http://dx.doi.org/10.1163/1574-9347_bnp_e1128540>
First published online: 2006
First print edition: 9789004122598, 20110510



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