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Crockery

(694 words)

Author(s): Baratte, François (Paris)
[German version] Images (reliefs, mosaics, paintings, especially illustrated books) help in understanding the crockery used in the course of a meal [1]. For example, a mosaic from Antioch (‘House of the Buffet Supper’) shows a set table with much crockery: bowls in various shapes, rectangular and round, tableware, egg cups or bowls for sauces and wine cups. Already in antiquity drinking vessels were carefully differentiated from crockery ( vasa potoria/vasa escaria: Dig. 33,10,3,3). Texts also provide useful information on the form, decoration and function of the obj…

Cutlery

(702 words)

Author(s): Baratte, François (Paris)
[German version] Since Roman times cutlery has become increasingly important at table. The most common items were spoons, divided into two groups by shape; the cochlearia whose pointed handle made the eating of mussels possible, and the ligulae whose tip often bore a round decoration [1]. This theoretical classification was in reality undoubtedly less strict. In the course of time we observe a trend in shapes and sizes: the bow of the spoon is one of the most typical elements (in the 3rd cent. AD, for example, it assumes a characte…

Table utensils

(821 words)

Author(s): Baratte, François (Paris)
[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…

Eßbesteck

(626 words)

Author(s): Baratte, François (Paris)
[English version] Seit röm. Zeit gewinnt das Tafelbesteck zunehmende Bed. bei Tisch. Am häufigsten sind Löffel, die nach ihrer Form in zwei Gruppen aufgeteilt sind, die cochlearia, deren spitzer Stiel das Essen von Muscheln erlaubte, und die ligulae, deren äußerstes Ende oft mit einer runden Verzierung versehen ist [1]. Diese theoretische Einteilung war in der Realität zweifellos weniger streng. Im Laufe der Zeit beobachtet man eine Entwicklung der Formen und Größen: Die Löffelschale ist eines der bezeichnendsten Elemente (sie nimm…

Eßgeschirr

(764 words)

Author(s): Baratte, François (Paris)
[English version] Bildliche Dokumente (Reliefs, Mosaiken, Gemälde, insbes. illustrierte Bücher) helfen, den Gebrauch des im Verlauf einer Mahlzeit verwendeten E. zu verstehen [1]; ein Mosaik von Antiochia (“House of the Buffet Supper”) zeigt z.B. einen gedeckten Tisch, bedeckt mit E.: Schüsseln in verschiedenen Formen, rechteckig und rund, Gedecke, Eierbecher oder Schalen für die Saucen, Weinbecher. Schon im Alt. unterscheidet man sorgfältig zwischen Trinkgeschirr und E. ( vasa potoria/vasa escaria: Dig. 33,10,3,3). Auch Texte geben nützliche Informationen über die…