Last supper in Pompeii
著者
書誌事項
Last supper in Pompeii
Ashmolean Museum, University of Oxford, c2019
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注記
Published accompanied with an exhibition held at Ashmolean Museum, 25 July 2019–12 Jan. 2020
Includes bibliographical references (p. 281-287) and index
内容説明・目次
内容説明
Last Supper in Pompeii looks at the traditions of Roman dining - including its political and religious role, and the ever-present link between feasting and death. Pompeii has always been one of our most valuable sources of information because of the sudden preservation in the midst of life. The catalogue covers where the Romans got their ideas from; the influence of Etruscans and Italics (who had themselves been influenced by the Greeks); the production and distribution of food around Pompeii; a look at the role of food and feasting in the Roman house; the arrival of the Romans in Britain, and the impact on dining there.
目次
- Contents: 1. Foreword
- 2. Introduction
- 3. Where did Roman ideas on food come from
- 3.1 Etruscans
- 3.2 Etruscans (Diet and archaeological evidence)
- 3.3 Italics - Paestum
- 3.4 Fondo Ioszzino (Massimo Osanna)
- 3.5 Pompeii 5-4 century BC grave group
- 4. Production
- 4.1 Literary sources
- 4.2 Archaeological evidence
- 4.3 Villa B (Giuseppe Scarpati) pop-up: 750 words, 4 images
- 5. House
- 5.1 Atrium
- 5.2 Garden - intro and sources
- 5.3 Garden - general
- 5.4 Garden - food of the gods
- 5.5 Dining Room
- 5.6 Bracciale d'Oro
- 5.7 Kitchen
- 5.8 Conservation project bronzes
- 5.9 Latrine contents
- 6. Britannia
- 6.1 General
- 6.2 Production and distribution
- 6.3 Food, diet and archaeological evidence (Iron Age)
- 6.4 Food, diet and archaeological evidence (Roman Britain)
- 6.5 Dining
- 6.6 Death
- 7. Death and Pompeii
- 7.1 General
- 7.2 Resin Lady (context, discovery, possessions)
- 7.3 Resin lady (scientific analysis)
- 8. Index of Objects: Tombstone info and bibliography for all displayed objects.
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