Leisure and Entertainment

Baths

• Apodyterium Palaestra

• Tepidarium

• Caldarium

• Frigidarium

• Natatio

Baths

Hypocaust system(Sergius Orata)

Aqueducts

Castellum aquae

Forum Baths

Tepidarium

Jupiter and Ganymede

Caldarium

Stabian baths

Stabian Baths ( Palaestra)

Frigidarium

Herculaneum (Suburban Baths)

Herculaneum ( vestibule)Suburban Baths

Caldarium (Suburban Baths)

Baths of Caracalla

Palaestrae (Pompeii)

Samnite palaestra

Doryphoros by Polykleitos

Grand Palaestra (Iuvenes)

Herculaneum

Herculaneum palaestra

Banquet (Convivium)

Triclinium

• umbra

Banquet (Convivium)

• 1. Aperitifs

• 2. Hors d’ouevres

• 3. First main course

• 4. Second main course ( Dessert)

• 5. Apophoreta (gifts)

• 6. Commisatio ( drinking party)

Staff

• Nomenclator

• Ministratores

Larva convivialis

Food and Cooking

• Dormice

• Sauces--Garum

• Defrutum

• Spices---Cumin, pepper, lovage

• Thickeners--Eggs, bread

• Nuts

Apicius

Sample menu

Aperitif – Spiced wine

Hors d’ouevres—hard-boiled eggs with garum sauce; Lettuce patina ( lettuce ground and cooked with garum, defrutum olive oil and eggs)

• First main course– game hen with sweet and sour sauce ( pepper, cumin, olive oil, garlic, vinegar, garum honey)

• Second main course—Pear patina ( pureed pears with pepper, cumin, honey, defrutum, garum, olive oil, and eggs) sprinkled with pepper

Cena Trimachionis

• Petronius’ Satyricon– Cena Trimalchionis

– 19,000 sesterces

1. Roast dormice in honey and poppy-seed. Sausage on plum and pomegranate seed, Figpecker in peppered mayonnaise, black and green olives

2. Peas, beef, kidneys and rams testicles, barren sow’s womb, fig, scorpion fish, goose, magpie, cake and muffin, poultry, sow’s udder, roast hair, small fish bread, pork stuffed with

• Live birds, pork stuffed with sausages and black pudding, Priapus with fruit and grapes, Imitation goose,poultry and fish,made of pork.

Modern Sources for Roman Cooking and Recipes

• 1. A Taste of Ancient Rome, by Ilaria Gozzini Giacosa, University of Chicago Press, 1994

• 2. Around the Roman Table, by Patrick Faas, University of Chicago Press, 1994.