Nelle cucine nelle dispense e nei triclini dei romani antichi

A comprehensive analysis of ancient Roman culinary spaces and dining practices requires an integrated examination of written and pictorial sources. Ancient texts, ranging from literary works to agricultural manuals, reveal the complex social dynamics, sensory experiences, and operational structures of the culina (kitchen), cella penuaria (pantry), and triclinium (dining room). Written records illuminate the labor of professional cooks, domestic staff, and slaves, detailing food preparation techniques, preservation methods, and the olfactory landscape of urban Roman dwellings. Concurrently, iconographic evidence—such as frescoes depicting foodstuffs, lararia, and banquet scenes—offers critical visual context for domestic architecture, room decoration, and the material culture of dining. By juxtaposing textual descriptions with pictorial representations, this study reconstructs the functional behind-the-scenes environments and the socio-cultural rituals of ancient Roman hospitality. Ultimately, synthesizing literary and visual methodologies provides a nuanced understanding of Roman material culture, daily domestic routines, and culinary heritage.