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RESEARCH PRODUCT

L’instrumentum métallique lié à la cuisine en Gaule romaine

subject

description

The metal finds associated to storage, food and liquids preparation and cooking comprise multipurpose and specific instruments. The first two phases are illustrated by rather few utensils: buckets, barrels, jugs and boilers, knives and other cleavers. Three cooking patterns are used for the third phase. The first one, simmering, needs hinged cauldrons, assembled or in one piece, maintained above the hearth by suspension chains, but also cauldrons and pots (jars) put down on cooking stands. Grilling needs gridirons, firedogs, braziers and roast spits. At last, for quick cooking with the supply of fat or water which allow to sear food pans and cooking stands are mainly being used. Small implements including spoons, ladles and flesh-hooks go with every cooking pattern.