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Opportunity for Team Members

In prior years of the Pompeii Food and Drink Project, team members measured, sketched, and photographed food- and drink-related features in kitchens and dining rooms, restaurants, stores, supply warehouses, vineyards, and farms. We are planning an exciting year for 2014, our thirteenth year of on-site research in Pompeii.

What kinds of structures might you find? Perhaps you might visit a pastry shop where shell-shaped sweets were either sold over the counter or served in a room painted with trees, bushes, and flowers to give the patrons the illusion of being in a garden. Or you might observe that paintings of the goddess Vesta appear only in the homes and shops of bakers. Was she the patron deity of bakers?

Mill in a Commercial Bakery, Pompeii

Photography Helps Us Document Our Findings.

This is a Mill in a Commercial Bakery.

Note: Non-staff participants in archaeological fieldwork are referred to as "Volunteers" by the American Institute of Archaeology. They are called "Team Members" by the Pompeii Food and Drink Project. The terms are interchangeable.
Measuring Team

Measuring Object Sizes and Distances is an Important Part of our Work.

Training of Team Members

No special skills are needed for a volunteer team member. Our staff will teach you what you need to do. During the first few days, the Principal Researchers provide a series of lectures on the history and geography of Pompeii and lead a guided walk within the city.

Short on-site lectures are given by staff members each morning in the scavi. For example, a talk about wine takes place in the vineyard, and a discussion about the baths of Pompeii is held in the Stabian Baths.

Pre-dinner evening lectures given by staff and visiting scholars may offer such topics as food and dining in the early Roman empire, or domestic architecture, Latin epigraphy, religions, volcanology, and our database.

Boscoreale Field Trip

Each week the entire group is taken to the Antiquarium di Boscoreale, a small near-by museum with fasciniating, well-displayed exhibits of objects from the daily life in Pompeii. You see there an excavated farmhouse where wine was produced.

What To Bring, What to Take Away

Enrolled Team Members will be sent complete information about how to prepare for the project experience, including a reading list. As part of our commitment to the ancient city, we respect the fact that nothing can be removed from the excavation site, not even volcanic material or bits of pottery or broken tiles from the mosaic floors. What we hope you will take away is a better understanding of Roman culture and history, and the sense of accomplishment in having contributed to this important research.

Boscoreale wine production

Boscoreale wine production

Sketches of Ovens Made by Students and Team Members, Pompeii Food and Drink Project
Sketch of Pompeii Oven

Sketch of Pompeii Oven

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