| Curtis, Robert.
Ancient Food Technology. Leiden; Brill, 2001.
“Umbricius Scaurus of Pompeii”, Studia Pompeiana and Classica
in honor of Wilhelmina Jashemski, vol 1: Pompeiana. Ed. Robert I. Curtis:
New Rochelle, NY, Caratzas, 1988.
Professor Curtis introduces you to his specialty,
food technology in the ancient world with his marvelous new book which
covers food technologies from the paleolithic period to the later roman
empire. The article explains the preparation of garum-a most popular fish
sauce-and introduces you to the proprietor in Pompeii who produced the
sauce.
Feiler, Bruce. “Under
the Volcano” Gourmet, the Magazine of Good living.
December, 2002, 180 on.
Jashemski, Wilhelmina. The
Gardens of Pompeii, Herculaneum and the Villas Destroyed by Vesuvius,
2 vols. New Rochelle, NY, Caratzas, 1979 and 1993. This
is Professor Jashemski’s great work. Read the first volume, and
you will know much about the city and, of course, the gardens. Beautifully
illustrated in color.
Jashemski, Wilhelmina and Frederick G. Meyer, editors.
A Natural History of Pompeii. Cambridge, 2002. This
major new contribution to the field is filled with exciting new information.
Guzzo, Pietro Giovanni and Antonio d’Ambrosio,
Pompeii. Naples, 1998. A
recent and up-to-date guide to the city by the Soprintendente Archaeologo
di Pompei and the Direttore degli Scai di Pompeii. Divided into suggested
itineraries with excellent photographs.
Mayeske, Betty Jo. “A
Pompeian Bakery on the Via dell’Abbondanza”
Studia Pompeiana and Classica in honor of Wilhelmina Jashemski, vol l:
Pompeiana Ed. Robert I. Curtis; New Rochelle, NY, Caratzas, 1988. Dr.
Mayeske describes a very complete bakery in an old home in Pompeii.
Mau, August, Pompeii,
Its Life and Art. New York, 1902, Reprinted, Caratzas New Rochelle,
l982. This is still the best overall introduction
to Pompeii.
Wallace-Hadrill, Andrew.
Houses and Society in Pompeii and Herculaneum. Princeton
University Press, 1994. Wallace-Hadrill. Will
discuss the difference between private and public space in the houses
of Pompeii.
Richardson, Jr., Lawrence.
Pompeii, An Architectural History. Baltimore 1988. A
detailed and controversial discussion of public and private architecture
at Pompeii.
Ricotti, Eugenia Salza Prina,
Dining as a Roman Emperor: L'Erma Bretschneider, 1995.
Professoressa Ricotti tells you how to cook
ancient Roman recipes.
Wheeler, Sir Mortimer. Roman
Art and Architecture. Thames and Hudson, 1985. This
is a nicely illustrated paperback showing Roman art and architecture throughout
the Roman Empire.
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Embedded Pot, Pompeii |
