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eScholarship
Open Access Publications from the University of California

About

The Archaeological Research Facility (ARF), founded in 1948 as the University of California Archaeological Survey, is a research unit supporting UC Berkeley archaeologists who are faculty members and researchers from a wide-range of academic departments. The ARF provides equipment for field and laboratory research, laboratory space, and internal funding for archaeological studies. In 1965 the ARF began to publish data-rich monographs in the Contributions of the Archaeological Research Facility serial and the ARF Special Publications volumes. Digital versions of most volumes (1965-2005) are available in PDF format at the Foster Anthropology Library's AnthroHub website. Complementing the monograph series, the ARF site on eScholarship hosts digital reports produced from field work and laboratory analysis by Berkeley archaeologists.

Please also see the Department of Anthropology for related papers.

Archaeological Research Facility

There are 691 publications in this collection, published between 1965 and 2019.
Contributions of the Archaeological Research Facility (67)
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International Association of Obsidian Studies Bulletin (60)
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McCown Archaeobotany Laboratory Reports (79)
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Special Publications of the Archaeological Research Facility (2)
Archaeological Research Facility Stahl Reports (41)

Investigating Food Preparation Strategies Within the Pompeian Home in the First Century CE

Between July and September of 2019, I conducted dissertation research supported by a grant from the Stahl Endowment of the Archaeological Research Facility investigating how the inhabitants of 1st-century CE Pompeii (Italy) prepared their daily meals and what factors influenced their choice of cooking techniques. Through an examination of the frequencies of particular types of vessels (bronze and ceramic) and utensils used for food and drink preparation recovered in the course of earlier excavations from a series of properties in Pompeii, my research reconsiders what constituted the standard batterie de cuisine within the Pompeian kitchen and how this could be modified according to the needs and preferences of the one stocking the shelves. I also attempt to reconstruct the various cooking methods employed and preferences exhibited by the cooks who used these cookwares through an analysis of use alterations (e.g. sooting/fire blackening, scratching, denting, etc.) exhibited by these objects. My research in 2019 was principally devoted to documenting such signs of use. The properties selected for my study represent a range of property types – modest and grand houses, commercial food establishments, and suburban villas – allowing us to better appreciate how food preparation strategies differed between households, as well as residential and more commercial properties. These differences can be seen as indicators of the socioeconomic priorities and individual tastes of those who prepared and consumed the meals within these different contexts.

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Then Dig (35)
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Archaeological X-ray Fluorescence Reports (407)
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