Avenches – Roman Museum – Permanent Exhibition

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Second Floor Food Eating Habits The consumption of cheese was widespread if one chooses to believe the ancient texts, which particularly praise alpine cheese. Earthenware cheese moulds found during excavations provide evidence of cheese production. Meat such as pork, mutton, goat and less frequently poultry and fish were added to the menu as a treat on festive days. The Table of the Wealthy The best pieces of meat were reserved for the richest, who liked to eat lamb, poultry and venison. They also appreciated luxury food such as oysters and mackerel from the Mediterranean as well as “exotic” products such as pepper, melons, dates, almonds, pine kernels, garlic, bottle gourds and olives. It is certain that peaches, grapes and figs were also on the menu of the middle classes. In this region there is evidence of fishing from the 1 st century AD onwards. The Kitchen The kitchens discovered in the area were very simple. In most cases they were situated in a room at ground level with a hearth in the centre. Food was cooked in different types of vessels, which were either placed directly on the embers or on a tripod. Food was sometimes also prepared in a cauldron suspended above the fire on a hook attached to a wooden stand that could be rotated. Small supplies of honey, fruit, vegetables or dried herbs as well as certain spices and condiments were kept in storage vessels in the kitchen. More substantial supplies for the winter months were stored in amphorae or dolia (large earthenware jars) in appropriate storage rooms. Eating Habits The living quarters of poorer families were usually so cramped that the meals could not be eaten lying down; as a rule, there was no separation between the kitchen and the room where the meals were eaten. On the other hand, the villae and town houses of the rich had separate dining rooms (triclinium), which usually contained three couches arranged in a U shape (lectus triclinaris). Each couch provided room for three people. The dining room floors were often covered with mosaics and the walls were decorated with different types of murals. Women generally sat on a chair next to the couches while children and servants ate elsewhere. The different dishes were put on a small table in the middle. People usually ate with their fingers. They did not use forks or knives, but some used small spoons with pointed handles. 1 59 Second Floor
Second Floor Food Types of Tableware Types of Tableware Vegetables and stews as well as the various sauces accompanying <strong>Roman</strong> dishes were served in bowls of different sizes. Different types of small dishes were used for spices, herbs, salt and condiments. Meat, poultry, venison, fish, vegetables, fruit or cakes were served on boards or plates. Wine and water was served in ceramic or glass bottles or jugs. The latter were occasionally made of bronze or silver. Beakers of various sizes were used for drinking water, wine, cider, milk or beer. Cups and small casks were widely used; they often bore inscriptions referring to wine such as “Fill the glass, landlord, pour!” or “I am the king of drinkers”. 60 Second Floor
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Avenches - Roman Museum - Permanent
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Religion . . . . . . . . . . . . .
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Ground Floor - Introduction Switzer
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Ground Floor - Introduction Chronol
Page 9 and 10: Ground Floor The Gallo-Roman Popula
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Page 21 and 22: Ground Floor Miscellaneous 31. Lime
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Page 39 and 40: First Floor Religion Roman Religion
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Page 43 and 44: First Floor Religion The Local Gods
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Page 59: Second Floor Food The Table of the
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Avenches – Roman Museum – Permanent Exhibition

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