In a Roman kitchen

Archaeobotany is the study of plant remains. The Romans had a predominantly plant-based diet. They mostly ate cereals, but also pulses, fruits, green vegetables, roots, and various spices. 

Ceramology consists of the study of shards and ceramics unearthed during excavations. Ceramics were used extensively in cooking and were used for preparation, preservation, and consumption. 

Archaeozoology is the study of animal bones. The Romans ate pork, beef, hare, and poultry. They also enjoyed seafood, especially oysters. Eggs were also used, in particular to cook patinae (flan). 

This low, open-shaped ceramic container is known as a patina. It was used, in particular, for second cooking, together with the olla (a container for boiling) and the caccabus, which was used for simmering. They were placed on a hearth during cooking. 

Ceramics were widespread on Roman tables as they were inexpensive and abundant. Fine ceramics, also known as terra sigillata, recognizable by their red and glossy surface, were favored. Whether plain or decorated, it was produced in large quantities in the first and second centuries CE.

Metal tableware was the most lavish of all tableware. Made of bronze or silver, the pieces were displayed in the reception rooms of the home as prestigious objects. They also represented a financial reserve: in times of need, they could be sold or recast. 

Glass tableware was very popular: trays, plates, bowls, tumblers, bottles, and more. Unlike bronze, glass does not alter the taste of food. Its transparency enhances the dishes on the table.