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"Fine" rather than luxury pottery is the main strength of Roman pottery, unlike Roman glass, which the elite often used alongside gold or silver tableware, and which could be extremely extravagant and expensive. It is clear from the quantities found that fine pottery was used very widely in both social and geographic terms.
In ancient Roman culture, the olla (archaic Latin: aula or aulla; Greek: χύτρα, chytra) [1] [2] [3] is a squat, rounded pot or jar. An olla would be used primarily to cook or store food, hence the word "olla" is still used in some Romance languages for either a cooking pot or a dish in the sense of cuisine.
Ancient Roman pottery made much less use of painting, but used moulded decoration, allowing industrialized production on a huge scale. Much of the so-called red Samian ware of the Early Roman Empire was produced in modern Germany and France, where entrepreneurs established large potteries.
The Latin word olla or aulla (also aula) meant a very similar type of pot in Ancient Roman pottery, used for cooking and storage as well as a funerary urn to hold the ashes from cremation of bodies. Later, in Celtic Gaul, the olla became a symbol of the god Sucellus, who reigned over agriculture.
Clay roasting pots called Römertopf ('Roman pot') are a recreation of the wet-clay cooking vessels used by the Etruscans, and appropriated by the Romans, by at least the first century BC. [ 1 ] [ 2 ] They are used for a variety of dishes in the oven and are always immersed in water and soaked for at least fifteen minutes before being placed in ...
All ancient Greek and ancient Roman pottery is earthenware, as is the Hispano-Moresque ware of the late Middle Ages, which developed into tin-glazed pottery or faience traditions in several parts of Europe, mostly notably the painted maiolica of the Italian Renaissance, and Dutch Delftware.
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A mortarium (pl. "mortaria") was one of a class of Ancient Roman pottery kitchen vessels. They are bowls with thick sides that were likely used for crushing and grinding foodstuffs. They sometimes had grit embedded in the inner surface and a spout. Less commonly, some mortaria also had handles. They were used for pounding or mixing foods. [1]