Location: Pompeii, Italy
The research goal is to analyze the patterns of daily life in Pompeii by a noninvasive study of the structures that are associated with the storage, distribution, preparation, serving, and consumption of food and drink. These structures will include all categories of Residential, Commercial, Public, Religious, and Other. Over 1,435 structures will be documented by measurements, sketches, and photographs. The information will be organized into a comprehensive electronic database, Food and Drink in Ancient Pompeii Codex, that will include the structure address, floor plans, features shown in original drawings, video, and digital, color, black/white photographs. A printed guide will also be prepared. The spatial relationships of structures to one another will be analyzed to determine the patterns of daily life, by using a Geographic Information System (GIS). From our analysis of ancient Pompeii, we hope to gain insight into city-planning and to learn about building an enduring and healthy urban environment in the 21st century.
Period(s) of Occupation: Pompeii, prior to 79 C.E.
Minimum Length of Stay for Volunteers: 1 week
Room and Board Arrangements
Academic CreditNumber of credits offered: none
Curtis, Robert (ed), Ancient Food Technology, Umbricius Scaurus of Pompeii, Studia Pompeiana and Classica in honor of Wilhelmina Jashemski, vol 1: Pompeiana, 2001
Mayeske, Betty Jo, A Pompeian Bakery on the Via dellAbbondanza, Umbricius Scaurus of Pompeii, Studia Pompeiana and Classica in honor of Wilhelmina Jashemski, vol 1: Pompeiana,, 1988,
Jashemski, Wilhelmina, The Gardens of Pompeii, Herculaneum and the Villas Destroyed by Vesuvius, Vols 1 and 2, 1979 and 1993,
Jashemski, Wilhelmina and Frederick G. Meyer, editors, A Natural History of Pompeii, 2002, Cambridge