“Fine dining” in the Roman provinces: an interdisciplinary study of a peristyle house kitchen at the legionary camp of Vindonissa, Switzerland

Abstract

The peristyle house kitchen in the legionary camp at Vindonissa is one of the few examples of a Mediterranean-style kitchen with a raised hearth in the northwestern provinces. The exceptional preservation of the kitchen made possible an interdisciplinary investigation combining archaeological, archaeobiological, and micromorphological analyses in order to reconstruct dietary and food-processing practices, kitchen maintenance, and waste disposal management in a 1st-c. CE legionary camp household in Germania Superior. The kitchen infrastructure, the large ceramic inventory, and the amphorae finds together indicate a sophisticated cuisine and also food preparation for a large number of people, most likely by servants. The archaeobiological finds provide evidence that the diet was strongly Roman influenced and luxurious. These results confirm that the diet and in general the whole lifestyle of military members was strongly determined by military rank. The house was most likely inhabited by a high-ranking officer of the 11th legion.