Wine production and consumption in context: organic residue analysis in the so-called thermopolium V 4, 6-8 at Pompeii

Alessandra Pecci, Simona Mileto, Silvia Ritondale, Valeria Amoretti, Luana Toniolo, Daniela Cottica

Abstract

This paper presents the results of an interdisciplinary study of the building V 4, 6-8, at Pompeii. The building was previously interpreted as a wine production installation (Brun and Neyme, 2008). Later, it was further investigated by a team from Ca Foscari University of Venice. Archaeological excavations and further studies revealed that this building underwent a series of changes through time, being gradually converted into a space dedicated to food processing and serving. The organic residue analyses carried out by the University of Barcelona using gas chromatography-mass spectrometry (GC-MS) confirm that this building was used for the production of wine. The identification of other residues (compatible with plant oil and animal products) can be related to the re-use of some of the dolia, reinforcing the evidence of different types of food and beverages being sold in the last phase of life of the building, when it appears to have functioned as a caupona.

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IMEKO-MetroArchaeo-2023-134.pdf

DOI

10.21014/tc4-ARC-2023.134

IMEKO TC

TC4 - Measurement of Electrical Quantities

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