This display case ideally reconstructs the workbench of an ancient kitchen in Herculaneum, showcasing a selection of objects from various contexts within the archaeological site, all of which were used in the preparation and cooking of food.
Among them stands out a bronze cauldron (1), a key tool for boiling soups and stews, which would have been placed on a triangular iron stand (2). This stand allowed any vessel to be set over a bed of embers, ensuring even heat distribution a principle that also applied to the bronze pot (3), likewise used for slow and even cooking.
An intriguing group of three bronze baking pans illustrates the evolution and diversity of ancient cooking techniques. The first, rectangular in shape and featuring a mold shaped like a chicken (4), was most likely used for preparing meat pies, following a process described by Varro that involved successive stages of grilling, boiling, and steaming with spices. The second pan, distinguished by its four hemispherical cavities (5), suggests an intention to produce dishes with a regular and standardized shape, perhaps even individual servings. The third, triangular in form (6), stands out for its versatility: beyond its culinary use, it may have served as a measuring vessel, thanks to its stable, lightweight, and easily handled structure. Completing the set is a bronze frying pan (7), ideal for sautéing and frying an excellent example of the attention paid to diverse cooking methods in the ancient kitchen.
Alongside these is a vessel with an elliptical mouth and base (8). Commonly referred to as “pastry molds,” these containers were likely used in the preparation and baking of food. However, their form also makes a strong case for use as measuring containers, suited for precise, level measurements due to their sharp-edged rim. It is also possible that smaller examples served toiletry purposes used for sprinkling, or to hold soaps and pastes.
Additional essential kitchen tools complete the set: a bronze basin (9), likely used for washing or mixing ingredients, featuring a refined handle ending in a duck-head protome; a large cooking pot (10); and a clay lid (11), ideal for slow, even cooking.
This collection of utensils tells the story of an ancient kitchen grounded in both technique and creativity, where food was not merely sustenance but also a realm of experimentation, ingenuity, and practical knowledge.