Mortarium

As Mortarium (Latin, " Reibschüssel " or " shell " ) were referred to in the Roman Empire ceramic vessels that were used for grinding and mixing of dairy products, herbs and spices. Today we used in the kitchen for this activity mostly a mortar made ​​of harder material together with a pestle.

The heavy clay mortaria most commonly used have a flat -bottom, more rarely a stand ring. The amount is usually less than half the diameter of the opening. They needed a wide ball or collar edge, so you could hold it with your hand. Both edge molds on the inside had a coarse grinding surface, which consisted of fine quartz or Kalksteingrus. When pieces of the first century also fine grooves can be found there. A lateral spout facilitated the evacuation of the vessel. The shape of the vessels changed for several centuries until the late antiquity hardly, so they are not very suitable as a means of dating. Early Mortaria from the north-western provinces have occasionally maker's mark on the edge.

Mortaria were in contrast to modern mortar used rather for mixing and kneading of dough, cheese and dough-like mixtures. Most scuffs have always finds on the bottom of the bowl, which suggests a touching rubbing process. Occasionally, the floors are pierced due to improper handling. To use the shells and a plunger ( pistillum ). Such is never found in association with a mortar. It stands to reason that this, probably wood consisted of perishable materials.

Mortars of Raetian goods often had a Glanztonüberzug and a painted edge of the vessel. Towards the end of the 2nd century AD Mortars come from Terra sigillata on ( drag shapes. 43 and 45), indicating a change of table culture. Obviously, the sauces were now prepared right at the table, which is why higher quality goods have been preferred.

Dissemination

Reibschüsseln originally from the eastern Mediterranean. You are in Asia Minor since the 11th century BC known, may have been made from oriental influences. Chance generally practiced in Greece since the 7th century BC, from the 5th century. In Italy, they are virtually impossible to prove BC before the 2nd century. The use of earthen mortars spread quickly, they are already in the same century in the archaeological material of the Roman camp of Numancia detectable.

Mortaria were like the majority of coarse kitchen ceramics produced in local workshops and distributed regionally. In Gaul there were few potteries, the exported their products a further distance. The frequent occurrence of mortaria in Central Europe since the time of the Roman occupation can be interpreted as acquisition Mediterranean table manners and therefore are considered as evidence for the romanization.

Use

Earthen Mortars were used primarily to dilute or mixing different sauces that were widely used in Roman cuisine. In the cookbook of Apicius some of these sauces can be mentioned. To serve these were small cups and bowls to the usual tableware. Particular often mortaria have been used for the production of Moretum. In this use, they are mentioned in the poem moretum.