Ancient History – Cities of Vesuvius

Excavations of Pompeii and Herculaneum in the 16th-18th centuries, characterized by haphazard methods, focusing on finding treasures rather than systematic documentation.

18th-century archaeologist who implemented a more systematic approach to excavation, including planning, mapping, and record-keeping.

Built on Weber's systematic approach to excavation, creating the first plan of Herculaneum.

Excavations resumed in this period, marked by a return to less careful, treasure-hunting practices by Francois Mazais and his team.

19th-century archaeologist who introduced an even more systematic method of excavation, developing advanced techniques.

Accidental discovery of Pompeii frescoes and marble slabs in the 16th century, initiating the excavation processes.

Excavation methods evolved from an initial focus on treasure hunting to a more scientific and systematic approach, marked by early and late 18th - 19th centuries.

Pompeii was a significant producer and exporter of goods, including fruits, vegetables, and wine.

Evidence suggests Pompeii grew onions, cabbages, beans, and other produce, and was recognized for a specific onion type.

Pompeii had various shops: tabernae (general goods), cauponae (alcohol), and thermopolia (fast food).

Campania, including areas around Vesuvius, was renowned for wine production, exporting it widely.

Olive oil was also a major product of the same estates that produced wine, used for everyday purposes.

Beyond food, Pompeii and Herculaneum supported diverse industries like wine and olive oil production.

Wine was a crucial part of Campania's export economy according to Girolano de simone.

Temples in ancient Rome were primarily used for the worship of specific gods or emperors.

The Comitium was a Roman voting hall and public speaking space.

A basilica in ancient Rome was a public building acting as a commercial hub and court.

Herculaneum did not have a standard Roman-style forum.

Roman society was structured by birth, gender and occupation, showing class consciousness.

Estimated Roman population of Herculaneum included around 20,000 people, approximately 8,000 slaves, and nearly 4,200 adults.

The lifespan of people in Herculaneum was longer than previously estimated.

Heavy seafood consumption (fluorides) and lack of sugar (honey was expensive) likely contributed to low tooth decay.

Ancient Rome displayed social class consciousness in its laws and public notices.

Insufficient details hinder the full understanding of Roman society and culture.

The city council in Roman cities comprised of freeborn men of good standing, with a minimum property qualification of 100,000 sesterces.

A member of the city council in the Roman world: a councillor

Minimum wealth requirement (100,000 sesterces) for membership in the city council.

Two senior Roman magistrates elected annually presiding over court cases and public works.

Roman officials responsible for public works and entertainment.

Five-year officials who conducted cenus and reviewed the city council.

Basic Roman coin.

Position of authority within Roman society.

Large villas, enjoyed by wealthy Romans, showcasing their wealth and Greek-style tastes.

Ancient documents written on papyrus, found in Pompeii.

Project that's trying to read charred papyrus scrolls by using special imaging.

Popular events in Roman amphitheatres, featuring gladiators.

Roman officials responsible for public games, often recorded on inscriptions.

Popular entertainment venues in Pompeii, accommodating large audiences.

Theatres reflected social classes in Pompeii, with seating arranged according to status.

People in Pompeii and Herculaneum frequently ate meals out, and these meals were important social gatherings, particularly for men.

Almost 30% of Herculaneum's diet was seafood; men there ate more seafood than women, with 26% of men's diets being seafood versus 17% of women's.

Bread (primarily emmer wheat), olives, cheese, fish, and shellfish were common staple foods in Pompeii and Herculaneum.

A variety of fruits (apples, pears, grapes, figs, quinces, pomegranates) and vegetables (cabbage, broccoli, lettuce, onions, leeks, asparagus, etc.) were part of the diet.

Meat consumption was limited, primarily with wild game and poultry in general meals; butchered meat, like beef, lamb, and pork, was connected to upper-class parties/rituals.