Yes / This paper introduces a new approach to understanding the dying industry in Pompeii. This study began with the construction of a full-scale replica dyeing apparatus, copied from remains in Pompeii, to establish the operating parameters of an apparatus. A determination of cycle time, fuel type and requirement was made. The skeletal data of Herculaneum was matched to a modern population and an ergonomic assessment of each dyeing apparatus was made. The replica was amended to allow exploration of the eff ects of a change in design and ventilation. A computer simulation using Finite Element Analysis was undertaken. The design, cycle times and temperatures were taken from the excavated remains and experimental fi ndings. The FE Analysis allowed the determination of physical changes in materials during heating, the mode of failure of the apparatus and the time span within which this occurred. The approach and fi ndings of this study are both novel and new. The study took a theoretical problem through replicative experimental archaeology into Finite Element modelling. It allowed the problem to be understood and explored by those from diff ering disciplines. While this study answers specifi c questions about the size of the dyeing industry, it may be used to illustrate the application of a technique to answer `unanswerable¿ questions.

Vol. 2. consists of 64 leaves of mounted photographs / Plate 1 is Plan of I 11, 6-7, by Barry Rowney of Dept. of Architecture, University of Adelaide / Bibliography: leaves 276-291 / 2 v. (291 leaves, [64] leaves of plates) : ill., plan ; 31 cm. / Title page, contents and abstract only. The complete thesis in print form is available from the University Library. / Thesis (Ph.D.)--University of Adelaide, Dept. of Classics, 1989?

The thesis has considered what foods were available to the populations of the Late Iron Age and Roman Britain and the levels of nutrition possible. Evidence for (or the absence of) nutritional deficiency diseases was used to reach conclusions about the standard of health, and knowledge of modern nutritional food models enabled the author to assess the state of health of ancient individuals from a study of the foods to which they had access. To provide a benchmark for what can be ascertained about the Roman’s choices in food production, selection, cooking, consumption and storage, an examination was made of the sites of Pompeii and Herculaneum, where archaeological investigations have revealed aspects of daily life, trade, living and cooking arrangements, food utensils and human remains. A study of the literary sources determined the attitude of the Romans towards food; it was clear that Romans in the ancient world knew how to source their food, and were aware that, if not properly handled, some food could be detrimental to their health. Sites in Britain from the pre-Roman Iron Age were then considered in regards to food production, selection, cooking and storage, in order to be able to assess the situation after the Roman invasion. For the Roman period, different types of sites were considered: small and larger civilian centres and cemeteries, and military bases. To discover if there were regional differences in diet or nutrition, sites were selected from the North, Midlands, East Anglia, the South and South East and the South West. Also discussed was the role that external influences, features and facilities and occupation of each site had on developing the level of health of their inhabitants. It was found that the native and introduced populations throughout Britain during the Romano-British era did have access to a nutritionally sound food supply, and thus it was possible for them to maintain a healthy diet. Despite the introduction of new foods with the advent of the Romans, there was no discernable difference in the state of health and nutrition from the Iron Age to the Roman, with the exception of dental health, where there was a distinct deterioration as the result of sugar-rich foods being added to the diet. Those cases where the nutritional levels of the people fell below what might be considered conducive to good health were probably due to other factors: it was the physical features or facilities of a settlement (or lack of them) and the occupations and economic status of individuals that actually dictated standards of health.

The thesis has considered what foods were available to the populations of the Late Iron Age and Roman Britain and the levels of nutrition possible. Evidence for (or the absence of) nutritional deficiency diseases was used to reach conclusions about the standard of health, and knowledge of modern nutritional food models enabled the author to assess the state of health of ancient individuals from a study of the foods to which they had access. To provide a benchmark for what can be ascertained about the Roman’s choices in food production, selection, cooking, consumption and storage, an examination was made of the sites of Pompeii and Herculaneum, where archaeological investigations have revealed aspects of daily life, trade, living and cooking arrangements, food utensils and human remains. A study of the literary sources determined the attitude of the Romans towards food; it was clear that Romans in the ancient world knew how to source their food, and were aware that, if not properly handled, some food could be detrimental to their health. Sites in Britain from the pre-Roman Iron Age were then considered in regards to food production, selection, cooking and storage, in order to be able to assess the situation after the Roman invasion. For the Roman period, different types of sites were considered: small and larger civilian centres and cemeteries, and military bases. To discover if there were regional differences in diet or nutrition, sites were selected from the North, Midlands, East Anglia, the South and South East and the South West. Also discussed was the role that external influences, features and facilities and occupation of each site had on developing the level of health of their inhabitants. It was found that the native and introduced populations throughout Britain during the Romano-British era did have access to a nutritionally sound food supply, and thus it was possible for them to maintain a healthy diet. Despite the introduction of new foods with the advent of the Romans, there was no discernable difference in the state of health and nutrition from the Iron Age to the Roman, with the exception of dental health, where there was a distinct deterioration as the result of sugar-rich foods being added to the diet. Those cases where the nutritional levels of the people fell below what might be considered conducive to good health were probably due to other factors: it was the physical features or facilities of a settlement (or lack of them) and the occupations and economic status of individuals that actually dictated standards of health.

The thesis has considered what foods were available to the populations of the Late Iron Age and Roman Britain and the levels of nutrition possible. Evidence for (or the absence of) nutritional deficiency diseases was used to reach conclusions about the standard of health, and knowledge of modern nutritional food models enabled the author to assess the state of health of ancient individuals from a study of the foods to which they had access. To provide a benchmark for what can be ascertained about the Roman’s choices in food production, selection, cooking, consumption and storage, an examination was made of the sites of Pompeii and Herculaneum, where archaeological investigations have revealed aspects of daily life, trade, living and cooking arrangements, food utensils and human remains. A study of the literary sources determined the attitude of the Romans towards food; it was clear that Romans in the ancient world knew how to source their food, and were aware that, if not properly handled, some food could be detrimental to their health. Sites in Britain from the pre-Roman Iron Age were then considered in regards to food production, selection, cooking and storage, in order to be able to assess the situation after the Roman invasion. For the Roman period, different types of sites were considered: small and larger civilian centres and cemeteries, and military bases. To discover if there were regional differences in diet or nutrition, sites were selected from the North, Midlands, East Anglia, the South and South East and the South West. Also discussed was the role that external influences, features and facilities and occupation of each site had on developing the level of health of their inhabitants. It was found that the native and introduced populations throughout Britain during the Romano-British era did have access to a nutritionally sound food supply, and thus it was possible for them to maintain a healthy diet. Despite the introduction of new foods with the advent of the Romans, there was no discernable difference in the state of health and nutrition from the Iron Age to the Roman, with the exception of dental health, where there was a distinct deterioration as the result of sugar-rich foods being added to the diet. Those cases where the nutritional levels of the people fell below what might be considered conducive to good health were probably due to other factors: it was the physical features or facilities of a settlement (or lack of them) and the occupations and economic status of individuals that actually dictated standards of health.

The thesis has considered what foods were available to the populations of the Late Iron Age and Roman Britain and the levels of nutrition possible. Evidence for (or the absence of) nutritional deficiency diseases was used to reach conclusions about the standard of health, and knowledge of modern nutritional food models enabled the author to assess the state of health of ancient individuals from a study of the foods to which they had access. To provide a benchmark for what can be ascertained about the Roman’s choices in food production, selection, cooking, consumption and storage, an examination was made of the sites of Pompeii and Herculaneum, where archaeological investigations have revealed aspects of daily life, trade, living and cooking arrangements, food utensils and human remains. A study of the literary sources determined the attitude of the Romans towards food; it was clear that Romans in the ancient world knew how to source their food, and were aware that, if not properly handled, some food could be detrimental to their health. Sites in Britain from the pre-Roman Iron Age were then considered in regards to food production, selection, cooking and storage, in order to be able to assess the situation after the Roman invasion. For the Roman period, different types of sites were considered: small and larger civilian centres and cemeteries, and military bases. To discover if there were regional differences in diet or nutrition, sites were selected from the North, Midlands, East Anglia, the South and South East and the South West. Also discussed was the role that external influences, features and facilities and occupation of each site had on developing the level of health of their inhabitants. It was found that the native and introduced populations throughout Britain during the Romano-British era did have access to a nutritionally sound food supply, and thus it was possible for them to maintain a healthy diet. Despite the introduction of new foods with the advent of the Romans, there was no discernable difference in the state of health and nutrition from the Iron Age to the Roman, with the exception of dental health, where there was a distinct deterioration as the result of sugar-rich foods being added to the diet. Those cases where the nutritional levels of the people fell below what might be considered conducive to good health were probably due to other factors: it was the physical features or facilities of a settlement (or lack of them) and the occupations and economic status of individuals that actually dictated standards of health.

Proefschrift--Utrecht. / "Stellingen": 2 leaves laid in. Bibliography: 1 leaf preceding p. 1.

Cette étude doctorale s’inscrit dans le cadre d’une cotutelle de thèse entre les universités de Paris Ouest Nanterre La Défense et de « l’Orientale » de Naples. Elle vise à étudier les typologies architecturales et décoratives utilisées dans les maisons des classes moyennes de Pompéi entre la fin du IVe et le début du Ier s. av. J.-C. Cette thématique est encore incomplètement traitée par la littérature spécialisée, qui s’est souvent concentrée sur des contextes plus raffinés et des périodes ultérieures. La recherche a été appuyée sur l’analyse conjointe des données de fouilles, si ces dernières sont disponibles, et des structures d’époque samnite encore in situ. Par ailleurs, la participation à un projet de recherche sur la Regio VI, nous a offert l’occasion de travailler sur du matériel inédit et de démarrer notre enquête à partir d’un cas d’étude spécifique, la Casa del Granduca Michele (VI,5,5) et ensuite de vérifier la diffusion des données acquises à l’échelle de la ville. Le travail a été donc divisé en trois parties. La première a été consacrée au cas d’étude, avec une analyse approfondie de la structure et de la décoration de la maison notamment au IIe s. av. J.-C. La deuxième a concerné l’étude des types architecturaux diffusés dans la cité vésuvienne l’époque samnite, avec un regard particulier sur le type de la maison à atrium testudinatum qui n’avait pas fait l’objet d’une étude systématique. La troisième partie a enfin concerné des décors des maisons de taille moyenne. L’analyse a concerné, avec une approche diachronique, d’abord les décorations peintes des parois et des plafonds, ensuite les éléments accessoires et pour finir les revêtements de sols. / This Ph.D is prepared in co-tutorship between the Université de Paris Ouest Nanterre La Défense and the Università degli studi di Napoli « l’Orientale ». Its aim is to analyze the architectural and decorative typologies used in the construction of Pompeian middle class houses between the end of forth and the beginning of first c. B.C. As a matter of fact, if the most luxurious domus of this period are well known, many aspects of the middle-class houses are still to be studied, for they have long been left aside by the scientific research. The study has been based on the analysis of data coming both from excavations and from a survey of the samnitic structures still in situ. Moreover, the participation to a research program centered on the Regio VI has offered the occasion to work with unpublished material and to start the research from a case study, the Casa del Granduca Michele (VI,5,5). The diffusion of data collected in this house have later been verified with a research on the city level. Therefore, work has been divided in three parts. The first one has been dedicated to the case study by a deepened analysis of structure and decoration of this house in the second c. B.C. The second one to the architectural typologies used in middle class houses during the samnite period, with a particular regard to the type of the atrium testudinatum house, which previously had never been systematically studied. The third part has dealt with the decoration of these houses. The analysis, carried out with a diachronic approach, has concerned walls and ceilings’ paintings, floors and other elements like terracotta and main door stone capitals.

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