The discovery of the cippus, which will eventually go on permanent display in the Mausoleum of Augustus, is particularly significant as it sheds light on the exact location of the expanded pomerian boundary lines, a contentious move by Claudius, who ruled from 41-54 AD.
“It’s like an extra piece of the jigsaw for the understanding of ancient Roman society,” Claudio Parisi Presicce, head of Rome’s archaeological museums, told reporters.
The stone’s inscription introduces Claudius, list his titles and honours, and “announces to posterity” his decision to expand the pomerium’s borders, according to Parisi Presicce.
Rome digs up ancient border stone near tomb of city’s first emperor
Tag: Pompeii Fire
Ancient Roman Road Discovered at the Bottom of Venice Lagoon – ARTnews.com
With the help of underwater footage captured by police divers, Madricardo and her colleagues confirmed that these structures had regular, smooth-faced stones that were typically used to pave Roman roads. The researchers concluded that this was likely an old imperial Roman road located on a sandy ridge that was once along the beach at sea level some 2,000 years ago but is now submerged. They also documented other large structures, some as long as 442 feet, that may be old Roman docks.
“The pieces came together like a puzzle,” Madricardo said. “It’s not a finished puzzle, of course.”
Ancient Roman Road Discovered at the Bottom of Venice Lagoon – ARTnews.com
Last Supper in Pompeii
Hi, everyone. Yesterday, we attended this exhibit at the Legion of Honor Museum in San Francisco. It contained many artifacts that I did not see whilst actually in Pompeii. It was quite interesting. Here are a few photos for your enjoyment.
In order of appearance: a household shrine (lararium); a fresco showing Bacchus standing at the foot of pre-eruption Vesuvius; amphorae for olive oil or wine, an advertisement for garum from the House of Scaurus, as well as a relief of a man taking goods to market; sign for a tavern/gaming house called the Lucky Phoenix; fresco showing distribution of bread, as well as a carbonized loaf; a stove. All photos by the author.
State of the Author: Frayed Around the Edges
We had a little too much excitement at our house Thursday night. I was just about ready for bed when our housemate yelled out for me to call 911. My husband had two syncopal incidents (he passed out) and was having symptoms similar to those of a stroke. He has a family history of cardiac problems, to boot.
So, 911 was called, EMTs and ambulance came, and took my husband to the ER; by that time he was entirely lucid. Our housemate drove me over to the hospital and came back later to pick me up. Jeff was kept overnight for observations, during which time an EKG, ECG, and CT scan were performed. They also did a ton of blood work. They were able to rule out a heart attack. He still had chest discomfort/soreness, but they aren’t sure why. Doctor said it could be gastritis, or an ulcer … and that he needs to follow up with his primary care doc. He was discharged yesterday afternoon.
Both of us, though it wasn’t worked up because he was entirely lucid, think he may have had a transient ischemic attack, which is like a mini-stroke. This is pretty much how they work, as it happens. Symptoms come on, then they go away within a relatively short period of time.
Lifestyle changes are recommended in the case of any of these diagnoses … and they are all pretty much the same ones. So, that’s what’s going on here.
In the additional good news department, there’s an exhibit of artifacts from Pompeii at a museum in our area. We’ve had tickets for a while, and the doc said there are no restrictions on physical activity … so we’re still going today.
The Team Resurrecting Ancient Rome’s Favorite Condiment – Gastro Obscura
On a sunny day in May, a dozen people met in the Roman ruins of Troia, in what is now Portugal, with a recipe. The ingredient list? 400 kilos of sardines, 150 kilos of sea salt, and 350 liters of seawater. The group included archaeologists, nutritionists, palynologists, ichthyologists, and, of course, one skilled chef. They had assembled to experimentally recreate garum, the ancient fish sauce of the Roman Empire, just as it was originally produced.
The group patiently gutted the small fish with two or three cross-cuts, threw them into ancient stone tanks, and covered them with brine made by combining the salt and seawater with a metal paint paddle. Their goal was to return garum to the Portuguese diet.
“The rescue of this part of our history can reconnect us with the way we ate in this land centuries ago,” says chef Pedro Almeida, one of the members of the Garum Lusitano, or Portuguese Garum, project. Troia, a quiet peninsula on the southwest coast of Portugal, is best known as a family summer destination. But some 2,000 years ago, it was an important economic engine for the Romans.
The Team Resurrecting Ancient Rome’s Favorite Condiment – Gastro Obscura
Click through for an interesting look at both the process and purpose behind recreating garum.
