Rimska kulinarika je vplivala na vse kuhinje zahodnega sveta, tudi na našo. Ima bogato zgodovino, saj se je razvijala stoletja. Prevzela je marsikaj dobrega in značilnega iz kuhinj stare Grčije pa tudi iz Orienta.

V vsaki rimski hiši ali v stanovanju z jedilnico je bil prostor za kuhinjo. Pri siromašnejših je bilo ognjišče hkrati tudi kuhinja. V večnadstropnih stavbah so bili veliki, udobni apartmaji z jedilnico in kuhinjo predvsem v nižjih nadstropjih. V višjih nadstropjih so bila stanovanja brez kuhinj. V njih so kuhali na majhnih prenosnih ognjiščih, ki so jih v zimskem času uporabljali tudi za ogrevanje.Prebivalci rimskih stanovanjskih četrti, kjer ni bilo ne vode ne kuhinj, so napol pripravljeno hrano nosili v končno obdelavo v najbližjo taverno, vodo pa so prinašali iz javnih vodnjakov.

V vilah je bil kuhinji namenjen zelo skromen prostor. Navadno je bila postavljena na majhno notranje dvorišče poleg latrine, ki je bila največkrat povezana s cisterno za deževnico. V velikih hišah s kopalnico ali termami je bila kuhinja samostojen prostor z dimnikom, ki je odvajal dim in neprijetne vonjave.

Kuhinje so bile majhne in temne. Glavni del kuhinje je bilo ognjišče, praviloma postavljeno v kot, pravokotno ter 110–130 cm visoko in 80 cm široko, z odprtino za drva. V kuhinji so samo pekli in kuhali, jedi pa so pripravljali v atriju ali v drugih prostorih gospodarskega trakta, kjer je bila tudi shramba. 



The Exhibition in the scope of the project Debata o kuhinji - Kitchen debate

The Roman Kitchen

The Roman cuisine has influenced the cuisines of the entire Western world, as well as ours. It has a rich history because it had been developed over centuries. It adopted a vast amount of good and characteristic elements from the cuisine of the Greek and the Orient.

Every Roman house or apartment with a dining room had a space reserved for the kitchen. In poorer households, the hearth was also the kitchen. Large and comfortable apartments with a dining room and kitchen were predominantly located on the lower storeys of multi-storey buildings. The apartments without a kitchen were situated on higher storeys. In the last mentioned apartments, people cooked on small transportable hearths, which were also used for heating during the winter months. The inhabitants of Roman residential areas where there was no water nor kitchens, carried their half-ready food to the nearest taverns where it was then finished, while they supplied themselves with water from public wells.

In Roman villas, only a very modest space was reserved for the kitchen. Usually, it was placed in a small inner courtyard near the latrine, which, in most cases, was connected to the rainwater cistern. In grand houses with bathrooms or balneae, the kitchen was an independent space with a chimney that deflected the smoke and unpleasant scents.

The kitchens were small and dark spaces. The central part of a kitchen was the hearth, typically placed in a corner, rectangular and 110–130 cm high and 80 cm wide, with an opening for firewood. The kitchen was used solely for baking and cooking, while the dishes were prepared in the atrium or other spaces of the commercial wing where the pantry was also located.