The Ancient Kitchen Space in the Light of Medical and Gastronomic Literature

The aim of the present article is to reconstruct the ancient kitchen space according to the recipes given in the Latin cookbook known as De re coquinaria (4^th century A.D.), the agricultural work De agricultura by Cato the Elder (3^rd/2^nd century B.C.) and Greek medical treatises by Galen (2^nd/3^rd century A.D.) and Oribasius (4^th century A.D.). On their basis the author describes the most important kitchen utensils and the way they were used. Moreover, she characterises the most common thermal treatments utilized in culinary art of that time.