Use of utensils in ancient Greek and Roman food and drink culture in the light of ancient authors

This study has been prepared in order to determine the pots, pans, kitchen and tableware used in the food and beverage culture of the Ancient Hellenic and Roman Periods, as described in the texts of ancient authors. Foods and beverages mentioned by ancient authors, in which pots and pans were used in the preparation and consumption stages are discussed. The pots and pans, kitchen and table utensils used in food and beverages were evaluated. Ancient authors whose works have survived to the present day and authors whose texts have not survived to the present day, but who were mentioned by other ancient authors, were also examined within the scope of the study. The original texts of the ancient authors were studied, and the names of pots and pans, utensils used were learnt. The relevant parts of the original ancient texts were translated and added to the thesis. Foods were analysed under the headings of "Main Dishes", "Breads and Pastries", "Sauces, Salads and Garnishes", "Desserts", "Dairy Products". The pots and pans, utensils used in the preparation, serving and consumption of these foods were evaluated according to their form and function. Drinks consist of two different headings under the name of "Wines" and "Other Drinks-Liquids". In connection with the food and beverage culture, separate headings have been opened under the names of "Storage and Preservation of Food" and "Different Business Lines for Food and Beverage Culture". The information given by ancient authors on these topics related to food and beverage culture and the pots and pans used were evaluated. The ancient recipes of the foods and beverages analysed in the thesis are included and the preparation stages are discussed in detail. At the same time, the recipes and food experiments of modern researchers, cooks, gourmets and writers are briefly described and compared. Thus, it is aimed to form an idea about the appearance and taste of ancient foods and beverages that we know the pots and pans, kitchen and table utensils used in the preparation stage and consumption. In addition, a "Glossary of Plants" has been added at the end of the thesis, thus providing information about which plants were used in the processing of pots, pans and utensils. A "Glossary of Pots, Pans and Utensils" has been prepared, and each of the pots, pans and utensils described by ancient authors in the context of food and drink culture has been summarised under a separate heading. For a better understanding of the subject, tables have been prepared and the pots mentioned in ancient authors have been listed. The pots, pans and utensils mentioned by which author when describing which food or drink are listed. For a better understanding of the forms and functions of the pots, pans, kitchen and table utensils described in the thesis, various visuals have been placed in the "Pictures" section at the end of the thesis.