We talked about clay ovens, Roman eating and drinking habits, everyday concepts of time and hosting.
Castle Museum holds a number of Roman objects related to
cooking and baking (such as an iron grid, amphors, dishes, etc.)
but has no record of clay ovens. It's likely that a lot of food was
roasted over open fires. It's remarkable how much food was imported
from the continent, including fish sause from spain and wine. The
main drink - for domestic and commercial consumption - was ale,
sometimes flavoured with vegetables.
Clay was typically just dug from theground and used for buildings and constructions, maily around the river bed.
Paul thinks that the majority of the population was indifferent to time as a concept. The Julain calendar was used to govern and organise but not in everyday life.