One of the mysteries of the English language finally explained.
A Roman container for pounding or grinding.
- ‘At first mortaria were imported, but potters in Britain soon started to copy the design.’
- ‘Nor is it clear why mortaria seem to be present in unusually high proportions at some rural, low-status sites with little other evidence for Roman material culture or traditions.’
- ‘Some of the vessels, including sherds of mortaria, are known to have been produced in York, though the majority seem to have come from a more local source.’
- ‘An Oxfordshire mortarium with upstanding rim, wide, flat, flanged and closed hook.’
- ‘Their Verulamium Region counterparts, however, produced Continental-style flagons and mortaria that were traded much further afield.’
- ‘The heavily damaged eastern arcade of courtyard XXV with the limestone mortarium on the left and the trough for animal fodder under the right arcade.’
- ‘Vitanius was a potter supplying mortaria for the fortress.’
- ‘The mortarium from Oxford is of fourth century type and the shell-tempered rilled jars and bowls are of late fourth century date.’
- ‘We had to grind these in mortaria and then heat them in the oil to yield a thick, strongly scented oil.’
- ‘Further Roman evidence was found on the site back in 1997 in the form of a broken stone mortarium or food-grinder.’
- ‘The Celts began to use a mortarium to grind up ingredients - you can see a mortarium in the Boudica exhibition at Norwich Castle.’
- ‘Stamped mortaria rims were recovered from 38 individual vessels, while there were 212 unstamped vessels.’
- ‘The function of the mortarium is, basically, to prepare the usual sauces that accompanied the roman foods.’
- ‘The purpose of this mortarium bibliography is to collate the disparate literature on mortaria in order to make it more accessible to pottery specialists and other interested individuals.’
- ‘The mortaria in Sandy were made in pottery factories in Oxfordshire, St. Albans and along the Nene valley.’
- ‘Some Rossington Bridge mortaria are stamped jointly by Sarrius and either Setibogius or Secundua.’
- ‘Add the remaining herbs and celery seeds and mix well, scoop the ingredients into another bowl and flush out the mortarium with the vinegar, Add the wine, honey, oil and seasons.’
- ‘There are chapters on amphorae, mortaria, and coarse and fine wares, with particular emphasis on Colchester products.’
- ‘This mortarium would have been used at the table to ensure freshness of food.’
- ‘Fortunately the mortarium was of a distinctive type.’
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