) a deep dish
used alike for cooking ( “patinarius,”
opposed to “assus,”
1.3, 27) and for serving up food, as is seen from Plaut.
3.2, 51, whence we gather also that it was sometimes a
covered dish: probably this was generally the case when the food was brought
up in the patina in which it had been cooked (cf. Hor. Sat.
2.8, 43). The patina was, however, often the dish for
serving up what had been cooked in other vessels. This is clear from our
finding silver patinae, e. g. a “patina argentea hederata”
(with ivy-leaf chasing: cf. filicata
) in Trebell.
17, and the patina of Aesopus valued at 100,000
sesterces (Plin. Nat. 35.163
costly patinae that of Vitellius holds the first place; not, however, from
its material, as it was of earthenware, but because it was so large that a
special oven had to be built for it at a cost of a million sesterces (Plin.
As regards the Greek equivalents, the τρύβλιον
perhaps comes nearest in shape and use (Aristoph. Birds 77
): it was of earthenware
252) and also of silver (Ath.
e): the λοπὰς
both for cooking and serving food, but it was flatter and more like the
on the other hand, was deeper and (serving also both
purposes) is equivalent to OLLA
is often given as the equivalent
of patina, and it was probably of much the same shape, but its uses were
different: a basin ἵνα ἐξεμοῦσι
10.76; cf. Ar. Nub.
907); a trough for brick-makers (LATER