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PATINA (τρύβλιον) a deep dish used alike for cooking ( “patinarius,” stewed, opposed to “assus,” roast, Plaut. Asin. 1.3, 27) and for serving up food, as is seen from Plaut. Pseud. 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. Poll. Claud. 17, and the patina of Aesopus valued at 100,000 sesterces (Plin. Nat. 35.163). Among 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. l.c.; Suet. Vitell. 13).

As regards the Greek equivalents, the τρύβλιον perhaps comes nearest in shape and use (Aristoph. Birds 77): it was of earthenware (Id. Eccl. 252) and also of silver (Ath. 6.230 e): the λοπὰς was used both for cooking and serving food, but it was flatter and more like the patella: the χύτρα, on the other hand, was deeper and (serving also both purposes) is equivalent to OLLA The λεκάνη 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 (Poll. 10.76; cf. Ar. Nub. 907); a trough for brick-makers (LATER p. 8).

[J.Y] [G.E.M]

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