Over Bed Table Kmart

What are the 3 types of tables?

From Wikipedia, the free encyclopedia A gilded Baroque table, with a stone top (most probably marble), from the Cinquantenaire Museum ( Brussels, Belgium ) Rococo writing table; 1759; lacquered oak, gilt-bronze mounts and lined with modern leather; height: 80.6 cm, width: 175.9 cm; Metropolitan Museum of Art (New York City) A table is an item of furniture with a raised flat top and is supported most commonly by 1 or 4 legs (although some can have more), used as a surface for working at, eating from or on which to place things.

  1. Some common types of table are the dining room table, which is used for seated persons to eat meals; the coffee table, which is a low table used in living rooms to display items or serve refreshments; and the bedside table, which is commonly used to place an alarm clock and a lamp.
  2. There are also a range of specialized types of tables, such as drafting tables, used for doing architectural drawings, and sewing tables.

Common design elements include:

  • Top surfaces of various shapes, including rectangular, square, rounded, semi-circular or oval
  • Legs arranged in two or more similar pairs. It usually has four legs. However, some tables have three legs, use a single heavy pedestal, or are attached to a wall.
  • Several geometries of folding table that can be collapsed into a smaller volume (e.g., a TV tray, which is a portable, folding table on a stand)
  • Heights ranging up and down from the most common 18–30 inches (46–76 cm) range, often reflecting the height of chairs or bar stools used as seating for people making use of a table, as for eating or performing various manipulations of objects resting on a table
  • A huge range of sizes, from small bedside tables to large dining room tables and huge conference room tables
  • Presence or absence of drawers, shelves or other areas for storing items
  • Expansion of the table surface by insertion of leaves or locking hinged drop leaf sections into a horizontal position (this is particularly common for dining tables)

What are the three types of bedside table?

Bedside Tables – Nightstands, bedside chests, and bedside cabinets are the three main types of bedside furniture. Once you have chosen one of the above options for your room, there are a few other things to consider.

What is a bijouterie table?

Antique Bijouterie Tables, also known as a Vitrine is a pretty side display table with glazed top and sides designed to store and display a collection of small valuable items such as silver or jewellery. Some Antique Bijouterie Tables have mirrored bases or are velvet lined to show the collectables in their best light.

  • The name ‘bijouterie magasin’ is French for a ‘jewellery shop’ and this is where the name came from as they were originally designed to display fine jewellery in the 19th Century.
  • These elegant antique Jewellery Tables have a hinged lockable lid and come in lovely shapes from oval to serpentine or occasionally are attached to a display cabinet,

The timbers in their construction will vary from Mahogany, Walnut or Satinwood and are occasionally pained with decorative brass ormolu mounts. Fine inlay banding can be seen around some of the best Antique Bijouterie tables in Boxwood and Ebony in a highly desirable chequer design.

What is a Damascus table?

Home Tables African & Indian Tables Damascus mother-of-pearl inlaid, hardwood occasional table

Over Bed Table Kmart Category Tables African & Indian Tables Reference 14448 A Damascus mother-of-pearl inlaid hardwood occasional table, late 19th/early 20th century. The hinged decagonal top inlaid with a calligraphic panel within foliate and scroll hands enclosing a buttoned silk interior over scroll panels and ogee arched legs Dimensions: Height 57.5 cm / 22 3 ⁄ 4 ” Width 48 cm / 19″ Depth 46 cm / 18 1 ⁄ 4 ”

Why is it called Pompeii?

Name – Pompeii in Latin is a second declension masculine plural noun ( Pompeiī, -ōrum ). According to Theodor Kraus, “The root of the word Pompeii would appear to be the Oscan word for the number five, pompe, which suggests that either the community consisted of five hamlets or perhaps it was settled by a family group ( gens Pompeia ).”

How did Pompeii sink?

Pompeii | History, Volcano, Map, Population, Ruins, & Facts The city of is famous because it was destroyed in 79 CE when a nearby volcano,, erupted, covering it in at least 19 feet (6 metres) of ash and other volcanic debris. The city’s quick burial preserved it for centuries before its ruins were discovered in the late 16th century.

  1. The subsequent excavation of Pompeii and the surrounding areas in the mid-18th century marked the start of the modern science of,
  2. The archaeological sites at and around Pompeii are important because they provide a unique source of information about many aspects of social, economic, religious, and political life of the ancient world.

was destroyed because of the eruption of on August 24, 79 CE. Just after midday on August 24, fragments of ash and other volcanic debris began pouring down on Pompeii, quickly covering the city to a depth of more than 9 feet (3 metres). —a fluidized mixture of hot rock fragments, hot gases, and entrapped air moving at high speed in thick dark clouds that hug the ground—reached the city on the morning of August 25 and soon asphyxiated those who had not already been killed.

Additional pyroclastic flows and rains of ash followed, adding at least another 9 feet of debris. The ancient Roman city of Pompeii was located in what is now the region of, southeast of, It was at the southeastern base of and was built on a spur formed by a prehistoric lava flow to the north of the mouth of the Sarnus (modern Sarno) River.

Pompeii was destroyed by the violent of Mount Vesuvius on August 24, 79 CE., the located to the northwest of the ancient Roman city of, has erupted many times throughout recorded history. The eruption that destroyed Pompeii occurred on August 24, 79 CE.

  1. That eruption also destroyed the cities of,,, and other nearby communities.
  2. The remains of Pompeii’s city walls are 2 miles (3 km) in circumference, and they enclose an area of about 163 acres (66 hectares).
  3. Several city gates have been excavated.
  4. There are of public buildings, generally grouped in three areas: the Forum, located in the large level area to the southwest; the Triangular Forum, standing on a height at the edge of the south wall overlooking the bay; and the Amphitheatre and Palaestra, in the east.

Hundreds of private homes of various architectural styles have also been excavated at Pompeii. Read more below: Pompeii, Italian Pompei, preserved ancient Roman city in,, 14 miles (23 km) southeast of, at the southeastern base of, Around noon on August 24, 79 ce, a huge eruption from Vesuvius showered volcanic debris over the city of Pompeii, followed the next day by clouds of blisteringly hot gases.

  • Buildings were destroyed, the population was crushed or asphyxiated, and the city was buried beneath a blanket of ash and,
  • For many centuries Pompeii slept beneath its pall of ash, which perfectly preserved the remains.
  • When these were finally unearthed, in the 1700s, the world was astonished at the discovery of a sophisticated Greco-Roman city frozen in time.
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Grand public buildings included an impressive and an amphitheatre; lavish villas and all kinds of houses, dating back to the 4th century bce, were also uncovered. Inside were some preserved remains of people sheltering from the eruption; others lay buried as they fled; bakeries were found with loaves still in the ovens.

  • The buildings and their contents revealed day-to-day life in the ancient world—and stirred 18th-century interest in all things classical.
  • Pompeii was built on a spur formed by a prehistoric lava flow to the north of the mouth of the Sarnus (modern Sarno) River.
  • And other were destroyed along with Pompeii.

Pompeii, Herculaneum, and Torre Annunziata were collectively designated a in 1997. Pompeii supported between 10,000 and 20,000 inhabitants at the time of its destruction. The modern town ( comune ) of Pompei (pop.25,440) lies to the east and contains the Basilica of Santa Maria del Rosario, a pilgrimage centre.

  • It seems certain that Pompeii, Herculaneum, and nearby towns were first settled by -speaking descendants of the Neolithic inhabitants of,
  • Archaeological evidence indicates that the Oscan village of Pompeii, strategically located near the mouth of the Sarnus River, soon came under the influence of the who had settled across the bay in the 8th century bce,

Greek influence was challenged, however, when the came into Campania in the 7th century. The Etruscans’ influence remained strong until their was destroyed by of in a naval battle off in 474 bce, A second period of Greek followed. Then, toward the end of the 5th century, the warlike, an Italic tribe, conquered Campania, and Pompeii, Herculaneum, and Stabiae became Samnite towns.

  • Pompeii is first mentioned in history in 310 bce, when, during the Second, a fleet landed at the Sarnus port of Pompeii and from there made an unsuccessful attack on the neighbouring city of,
  • At the end of the, Campania became a part of the Roman confederation, and the cities became “allies” of,

But they were not completely subjugated and Romanized until the time of the, Pompeii joined the Italians in their revolt against Rome in this war and was besieged by the Roman general in 89 bce, After the war, Pompeii, along with the rest of Italy south of the, received Roman citizenship.

  1. However, as a punishment for Pompeii’s part in the war, a colony of Roman veterans was established there under Publius Sulla, the nephew of the Roman general.
  2. Latin replaced Oscan as the official language, and the city soon became Romanized in institutions, architecture, and,
  3. A riot in the at Pompeii between the Pompeians and the Nucerians, in 59 ce, is reported by the historian,

An earthquake in 62 ce did great damage in both Pompeii and Herculaneum. The cities had not yet recovered from this when final destruction overcame them 17 years later. Get a Britannica Premium subscription and gain access to exclusive content. erupted on August 24, 79 ce,

  • A vivid eyewitness report is preserved in two letters written by to the historian Tacitus, who had inquired about the death of, commander of the Roman fleet at,
  • Pliny the Elder had rushed from Misenum to help the stricken population and to get a close view of the volcanic phenomena, and he died at Stabiae.

Site excavations and volcanological studies, notably in the late 20th century, have brought out further details. Just after midday on August 24, fragments of ash, pumice, and other volcanic began pouring down on Pompeii, quickly covering the city to a depth of more than 9 feet (3 metres) and causing the roofs of many houses to fall in.

  1. Surges of pyroclastic material and heated gas, known as, reached the city walls on the morning of August 25 and soon asphyxiated those residents who had not been killed by falling debris.
  2. Additional pyroclastic flows and rains of ash followed, adding at least another 9 feet of debris and preserving in a of ash the bodies of the inhabitants who perished while taking shelter in their houses or trying to escape toward the coast or by the roads leading to Stabiae or Nuceria.

Thus Pompeii remained buried under a layer of pumice stones and ash 19 to 23 feet (6 to 7 metres) deep. The city’s sudden burial served to protect it for the next 17 centuries from vandalism, looting, and the destructive effects of climate and weather.

What was dinner called in Pompeii?

The Culinary World of Pompeii The bustling city of was halted in its tracks in the autumn of 79 AD when Mount Vesuvius erupted, crushing the city under tons of ash and rubble. The city was preserved in a snapshot of daily activities that we would never normally be able to see on an archaeological site, where structures come to their natural end.

  1. Pompeii ended very unnaturally.
  2. The archaeology presents us with real people of all classes and social status in the process of engaging with their culinary world: purchasing food, baking bread, preparing their evening meal, socializing in the street with their purchases in hand, nibbling snacks at the baths, and reclining on a couch while slaves offer fresh oysters and fish sauce.

The miraculous evidence of this process in action is displayed in this wonderful exhibition at the Legion of Honor. Last Supper in Pompeii: From the Table to the Grave installation at the Legion of Honor. Photography by Gary Sexton When you consider ancient Roman food, what springs to mind? The odd and the bizarre,, and lark’s tongue, and that stinky rotten fish sauce—actually it’s not stinky or rotten.

  1. Ideas of greed and gluttony encapsulated by the come up in conversations about roman food.
  2. Vomitoria ‘ were the passageways between seats at amphitheatres that allowed the audience to exit quickly.) Were we to be transported back to the years prior to the day Pompeii was destroyed by the volcano, we would see that the reality of the Roman culinary experience, as reflected in the vast amount of evidence that survives in Pompeii, was a great deal more ordinary than we have been led to believe, but also considerably more appealing and desirable.

There is much that seems alien about the Roman world, but in terms of its food it is not so strange, as you shall see. For many years, historians believed that Roman society was divided into relatively small numbers of elites dining with excessive gluttony, while teeming millions of ordinary Romans subsisted on an enforced vegetarian diet because all meat was appropriated by the elites.

  • This polarized image has been replaced, largely because of the kind of evidence we see in Pompeii, with a far more complex picture.
  • We now understand that Roman society was considerably diverse and varied in structure, with multiple layers of status in different contexts and immense mobility between the layers.

The binary approach always left the middle as a blur. The middle of Roman society was largely dominated by those of “freed” ancestry. Slavery was institutional but provided a constant flow of new citizens as many were able to purchase or acquire their freedom within their own lifetime.

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The freedman often had the benefit of having acquired skills as a slave that he could use to earn a living, and his sons and daughters were full Roman citizens, and they were often relatively financially stable.There were many well-off families headed by a former slave who once served in a wealthy household, now living a comfortable life and dining on foods once thought to be out of their reach.

Foods that were once thought to be elite and luxury are now understood to be far more widely consumed than previously believed. Pepper was seen as the height of luxury, but in Pompeii the occasional discovery of pepper in modest homes demonstrates that ordinary citizens had access to this spice and many others.For the vast majority of Roman citizens, their diet was varied and largely consisted of mixed Mediterranean diet which included salted and fresh quadruped meat (beef, lamb, and pork), principally from sacrificial sources; fresh and salted fish and fish sauces; pulses such as lentils and chickpeas; vegetables, dominated by brassicas and allium (cabbage, leeks, onions, and garlic).

  1. Fresh fruits were common: plums, apples, dates and figs, and also wild nuts.
  2. The olive and the grape provided the two lubricants of Roman society.
  3. Olive oil was the main cooking oil, and Romans also used it to clean their skin, while wine was readily available to many, even the poorest citizens.
  4. Oil, wine, and fish sauce were fundamental to Roman cuisine, and they were traded in amphorae across the Mediterranean from Spain and Africa.

You will see amphorae with pointed bottoms in the exhibition—they were designed specifically to accommodate these liquids. The triad of oil, wine, and fish sauce was used to create simple dressings that were ubiquitous at any Roman meal. Galen, a Greek doctor writing in the second century, suggests that even the most destitute of Romans were able to mix oil, vinegar, or wine and fish sauce together to pour over their vegetables. Carbonized bread and a fresco from Pompeii on view in Last Supper in Pompeii: From the Table to the Grave at the Legion of Honor. Photography by Gary Sexton Bread was a staple for everyone, but there were different types of bread available. There is a carbonized whole-meal loaf of bread (above) taken, along with fifty or more others, from an oven that must have been filled with loaves of dough before the eruption and never opened again until archaeologists broke the seal on the oven door in the mid-nineteenth century.

  • Bread is also central to the wall fresco depicting a candidate running for election giving away fresh bread to the well-to-do electorate in exchange for their vote.
  • The two loaves of bread are similar in shape, but the bread used as a bribe was undoubtedly made with finer white flour.
  • Many carbonized seeds and fruits have been found in Pompeii, such as figs, plums, dates, olives, walnuts, and almonds.

Lentils and beans are there too and were undoubtedly made into soups and stews, perhaps with a piece of bacon for flavor. These preserved foods depict plain, everyday fare that everyone consumed at some point in the day. The main meal of the day was the cena, which occurred towards the end of the afternoon after the worst of the heat. Display of food samples on view in Last Supper in Pompeii: From the Table to the Grave at the Legion of Honor. Photography by Gary Sexton There is plenty of evidence of luxury delicacies too, such as sea urchins and dormice. A special dormouse pot known as a glirarium is on display in the exhibition.

When you purchased a dormouse for the table, you almost certainly took it home in one of these pots. The pots’ walls are studded with air holes, and on the inside there is a narrow ledge that spirals around the interior, sort of like a narrow shelf, possibly providing the mouse a little exercise while it was fattened with fruits and nuts for the table.

Dormice voluntarily eat to excess, like geese and ducks, before hibernation and this was encouraged to sweeten the meat. We have frescos depicting fresh foods such as game and fish, which represent the kind of protein that very wealthy people preferred to consume.

We can see a fresco of a couple of slaves butchering a fawn for an alfresco meal, as well as a stupendous seascape mosaic with bream bass and lobster in beautiful lifelike color (below). The best offal—liver kidney, sweetbreads, brains, gonads—were considered highly desirable at elite banquets. We have clear evidence that in the urban environment the majority of offal was reserved for elite dining, where serving numerous kidneys or making a custard out of sweetbreads and brains would have been the height of luxury.

Not necessarily to our taste today, I will admit, but as these forms of offal were rare—one or two items per beast—they were inherently desirable. Marine mosaic from Pompeii in Last Supper in Pompeii: From the Table to the Grave installation at the Legion of Honor. Photography by Gary Sexton. For middle and lower-rank town dwellers, access to meat was more complex, as consumers had to rely on supplies donated for sacrifice to the temple precinct and thereafter available at the meat market.

The wealthier middle ranks almost certainly appropriated the best cuts of beef pork and lamb, while the lowest ranks probably relied more on salted and processed meats such as sausages, salted pork, and isicia —a kind of mince made with cheap pounded meat hacked off the carcass—and some forms of lesser offal.

The Roman style of formal dining is to recline while eating on special couches constructed of wood or masonry. The household slaves brought food to the central table, and guests were expected to take food with their fingers. This social structure is depicted in a fresco where the guests are seen as full size while the slaves appear to be children within the image.

The tableware of the wealthy is illustrated by silver and bronze dishes and platters as well as fine glass jugs. The more common tableware was the red terra sigilata, which comes in a huge array of shapes and sizes of bowl, platter, and dish. These types of ceramics were found in all kinds of contexts, while many were inscribed with the owner’s name and reflect a valued possession.

The diet of the town dweller of the lower ranks is difficult to determine, because their living structures haven’t survived. They often lived in apartment blocks consisting of single rooms with multiple occupants. These blocks were part of larger insula made up of a few elite town houses, shops, and industrial workshops all made of masonry with wooden apartments above.

A shared community spirit may have developed in some of these insulae, Few apartment dwellers would have had access to cooking facilities in their rooms, and thus they had to either use shared cooking facilities at ground level or eat out. There are a number of small cooking braziers in the exhibition that seem unsuited to commercial cooking and may have been domestic cooktops shared among neighbors.

For those without access to a cooking fire the only option would seem to be street food. This scenario has led to the common theory that street food was potentially invented by the Romans and fundamental to feeding the majority of working people. Whether this is in fact true is hard to judge.

  • It is true that on every street in Pompeii there were numerous bars and shops that seemed to sell hot food.
  • Many of the bars do have braziers, structures clearly used to heat coals or wood and cook food.
  • That hot sizzling meat was served at these bars is very clear from a passage about the life of the emperor Claudius by Suetonius, where while in Rome he is said to have left the court where he was presiding, attracted by the smell of roasting meat in a local bar! Most of these bars and shops have big jars with wooden lids buried in the counter of the shop.
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Every shop seems to have these structures, and it is very hard to understand what they were used for. I suspect that each shop or bar owner would have had a slightly different purpose for these jars. The heat of the Mediterranean may have destroyed the quality of fresh vegetables and meat very quickly, and these vessels may have simply been a deep, hollow cool place to store foods of all kinds. Wall painting from Ostia depicting a Roman meal. Image from Wikimedia Commons A piece of evidence not from Pompeii but from Ostia—the port of Rome—includes a wall painting of a meal that was served to customers (above). It includes two kebab sticks with meat chunks, a layer of what seems to be pulses (lentils or chickpeas), a carrot or radish, and a small dish that may have held a sauce.

The image also includes wine and bread. It represents a simple day-to-day meal for a middle-rank laborer. A unique recipe book has survived written in Latin by slave cooks. It contains some recipes that may have been cooked in the mid to late first-century AD during the years before the destruction of Pompeii.

It is called Apicius, after the famous Roman gourmet Marcus Gavius Apicius. In the collection, a number of recipes lend themselves to street food: isicia omentata was a pounded meat paste seasoned with pepper and myrtle berries and wrapped in caul fat (sausage skin in a sheet rather than a tube) before being barbecued.

We can quite easily imagine this looking something like a meatball or a burger and, if served inside bread, it does seem to have taken the beef burger back into the past. It’s a difficult line to take as it is too easy to assume that the burger was Roman; we should say it was “very similar.” This meat dish was served with an oenogarum, a dipping dressing.

Here is the recipe for you to try! Beef or lamb rissole: Apicius 2.1.7 We might claim that these meat rissoles are the closest thing to a burger in the Roman recipes. The meat of choice is pounded in a mortar with a pestle until it is a smooth paste or a pâté is formed.

  1. This takes considerable time and effort (with today’s kitchen appliances the task could be accomplished in a few minutes).
  2. Once the pounded meat has been shaped into balls, they can be oven-baked, grilled, or even barbecued, as the original recipe suggests.
  3. The flavor of the myrtle berries is rather interesting—it is somewhat flowery and unexpected.

If myrtle berries are unavailable, juniper berries serve as a suitable alternative. Caul fat is the membrane that holds the intestines together in the intestinal cavity in all animals; pig’s caul is generally the one most readily available. You will find caul fat at any butcher shop that makes its own sausages, especially if they make their own meatballs.

1/2 lb beef or lamb mince1 cup fresh bread crumbs2 tablespoons white wine1 tablespoon fish sauce2 heaping teaspoons whole peppercornsScant ¼ cup pine nuts5 myrtle berries or 3 juniper berries2 ounces caul fat (make sure it has been cleaned)

In a food processor, combine the meat, bread crumbs, wine, and fish sauce and process until the mixture has the texture of a smooth paste and the mince has lost its structure. In a pestle and mortar, grind the myrtle berries or juniper into a fine powder and add along with the peppercorns and pine nuts.

Add the peppercorns and pine nuts and pulse briefly to combine them evenly. Transfer the mixture to a bowl. Open up each individual piece of caul fat to its full extent. Take a lump of the meat mixture and form it into a small ball about the size of an egg. Lay the ball on the edge of a sheet of fat and cut a circle around it about twice as big as the ball.

Pick up the ball with the circle of fat and pull and stretch the fat to cover the ball. Place the ball on the work surface and flatten it out. Repeat with the remaining meat mixture, and be sure that the minimum amount of fat needed to cover each ball is used.

1 part Red Boat fish sauce1 part white wine1 part olive oil 1 part sweet wine Freshly ground black pepper, a heaping teaspoon of each fresh herb (parsley, coriander, mint, thyme)

In a bowl, whisk together all the ingredients. Transfer the dressing to an airtight container and store in the fridge, it will keep for a week. Serve at room temperature. Before using, shake or whisk the sauce. Dip the isica (rissole) in the sauce. Text and recipes by Sally Grainger.

What is a Barcelona table?

knoll barcelona coffee table – Design Mies van der Rohe, 1929 Plate glass, stainless steel or chromed frame Made in USA by Knoll Created by Ludwig Mies van der Rohe for the German Pavilion at the 1929 Barcelona Exposition, the Barcelona table features the pure compositional structure that now epitomizes Modern architecture.

  1. Each Barcelona table is a tribute to traditional craftsmanship and meticulous attention to detail.
  2. Noll is the only authorized and licensed manufacturer of the Barcelona Collection since 1953.
  3. Mies van der Rohe’s signature is stamped into the frame of each piece to guarantee authenticity.
  4. Noll has received trademark protection for the designs created by Mies van der Rohe, a Barcelona table not manufactured by Knoll is a counterfeit.

The Barcelona table top features a thick, clear polished plate glass with 1/8″ beveled edge. Clear glass option has a slight green tint. Starphire™ glass has a low iron content, giving it a crystal quality, making it more clear and luminous than regular glass. Over Bed Table Kmart

What is a French country table?

Most French country dining tables feature wood as their primary material, setting a warm, rustic tone for the rest of the room. In some cases the entire table is built from hand-crafted wood (or pressed wood materials, for less-expensive reproductions).

What is a canopy table?

Cool Combination – Picnic tables with integrated permanent canopy tops—a very cool combination that produces comfortable and inviting seating areas. These canopy tables offer mild sun protection with a steel perforated or diamond pattern arched canopy and feature complimenting table tops and seats. Perforated Pattern Diamond Pattern Model 320-P6 Constructed with 4″ square tube structural steel, MIG welded support arms and dual pedestal frames are protected in a superior powder-coated finish. Two-post design will be appreciated by landscape crews for easy accessibility during maintenance. Overall Dimensions 79-1/2″L x 77-3/4″W x 95-7/8″H* *From Grade when Installed