In Britain, the Roman era began in 43 CE and lasted through 410 CE. With regard to Scotland, iIn 122 CE, the Romans constructed Hadrian’s Wall as the northern boundary of the Roman province, and in 140 they constructed the Antonine Wall somewhat farther north. These walls not only marked the northern frontier of Roman Britain, but they were also defensive walls intended to stop the Scottish tribes in the north from raiding into Roman Britain.
The Romans did not conquer all of Scotland and unlike other parts of Britain, they did not establish towns. The Roman presence in Scotland was that of a military occupation that lasted only 50 years with soldiers stationed in garrisons.
The National Museum of Scotland in Edinburgh has a number of displays on the Roman soldiers in Scotland.
Roman Soldiers
According to the display:
“There were two classes of soldier. The legionnaires—infantry only—were Roman citizens, and the auxiliaries—both infantry and cavalry—were recruited from the population of conquered provinces.”
Roman soldiers, both legionnaires and auxiliaries, were full-time soldiers. When they weren’t fighting, they were building forts and roads. All Roman soldiers were well armed with armor, a sword, and a helmet. Military equipment was mass produced.
Roman Officers’ Utensils
Roman officers often dined with fine imported tableware. They often used samian pottery imported from the continent. Lesley Adkins and Roy Adkins, in their book A Thesaurus of British Archaeology, write:
“It was usually red with a glossy surface formed by a slip of fine clay, the red colour being obtained by firing in an oxidizing atmosphere.”
According to the display:
“The high status of officers in the Roman army was reflected in the quality of the equipment used to prepare and consume meals and the service they received. It was also shown in the quality and range of foods they ate. Their meals were prepared for them in kitchens by servants.”
Roman Soldiers’ Utensils
According to the display:
“Low-ranking soldiers in the Roman army had to cook most of their own food. They cooked in small groups, using mess cans and pans over a charcoal grid-iron.”