Eating and Drinking in Classical Antiquity

(3 Credit Hours) · Undergraduate

This module examines food and drink production and consumption in ancient Greece and Rome through a combination of archaeological remains, literary sources, iconography, and anthropological theory. From daily bread to pungent fish sauce, food consumption can be linked to wider social issues such as status and identity. These issues will be considered with reference to specific topics including feasting (Greek symposion and Roman convivium), sacrifice, taboos, and funerary meals, while case studies of olive oil, wine, cereals and fish will facilitate an understanding of food production in the ancient world. Tutorials include recreating Roman recipes and identifying spices. Throughout the module, students are encouraged to reflect on their own consumption habits and related contemporary issues. An optional visit to the UCD apiary is included.