Food, Diet and Dining in Antiquity

3 credits · Undergraduate

(3 hrs Lecture) This course explores the techniques, issues, and controversies involved in reconstructing the role of food, diet and dining in Greek and Roman antiquity. Topics addressed include examination of lines of evidence (broadly encompassing ancient literary and textual evidence, depictions from art, and material remains from archaeological excavation); the economic basis for production, trade, transport and consumption of foodstuffs in antiquity; practicalities and limitations involved in cooking, preserving and preparing food stuffs; the social and philosophical context of eating and dining; the role of food in ancient religious and cult practices; medical approaches to food, diet and health in antiquity. Cross-listed: CLAS-2920(3). Restrictions: Students may not hold credit for this course and CLAS-2920.