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JOHN CABOT UNIVERSITY
COURSE CODE: "CL 290"
COURSE NAME: "Ancient Eats: Food in Ancient Rome (Class fee: €10 or $14)"
SEMESTER & YEAR:
Summer Session I 2018
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SYLLABUS
INSTRUCTOR:
Karl Squitier
EMAIL: [email protected]
HOURS:
TTH 9:00-12:15 PM
TOTAL NO. OF CONTACT HOURS:
45
CREDITS:
3
PREREQUISITES:
OFFICE HOURS:
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COURSE DESCRIPTION:
This course explores the economic, geographic, and cultural foundations on which ancient cultures built their foodways. Some of the topics to be discussed include: Sustainability, Agriculture, Trade, Storage, Processing, Technology, Consumption, and (Intra-cultural) communication through food. The primary focus is on ancient Roman culture, yet exploration and discussion will also connect with Prehistory and the ancient cultures of: The Greeks, West Asia, Africa, India, Southeast Asia, and the Americas. This course addresses historical, political, sociological, anthropological, mythological and communication issues; this is not a culinary arts course.
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SUMMARY OF COURSE CONTENT:
This course is designed to help you broaden, more sharply define and ultimately challenge your intellectual horizon of, knowledge about, and appreciation for foodstuffs and foodways (getting, shipping, storing, processing, preparation, eating, etc.) in the ancient world. The primary focus is on Roman civilization (most of our knowledge is about it), but exploration and discussion will also at times connect with Prehistory, the Greeks, India, (Southeast) Asia, particularly with West Asia, Africa, and the Americas (therefore, the asterisked comment above).
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LEARNING OUTCOMES:
Goals/ objectives:
1) To understand the (symbolic) significance and importance of food from procuring through consumption to sustainability and to realize that it was not something that was simply ‘fuel’ but (as indeed the case of our own culture) filled/served a much larger ‘palette’ or cultural dynamic.
2) To emphasize that in addition to being ‘fuel’ for survival and health, food plays a tremendously large role in communication. We communicate with others as in what we eat, what we refuse to eat, how we eat, how we prepare the food, when we eat, with whom we eat, etc. In addition, underlying this ‘communication process’ is rhetoric, and the role of ‘terroir’ in it.
3) To understand the economic, geographic, and cultural foundations on which ancient Roman culture (& others) built its foodways, and how that foundation relates to our understanding of our own culture and especially to ourselves as human beings.
4) In light of this knowledge, to be able to interpret the relevant remains (inheritances), e.g. literature, art, & artifacts reflecting this culture.
5) Again, in light of this knowledge, to be able to meaningfully interpret our own present cultural constructs while appreciating that much of the ‘intellectual/psychological’ past is contained in the ‘intellectual/psychological’ present.
How these goals will be realized:
1) Through reading, reflection on/critique of (the essays) and discussion of primary texts.
2) Through introduction to and class discussion of course topics (see below).
3) Through an analysis of antiquity via physical remains (visits &visuals)
4) And, unfortunately, through grading
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TEXTBOOK:
Book Title | Author | Publisher | ISBN number | Library Call Number | Comments | Format | Local Bookstore | Online Purchase |
Pliny the Elder: Natural History (A Selection) | John F. Healy | Translator London & New York: Penguin Books (2004) | ISBN: 0-140-44413-0 | | Available at the Almost Corner Bookstore
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REQUIRED RESERVED READING:
Book Title | Author | Publisher | ISBN number | Library Call Number | Comments |
Check the Schedule for readings | . | . | . | | |
RECOMMENDED RESERVED READING:
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GRADING POLICY
-ASSESSMENT METHODS:
Assignment | Guidelines | Weight |
Midterm: position essay | | 20% |
Final: position essay | Final can = project….the difference to be explained | 30% |
“My Thoughts” | a journal……well, sort of! | 30% |
Class participation, attendance & professionalism | | 20% |
-ASSESSMENT CRITERIA:
AWork of this quality directly addresses the question or problem raised and provides a coherent argument displaying an extensive knowledge of relevant information or content. This type of work demonstrates the ability to critically evaluate concepts and theory and has an element of novelty and originality. There is clear evidence of a significant amount of reading beyond that required for the cour BThis is highly competent level of performance and directly addresses the question or problem raised.There is a demonstration of some ability to critically evaluatetheory and concepts and relate them to practice. Discussions reflect the student’s own arguments and are not simply a repetition of standard lecture andreference material. The work does not suffer from any major errors or omissions and provides evidence of reading beyond the required assignments. CThis is an acceptable level of performance and provides answers that are clear but limited, reflecting the information offered in the lectures and reference readings. DThis level of performances demonstrates that the student lacks a coherent grasp of the material.Important information is omitted and irrelevant points included.In effect, the student has barely done enough to persuade the instructor that s/he should not fail. FThis work fails to show any knowledge or understanding of the issues raised in the question. Most of the material in the answer is irrelevant.
-ATTENDANCE REQUIREMENTS:
Regular attendance is expected. Also expected is to have all pertinent readings read for the session in which they are to be discussed.
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ACADEMIC HONESTY
As stated in the university catalog, any student who commits an act of academic
dishonesty will receive a failing grade on the work in which the dishonesty occurred.
In addition, acts of academic dishonesty, irrespective of the weight of the assignment,
may result in the student receiving a failing grade in the course. Instances of
academic dishonesty will be reported to the Dean of Academic Affairs. A student
who is reported twice for academic dishonesty is subject to summary dismissal from
the University. In such a case, the Academic Council will then make a recommendation
to the President, who will make the final decision.
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STUDENTS WITH LEARNING OR OTHER DISABILITIES
John Cabot University does not discriminate on the basis of disability or handicap.
Students with approved accommodations must inform their professors at the beginning
of the term. Please see the website for the complete policy.
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SCHEDULE
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Purpose of the Course: To introduce you to the
various foodways and foodstuffs of the ancient world, and the infrastructure
that laid behind them.
Regular attendance is expected. Also expected is to have all
pertinent readings read for the session in which they are to be discussed.
University Withdrawal Policy: Please consult
John Cabot’s policy about this.
Plagiarism: Please consult John Cabot’s policy
about this.
One last note & Important: Please do
not send any work to me via email. Submit your work in hardcopy only.
The topics to be covered will GENERALLY adhere to the
following schedule. If the schedule changes in any way, I'll tell you in
advance. Please note the dates for the essays; excepting medical or other
type emergencies and religious holidays, please, NO MAKEUPS AND NO
EXTENSIONS FOR ASSIGNMENT-DUE-DATES.
WEEK/DAY
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TOPICS
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READINGS
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1.
Tues.5/22
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Setting the Stage: Busy work; the course
& texts; Hearing from you. The Sources. Definitions & scope. Nero’s
Rome, and other global cultures. Food as communication.
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READ: Begin Cato; Fan;
Pliny; Dioscorides (On reserve)
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1.Thurs
5/24
2.Tues
5/29
2.Thurs
5/31
3.Tues
6/5
3.Thurs
6/7
3.Fri
6/8
4.Tues
6/12
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Geography & History: Foraging and Hunting,
Husbandry, Water,
Agriculture, & Mining
Gustatio:
Dates & Figs
Tools of the Chore/Art:
Cookbooks; Prep; Role of slavery & sustainability
Trade, Food Security
& Politics, Famine Warehouses, Pantry & Shopping
Meals, Feasts, Taverns,
Inns
•• Trip to Mt. Testaccio
(continuing 5/29
discussion)
MIDTERM ESSAY handed out
Haute Cuisine &
Cooks; The Olive & Oils/fats
Gustatio:
Olives
Criticism of above;
Terroir; Grains & legumes:
••• POMPEII
(discussion TBA)
••• Ostia
Antica trip
(continuing
5/29 discussion)
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Cato;
E: Fan Sheng-Chih; Pliny;
Apicius
R: Anonymous
E: Statius, Suetonius;
Horace I.5; Copa
E: Trimalchio; Suetonius;
Horace II.8: Pliny on olives (Bk. 15)
E: Horace II.2; Seneca;
Pliny on grain (bk. 18)
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4.Thurs.
6/14
5.Tues.
6/19
5.Thurs.6/21
5.Fri
6/22
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Moretum
Gustatio:
Moretum
MIDTERM ESSAY DUE
•••Esquiline visit
(continuing
5/29 discussion)
Processing &
preserving; Herbs
& Spices: The Case of Cinnamon
Food in Myth, Religion,
Philosophy; Fruits & Nuts
Diet, Nourishment,
Health, Medicine, Poison; Vegetables
Influences/Fusion; Meats & Cheeses
Beverages , Alcohol
The Army.
Gustatio: Wine, meat, veggies, grapes
•••FINAL EXAM rubric handed out
JOURNAL DUE
Finals/Projects due &
Course Conclusions
FINAL’S DAY: Friday, 22
June 2018
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E: Moretum
E: Geoponica, The Cosa article
E: Plutarch; Pliny on
grapes (Bk. 14)
E: Hippocrates, Plutarch;
Seneca
Pliny
on Viticulture
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Required texts:
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1) Pliny, Natural
History
2) Apicius, Roman
Cookery Book (Photocopied)
3) Cato, On Farming
(electronic text)
4) Salima Ikram, “Food
for Eternity”, 2 parts (Photocopied)*
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Texts on Reserve (=R):
Primary:
Secondary:
E-Texts (= E):
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1) Athenaeus, Deipnosophistae
2) Anonymous, The
Periplus of the Erythraean Sea
3) Pliny, Natural
History (complete)
4) Dioscorides, Greek
Herbal
5) Apicius, The Roman
Cookery Book (Flower)
6) Apicius, Cookery
and Dining in Imperial Rome (Vehling)
1) Casson, L., Ancient
Trade & Society
2) Faas, P., Around
the Roman Table (has recipes)
3) The Penguin
Encyclopedia of Ancient Civilizations (Cotterell)
4) Darby, Food: The
Gift of Osiris, 2 vols.*
1) Petronius,
“Trimalchio”
2) “Vergil”, Moretum
(aka: Ploughman’s Lunch)
3) Statius, “Domitian’s
Saturnalian Banquet”
4) “Hippocrates”, “A
Regimen for Health”
5) Plutarch, “On the
Eating of Flesh”
6) Horace, Satires I.5;
II.2; II.8
7)
“Vergil”, Copa
8)
Geoponica, Recipe for liquamen (garum)
9) Fan Sheng-Chih
10) Suetonius (Augustus,
Claudius, Vitellius)
11) McCann, “The Roman
Port of Cosa”
12) J. Bottéro, Mesopotamian
Culinary Texts (excerpts)*
13) S. Coe, America’s
First Cuisines (excerpts)*
14) Seneca, Letter 95: Basic
Principles (excerpts)
* These texts are not required reading, but will be
referred to in class discussions.
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Websites:
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1) www.google.com
(and ‘images’; no filtering)
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