|
|
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 2013
|
SYLLABUS
INSTRUCTOR:
Squitier Karl
EMAIL: [email protected]
HOURS:
MTWTH 11:00-13:00
TOTAL NO. OF CONTACT HOURS:
45
CREDITS:
3
PREREQUISITES:
OFFICE HOURS:
By appointment & by chance.
|
|
COURSE DESCRIPTION:
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.
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.
|
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.
|
Required texts:
|
1) J. Alcock, Food in the Ancient World (2005) (=A)
|
|
|
2) Pliny, Natural History
3) Apicius, Roman Cookery Book (Photocopied)
4) Cato, On Farming
5) Salima Ikram, “Food for Eternity”, 2 parts (Photocopied)
|
|
Texts on Reserve (=R):
Primary:
Secondary:
E-Texts (= E):
|
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)
|
|
Websites:
|
1) www.google.com (and ‘images’; no filtering)
|
|
LEARNING OUTCOMES:
To introduce you to the various cuisines of the ancient world, and the infrastructure that laid behind these cuisines.
|
TEXTBOOK:
|
REQUIRED RESERVED READING:
RECOMMENDED RESERVED READING:
|
GRADING POLICY
-ASSESSMENT METHODS:
| Assignment | Guidelines | Weight |
| Project | | 25% |
| Midterm (essay#1) | | 25% |
| Final (essay#2) | | 15% |
| Journal | | 25% |
| Class participation, attendance & professionalism | | 10% |
-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 course
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 covered.
Please do not send any work to me via email. Submit your work in hardcopy only
|
|
|
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.
|
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.
|
|
|
SCHEDULE
|
|
|
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.
FIELD TRIPS: 5 field trips are planned.
1) Mount Testaccio in Rome is on Thursday, 23 May; counts as 1 class session; as a class group.
2) Ostia is scheduled for Friday, 24 May; counts as 1 class session; as a class group.
3) Museo della Civiltà Romana in Rome (EUR) is on Wednesday 29 May; counts as 1 class session; as a class group.
4) Pompeii is for Friday 31 May; counts as 1 class session; individually, not as a class group.
5) The Esquiline Market in Rome, any day; individually, not as a class group
For those unable to participate in the field trips as scheduled, please see me for a rubric of what to see and think about at these sites that you will then visit on your own.
a) For Mt. Testaccio, we’ll meet at the site in Rome during the normal class time.
b) For the Ostia trip, we’ll be leaving Rome in the early morning.
c) For the Museo della Civilta Romana visit, if possible, we’ll start class early to be at the museum at its opening (9am) and be there for a couple of hours and return to JCU by noon.
d) For the Pompeii excursion, you leave Rome for Pompeii when you wish, but I advise leaving by train early in the morning to arrive at Pompeii with enough time to see all you need and want to see at your leisure.
e) For the Esquiline Market you do your visit at your leisure and convenience.
I’ll discuss more fully in class the purpose, time, duration, meeting place, etc. for above trips.
|
WEEK/DAY
|
TOPICS
|
READINGS
|
|
|
1. Mon.5/20
|
Setting the Stage: Busy work; the course & texts; Hearing from you. The Sources. Definitions & scope. Nero’s Rome.
|
READ: Begin Alcock; Cato;
Fan; Pliny; Dioscorides (On reserve)
|
|
1.Tues.5/21-
Wed. 5/22
1.Thurs.5/23
1.Fri.5/24
2.Mon.5/27
2.Tues.5/28
2.Wed.5/29
|
Geography & History: Foraging and Hunting,
Husbandry, Agriculture, Mining & Farming
Gustatio: Dates & Figs
Trade, Warehouses, Pantry & Shopping
•• Trip to Mt. Testaccio
••Trip to Ostia Antica
No class
Meals, Feasts, Taverns, Inns
Gustatio: TBA
Tools of the Chore/Art: Cookbooks; Prep; Role of slavery & sustainability
•••Trip to Museo della Civilta Romana
MIDTERM ESSAY handed out
|
Cato; E: Fan Sheng-Chih; Pliny; A, chpt 4
R: Anonymous; A, chpt. 1
E: Statius, Suetonius; Horace I.5; Copa; A, chpts 3, pp. 118-132; 5
Apicius; A, chpt 3, pp. 102-118
|
|
2.Thurs.5/30
2.Fri.5/31
3.Mon.6/3
3.Tues.6/4
3.Wed.6/5
|
Moretum
Gustatio: Moretum
••• POMPEII
No Class
Foodways of ANE, Egypt & Nubia
MIDTERM ESSAY DUE
Haute Cuisine & Cooks; The Olive & Oils/fats
Gustatio: Olives
|
E: Moretum; A, chpt 2
Ikram, “Food for Eternity”; E: Bottéro, Mespotoamian Cuisine
E: Trimalchio; Suetonius; Horace II.8: A, chpt 2; Pliny on olives (Bk. 15)
|
|
3.Thurs.6/6
4.Mon.6/10
|
Criticism of above; Grains & legumes:
Gustatio: Wheat, barley, millet, quinoa, maize, rice, acorns; lentils; beans
Gustatio: bread &/or puls
Foodways of the ancient Americas
|
E: Horace II.2; Seneca. A, chpt 2; Pliny on grain (bk. 18)
E: Coe, America’s First Cuisines
|
|
4.Tues.6/11
4.Wed.6/12
4.Thurs.6/13
5.Mon.6/17
|
Processing & preserving; Herbs & Spices: The Case of Cinnamon
Gustatio: Garum, peppers, eggs
Food in Myth, Religion, Philosophy; Fruits & Nuts
Gustatio: Grapes, honey, et al.
Diet, Nourishment, Health, Medicine, Poison; Vegetables
Gustatio: some veggies
Influences/Fusion; Meats & Cheeses
Gustatio: Sausage, bacon, et al.
•••FINAL EXAM rubric handed out
|
E: Geoponica, The Cosa article; A, chpt 2
E: Plutarch; A, chpt. 2 & 6; Pliny on grapes (Bk. 14)
E: Hippocrates, Plutarch; Seneca; A, chpt. 2 & 6
A, chpt. 2
|
|
|
|
|
|
5.Tues.6/18
|
Beverages , Alcohol
The Army. Foodways of Northern Europe
Gustatio: Wine
|
A, chpt. 2; Pliny on Viticulture
|
|
|
JOURNAL DUE
|
|
|
5.Wed.6/19
|
Oral Projects
|
|
|
5.Thurs.6/20
5.Fri.6/21
|
FINAL DUE
Finals Returned & Course Conclusions
|
|
FINAL’S DAY : Friday, 21 June 2013
|
|
|