Course Syllabus

JOHN CABOT UNIVERSITY

COURSE CODE: "CL 290"
COURSE NAME: "Ancient Eats: Food in Ancient Rome (class fee €10 or $14)"
SEMESTER & YEAR: Summer Session II 2014

SYLLABUS

INSTRUCTOR: Karl Squitier
EMAIL: [email protected]
HOURS: MW 9:00 AM 12:45 PM
TOTAL NO. OF CONTACT HOURS: 45
CREDITS: 3
PREREQUISITES:
OFFICE HOURS:

COURSE DESCRIPTION:
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).

SUMMARY OF COURSE CONTENT:
Purpose of the Course: To introduce you to the various foodways and foodstuffs of the ancient world, and the infrastructure that laid behind them.

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

TEXTBOOK:

Book Title	Author	Publisher	ISBN number
Food in the Ancient World (2005)	J. Alcock	.	.
Natural History	Pliny	.	.
Roman Cookery Book (will be distributed in class)	Apicius	.	.
On Farming	Cato	.	.
“Food for Eternity”, 2 parts (will be distributed in class)	Salima Ikram	.	.

REQUIRED RESERVED READING:

Book Title	Author	Publisher	ISBN number	Library Call Number	Comments
Please refer to the grid included in the schedule for the books on reserve	.	.	.

RECOMMENDED RESERVED READING:

NONE

GRADING POLICY
-ASSESSMENT METHODS:

Assignment	Guidelines	Weight
Midterm: position essay		30%
Final: position essay	Final can = project….the difference to be explained	30%
“My Thoughts”	a journal……well, sort of!	30%
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 discussed.

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

WEEK/DAY	TOPICS	READINGS
1. Mon.6/30	Setting the Stage: Busy work; the course & texts; Hearing from you. The Sources. Definitions & scope. Nero’s Rome. Food as communication.	READ: Begin Alcock; Cato; Fan; Pliny; Dioscorides (On reserve)
1.Wed.7/2 2.Mon.7/7 2.Wed.7/9 10/11 July 3.Mon. 7/14 3.Wed.7/16	Geography & History: Foraging and Hunting, Husbandry, Agriculture, Mining & Farming Gustatio: Dates & Figs Tools of the Chore/Art: Cookbooks; Prep; Role of slavery & sustainability Trade, Food Security & Politics Warehouses, Pantry & Shopping Meals, Feasts, Taverns, Inns •• Trip to Mt. Testaccio MIDTERM ESSAY handed out ••• POMPEII Haute Cuisine & Cooks; The Olive & Oils/fats Gustatio: Olives Criticism of above; Terroir; Grains & legumes: ••• Esquiline area trip	Cato; E: Fan Sheng-Chih; Pliny; A, chpt 4 Apicius; A, chpt 3, pp. 102-118 R: Anonymous; A, chpt. 1 E: Statius, Suetonius; Horace I.5; Copa; A, chpts 3, pp. 118-132; 5 E: Trimalchio; Suetonius; Horace II.8: A, chpt 2; Pliny on olives (Bk. 15) E: Horace II.2; Seneca. A, chpt 2; Pliny on grain (bk. 18)
4.Mon.7/21 4.Wed. 7/23 5.Mon.7/28 5.Wed.7/30 5.Fri 8/1	Moretum Gustatio: Moretum MIDTERM ESSAY DUE •••Trip to Ostia antica 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 Projects & Oral Projects Finals due & Course Conclusions FINAL’S DAY : Friday, 1 August 2014	E: Moretum; A, chpt 2 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 A, chpt. 2; Pliny on Viticulture