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

FIELD TRIPS: 4 field trips are planned.

1) Mount Testaccio in Rome is on Tuesday, 7 June; counts as 1 class session; as a class group.

2) A walking trip in the Esquiline area of Rome, Tuesday, 14 June; counts as 1 class session; as a class group.

3) Ostia is scheduled for Tuesday, 21 June; counts as 1 class session; as a class group.

4) Pompeii is for Friday 10 June; NOTE: individually, not as a class group.

NOTE:  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.

NOTE: I’ll discuss more fully in class the purpose, time, duration, meeting place, etc. for above trips, as well as pass out outlines for the class discussions for each trip.

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

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.