Bread, wine, olive oil, fish sauce -- what did it mean to eat in the ancient Mediterranean world? In this course, we explore the archaeology of food in ancient Greece and Rome, from farms and vineyards to markets and banquets. Using archaeological evidence, primary literature, and theoretical approaches, we examine how food production, trade networks, and dining practices reflected and reinforced social hierarchies and cultural values. The course will also employ digital mapping tools to trace the movement of ingredients around the Mediterranean and help us reflect on how global food systems shape our own consumption habits.
This course satisfies the Archaeology and Archaeological Science requirements for the Classical Studies major. |