ARCL 311 – ROMAN COOKING: WHAT THE ROMANS ATE AND HOW WE KNOW IT

This is an introductory one-credit course on the food and food culture of ancient Rome.

Students will be introduced to the ancient kitchen, ingredients and condiments, cooking methods, and eating habits through primary sources (Apicius and much more) and archeological evidence (Pompeii and Ostia). Ancient food is an exquisitely interdisciplinary subject in which philology, epigraphy, art history, geography, agronomy, botany, and palaeobotany are only a few of the areas of expertise that can be called upon to enrich the picture of ancient life. Students will be encouraged to use their own special interests or talents to investigate the panorama of food in ancient Italy. The course will conclude with the practical preparation of Roman food.

Pre-requisites: A level 200 course in Roman History or Western Civilization or a level 100 course in Latin or permission of the instructor.

Students will have to pay a fee for the practical session.

Credit hours: 
1