FOOD AND DRINK

IN THE ANCIENT MEDITERRANEAN

CLASS MEETINGS
MWF 11-11.50am Rhode Island Hall 108 http://proteus.brown.edu/fooddrink2011

INSTRUCTOR
Sarah Craft Joukowsky Institute for Archaeology & the Ancient World Rhode Island Hall 210 sarah_craft@brown.edu

COURSE DESCRIPTION
Eating is not, and never has been, a merely biological activity. -Paul Fieldhouse, Food and Nutrition: Customs and Culture (1986)

We may all be what we eat, but we are also with whom we eat, where, when, why (or not), and how we eat. In this class, we will consider the implications for patterns of food production, preparation, consumption, availability, and taboos, examining issues like gender, health, wealth, geographic variability, and politics within the historic and geographic context of the ancient Mediterranean throughout the entirety of pre-modern period. Literary, art historical, anthropological and archaeological approaches and evidence will be explored in our pursuit of connections between food, drink, and daily life in the ancient Mediterranean world. Covering topics ranging from ancient Greek drinking games to food as medicine to the inuence of Arab cuisine on the medieval Mediterranean, from sacricing to the gods of the Roman pantheon to the process of wine-making to modern-day American feasting practices, we will learn about the role of food and drink in ancient Mediterranean society, considering critically what repercussions that has for how we think about how even today, we are what we eat.

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GOALS AND OBJECTIVES

By the end of this course, students should be able to: identify patterns of food production and consumption in the Mediterranean; contrast patterns of food production and consumption across time and space in the Mediterranean; synthesize different approaches and evidence to understand the implications of food and drink in the ancient Mediterranean; interpret those synthesized data sets for a clear, well-articulated understanding of the importance of food in both the ancient and modern world as more than a biological necessity, but as an historically, culturally, and geographically contingent construction.

REQUIRED TEXTS
Beer, Michael. 2010. Taste or Taboo: Dietary Choices in Antiquity. Devon, England: Prospect Books. Flandrin, Jean-Louis and Massimo Montanari, eds. 1999. Food: A Culinary History from Antiquity to the Present. New York: Columbia University Press. Garnsey, Peter. 1999. Food and Society in Classical Antiquity. Cambridge: Cambridge University Press. (available as an e-book through Josiah) Wilkins, John M. and Shaun Hill. 2006. Food in the Ancient World. Malden, MA: Blackwell. (available as an e-book through Josiah)

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CLASS FORMAT AND RESOURCES

Class meetings will revolve around lectures on the themes presented day-by-day in the syllabus. However, you are encouraged to ask questions and give comments if you have something relevant to say regarding the information! The reading responses will also provide a venue for you to voice your comments and questions; I will address these responses during the lecture. Powerpoints, images, and other supplementary material and resources such as the class bibliography will be posted to the wiki for your reference.

ASSIGNMENTS AND GRADING

Assignment % Reading responses 20% Participation 5% Culinary polygon 5% Midterm exam 15% First draft (4+ pages) 10% Summary form of rst draft 5% Second draft (7-10 pages) 10% Summary form of second draft 5% Final paper (7-10 pages) 10% Final exam 15% _____________________________________________ Total 100% Due Date 9am on the day of class throughout 19 September 9am 15 October 5 November midnight 5 November midnight 19 November midnight 19 November midnight 7 December midnight TBA

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Reading Responses (20%) Unless specied in the course schedule, reading responses should follow the format of addressing three questions: What was the main point of this reading? Did anything surprise you? Why? Did anything confuse you? Why? These are intended to encourage you to really engage with the readings and understand them; and if they make you realize that you dont/didnt understand them, then to grapple with why. These are completion grades, but whether or not they are reective will be taken into account (for example, Nothing surprised or confused me about this reading doesnt cut it). They are due by 9am on the day of class, as entries posted to the wiki, so that I can go through them and address issues that come up during class. You are encouraged to review your peers responses to consider whether they are struggling with the same issues as you are.

Culinary polygon (5%) good to think with: create your own culinary polygon Lvi-Strausss culinary triangle is a short, dense, and inuential text. In order to really engage with the text and its ideas, create your own culinary polygon based on your own diets, choices, and implications.) These can follow the paradigm of Lvi-Strausss text or you can follow a more creative direction if you feel so inspired. Due September 19 at 9am, either posted as pdfs/docs to the wiki or turned in as hardcopies to my mailbox. Midterm exam (15%) This exam is intended to gauge your level of engagement and understanding of the material covered in class and readings through Fall Break (Oct 8). Identication of terms, short answers, and two short essays. First draft (10%) This rst draft of your paper is intended to get you really thinking about your paper thesis, sources, and evidence. Due by midnight on Monday, November 5.

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First draft summary report (5%) This form is comprised of your responses to a series of questions regarding your draft and is intended to make sure you are considering all the relevant elements of your paper right from the beginning. In the following diagram, address the eight issues identied in the wheel. Due by midnight on Monday, November 5. Second draft (10%) The second draft should be a full one of your paper, taking into account the feedback from your rst draft and summary report. Due by midnight on Monday, November 19.

Second draft summary report (5%) The summary report for the second draft consists of your responses to a series of questions addressing your inferences and interpretations. What conclusions am I coming to? Is my inference logical? Are there other conclusions I should consider? Does this interpretation make sense? Does our solution necessarily follow from our data? How did I reach that conclusion? What am I basing my reasoning on? Is there an alternative plausible conclusion? Given all the facts what is the best possible conclusion? Due by midnight on Monday, November 19. [reference material from The Thinkers Guide to Analytic Thinking (2007)]

Final Paper (10%) The nal paper should be a clear, well-conceived and well-articulated research paper founded on the two drafts. It will be evaluated according to the following rubric, which relies on the assumption that after working through the interim assignments described above, there is a clear thesis statement that will already be

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worked out by the time the student gets to the nal draft stage. Due by midnight on Friday, December 7. Final exam (15%) This exam is intended to gauge your level of engagement and understanding of the material covered in class and readings over the entirety of the semester, though with a focus on the material covered since the midterm exam. The exam will consist of identication of terms, short answers, and two short essays.

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COURSE SCHEDULE
(ANNOTATION IN PARENTHESES)

WEEK 1: INTRODUCTION TO THE ANCIENT MEDITERRANEAN

WEDNESDAY, SEPTEMBER 5 FOOD AS FORUM (Introduction to the course. What can we learn about the ancient world from the study of its inhabitants patterns and techniques of production, diet, eating habits, and regional variability? Go through the syllabus, assignments, and take questions.) Class activity: entry survey (Gathering information from students; short questionnaire to identify what they hope to gain from this course.)

FRIDAY, SEPTEMBER 7
WHAT AND WHEN IS THE ANCIENT MEDITERRANEAN?

(This class will be an introduction to how I envision the ancient Mediterranean, both chronologically and geographically, in terms of a foundation for the class. This will give students an opportunity to put forward some of their own ideas about what should be included, and not. Lecture and discussion will revolve around powerpoint slides of maps, timelines, and relevant monuments and people.) Readings Choose either (though both are recommended): Snodgrass, Greek Archaeology (13-29) OR Millett, Roman Archaeology, in Part 1, What is Classical Archaeology? in Classical Archaeology, ed. Susan E. Alcock and Robin Osborne. Blackwell STudies in Global Archaeology. Malden, MA: Blackwell, 2007. Class activity: whats missing from the mediterranean? (Based on the readings that they did, students will identify what a classicalarchaeology-centered approach leaves out of the Mediterranean, as if Greece and Rome were isolated from the rest of the sea and its peoples; what impact that has on their own identities (for example, Othering through food accusations) and how

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we study them (for example, Egyptian grain production and the annona, or grain dole, in ancient Rome).) WEEK 2: INTRODUCTION (PART II)
MONDAY, SEPTEMBER 10 WHO STUDIES EATING HABITS AND THEIR IMPLICATIONS IN THE ANCIENT MEDITERRANEAN, AND HOW? (This class will cover different approaches to food in the ancient world: text, art history, anthropology, and archaeology. As all three contribute to an informed knowledge of the ancient world, students will be asked to reect on what each approach can offer and how they can complement each other.)

Readings
Bober, Phyllis Pray. 1999. The Hellenic Experience, in Art, Culture and Cuisine: Ancient and Medieval Gastronomy. Chicago: University of Chicago Press, 77122. Lvi-Strauss, Claude. 2008. The Culinary Triangle, in Food and Culture: A Reader, ed. C. Counihan and P. Van Esterik. New York: Routledge, 28-35. Twiss, Katheryn C. 2007. We Are What We Eat, in The Archaeology of Food and Identity, ed. Katheryn C. Twiss. Carbondale, Ill.: Center for Archaeological Investigations at Southern Illinois University Carbondale, 1-15. Wilkins, John M. and Shaun Hill. 2006. Food in Literature, in Food in the Ancient World. Malden, MA: Blackwell, 247-276. activity: by 9am on the day of class, submit a short response outlining what you think the main research questions and approaches of each discipline (Bober/art history; Twiss/archaeology; Lvi-Strauss/anthropology; Wilkins and Hill/literature) are. How do you see these approaches complementing each other or not? WEDNESDAY, SEPTEMBER 12 OLD FOOD AND US: THE DELIGHTS AND DANGERS OF DRAWING PARALLELS (With the chronological and geographical foundations of the ancient Mediterranean in place, this class session is designed to get students to think explicitly and critically about inferring similarities across regional and chronological boundaries, with particular attention to our own time and places.)

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Readings Barthes, Roland. 2008. Towards a psychosociology of contemporary food consumption, in Food and Culture: A Reader, ed. C. Counihan and P. Van Esterik. New York: Routledge, 20-27. Beer, Michael. 2010. Introduction, in Taste or Taboo: Dietary Choices in Antiquity. Devon, England: Prospect Books, 7-16. Fischler, Claude. 1999. The McDonaldization of culture, in Food: A Culinary History from Antiquity to the Present, ed. Jean-Louis Flandrin and Massimo Montanari. New York: Columbia University Press, 530-547.

FRIDAY, SEPTEMBER 14 THE FOOD FRAMEWORK

(This class will emphasize food as part of a larger system, hearkening back to the Lvi-Strauss article read two sessions earlier and prompting them to continue developing their culinary polygon, which is due in less than a week.) Readings Appadurai, Arjun. 2008. Building a National Cuisine: Cookbooks in Contemporary India, in Food and Culture: A Reader, ed. C. Counihan and P. Van Esterik. New York: Routledge. Montanari, Massimo. 1999. Food systems and models of civilization, in Food: A Culinary History from Antiquity to the Present, ed. Jean-Louis Flandrin and Massimo Montanari. New York: Columbia University Press, 69-78. Wilkes, John M. and Shaun Hill. 2006. The social context of eating, in Food in the Ancient World. Malden, MA: Blackwell, 41-78.

MONDAY, SEPTEMBER 17 BACK TO THE BEGINNINGS

(Up to this point in the class, weve dened some chronological boundaries but skipped around them emphasize thematic points. As we ease into talking about the mechanics of food production and the ramications for diet and society, this week and its classes will preface classical antiquity with some discussion of the development of food production in prehistory.)
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Readings
Flandrin, Jean-Louis. 2008. The Humanization of Eating Behaviors, in Food: A Culinary History from Antiquity to the Present, ed. Jean-Louis Flandrin and Massimo Montanari. New York: Columbia University Press, 13-20. Giammellaro, Antonella Span. 2008. The Phoenicians and the Carthaginians: the Early Mediterranean Diet, in Food: A Culinary History from Antiquity to the Present, ed. Jean-Louis Flandrin and Massimo Montanari. New York: Columbia University Press, 55-65. Perls, Catherine. 2008. Eating Strategies in Prehistoric Times, in Food: A Culinary History from Antiquity to the Present, ed. Jean-Louis Flandrin and Massimo Montanari. New York: Columbia University Press, 21-31. Twiss, Katheryn C. 2007. Home is Where the Hearth Is: Food and Identity in the Neolithic Levant, in The Archaeology of Food and Identity, ed. K.C. Twiss. Carbondale, Ill.: Center for Archaeological Investigations at Southern Illinois University Carbondale, 50-68.

WEDNESDAY, SEPTEMBER 19
THE MEDITERRANEAN TRIAD: DIET AND REGIONAL VARIABILITY (While necessarily overlapping with the class before, this class will directly address the notion of the Mediterranean triad and its universal applicability; just as we focused on drawing chronological parallels in the Sept 12 class, this will focus on geographical variability, as well as getting into issues of availability and access for the majority of the population, both rural and urban).

Readings Beer, Michael. 2010. Diet in the Ancient World, in Taste or Taboo: Dietary Choices in Antiquity. Devon, England: Prospect Books, 17-27. Garnsey, Peter. 1999. Diet, in Food and Society in Classical Antiquity. Cambridge: Cambridge University Press, 13-21. Wilkins, John M. and Shaun Hill. 2006. Staples: Cereals and Pulses and Meat and Fish, in Food in the Ancient World. Malden, MA: Blackwell, 112-141.

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FRIDAY, SEPTEMBER 21 DIET AND VARIABILITY (PART II) (In this class, we will continue to examine the differences in diet across geographical regions, including how they changed over time, especially with the spread of empires.) Readings Amouretti, Claire. 2008. Urban and rural diets in Greece, in Food: A Culinary
History from Antiquity to the Present, ed. Jean-Louis Flandrin and Massimo Montanari. New York: Columbia University Press, 79-89.

Bresciani, Edda. 2008. Food Culture in Ancient Egypt, in Food: A Culinary

History from Antiquity to the Present, ed. Jean-Louis Flandrin and Massimo Montanari. New York: Columbia University Press, 38-45.

Corbier, Mireille. 2008. The Broad Bean and the Moray: Social Hierarchies and Food in Rome, in Food: A Culinary History from Antiquity to the Present, ed. Jean-Louis Flandrin and Massimo Montanari. New York: Columbia University Press,128-140. Sassatelli, Giuseppe. 2008. The Diet of the Etruscans, in Food: A Culinary
History from Antiquity to the Present, ed. Jean-Louis Flandrin and Massimo Montanari. New York: Columbia University Press, 106-112.

MONDAY, SEPTEMBER 24 MECHANICS OF PRODUCTION (With an understanding in hand of what was being eaten, we will take a step back and examine how they went about producing and acquiring those foods.) Readings Garnsey, Peter. 1999. Food and the Economy, in Food and Society in Classical Antiquity. Cambridge: Cambridge University Press, 22-33. Wilkes, John M. and Shaun Hill. 2006. An overview of food in antiquity, in Food in the Ancient World. Malden, MA: Blackwell, 1-30.

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WEDNESDAY, SEPTEMBER 26 FOOD TECHNOLOGY (After thinking about foods place in the economy, we will move on to think about the structures, mechanics, and material that went into producing food [as opposed to drink, which will be tackled in more detail in the two following meetings] before it entered into the economy.) Readings Curtis, Robert I. 2001. Classical and Hellenistic Periods and Summary and Conclusions to Part III in Ancient Food Technology. Technology and Change in History Volume 5. Leiden & Boston: Brill, 275-322, 420-434.

FRIDAY, SEPTEMBER 28 DRINK LIKE AN EGYPTIAN (Building upon the previous weeks discussion of technology and production, this class will look explicitly at the special place of beer in the ancient world, especially in the places where it was most widely relied upon and where we have learned the most about its production and symbolic value within ancient society. We will look especially at the role of experimental archaeology in deducing how beer was made.)

Readings
HTTP://WWW2.MACLEANS.CA/2011/11/03/DRINK-LIKE-AN-EGYPTIAN/

Curtis, Robert I. 2001. Egypt I, in Ancient Food Technology. Technology and Change in History Volume 5. Leiden & Boston: Brill, 93-141. Jennings, Justin, Kathleen L. Antrobus, Sam J. Atencio, Erin Glavich, Rebecca Johnson, German Lofer, and Christine Luu. 2005. Drinking beer in a blissful mood: Alcohol production, operational chains, and feasting in the ancient world, in Current Anthropology 46.2: 275-303.

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MONDAY, OCTOBER 1 BEERS SOPHISTICATED COUSIN: WINE (Building upon the previous weeks discussion of technology and production, this class will look explicitly at the special place of wine in the ancient world, especially in the places where it was most widely relied upon and where we have learned the most about its production and symbolic value within ancient society. We will look especially at the role of experimental archaeology and comparison with modern wine-producing technologies as ways to work back towards ancient practices.)

Readings Beer, Michael. 2010. Restrictions upon alcohol, in Taste or Taboo: Dietary Choices in Antiquity. Devon, England: Prospect Books, 84-100. Curtis, Robert I. 2001. Wine in Ancient Food Technology. Technology and Change in History Volume 5. Leiden & Boston: Brill, 372-379. Wilkes, John M. and Shaun Hill. 2006. Wine and Drinking, in Food in the Ancient World. Malden, MA: Blackwell, 164-184.

WEDNESDAY, OCTOBER 3 FROM PRODUCTION TO CONSERVATION (This class will emphasize that concerns about food in the ancient world were not just about producing and acquiring it, but how to store it once it was actually acquired - without the option of deep freezers or refrigerators! Issues of storage and conservation will be looked at both at the individual household level as well as larger estates and state administration.) Readings Grunbrt, Michael. Store in a cool and dry place: perishable goods and their preservation in Byzantium, in Eat, Drink, and Be Merry (Luke 12:19): Food and Wine in Byzantium (In Honour of Professor A.A.M. Bryer), ed. Leslie Brubaker and Kallirroe Linardou. Burlington, VT: Ashgate, 39-50.

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Stathakopoulos, D. Between the eld and the plate: how agricultural products were processed into food, in Eat, Drink, and Be Merry (Luke 12:19): Food and Wine in Byzantium (In Honour of Professor A.A.M. Bryer), ed. Leslie Brubaker and Kallirroe Linardou. Burlington, VT: Ashgate, 27-38. FRIDAY, OCTOBER 5 FAMINE AND FOOD SUPPLY (A large part of the fear surrounding food storage and conservation in the ancient world was not just about seasonal preparation, but looking ahead to years of famine or food shortages of one kind or another. In addition to looking at strategies people used for dealing with food shortages, we will explore issues of accessibility as well as simple availability, focusing on the case study of Edessa and the detailed information we have about that crisis, and the in-depth studies that have been undertaken about it.)

Readings Galen. On the fruit from wild plants, from On the Properties of Foodstuffs, 97-98. Garnsey, Peter. 1999. Food Crisis, in Food and Society in Classical Antiquity. Cambridge: Cambridge University Press, 34-42. Garnsey, Peter. 1988. Supply and Distribution: Urban Communities, in Famine and Food Supply in the Greco-Roman World: responses to risk and crisis. Cambridge: Cambridge University Press, 69-86.

MONDAY, OCTOBER 8
NO CLASS - FALL BREAK

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WEDNESDAY, OCTOBER 10 PUTTING FOOD ON THE TABLE (AND TAKING IT OFF AGAIN): DINING HABITS (In this class, we will examine the dining habits associated with pre-Roman Greek culture, in a general sense, including physical set-up, status, and illustrative case studies.)

Readings Lissarague, Francois. 1987. Drinking Games, in The Aesthetics of the Greek Banquet. Princeton: Princeton University Press, 68-86. Scmitt-Pantel, Pauline. 2008. Greek Meals: A Civic Ritual, in Food: A Culinary History from Antiquity to the Present, ed. Jean-Louis Flandrin and Massimo Montanari. New York: Columbia University Press, 90-95. Vetta, Massimo. 2008. The Culture of the Symposium, in Food: A Culinary History from Antiquity to the Present, ed. Jean-Louis Flandrin and Massimo Montanari. New York: Columbia University Press, 96-105.

FRIDAY, OCTOBER 12 PUTTING FOOD ON THE TABLE (PART II) (In this class, we will examine the dining habits associated with Roman culture into the late antique period, in a general sense, including physical set-up, status, and illustrative case studies.)

Readings Bradley, Keith. 2001. The Roman Family at Dinner, in Meals in a Social Context, ed. Inge Nielsen and Hanne Nielsen. Aarhus: Aarhus University Press, 36-55. Dunbabin, Katherine. 2003. The Waiting Servant in Later Roman Art, in American Journal of Philology 124.3 (Special Issue: Roman Dining): 443-456. Dupont, Florence. 2008. The Grammar of Roman Dining, in Food: A Culinary History from Antiquity to the Present, ed. Jean-Louis Flandrin and Massimo Montanari. New York: Columbia University Press, 113-127.
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MONDAY, OCTOBER 15
MID-TERM EXAM (COVERING MATERIAL UP TO FALL BREAK)

WEDNESDAY, OCTOBER 17 EATING AWAY FROM THE TABLE: STREET FOOD (We will examine dining habits outside the household level and setting, comparing differences and their implications to traditional Greek and Roman dining.)

Readings Casson, Lionel. 1974. Inns and Restaurants, in Travel in the Ancient World. George Allen and Unwin Ltd., 197-218. Davidson, James. 1998. Taverns, in Courtesans and Fishcakes: The Consuming Passions of Classical Athens. New York: St Martins Press, 53-61. Laurence, Ray. 1996. Deviant Behavior, in Roman Pompeii: Space and Society. New York & London: Routledge, 70-87.

FRIDAY, OCTOBER 19 BEANS, BEANS, THE MAGICAL - OR DEADLY - FRUIT (We will explore food aversions and fascinations in the ancient world, and explicitly compare them to what biology and anthropology has taught us about food consumption and tastes today. These will include religious as well as wider cultural food taboos. )

Readings Beer, Michael. 2010. Beans, in Taste or Taboo: Dietary Choices in Antiquity. Devon, England: Prospect Books, 44-53. Garnsey, Peter. 1998. The Bean: Substance and Symbol, in Cities, Peasants and Food in Classical Antiquity: Essays in Social and Economic History. Cambridge: Cambridge University Press, 214-225.

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Class activity: mid-term feedback survey

MONDAY, OCTOBER 22 FEEDING THE GODS, FEEDINGS OURSELVES (We will explore about the role of food in ancient religion, from dietary prescriptions of the ancient Hebrews to the role of food in Greek and Roman sacricial rituals.)

Readings Soler, Jean. 2008. Biblical Reasons: The Dietary Rules of the Ancient Hebrews, in Food: A Culinary History from Antiquity to the Present, ed. Jean-Louis Flandrin and Massimo Montanari. New York: Columbia University Press, 46-54. Wilkes, John M. and Shaun Hill. 2006. Food and Ancient Religion, in Food in the Ancient World. Malden, MA: Blackwell, 81-111.

WEDNESDAY, OCTOBER 24 FOOD IDENTITY :US AND THEM (Whether we realize it or not, what people choose to eat [or not] and how they decide to prepare it goes into how we dene ourselves and others. In this class, we will look at the different ways that ancient authors explicitly referred to food in the context of dening what was Greek or Roman or other, and how those tensions played out in contemporary archaeological deposits.)

Readings Beer, Michael. 2010. Vegetarianism, in Taste or Taboo: Dietary Choices in Antiquity. Devon, England: Prospect Books, 28-43. Garnsey, Peter. 1999. Otherness, in Food and Society in Classical Antiquity. Cambridge: Cambridge University Press, 62-81.

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Longo, Oddone. 2008. The Food of Others, in Food: A Culinary History from Antiquity to the Present, ed. Jean-Louis Flandrin and Massimo Montanari. New York: Columbia University Press, 153-164. Due to the wiki by 5pm: mid-term exam performance survey FRIDAY, OCTOBER 26 FOOD AND FAMILY (Sitting down to a nuclear family meal has not always been a part of traditional eating habits. In this class, we will explore variations in who was given what kind of food, when, and how, with what implications for ancient society at large.)

Readings Garnsey, Peter. 1999. Food and the Family, in Food and Society in Classical Antiquity. Cambridge: Cambridge University Press, 100-112. Garnsey, Peter. 1988. Child rearing in ancient Italy, in Cities, Peasants and Food in Classical Antiquity. Cambridge: Cambridge University Press, 253-271. Nielsen, Hanne Sigismund. 1998. Roman Children at Mealtimes, Meals in Social Context, ed. Inge Nielsen and Hanne Nielsen. Aarhus: Aarhus University Press, 56-66.

MONDAY, OCTOBER 29 FOOD AND... SEX? (Gender and status played a large part in any individuals role in dining. In this class, we will explore textual and art historical sources regarding the role of women in different dining contexts.)

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Readings Roller, Matthew. 2003. Horizontal Women: Posture and Sex in the Roman Convivium, American Journal of Philology 143.2 (Special Issue: Roman Dining): 377-422. WEDNESDAY, OCTOBER 31 FOOD FOR THE DEAD (In this class, we will examine how dining with the dead reected life for the living, and how funerary iconography and ritual colors our understanding of food, drink and ritual in the ancient world.)

Readings Lindsay, Hugh. 1998. Eating with the Dead: The Roman Funerary Banquet, in Meals in a Social Context, ed. Inge Nielsen and Hanne Nielsen. Aarhus: Aarhus University Press, 67-80. Tuck, Anthony S. 1994. The Etruscan Seated Banquet: Villanovan Ritual and Etruscan Iconography, American Journal of Archaeology 98.4: 617-628.

FRIDAY, NOVEMBER 2 FOOD AND THE STATE (While the ancient world didnt have an FDA as such, the state did play a part in what kinds of food people had access to and how they ate it once they did. In this class, we will examine how different states controlled food and to what end, as well as how rulers and their administrations used food to convince their subjects that they were t and right to rule.)

Readings Beer, Michael. 2010. State control of food: Spartan diet and Roman sumptuary laws, in Taste or Taboo: Dietary Choices in Antiquity. Devon, England: Prospect Books, 101-115.
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Malmberg, S. 2007. Dazzling dining: banquets as an expression of imperial legitimacy, in Eat, Drink and Be Merry (Luke 12:19): Food and Wine in Byzantium (In Honour of Professor A.A.M. Bryer), ed. Leslie Brubaker and Kallirroe Linardou. Burlington, VT: Ashgate, 75-92.

MONDAY, NOVEMBER 5 FROM POLITICS TO RELIGION (AGAIN): EARLY CHRISTIANITY (In this class, we will explore how the practice of and regulations of a developing Christianity both relied upon and changed pre-Christian Mediterranean dining habits, with what implications for ancient society at large. Particular attention will be paid to changing vocabulary surrounding food and religion, and portrayal in art.)

Readings Bynum, Caroline Walker. 1987. Food as control of self and Epilogue in Holy Feast and Holy Fast: the Religious Signicance of Food to Medieval Women. Berkeley: University of California Press, 189-218; 297-302. Vroom, Joanita. 2007. The changing dining habits at Christs table, in Eat, Drink and Be Merry (Luke 12:19): Food and Wine in Byzantium (In Honour of Professor A.A.M. Bryer), ed. Leslie Brubaker and Kallirroe Linardou. Burlington, VT: Ashgate, 191-222.

First draft and summary form due by midnight.

WEDNESDAY, NOVEMBER 7 FOOD IN BYZANTIUM (As the Roman empire split and became two, with the eastern half continuing as what we now know as the Byzantine empire, food and drink practices continued to retain visibly Roman characteristics as well as develop into new practices and habits. In this class, we will explore the context of those similarities and changes, and

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discuss whether or not food practices inuence how we talk about a Byzantine versus Roman empire.)

Readings Kolbaba, Tia. 2000. The Lists, Their Authors, and Their Audience and Unclean Food in the Lists, in The Byzantine Lists: The Errors of the Latins. Urbana & Chicago: University of Illinois Press, 23-31, 145-162. Talbot, Alice-Mary. 2007. Mealtime in monasteries: the culture of the Byzantine refectory, in Eat, Drink and Be Merry (Luke 12:19): Food and Wine in Byzantium (In Honour of Professor A.A.M. Bryer), ed. Leslie Brubaker and Kallirroe Linardou. Burlington, VT: Ashgate, 109-126.

FRIDAY, NOVEMBER 9 FOOD FROM THE EAST: ARAB CUISINE IN THE MEDIEVAL MEDITERRANEAN (While the earlier classes on others and on food acquisition during travel show that the Mediterranean was a place of mobility and connectivity, this class will highlight how, through food, we can explore the connectivity of the ancient Mediterranean world.)

Readings Korobeinikov, D. 2007. A sultan in Constantinople: the feasts of Ghiyath al-Din Kay Khusraw I, in Eat, Drink and Be Merry (Luke 12:19): Food and Wine in Byzantium (In Honour of Professor A.A.M. Bryer), ed. Leslie Brubaker and Kallirroe Linardou. Burlington, VT: Ashgate, 93-108. Rosenberger, Bernard. 2008. Arab Cuisine and Its Contribution to European Culture, in Food: A Culinary History from Antiquity to the Present, ed. JeanLouis Flandrin and Massimo Montanari. New York: Columbia University Press, 207-223.

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MONDAY, NOVEMBER 12 FOOD AND MEDICINE (Treatment for illnesses did not always come in a pill bottle, and more often than not, not even from doctors. In this class, we will explore how medical practice in the ancient world relied on food, how they dened medicine with regard to food, and how it compares to modern medicine.)

Readings Garnsey, Peter. 1999. Malnutrition, in Food and Society in Classical Antiquity. Cambridge: Cambridge University Press, 43-61. Riddle, John M. 1997. The Herbs Known to the Ancients, in Eves Herbs: A History of Contraception and Abortion in the West. Cambridge: Cambridge University Press, 35-53. Wilkes, John M. and Shaun Hill. 2006. Medical Approaches to Food, in Food in the Ancient World. Malden, MA: Blackwell, 211-244.

WEDNESDAY, NOVEMBER 14 FOOD FOR THE MASSES (Because of the sources, much of what we know about food comes from elite literature and art. However, archaeology is expanding that picture widely and in innovative directions, and in this class we will explore how we can reach a better picture of what normal people ate on a daily basis.)

Readings Garnsey, Peter. 1999. Haves and Havenots, in Food and Society in Classical Antiquity. Cambridge: Cambridge University Press, 113-127. Montanari, Massimo. 2008. Peasants, Warriors, Priests: Images of Society and Styles of Diet, in Food: A Culinary History from Antiquity to the Present, ed. JeanLouis Flandrin and Massimo Montanari. New York: Columbia University Press, 178-188.
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FRIDAY, NOVEMBER 16 FEASTS AND FEASTING (PART I) (Just as earlier classes focused on dining at the household level and outside the household setting, this class will focus on dining at a grand scale and special occasions: the feast.)

Readings Donahue, John F. 2003. Toward a typology of Roman public feasting, in American Journal of Philology 124.3 (Special Issue: Roman Dining): 423-441. Douglas, C. Wilson and William L. Rathje. 2001. Garbage and the modern American feast, in Feasts: Archaeological and Ethnographic Perspectives on Food, Politics and Power, ed. Michael Dietler and Brian Hayden. Washington, DC & London: Smithsonian Institute Press, 404-421. Garnsey, Peter. 1999. You are with whom you eat, in Food and Society in Classical Antiquity. Cambridge: Cambridge University Press, 128-138.

MONDAY, NOVEMBER 19 FEASTS AND FEASTING (PART II) Class activity: making food like the ancients (Students will prepare food to bring in and share according to the recipes that have come down to us from antiquity. They will share the difculties they had in preparation and nding ingredients, and how they found the taste. If they do not have the means or facilities to try out a recipe, they will choose a recipe and write a 1-2 page discussion of what kinds of difculties they are likely to encounter.)

Second draft and summary form due by midnight.

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WEDNESDAY, NOVEMBER 21 NO CLASS - THANKSGIVING BREAK

FRIDAY, NOVEMBER 23 NO CLASS - THANKSGIVING BREAK

MONDAY, NOVEMBER 26 NO CLASS - MEETINGS ABOUT FINAL PAPERS

WEDNESDAY, NOVEMBER 28 FEASTS AND FEASTING (PART III) (Having returned from Thanksgiving break, we will return to the issue of feasts and feasting and how it may or may not have differed in the ancient Mediterranean.)

Readings Dietler, Michael and Brian Hayden. 2001. Digesting the feast - good to eat, good to drink, good to think: an introduction, in Feasts: Archaeological and Ethnographic Perspectives on Food, Politics and Power, ed. Michael Dietler and Brian Hayden. Washington, DC & London: Smithsonian Institute Press, 120. Joannes, Francis. 2008. The social function of banquets in the Earliest Civilizations, in Food: A Culinary History from Antiquity to the Present, ed. Jean-Louis Flandrin and Massimo Montanari. New York: Columbia University Press, 32-37. Lev-Tov, Justin and Kevin M. McGeough. 2006. Examining Feasting in Late Bronze Age Syro-Palestine Through Ancient Texts and Bones, in The Archaeology of Food and Identity, ed. Katheryn C. Twiss. Carbondale, Ill.: Center for Archaeological Investigations at Southern Illinois University Carbondale, 85-111.

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FRIDAY, NOVEMBER 30 GLUTTONY AND MORALITY (Just as fear of not eating enough was a looming specter in the ancient world, the notion of eating too much also carried its negative implications. In this class, we will examine how overeating in the ancient world was written about and depicted in art.)

Readings Beer, Michael. 2010. Gluttony versus abstinence: the tyrant and the saint, in Taste or Taboo: Dietary Choices in Antiquity. Devon, England: Prospect Books, 116121. Petronius, The Dinner of Trimalchio, in Satyricon.

MONDAY, DECEMBER 3 FOOD AND MORALITY PART II (We will continue the discussion from the previous week, building upon how disapproval of excess played out in politics and morality.) Readings Gowers, Emily. 1993. An Approach to Eating in The Loaded Table: Representations of Food in Roman Literature. Oxford: Oxford University Press, 1-49.

WEDNESDAY, DECEMBER 5 FOOD ON THE ROAD (Since we live in a world that is consistently described as increasingly globalized, this nal lecture-as-such focuses on how much people traveled in the ancient world, how they dealt with food and taboos [or not] while they did, and whom they might have met along the way - and what they ate, with what implications for crosscultural exchange through foodways.)

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Readings Constable, Olivia Remie. 2003. Accepting all comers: a cross-cultural institution in late antiquity, in Housing the Stranger in the Mediterranean World: Lodging, Travel and Trade in Late Antiquity and the Middle Ages. Cambridge: Cambridge University Press, 11-39. Dry, Carol.A. 1997. Food and the Roman army: travel, transport and transmission, in Food on the Move, ed. H. Walker. Totnes: Prospect Books, 84-96. Matthews, John. 2006. Introduction and Food and Diet, in The Journey of Theophanes: Travel, Business, and Daily Life in the Roman East. New Haven & London: Yale University Press, 1-11, 138-180. FRIDAY, DECEMBER 7 FOOD POEMS Readings Selections from Washington, Peter (ed.). 2003. Eat, Drink, and Be Merry: Poems About Food and Drink. New York: Knopf.

FINAL PAPER DUE BY MIDNIGHT.

MONDAY, DECEMBER 10 - WEDNESDAY, DECEMBER 12 READING PERIOD FRIDAY, DECEMBER 14

FINAL EXAM

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AND NOW, FOR REVELRY!

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