Learning objectives
Critically relate – from a scientific standpoint and personal knowledge – the socio-economic history of Roman diet and foods and the resulting behaviour and practices in the ancient world, for the use and enjoyment of students, aiming to highlight the documentary and human wealth in written texts (Apicius, Petronius) and inscriptions (Pompei, Ostia), of which nothing is said or known except, it would seem, within a strictly academic environment...
Course unit content
<br />[Specialised readings]. The course material will present a study of the relationship between woman / man and food / beverages in ancient Rome and will examine their socio-economic and ethno-anthropologic significance according to the following general outline:<br /> <br />- food production and consumption in the ancient Greek and Roman world;<br />- supply, market and distribution of food products;<br />- diet and cuisine in the ancient Mediterranean world;<br />- passing of time in Roman urbe: otium and negotium;<br />- meals during the day: supper and suppers during the imperial age;<br />- subalterns and slaves: poor-quality diet in ancient Roman Italy;<br />- decline of the traditional diet of ancient Rome.<br /> <br />[Exercises]. During the exercises, which will take place in seminars, special emphasis will be given “good” and “bad” diet and agriculture and animal husbandry of ancient Rome: this will be analysed primarily using the Tabula ng1024 alimentaria of Veleia - the minimum subsistence cost for a minor, with a short independent project.
Bibliography
<br />G. Alfoldy, Storia sociale dell'antica Roma, rist., Bologna, Il Mulino, 2002<br />"Res publica Veleiatium". Veleia, tra passato e futuro, cur. N. Criniti, Parma, MUP, 2006 <br />G. Pucci, I consumi alimentari, in AA.VV., Storia di Roma, 4, curr. E. Gabba - A. Schiavone, Torino, Einaudi, 1989, pp. 369-388<br /> <br /> and:<br /> <br />Gli affanni del vivere e del morire. Schiavi, soldati, donne, bambini nella Roma imperiale, cur. N. Criniti, 2 ed., Brescia, Grafo, 1997
Teaching methods
<br />outside the classroom, but with specialised seminars and field trips to museums and archeological sites (Veleia being the most important) which serve as periodic laboratories for an initial approach and specialisation, including technical, in alimentary study.
