ARH 315 – Archaeology of Food and Dining

ARH 315 Archaeology of Food and Dining

This course seeks to draw students into the world of Classical Antiquity through the lens of food and dining.  The theme of food will be used to provide a unified theme for an exploration of various aspects of Greek and Roman society.  Key themes that will be highlighted include: the nature of the productive landscape, the economy of food at Rome and Athens, the place of the convivium and symposion in classical culture, the role of food in fostering relationships of patronage and equality, the context of food consumption (houses and dining rooms), and food as a part of the funeral ritual.

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