Food and Drink in Ancient Mediterranean Society
0.5 Credit

Hours per week:
  • Lecture/Discussion: 3

This course investigates the production, distribution, preparation and consumption of food and wine in the Ancient Mediterranean World between ca. 1500 BCE and 300 CE. Students use ancient literary sources and material culture to analyze how class, gender, age, ethnicity, religion, political agenda and other social forces shaped the appetites and dining protocols of the ancient Greeks and Romans.{G,P}