UISC 115 - Culture and Food of Rome: Let’s Dig In

3 credit(s)
Studying the social history of the ancient Mediterranean world through an exploration of the production, preparation and consumption of food and drink and (re)presentations of them in word and image. We will focus our attention on Ancient Greece and Rome. The culture and foodways of Ancient Greece and Rome and modern-day Italy are naturally intertwined. We will explore in detail matters of locavore culture and the historical developments that eventually made ancient Romans into cosmopolitan eaters. The bulk of this spring semester course explores a rich Mediterranean culinary culture via historical developments that changed the course of food distribution systems and consumption habits. Another part of the course will be an attempt to supplant what would have been a Spring Break in proximity to Rome by cooking and experimenting with kitchen techniques used by ancient cooks in our kitchens and sharing those experiences virtually while placing them in historical contexts. Topics covered include the historical evolution of spices, the religious implications of food consumption, modern food distribution, the hybridization of taste over time, and contemporary food practices.

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