Unit ROMAN ANTIQUITIES
- Course
- Archaeology and history of art
- Study-unit Code
- GP003438
- Curriculum
- Generico
- Teacher
- Paolo Braconi
- Teachers
-
- Paolo Braconi
- Hours
- 36 ore - Paolo Braconi
- CFU
- 6
- Course Regulation
- Coorte 2020
- Offered
- 2020/21
- Learning activities
- Caratterizzante
- Area
- Storia antica e medievale
- Academic discipline
- L-ANT/03
- Type of study-unit
- Opzionale (Optional)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- Food in ancient Rome: an multidisciplinary approacxh
- Reference texts
- Exhibition Catalogue Nutrire l'Impero, L' Erma di Bretschneider, Roma 2015.
M. Montanari and JL Flandrin edd.,Storia dell'Alimentazione Laterza 2010 (some parts)
Notes distributed in the classroom.
For specific workshops will be suggested specific bibliography customized - Educational objectives
- The student will learn the basic elements of the ancient history of food (and specifically the Roman one: the products, their origin, their treatment, their transformation and their symbolic value and nutrition. You will also learn the ability to create own cultural paths on ancient food, seen from different angles: historical, archaeological, anthropological, nutritional, religious. The ultimate goal is to learn to talk about food starting from humanistic wiew.
- Prerequisites
- Basic knowledge of roman history is required
- Teaching methods
- Lectures followed by a practical workshop at the Universotà dei Sapori (University of Flavours)
Individual seminars on specific topics to be discussed in view of a final written report and presentation in the classroom. - Other information
- Examen in classroom at via Armonica,3
- Learning verification modality
- The examen consists in the public presentation (to the class) of an individual seminar on a topic shared with the class. It'expected to write a paper to be delivered, presented and discussed in the classroom by the end of the course.
This part of the examination intends to verify the acquisition of skills of self-organization of a research process inherent in the Roman antiquity in all its components: to individuate a search theme, to find bibligraphy, to create a short paper to communicate to the others students through media.¿An oral examination will be checking critical acquiring of the concepts and processes of research presented during lectures (monographic course).
The exam usually takes place at the teacher's office, in via Armonica 3, first floor and takes about 20/30 minutes of interview. For information on support services for students with disabilities and / or DSA visit the page http://www.unipg.it/disabilita-e-dsa - Extended program
- 1. Introduction: food as a culture.
2. Food as language. Grammar and cooking. The sources on Roman foods.
3. Food as a metaphor: cooked or raw? Levi Strauss and "latericia" Rome.
4. The moods of food: the pre-scientific foundations of food as medicine.
5. Roman meals: jentaculum - prandium - snack - vesperna: times and places.
6. Cena sed non coena: errors in the grammar of nutrition.
7. Feeding the empire: the food of the Romans between the short chain and globalization.
8. Dressed and naked cereals: emmer and wheat, energy for conquest. Bread and pasta: inventions and false myths.
9. Legumes, vegetables and fruit. Exotic fruits and geographical discoveries.
10. Beyond the clichés: frugal Romanity and carnivorous Middle Ages. The ambiguous status of the meat: from cannibalism to desacralization.
11. Food distribution: self-consumption, market, the Annona system.
12. Feeding Soldiers: Food in War and Peace.
13. Feeding the gods: food and calendar. 14. Popinae, tabernae and street food.
15. Roman recipes and their replicability: raw materials and cooking systems.
16. The sense of historical foods. Reflections on the "branding of history". 17. Roman recipes and their replicability: investigation of ancient foods and the modern market.
18. The case of Archeofood: experimentation with ancient foods (with final tasting).