Professor Sue Alcock
Department of Classical Studies; 2029H Connector Building; 936-3888
Office Hours: Wednesday, 2-5 pm
salcock@umich.edu
Introduction
Class requirements
Food on the Web: some interesting links
Syllabus
Bibliography
Food keeps people alive; that is a universal truth. But patterns of eating and drinking are individual to each culture, offering one means by which groups distinguish and identify themselves. The ancient Mediterranean world was no exception. This course will trace the mechanics of producing food in a Mediterranean environment, as well as investigating the types of foods available and levels of general health. Styles of consumption were also used to mark out both symbolic boundaries and social distinctions: religious cults followed dietary restrictions, the rich displayed their wealth through lavish banquests, men ate and drank differently (and often better) than women. Social occasions where food and drink were key (the Greek symposium, the Roman dinner party) will be analyzed, and possibly even reenacted. The course will consider a range of periods and case studies and utilize a variety of textual and archaeological evidence.
Students taking this class will also have the special opportunity of working closely with archaeological materials related to food and food consumption. As part of their course requirements, each individual will be offered a food-related object from the holdings of the Kelsey Museum for study and presentation. The results of these projects will culminate in a small exhibition (A Taste of the Ancient World), to open in late October in the Kelsey Museum. This exhibition will be based on your research and presentations, which will also ultimately be made available on the World Wide Web.
Food: The Vital Stuff (Granta 52) (available at Shaman Drum Bookstore)
Karanis: An Egyptian Town in Roman Times (to be purchased at the Kelsey Museum of Archaeology, $6.50)
Coursepack, available at Accucopy (Maynard Street)
This syllabus and bibliography, and other information about the course, are to be found at:
http://www-personal.umich.edu/~salcock/Food.html
Course requirements:
- Midterm (short answer identifications; essays revolving around topics developed in class) (20%) Friday, November 1st
- Final (short answer identifications; essays revolving around topics developed in class) (40%) Wednesday, December 18th, 10:30-12:30
- Project (40%) Each student will have the opportunity to work with an object from the Kelsey Museum (visit it, study it, read and think about it). You will be expected to produce two pieces of writing about this object (or any other topic assigned): a 50 word label (to be employed in designing our museum exhibit; due October 4th) and a 4-6 page paper (due November 18th).
Introduction
Food on the Web: some interesting links
Syllabus
Bibliography
The Kelsey Museum
Epicurious
Newsgroup: rec.food.historic
An Ode to Olives
Olive Processing
The Aphrodisiac Page
A Food Museum
Food Safety Info
Breastfeeding Page
Introduction
Class requirements
Syllabus
Bibliography
This syllabus created at the University of Michigan for Fall Semester, 1996.
The background image shows the reverse of a Greek coin minted in the 6th century BC; a single ear of barley was the symbol of Metapontum in Southern Italy. Photo of KM 91.2.27 courtesy of the Kelsey Museum of Archaeology, University of Michigan. This page last updated September 2, 1996 by Melanie D. Grunow.