Detailed Information
GRC30210 - Eating and Drinking in Classical Antiquity* (Credit) - 2017
This module examines food and drink production and consumption in ancient Greece and Rome through a combination of archaeological remains, literary sources, iconography, and anthropological theory. From daily bread to pungent fish sauce, food consumption can be linked to wider social issues such as status and identity. These issues will be considered with reference to specific topics including feasting (Greek symposion and Roman convivium), sacrifice, taboos, and funerary meals, while case studies of olive oil, wine, cereals and fish will facilitate an understanding of food production in the ancient world. Tutorials include hands-on elements such as recreating and tasting Roman recipes, and identifying spices.
Semester 2
Level 3
Lectures: Mondays, 15:00 - 16:00, F103A (Newman Building)
Tutorials to be selected
If you are taking this module for credit, please take note of the dates below:
Term dates for revision: Saturday, 1 December - Sunday, 9 December
Term dates for exams: Monday, 10 December - Friday, 21 December
Open Learning Fee (audit only) €350 per module
Open Learning Fee (with assessment) €500 per 5 credit module
Upgrading from audit to credit: You may upgrade from being an audit student to a credit student up to three weeks into term. Please note, however, that you can't change back to being an audit student - if you decide not to complete the assignments and/or sit the exams, this will appear on your academic record.
Concessions
There are no concessions available for Open Learning modules.
Refunds
Refunds may in some instances be available for extenuating circumstances, such as serious illness, within two weeks of the start of the module. Requests for refunds must be submitted in writing, with supporting documents where appropriate.
Dr Joanna Day