|Module title||Food and dining in the ancient Greek world|
|Module lecturer||Magdalena Stuligrosz|
|Lecturer position||prof. UAM|
|Faculty||Faculty of Polish and Classical Philology|
Thursday, 11.30-13.00, Collegium Maius, room 328
Module aim (aims)
- to obtain state-of-the-art knowledge of the subject matter of the lecture;
- to deepen one’s knowledge of selected problems of classical culture;
- to obtain knowledge of the coexistence of methodological trends;
- to obtain the knowledge of basic terminology and methods typical of several methodologies;
- to develop the ability to recognize and assess methods used in earlier and recent research;
- to develop skills at applying the tools typical of specific methodological trends
Pre-requisites in terms of knowledge, skills and social competences (where relevant)
general familiarity with classics; basic familiarity with the terminology of history of literature and literary theory; having read a number of classical texts, original or translated; attending other lectures on classical culture
Week 1 Introduction: general remarks on food consumption in Greek culture; literary sources.
Week 2 Food in Homer (I): the sacrifice and the preparation of meal.
Week 3 Food in Homer (II): the banquets of the heroes.
Week 4 Food in Greek lyric poetry.
Week 5 Scenario of the symposium and its depiction in sympotic poetry.
Week 6 Sicily and the life of luxury.
Week 7 Food in the Old Comedy: the utopian motif of the ‘Land of Plenty’.
Week 8 Sicilian influences: food and cooks in the Middle and New Comedy.
Week 9 The poetic cookery books: Archestratus of Gela, Hedypatheia.
Week 10 The poetic descriptions of banquets (I): Matro of Pitane, Attic Dinner.
Week 11 The poetic descriptions of banquets (II): Philoxenus of Leucas, Banquet.
Week 12 Greek banquet scenario.
Week 13 Great meals of the Hellenistic period: Hippolochus, The wedding meal of Caranus
Week 14 Athenaeus, Deipnosophistae.
Week 15 Conclusions, exam
A. Dalby, Siren Feasts. A History of Food and Gastronomy in Greece, London-New York 1996.
A. Dalby, Food in the Ancient World from A to Z, London 2003.
J. Wilkins, S. Hill, Food in the Ancient World, Totnes 2006.