Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
9201055842018Alimentation in AntiquityElective126
Level of Course Unit
Second Cycle
Objectives of the Course
Alimentation is the most important requirement of human. Initially, this requirement was provided by natural ways and in time they became familiar with the creation of food and this led to the formation of culinary cultures. The aim of the course is to discuss on eating habits and culinary cultures of the ancient Greek and Roman societies. The equipment and architectural spaces used for preparing and serving food, and places focus on the consumption which were uncovered in the excavations will be discussed during the courses. Besides concrete evidence uncovered in archaeological excavations, information relating to this subject from ancient sources, especially via the extant works of ancient authors will be observed. Food types mentioned by ancient writers, their production and trade; prepared meals and presentation formats will be discussed. All data gathered from varied sources related to alimentation and culinary cultures of ancient times, the habits, development and changes will be discussed.
Name of Lecturer(s)
Prof. Dr. Gonca Şenol
Learning Outcomes
11. To address the diet types, and types of nutrients (Pliny the Elder), and forms of consumption in ancient times.
22. To recognize the containers for cooking and preparing food such as kitchen, oven, oil house, winery and architectural spaces such as dining room, restaurant, kitchen while consumption (ie. from Vitruvius, information about the architecture of the dining room and kitchen).
33. Providing information about alimentation and culinary cultures, frescoes, mosaics, vase paintings and reliefs on steles.
44. To discuss the information gathered from the works of Homer as an earliest source on this subject and from the varied comedy writers.
55. To examine the two main sources of alimentation and culinary cultures Onomasticon (lulius Pollux) and Deipnosophistai (Athenaios) from the Classical and Hellenistic Periods.
66. To assess the relevant parts in their works of cook-writers such as Mithaikos, Arkhestratos and Semonaktides and physician-writers such as Philistron, Mnesitheos and Diokles.
77. To identify the applications related to the subject in the rural environment by the authors of the Roman Republican period Varro Cato, and of the Imperial Period, Columella.
88. To obtain information about food consumed by nobility in Roman Imperial period, by a cookbook entitled as De re coquinaria (culinary) of Apicius, the gourmet.
99. To get knowledge on ancient traditions, feasts held for various purposes (Symposiums).
1010. To concentrate on production and trade of food in antiquity.
Mode of Delivery
Face to Face
Prerequisites and co-requisities
Recommended Optional Programme Components
Course Contents
• 1. In ancient times, the alimentation habits of Greek and Roman societies. 2. Evidence on nutrients uncovered in archaeological excavations and wrecks. 3. The types of products consumed and the way of their consumptions. 4. Obtaining food, forms of food preparation and equipment used at this stage. 5. Commercial relations developed with regard to culinary purposes. 6. Places used during the preparation and consumption of food. 7. Mosaics, wall paintings, vase paintings and grave steles from which data are obtained on culinary cultures. 8. The works of ancient writers which provide information on eating habits and culinary culture in antiquity. • 9. Information on culinary cultures and alimentation obtained from the works of authors from various professions as cook, gourmet or physician. 10. Symposiums, funeral feasts, traditions.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
0Introduction of the course: Contents, importance of the subject and presentation of the bibliographyMeeting and searching the contents of the course
1Alimentation and types of nutrients in ancient Greek Society: information from ancient sources.Reading (Homeros: Iliada and Odysseia, lulius Pollux: Onomasticon and Athenaios: Deipnosophistai, Pllaton: Deipnosophistae and other ancient authors)
2Alimentation in ancient Greek society: evidence from archaeological excavations. Reading (Varied excavation reports)
3Kitchen and service utensils in ancient GreeksReading (lulius Pollux: Onomasticon and Athenaios: Deipnosophistai)
4Architectural Spaces for cooking and consuming food in ancient Greeks .Reading (Varied excavation reports)
5Cooking and service pottery and objects in theexcavation laboratories and the faculty museum.Practice (Excavation laboratories)
6Excursion to the wine and olive oil workshops in the neighbouring archaeological sites.Practice (Archaeological sites)
7Midterm exam
8Symposiums, funaral feasts and culinary cultures with related tradition.Reading (Athenaios: Deipnosophistae; Dalby, Grainger, p. 2-7)
9Alimentation and culinary cuture in Roman Republican Period: types of nutrients and providing them, ancient sources.Reading (Cato ve Varro; Dalby, Grainger, p. 88-105)
10Alimentation and culinary cuture in Roman Imperial Period: types of nutrients and providing them, ancient sources.Reading (Columella; Dalby, Grainger, p. 106-118)
11Alimentation and culinary cultures of nobility in Roman Imperial Period.Reading (Apicius: De re coquinaria, Dalby, Grainger, p. 119-125)
12Kitchen and service utensils and architectural spaces for this purpose in Roman Period.Reading (Vitruvius; varied excavation reports)
13Presentation of seminar Presentation of seminar
14Presentation of seminar Presentation of seminar
15Final exam
Recommended or Required Reading
S. Grainger, A. Sally-Dalby, Antik Çağ Yemekleri ve Yemek Kültürü, çev. Betül Avunç, Homer Yayıncılık, İstanbul, 2001. Homeros, İlyada, çev. A. Erhat, A. Kadir, Can yayınları, İstanbul,2002. Homeros, Odysseia, çev. A. Erhat, A. Kadir, Can yayınları, İstanbul, 2002. Platon, Symposion (Şölen), çev. C. Karakaya, Sosyal yayınlar, İstanbul, 2000. İ. Delemen, Antik Dönemde Beslenme, Eskiçağ Bilimleri Enstitüsü Yayınları, İstanbul, 2000. M.-C. Amouretti, Le Pain et l'huile dans la Grèce antique. De l'araire au moulin, Belles Lettres, Paris, 1989. A. Dalby, Siren Feasts: A History of Food and Gastronomy in Greece, Routledge, 1996. M. Détienne, J.-L. Vernant, La Cuisine du sacrifice en pays grec, Gallimard, "Bibliothèque des histoires" collection, Paris, 1979. Athenaeus, The Deipnosophists ed. and tr. C. B. Gulick. Cambridge, Mass.: Harvard University Press, 1927-41. 7 vols. Web Kaynaklar: http://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/home.html http://penelope.uchicago.edu/Thayer/E/Roman/Texts/Varro/de_Re_Rustica/home.html http://www.archive.org/details/onomasticon01polluoft
Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
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End Of Term (or Year) Learning ActivitiesQuantityWeight
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Language of Instruction
Turkish
Work Placement(s)
Workload Calculation
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
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