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Curricular information is subject to change
On completion of this module, students should be able to:
• understand the contexts of Classical food and drink production and consumption
• critically assess primary archaeological, literary, and iconographic data and modern scholarly interpretations
• recognise how consumption choices are linked to wider social patterns
• discuss contemporary and personal consumption habits and how they differ from those of the Classical past
Feasting
Sacrifice
Funerary food
Food taboos
Cereals
Wine
Olive oil
Honey
Fish and fish sauce
Spices
Recipes
NB - this list is indicative and some topics may change
Student Effort Type | Hours |
---|---|
Lectures | 12 |
Tutorial | 5 |
Specified Learning Activities | 40 |
Autonomous Student Learning | 50 |
Total | 107 |
Some familiarity with the Classical world may be advantageous but is not strictly necessary.
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Assignment: Recreate a Roman recipe at home and write a reflective piece of c. 2000 words about the experience | Week 7 | n/a | Graded | No | 50 |
Project: A project of c.2000 words comparing and contrasting a contemporary 'food event' with an ancient one. | Coursework (End of Trimester) | n/a | Graded | No | 50 |
Resit In | Terminal Exam |
---|---|
Autumn | No |
• Feedback individually to students, post-assessment
• Group/class feedback, post-assessment
Written feedback will be provided to students individually within 20 working days of the assessment submission. Some general feedback will be given for Assessment 1 in class afterwards. Students are welcome to contact the module coordinator with any queries or if further details are required.
Lecture | Offering 1 | Week(s) - 20, 21, 22, 23, 24, 25, 26, 29, 30, 31, 32, 33 | Thurs 11:00 - 11:50 |
Tutorial | Offering 1 | Week(s) - 21, 23, 25, 29 | Wed 13:00 - 13:50 |
Tutorial | Offering 2 | Week(s) - 21, 23, 25, 29 | Mon 14:00 - 14:50 |
Tutorial | Offering 3 | Week(s) - 21, 23, 25, 29 | Thurs 14:00 - 14:50 |