Democracy and its Enemies: Politics in Greece and Rome

The ancient Greek and Roman worlds were host to a diverse range of foods and drinks, much of which has influenced the way we produce, eat and drink today. Some provided basic nutritional sustenance, while others were ostentatious and expensive luxuries consumed only by the elite. Just as food and drink permeate our modern lives, they were crucial to Greek and Roman society and culture – from the army to religion, trade and even ancient ‘foodies’.

Students will examine the production, movement and manifold uses of key commodities (e.g. wine, olive oil, grain) from the Archaic and Classical Greek eras through the Roman Republic and Empire. They will learn how these commodities shaped (and continue to shape) the physical, cultural and economic landscapes of the Mediterranean.

This course combines archaeological and artistic evidence with historical sources and modern scientific data. It will benefit history and classics students by extending their understanding of Greek and Roman archaeological material and approaches, as well as those already more specialised in archaeology itself. It will also be of interest to those studying modern agriculture and wine, or food business and marketing, by providing historical context to our contemporary industries and culture. By exploring different source material and research questions, we can understand the lived experience of a wide range of people in the Graeco-Roman Mediterranean – from elite banquets to enslaved and free labourers that operated production facilities and staffed warehouses, to regular townspeople at their local bar.