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Culinary Habbits and Diet in the Mediterranean of Ancient Times
OVERVIEW
CEA CAPA Partner Institution: University of Seville
Location: Seville, Spain
Primary Subject Area: Anthropology
Other Subject Area: Archaeology
Instruction in: Spanish
Transcript Source: TBD
Course Details: Level 300
Recommended Semester Credits: 3
Contact Hours: 45
DESCRIPTION
The main goal of this course is to introduce the students in the habits and ways of life of the populations that inhabited the shores of the Meditaranean Sea during ancient times through the diet, cuisine and eating routines. Not only will we focus on nutrition, but also on the economic impact, social organization, beliefs, taboos that are render from the knowledge of the eating practice.
Aculturazation, colonization, and cultural loans will be analized to comprehend the connections between the main cultures of antiquity: Egypt, the Phoenitians and Carthageneans, Rome and the peoples of the Iberian Peninsula. Literary sources will be used as much as information from archaeological excavations starting from the Paleolithic and covering areas such as habitats, workshops, storage, fauna and flora, etc.
Aculturazation, colonization, and cultural loans will be analized to comprehend the connections between the main cultures of antiquity: Egypt, the Phoenitians and Carthageneans, Rome and the peoples of the Iberian Peninsula. Literary sources will be used as much as information from archaeological excavations starting from the Paleolithic and covering areas such as habitats, workshops, storage, fauna and flora, etc.
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