All members of the class will give a 15-20 minute report
during the second week of block on their area of expertise after reading
the appropriate secondary material. These reports should accomplish two
- inform the rest of the class about Roman dining practice in your
- propose specific suggestions for the class re-enactment.
Each group should present to the class a written summary/outline of the material they read
and a written report on the suggestions for the Roman banquet. On each handout, please include the topic, names of presenters, and bibliography consulted.
Consult the bibliography
for the complete reference. All oral reports benefit from some sort of audio-visual aid,
whether it is an outline of your presentation, pictures, plans, drawings,
or something else. Everyone from the group should be familiar with all the readings since some readings present different takes on the ancient evidence. Everyone in the group should contribute to and participate in the class
presentation. Finally, reports should not be longer than 20 minutes so that there
is ample time for questions and comments.
- Veronika Grimm, "On Food and the Body," in Potter, ed. Companion to the Roman Empire. Blackwell 2006. 596-623.
- Patrick Faas and Shaun Whiteside, Around the Roman Table: Food and Feasting in Ancient Rome. Chicago 2005.
- Andrew Dalby and Sally Grainger, The Classical Cookbook. British Museum 2000.
- Barbara McManus, Roman Clothing I and II
- Judith Sebesta and Larissa Bomfante. The World of Roman Costume. Wisconsin 1994.
- Katherine Dunbabbin, "Place Settings," in The Roman Banquet: Images of Conviviality. Cambridge 2003. 36-71
- Christopher P. Jones, "Dinner Theater," in Slater, ed. Dining in a Classical Context. Michigan 1991. 185-98.
Slaves at Roman Banquets
- John H. D'Arms, "Slaves at Roman Convivia," in Slater, ed. Dining in a Classical Context. Michigan 1991. 171-83.