Food and Dining in the Ancient Greek World 03-AP-FDAG

Course learning content:
- the social context of eating,
- the origin and development of a Greek feast,
- order of the meal,
- dining customs,
- Greek gastronomic poetry,
- cookery books,
- the life of luxury,
- food and literary genres,
- the boastful comic cook (mageiros),
- opsophagoi and anecdotes of eating and drinking.

Module learning aims

Course aims: - to obtain state-of-the-art knowledge of the subject matter of the lecture, - to deepen one’s knowledge of selected problems of classical culture, - to obtain knowledge of the coexistence of methodological trends, - to obtain the knowledge of basic terminology and methods typical of several methodologies, - to develop the ability to recognize and assess methods used in earlier and recent research, - to develop skills at applying the tools typical of specific methodological.

Methods of teaching for learning outcomes achievement

Interactive lecture, problem-based lecture, discussions, text-based work, problem-based learning.

Student workload (ECTS credits)

Module type

elective

Pre-requisites in terms of knowledge, skills and social competences

General familiarity with classics; basic familiarity with the terminology of history of literature and literary theory; having read a number of classical texts, original or translated; attending other lectures on classical culture.

Course coordinators

Magdalena Stuligrosz

Learning outcomes

On successful completion of this course, a student will be able to:
- understand the research problems and the recent achievements in the field covered by the lecture,
- present the crucial research methodologies (both contemporary and earlier) and their mutual influence and relationships,
- know how to critically evaluate the importance and usefulness of various methodological perspectives applied to analysing and interpreting phenomena of culture,
- have extensive factual knowledge in the field covered by the lecture,
- have the basic bibliographical information necessary to further research the subject matter of the lecture.

Assessment criteria

Grade system:

very good (bdb; 5,0): very good familiarity with the problems and methodologies discussed in the lecture; very good understanding and ability to interpret the facts from a number of perspectives.

good plus (+db; 4,5): as above, except for minor deficiencies and inaccuracies.

good (db; 4,0): good familiarity with the problems and methodologies discussed in the lecture; understanding and ability to interpret the facts from a number of perspectives.

satisfactory plus (+dst; 3,5): satisfactory familiarity with the problems and methodologies discussed in the lecture; average understanding and ability to interpret the facts from a number of perspectives.

satisfactory (dst; 3,0): basic familiarity with the problems and methodologies discussed in the lecture; shallow understanding and ability to interpret the facts from a number of perspectives.

unsatisfactory (ndst; 2,0): unsatisfactory familiarity with the problems and methodologies discussed in the lecture; no understanding or ability to interpret the facts from a number of perspectives.

Bibliography

Reading list:
A. Dalby, Siren Feasts. A History of Food and Gastronomy in Greece, London-New York 1996.
A. Dalby, Food in the Ancient World from A to Z, London 2003.
J. Wilkins, S. Hill, Food in the Ancient World, Totnes 2006.

Additional information

Additional information (registration calendar, class conductors, localization and schedules of classes), might be available in the USOSweb system:

Description of 03-AP-FDAG in USOSweb