Eat Like the Ancients: A Journey Through History & Taste

They built empires, thought up democracy, codified laws and laid the foundations of Western philosophy, but you can’t do any of that on an empty stomach! So what fueled the ancient Greeks and Romans? And who ate better?

In this light-hearted discussion, Dr Jessica Loyer and Dr Tania Cammarano will explore the chief ingredients of the ancient Greek and Roman diet while giving you the chance to eat your history at the same time. While they explore the belief system behind Greek and Roman eating habits, as well as their ideas about health, medicine and how it related to food, you get to taste a selection of “ancient” ingredients. Don’t worry, there won’t be any dormice dipped in honey…

Instead, you’ll find out about some of the oldest recipes recorded and how trade and invasion changed the way people ate. 

You'll also understand the roots of today’s Mediterranean diet and why you should heed an ancient doctor's warning to never eat fruit on its own.

So if you thought the ancients were all lying on reclining couches and having grapes fed to them you’re not exactly wrong, but there's so much more to know. Get ready to eat like an ancient and find out the truth.

Each participant will receive a tasting box containing the following ingredients:

• Cheese

• Olives

• Bread

• Honey

• Grapes

• Rockmelon and prosciutto (it’s more ancient than you might think!)

  
  

Plus a glass of wine, with non-alcoholic options available for those under 18.

Please note: A vegetarian box without the prosciutto is available upon request but we are unable to cater to other dietary requirements. If you require a vegetarian box, please indicate this in your registration form.

This event is part of a program to celebrate National Archaeology Week, co-presented by The University of Melbourne, Hellenic Museum and CO.AS.IT. Museo Italiano. Visit the program hub to explore other events.

Dr Jessica Loyer is a Senior Lecturer in Australia’s first Bachelor of Food Studies at William Angliss Institute. Her research investigates historical and contemporary nutrition and diet culture, including the roles of scientific practice and translation, media and marketing narratives, and production-consumption values. Current projects focus on the cultural politics of superfoods and bush foods, and the provision and reception of dietary guidance for healthy ageing. She is a co-convener of the Symposium of Australian Gastronomy and contributor to the Australian Academy of Science National Committee for Nutrition.

Dr Tania Cammarano is a food historian, public speaker and writer. Her research is focused on the history of Italian food in Australia. She is passionate about sharing this research, which she does via walking tours and events that can be found at www.taniacammarano.com.au. Previously, she was a food writer for News Limited and AAP, as well as the founding editor of recipe website, taste.com.au. Tania has lectured in gastronomy at William Angliss Institute and taught food writing as part of the Graduate Program in Food Studies at the University of Adelaide.