Author:
Banducci, Laura M., 1983- author.
ImprintAnn Arbor : University of Michigan Press, 2021.
Descriptionxvi, 349 pages : illustrations, map ; 24 cm
Note:Context: Roman Italy, Romanization, the Roman House -- Case Study Sites: Musarna, Populonia, and Cetamura del Chianti -- Methodology -- Ceramics for Cooking -- Ceramics for Preparing and Serving Food -- Food Remains from the Environmental Record -- Site Syntheses and Summaries -- Searching for Explanations -- Conclusions -- Appendix I. Note on Statistics -- Appendix II. Rim Diameter as a Proxy for Vessel Volume -- Appendix III. Sooting Experiments.
Bibliography Note:Includes bibliographical references (pages 295-326) and index.
Note:"Foodways in Roman Republican Italy explores the production, preparation, and consumption of food and drink in Republican Italy to illuminate the nature of cultural change during this period. Traditionally, studies of the cultural effects of Roman contact and conquest have focused on observing changes in the public realm: that is, changing urban organization and landscape, and monumental construction. Foodways studies reach into the domestic realm: how do the daily behaviors of individuals express their personal identity, and how does this relate to changes and expressions of identity in broader society? Laura M. Banducci tracks through time the foodways of three sites in Etruria from about the third century BCE to the first century CE: Populonia, Musarna, and Cetamura del Chianti. All were established Etruscan sites that came under Roman political control over the course of the third and second centuries BCE. The book examines the morphology and use wear of ceramics used for cooking, preparing, and serving food to deduce cooking methods and the types of foods being prepared and consumed. Change in domestic behaviors was gradual and regionally varied, depending on local social and environmental conditions, shaping rather than responding to an explicitly "Roman" presence".-- Provided by publisher.
