What did the ancient Romans eat and what were their banquets like? Archaeologist Farrell Monaco will talk about what archaeological evidence tells us about Roman foodways, from the most luxurious villas in Pompeii to roadside food stands. Discover how modern food historians re-create ancient recipes, and then sample some for yourself in a multicourse Roman dinner.
Farrell Monaco is an archaeologist whose research focuses on foodways, food preparation, and dining practices in the Roman Mediterranean. She is the author of the weekly blog Tavola Mediterranea and has been featured on radio shows, podcasts, and articles for her work with ancient recipes.
This talk is presented by the Boshell Family Lecture Series on Archaeology.
Dinner will be served after the talk from 8:00 to 9:30 p.m.
Epityrum and Flatbread
A tapenade of olives, mint, coriander, cumin, and fennel
Parthian Chicken and Vegetable Dinner with a Red Wine Tracta Sauce
Quarters of roasted chicken served with leeks and beets
Puffs of fried wheat dough drizzled with honey and topped with poppy seeds
Photo by Farrell Monaco