Cooking vessels and foodways in central Tyrrhenian Italy (350 BC - AD 550)

The thesis uses a database of cooking ware pottery from central Tyrrhenian Italy to consider changes in foodways between 350 BC and AD 550. Morphological changes in cooking vessels are used as a basis for understanding consumer demand and local patterns of connectivity within Italy in response to changing historical trajectories. These are studied alongside a range of literary, archaeozoological, and archaeobotanical remains. The overarching aim is to demonstrate the potential of commonwares to contribute to a social history of Roman Italy. This project begins by selecting a methodology that allows for the available data to be used in the best way possible and establishing the geographical and chronological bounds of this study. The first chapter considers foodways in Republican Italy in the context of increasing mobility and the creation of a Mediterranean culinary koine. The second chapter examines how as Rome’s empire expands to encompass the Italian peninsula and beyond, the Italian cooking repertoire reacts to African influences and new foreign ingredients. The third and final chapter follows the increasing fragmentation and the breakdown of long-distance trade routes that characterise Late Antiquity and explores how these led to a divergence of cooking behaviours within the central Tyrrhenian.

Name dc:type.qualificationname

Doctor of Philosophy (PhD)

Level dc:type.qualificationlevel

Doctoral

Grantor dc:publisher.institution

University of Cambridge

Year dc:date.issued

2024

Author dc:creator

• Goddard, Dominique

Advisor dc:contributor.advisor

• Launaro, Alessandro

• Roman Archaeology

Licence

• https://apollo8-f-pro.lib.cam.ac.uk/bitstreams/e401d816-efaf-44a6-8360-63511f2b64dc/download
• http://purl.org/NET/rdflicense/allrightsreserved

Language dc:language

eng

DOI dc:identifier.doi

https://doi.org/10.17863/CAM.115639

OAI identifier oai:identifier

oai:www.repository.cam.ac.uk:1810/379624