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The Culinary Reality of Roman Upper-Class Convivia: Integrating Texts and Images

Published online by Cambridge University Press:  31 January 2005

John H. D'Arms
John H. D'Arms
Affiliation:
American Council of Learned Societies
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Extract

Twenty years ago, in Cooking, Cuisine and Class, Jack Goody trained his sights, those of a social anthropologist, on the conditions prerequisite for the emergence of differentiated cuisine—a high and a low cuisine—in societies and cultures. Sweeping boldly over Europe, Asia, and Africa, and traversing a period of time which extended from the fourth millennium B.C.E. in Egypt to two contemporary societies in northern Ghana, Goody could find space for only a few pages on ancient Rome; these may conveniently serve as my point of departure.

Type
Research Article
Information
Comparative Studies in Society and History , Volume 46 , Issue 3 , July 2004 , pp. 428 - 450
Copyright
© 2004 Society for Comparative Study of Society and History

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Footnotes

The text of this article was found in one of John D'Arms' computers after his death on 22 January 2002. We are not sure that the author regarded it as more than a first draft, and as far as we know he had not circulated it among his friends, as had been his custom. But it contains reflections which many scholars will want to read, though they should bear in mind that John D'Arms might not have stood by every word, and would certainly have wanted to develop the argument further. We have made some minor corrections and tightened up the text where it seemed necessary to do so. We are very much indebted to Glen Bowersock, Katherine Dubabin and Jane Rempel, as well as to the CSSH editors, for their assistance. One has to say, with sadness, that this will apparently be John D'Arms' last publication.—Susan E. Alcock and W. V. Harris [[email protected]; and [email protected])].