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

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.