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Examine the food pathways of the ancient Romans through the material culture of various sites, such as Pompeii and Vindolanda, as well as its social history, particularly how food tied the Romans to the land, their animals, and each other. Utilize experimental archaeology to reproduce recipes from the Roman world and examine the various flavor palates, nutritional profiles, and effort that goes into feeding the various mouths of the ancient world.
ANTH 140 (Introduction to Archaeology (GT-HI1))
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