This course examines the means of production and preparation, as well as the social role, of food and drink in Greek and Roman antiquity. The course will introduce students to different methodologies from anthropology and sociology of food for studying patterns of production and consumption, and class discussions and assignments will ask students to consider how the attitudes to and experience of food and drink in the ancient world differed from our own. All readings will be in English; no knowledge of any ancient languages is required.