Foodways in Roman Republican Italy

Laura M. Banducci


Foodways in Roman Republican Italy explores the production, preparation, and consumption of food and drink in Republican Italy to illuminate the nature of cultural change during this period. Traditionally, studies of the cultural effects of Roman contact and conquest have focused on observing changes in the public realm: that is, changing urban organization and landscape, and monumental construction. Foodways studies reach into the domestic realm: how do the daily behaviors of individuals express their personal identity, and how does this relate to changes and expressions of identity in broader society? Laura M. Banducci tracks through time the foodways of three sites in Etruria from about the third century BCE to the first century CE: Populonia, Musarna, and Cetamura del Chianti. All were established Etruscan sites that came under Roman political control over the course of the third and second centuries BCE. The book examines the morphology and use wear of ceramics used for cooking, preparing, and serving food to deduce cooking methods and the types of foods being prepared and consumed. Change in domestic behaviors was gradual and regionally varied, depending on local social and environmental conditions, shaping rather than responding to an explicitly “Roman” presence.

Laura M. Banducci is Associate Professor of Greek and Roman Studies at Carleton University.

Product Details

  • 352 pages.
  • 78 illustrations, 14 tables.
Available for sale worldwide

  • Ebook
  • 2021
  • Forthcoming
  • 978-0-472-12838-9

Related Products

Due to the current global health event, shipping of print books may be delayed. Actual status will show in the shopping cart.

  • $85.00 U.S.



  • Roman ceramics, ceramic analysis, pottery, use wear analysis, alteration analysis, Romanization, Republican Italy, Roman Italy, domestic archaeology, cultural identity, Etruscans, Musarna, Populonia, Cetamura del Chianti, foodways, zooarchaeology, sooting, cooking, dining, cooking technology, ancient diet