Your 2nd Quarter culture project covers Roman agriculture/viticulture/apiculture (etc), types of foods and cuisine, dining and the entertainment that frequently accompanied dining, both formal and informal.

It includes multiple parts:
A research search portion (2 hw grades) which is comprised of YOUR research in our excellent library over aspects of food production and consumption- places and habits, for example) and social aspects of food, and
A test portion (75% of the test grade) using your notes to answer questions about Roman food practices, including a practical / snacktical portion (25% of the test grade) in which you bring in a chosen snack/food item to share with the class.

You do not need to type a formal bibliography. Your textbook does include some basic information beginning on p242, but you need to get more detail! You must use real books as sources, plus Internet-only those sites published on the library webpage- a CLASSICS encyclopedia (no Britannica etc) or magazines etc. and give full identifying detail (title, author/editor, publisher, location, date published/date accessed, URL) on your Library Bibliography Sheets. You will not need to go further than upstairs, though the UC Classics library is a world-class facility 10 minutes away.

Questions to be sure to answer: What were the names of the meals Romans ate? What kinds of foods did they eat at which meal? What were the most common fruits? vegetables? meats? sweets? Did everybody eat the same meals? Did everybody eat in the same kinds of places? What about restaurants? Who did the cooking? What did Roman kids drink? What about their parents? What about poor people and slaves? Country people as opposed to city people? Where did the food come from? How did they keep from getting food poisoning? What did the Romans NOT eat that we eat now? Why did they not eat these foods? What about dinner parties? Did the Romans have any fun at their meals? How do we know what the Romans ate?

Your research will be checked on 10/30 and 11/13 in class. Both of these are HOMEWORK grades and I expect to see at least 2 full pages of your notes on 10/30, and at least 3 full pages on 11/13. By 11/13 you should have chosen a Roman Snack to share with your class on Food Day 11/24 (25% of the TEST grade). Foods do not necessarily need to be cooked by you- fresh fruit, nuts, juices, are some ideas though if you have permission and adult assistance (signature of a responsible adult is required to do this!) you may consider something like an entrée or a dessert. Try to be aware of what is going to seem really nasty to modern tastes so we don’t waste food. Bring enough for everyone to nibble if they’d like.

Your Library Bibliography / Notes Sheets will be your study guide for the TEST portion of the project, which will be given on Monday 11/23. Make your notes comprehensive and detailed!

You MAY earn up to 5 extra points on this segment if you include a visual aid in which you present a short “menu description” for your dish or invitation to a dinner party in which your dish is featured (etc), decorated appropriately; visual impact and creativeness will be considered.

All items must be submitted during or before the class period in which they are due (Oct 30 and Nov 13 for notes check; Nov 13 for Snack approval, Nov 23 for TEST, Nov 24 for food)!

It is your responsibility to get these items done by their due date: late work will not be accepted Be sure your Library Bibliography/Notes sheets are with you on Test day at the beginning of class.

• Notes Check 10/30 – 2 full pages required
• Notes Check 11/13 – 3 full pages required
• Snack / Recipe approved in writing by 11/13
• Library Bibliography /Notes Sheets must be in class on TEST day 11/23
• Prepared food due IN CLASS on Nov 24
• Bring utensils for serving your own dish, and cutlery for eating your own food
• I will supply napkins, plus wipes & hand sanitizer for tidying up, water and cups for drinking, & mints for Garlic Breath