|Course:||Villas, Foods & Farming in The Roman World|
|Tutor:||Nick Griffiths FSA|
|Start Date:||9th March 2018|
|End Date:||11th March 2018|
|Res Fee (from):||£321.00|
|Non Res Fee:||£215.00 What's included?|
Stuffed dormice (and wine!) often come to mind when Roman dining habits are discussed; in fact, a wide range of foodstuffs are known, from written recipes to actual remains. There is also much evidence for farming methods and the transport of foodstuffs, and this course will attempt to follow food ‘from field to plate’. Archaeological and written material from Italy and Egypt will be used, amongst other evidence.
Nick trained at Salisbury Art College gaining a Diploma in Art and Design. He has over 40 years’ experience working in archaeology and museums, including the Museum of London, the Ashmolean Museum and the British Museum, as an archaeological illustrator. He has worked in Britain, France and Italy and has taught Archaeological Illustration in Britain, Portugal, Italy and the USA. His special interests include the Roman Army and Roman and Medieval artefacts. He is a fellow of the Society of Antiquaries.Back to List Make Booking Enquiry
In its commitment to the arts and to broader and even peripheral aspects of culture, Dillington House is a beacon of enlightenment in a world of increasing sameness, mediocrity and uncritical acceptance. And there is much to be said for the home cooking too. I unhesitatingly commend it to all who are still intellectually alert.