Archaeology and Cultural Heritage

The conservation of food in ancient Rome

Thursday, June 18, 2009 at 17 at the National Archaeological Museum of Paestum, Prof. David L. Thurmond (University of North Carolina) will give a lecture titled "In Praise of fermentation techniques of food preservation in ancient Rome." The conference is organized by the Department of Classical Studies at the University of Salerno, under the patronage of the Province of Salerno, the Center for Cultural Promotion Cilento, the same National Archaeological Museum of Paestum, Paestum and the Foundation of the National Park Cilento and Vallo di Diano.

The meeting involved Marina Cipriani (Director of the Museum of Paestum), Fausto Longo (University of Salerno - Paestum Foundation), Mario Mello (University of Salerno), Fernando La Greca (University of Salerno), Luigi Crispino (Province of Salerno - " Mediterranean Encounters "for the spread of Poplars in the Mediterranean diet), Elisa Lanza (Institute of Classical Archaeology, University of Texas).

The researches of Prof. Thurmond, author of "A Handbook of Food Processing in Classical Rome. For Her Bounty No Winter "(Leiden - Boston, 2006), are of great importance not only in relation to the interdisciplinary study of antiquity, but for all those involved in health sciences and nutrition, slow food and Mediterranean diet.

For information about the conference:
Dr. Fernando La Greca
Department of Classical Studies
University of Salerno
Via Ponte Don Melillo
84084 Fisciano (SA)
http://www.dsa.unisa.it/Organigramma/fernando_la_greca.php
flagreca@unisa.it

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Tags: Food , Fondazione Paestum , Rome