The Culinary World of Juvenal: Food and Identity at Rome from Republic to Empire

• Other Authors: Youngblood, Dustin Shawn (authoraut), Fulkerson, Laurel (professor directing dissertation), Levenson, David B. (university representative), Luke, Trevor (committee member), De Giorgi, Andrea U. (committee member), Florida State University (degree granting institution), College of Arts and Sciences (degree granting college), Department of Classics (degree granting departmentdgg)
• Format: Text
• Language: English
• Published: Florida State University
• Subjects: Civilization; Greco-Roman; History; Ancient; Social structure; Giorgi; Luke; Recta; Turbot
• Online Access: http://purl.flvc.org/fsu/fd/FSU_FA2016_Youngblood_fsu_0071E_13524; http://fsu.digital.flvc.org/islandora/object/fsu%3A405610/datastream/TN/view/Culinary%20World%20of%20Juvenal.jpg

This dissertation examines Roman history during the first centuries BCE and CE through the lens of food. Starting at the end with an exegesis of Juvenal’s Satires, I focus on his main gastronomic stereotypes, foods that distinguish people by class. First, I evaluate the bread, the boar, and the turb...