DA2

.docx

School

University of Toronto *

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Course

235

Subject

Anthropology

Date

Oct 30, 2023

Type

docx

Pages

Uploaded by DeaconSeaUrchin1563

1. Based on weeks 2 to 4, information I consider the most important to relay to someone outside the course would be about how eating patterns and dishes evolved throughout Italian history. Specifically, I would talk about how eating habits were influenced by the different cultures of early settlers in modern-day Italy and how their cultures contributed to Italian food as well as how agricultural resources in a specific region influenced Italian recipes (Lobalsamo, 2023). For example, ragù sauce recipes vary across Italy depending on the agriculture and crops in each specific area. I believe this is important as it highlights the largest difference between Italian cuisine and other cuisines around the world. From my own experiences of cooking various meals that originate from different parts of the world, most recipes are more scientific and are the same from one website to another, they do not differ much from how it is cooked at home and restaurants, and even how they are cooked in the country of origin and in Canada. However, Italian cuisine is more unique and the taste of certain dishes such as the ragù sauce varies due to the availability of agricultural resources available in different areas. 2. Content I found the most interesting this week pertains to the topic of Pompeii. As one of the largest natural disasters, I was aware of the eruption of Mount Vesuvius, but I had never learned about the inhabitants and way of life in the city before it was destroyed. I particularly enjoyed looking at the preservation of the remains and how detailed certain structures still seem. For example, the additional reading article about Pompeii displayed some paintings on service counters and how they were used in addition to the amphorae and dolia to recreate a meal (Monaco, 2021). The article further described how the animal remains in one of the dolia contained the bones of various animals such as swine, duck, fish, and goat and contributed to an idea of the type of soups consumed by Pompeiians (Monaco, 2021). 3. 4. Common terms that were brought up during the lecture about Pompeii and the workshop for dolia and amphorae which translate to jars that were used in Pompeii to store soups, wine, and stew. These terms were also present in the article by Monaco (2021). References Monaco, F. (2021, December 6). Reconstructing the menu of a pub in ancient Pompeii . Atlas Obscura. https://www.atlasobscura.com/articles/recreate-the-menu-of-pompeii-ancient-pub Lobalsamo, T. (2023). Lectures 2, 3, 4 Lecture Notes Tracing the Origins of Italy through Its People and Their Food Quercus [Powerpoint Slides]. Personal collection of T. Lobalsamo, University of Toronto Mississauga, Mississauga, Ontario.

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