The sensory experiences of food consumption. / Rowan, Erica.

Routledge Handbook of Sensory Archaeology. ed. / Jo Day; Robin Skeates. Routledge, 2019. p. 293-314.

Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)peer-review



All aspects of food production, preparation and consumption are individualized and socialized sensory experiences. This chapter focuses primarily on the sensory experience of food consumption, examining the biological and cultural frameworks that allow archaeologists to explore this quotidian yet vital aspect of human life. Following a summary of the current state of research, the remainder of the chapter is dedicated to a case study from the Roman period, focusing on the sensory events experienced by wealthy and non-wealthy diners in Pompeii. The results show that wealthy Romans intentionally created an entirely different sensory experience for themselves at private dinner parties to maintain and reinforce social stratification.
Original languageEnglish
Title of host publicationRoutledge Handbook of Sensory Archaeology
EditorsJo Day, Robin Skeates
Publication statusPublished - 2019

ID: 28878278