Wine and the Vine: A walk through the beginnings, middle, and end of ancient Greek viticulture
Dr Emlyn Dodd (British School at Rome)
Wine is synonymous with Mediterranean antiquity. It permeated and enveloped ancient cultures over thousands of years. Rivalled only by beer and mead, wine simultaneously transcended social status – drunk by the rich and poor – yet embedded hierarchy through a wide range of desired and undesired qualities. It could be found in domestic, religious, medicinal and economic contexts and had the potential to bring a producer enormous wealth or cause financial ruin. Some have even argued that wine was the medium through which early trade networks expanded, religion and technology was transferred, and population groups migrated.
But where did it come from and how did it get to Greece? How exactly was it made and what was it used for? And how did all of this evolve over the course of ancient Greek (pre)history?
Combining archaeological, historical and scientific evidence, this lecture will take you from the humble beginnings of ancient winemaking in Palaeolithic caves to the lavish Classical Greek symposion, Roman convivium and Early Christian eucharist. We will explore a wide variety of ancient wine types, production methods and uses, and consider how these have changed, or perhaps remained, today.
Wednesday 2 June, 2021
6:30pm Sydney AEST
Online, via Zoom
Please RSVP here
Emlyn is Assistant Director for Archaeology at the British School at Rome and holds Honorary and Research Affiliate positions at the Australian Archaeological Institute at Athens, Macquarie University and the Centre for Ancient Cultural Heritage and Environment. He directs his own fieldwork and research projects investigating ancient wine, oil and agriculture in the Greek Cyclades and Italy, and collaborates with others in Rough Cilicia (Turkey) and Mustis (Tunisia). His current fieldwork is funded by the AAIA, Macquarie University, Australian Academy of the Humanities, ASCS and the British School at Athens.