Academic
background and degrees:
1959
B.A. Psychology (cum laude, Phi Beta Kappa) Wayne State University,
Detroit, Michigan.
1962 Ph.D. Experimental Psychology, University of Iowa, Iowa
City, Iowa.
1995 D. Phil. Classics and Ancient History, Oxford University,
U.K.
D. Phil. Thesis: Ancient History
From Conviviality to the Mortification of the Flesh: Christian
Attitudes to Food in the Roman Empire from New Testament Times
to the Age of Jerome. (The manuscript was awarded the 1995
Routledge Prize for Ancient History).
Teaching
Experience:
In
Psychology: Coe College Iowa; Oberlin College, and Cleveland
State University, Ohio; 1971-1992 The Hebrew University of
Jerusalem, Israel.
Classics and Ancient History: 1996 -present, Yale University, Department of Classics and History
Publications:
(In addition to the 50 or more articles published in the field
of Psychology and Psychopharmacology between 1973-1989 in
various Neuroscience and Behavioral Science Journals).
Book:
From Feasting to Fasting, the Evolution of a Sin,
Routledge, 1996.
Articles:
'On the mushroom that deified the Emperor Claudius' Classical
Quarterly 41, 178-1282 1991.
'Fasting Women in Judaism and Christianity in Late Antiquity'
in J. Wilkins, D. Harvey & M. Dobson (eds.) Food in
Antiquity, Exeter U. Press 1995 225-240.
'On the dietary habits of the Roman Empire as seen by Outsiders,
Jews and Christians' Classics Ireland 6 43-61 1999.
'Keeping Body and Soul Apart: The Nature and Legacy of the
Ancient "Philosophic Diet"' in Martin and Santich, Culinary History, 2004.
'On Food and the Body' D. Potter (ed.) Companion to the
Roman Empire. Blackwell (2006)
'The Good Things that Lay at Hand, Tastes of Ancient Greece & Rome' in Paul Friedman (ed.), A History of Taste, Thames & Hudson (in press).
Reviews:
Brothwell & Brothwell, "Food in Antiquity", Bryn Mawr Classical Review, 1998
Pray Bober, "Art, Culture and Cuisine", Bryn
Mawr Classical Review, 2000
Grant, "Galen on Food and Diet", Bryn Mawr Classical
Review, 2001
Wilkins, "The Boastful Chef", Bryn Mawr Classical
Review, 2001
Powell, "Galen on the properties of Foodstuffs",
2003
Effros, "Creating Community with Food and Drink in Merovingian
Gaul", H-France Book Reviews, 2004
Teaching and research interests:
Social and intellectual history of the Roman Empire; Religions
of the Roman Empire; The "Second Sophistic," Greek
intellectuals in the Roman Empire; Food and Diet in the Ancient
World; Medicine in the Ancient World.
