Veronika Grimm
Lecturer
Office: PH 302
Phone: (203) 432-0986
Email: veronika.grimm@yale.edu
Education
- 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
- 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 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 the 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' in D. Potter (ed.) Companion to the Roman Empire, Blackwells, 2005.
- '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.
