An illustrated talk exploring how food and feasting were represented in the ancient world. From Egyptian tomb paintings and Greek vases to Roman mosaics and early Christian murals, discover how art reveals social significance, rituals, and later how portrayals in film helped shape the modern image of lavish Roman banquets. 

Learn how the Greeks and Romans used food and aromatics for health and wellbeing. This talk explores how ingredients shaped daily life, offering a sensory experience of the aromas and tastes of antiquity.

Discover the roles and status of cooks in ancient Greece and Rome. Using surviving texts, including Apicius, this talk explores how recipes shaped culinary culture and the social standing of cooks.

An expert-led tour of Greek wine vessels and artefacts, exploring how they were used for storing, mixing, and drinking wine. Participants can handle objects and learn how archaeologists interpret ancient drinking customs.

When Josh, Elsie’s influencer grandson, comes to her for help with a ‘traditional cooking’ video, she decides to have a bit of fun with the situation. Because as far as he’s concerned, she might as well have been born in 25BC…
 

Earlier this year writers from across the North East were invited to create a new play inspired by Apicius, the famous Roman cookbook written nearly 2,000 years ago. This is a staging of the winning submission. Before the performance, there will be a short talk about the cookbook. After the show, there’s a Q&A with the creative team.

This event is support by The Leche Trust.

Experience a modern take on Trimalchio’s banquet from Petronius’ Satyricon. Professional actors perform while the audience enjoy afternoon tea. Dr Tempest introduces the original text, and the event ends with a screening of Fellini’s 1969 Satyricon. Suitable for 18+.

This event is supported by Classics for All, The Classical Association and The Gillian Dickinson Trust. Participation of state schools is supported by The Roman Society’s School Fund.

Examine Euripides’ Bacchae, where Dionysus, the god of wine and drama, challenges power and order. The afternoon begins with a presentation by Prof Vergados and Dr Gazis, who present themes and selected readings, alongside creative responses from young writers.

When Josh, Elsie’s influencer grandson, comes to her for help with a ‘traditional cooking’ video, she decides to have a bit of fun with the situation. Because as far as he’s concerned, she might as well have been born in 25BC…
 

Earlier this year writers from across the North East were invited to create a new play inspired by Apicius, the famous Roman cookbook written nearly 2,000 years ago.  This is a staging of the winning submission. Before the performance, there will be a short talk about the cookbook. After the show, there’s a Q&A with the creative team.

This event is supported by The Leche Trust.

Discover what Roman soldiers ate and drank along Hadrian's Wall. This talk explores the available foods, where supplies came from, and the vessels used to store, cook and serve meals, offering insight into daily life on the empire's northern frontier.​

Explore how Rome managed food shortages, speculation, and public unrest. Dr Marta Garcia Morcillo examines grain supply politics, the impact of food crises on fairness, and how these ancient issues resonate today.

Sally Grainger brings ancient recipes to life from her new book Roman Recipes for Modern Cooks in conversation with Karen Phillips and Dr Kathryn Tempest. There's also a chance to taste recreated dishes. 

Explore wine from Roman times to today, including production methods, additives, and health beliefs. Guests will be able to taste wines inspired by classical traditions, guided by experts. Panellists: Dr Emlyn Dodd from Adelaide University; Dr Eva Falaschi from University of Tübingen, Professor Barry Smith from University of London, and Dr David Harker from Newcastle Wine School.

Learn about garum, the famous Roman fish sauce, its culinary uses, and popularity. The talk includes a live demonstration and tastings of recreated recipes.

Explore feasting and hospitality in Homer’s Odyssey, from Helen of Troy’s mind-altering wine to epic banquets. Journalist Laura Coffey shares insights from her Mediterranean travels and her memoir Enchanted Islands, linking Homer’s story to real-life locations.

Explore the ancient Greek idea of xenia, or hospitality, and its modern relevance. Scholars, a chef, and a writer discuss how shared meals build relationships and community, accompanied by food tasting.

This event is supported by the Institute of Classical Studies – Henry Brown Trust.