Banqueting and Food is a chapter in the volume Etruscology (editor, Alessandro Naso), which provides a state-of-the-art overview of the history of Etruscology and its development.
Archaeological evidence and imagery give a dear picture of the development of banqueting as a social arena and, from the Orientalizing period, a status symbol for the elite. However, everyday diet of the Etruscan population, in particular middle and lower social classes, was most likely much more basic. Faunal and plant remains, dental wear and chemical analysis of bones offer the first tantalizing evidence of regular Etruscan dietary habits. (Read More)