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Roman landscapes exhibited enormous diversity, from the rolling hills of the Mediterranean heartland, to Nile marshlands, Apennine mountain pastures, and African pre-deserts. New work on this diversity has demonstrated the intensive methods with which they were managed for agriculture and artisanal output, as well as their highly periodized histories. While much debate in the study of these landscapes has revolved around ancient climate change, more apparent is robust human intervention, which often reached a peak during the Roman period. Romans thought deeply about landscapes, and their literature and religious rituals used landscape to frame moral, religious, and political values.

Unlike the landscapes of the Greek city states, those encompassed by the Roman empire at its height were diverse in the extreme. Among the empire’s territories were the pre-desert regions of Tripolitania and the Syrian frontier, the mountain pastures of the Apennines, and the marshes of the Egyptian oases, not to mention the rolling limestone landscapes of the Mediterranean heartland. Even within smaller slices of these territories (and even within tiny micro-regions), new work has revealed the remarkable diversity of vegetation, sunlight, rainfall, and topography. It is the plurality of these landscapes that gave Romans material for a rich tradition of literary and religious expression as well as a vast and intensive apparatus for economic exploitation.

The ancient Graeco-Roman diet was based on cereals (Gk. sitos, Lat. frumentum) but supplemented and flavoured by a wide variety of legumes, fruits, vegetables, nuts, herbs, meats, other animal products, fish, and other seafood. The Greeks used the generic term opson for food eaten with bread or other cereal products. Olive oil and wine were important sources of fats and calories for those living within the Mediterranean climatic zone. In the more northern regions of the Roman Empire and in Egypt, beer was the more common beverage. Most of the meat consumed in the ancient world came from the major domesticates. Garum or fish sauce was eaten in the Greek world but became ubiquitous during the Roman period and was shipped all over the empire. A huge array of fish and shellfish were eaten, fresh where possible but also salted, at both coastal and inland sites. Food in the Greek and Roman world served a multitude of purposes in addition to basic sustenance and human survival. Particular items such as figs, olives, barley, and emmer wheat were strongly connected to notions of Greek and Roman identity. Wealth, status, education, and cultural belonging were displayed through food, and foodstuffs appear frequently in all forms of Greek and Roman literature. Food was also a popular subject in art, and numerous mosaics depict raw ingredients and agricultural scenes. The field of ancient food studies originally explored diet through the ancient textual sources and often focused on the grain supply to Rome. Since the 1980s, however, it has evolved to incorporate all manner of archaeological and environmental evidence to explore a wider array of topics that includes animal sacrifice, non-elite diet, regional and chronological dietary variation, gender, economics, and identity.