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A new face in the Classics Department is Prof. Flint Dibble, who is a visiting lecturer in 2020-21. As an archaeologist and historian with expertise in environmental archaeology and archaeological science as well as digital humanities, his research bridges the divides between the humanities and the sciences in order to answer important questions about how the production and consumption of food relates to religious rituals, Greek urbanism, and ancient climate change.
His more specific area of interest is food in ancient Greece. Or as he puts it, "I mostly study food trash in the form of animal bones. These humble remains tell us of everyday meals, elaborate feasts, and how humans interacted with the environment around them. While I'm usually found in a classroom, laboratory, or library, I'm a dirt archaeologist at heart. I've excavated at a wide range of sites from Paleolithic caves and Neolithic villages to Bronze Age palaces and Greek and Roman cities."
Flint received his BA in Classical Studies from the University of Pennsylvania and his MA and PhD in Classical Archaeology from the University of Cincinnati. He spent the last three years as the post-doctoral research fellow at the Malcolm H. Wiener Laboratory for Archaeological Science in Athens. Flint has participated on archaeological projects in seven different countries. Currently, he is co-Field Director of the Histria Multiscalar Archaeological Project in Romania and collaborating as zooarchaeologist for several ongoing excavation and study projects in Greece (Azoria, Gourimadi, Lechaion, Phaleron). You can learn more about his work at his personal website.
His courses this year are CLST 6, Introduction to Classical Archaeology in fall, CLST 1 Foodstuffs and Culinary Culture (co-taught with Prof. Hruby) and CLST 07 The Collapse of Civilizations in the Ancient Mediterranean in the winter; and Latin 2 and a new CLST 12 class on Greek maps in the spring.