Marilena De Gregorio, a PhD candidate in Latin linguistics at Ghent University, explores in this interview the characteristics of food culture in the Greco-Roman world through the lens of the Latin language. Her research highlights how Latin serves as a key tool for understanding ancient dietary thought and its connections to contemporary culture. Through the analysis of classical texts, such as the De Re Coquinaria attributed to Apicius, surprising connections emerge between Latin terms and the words still used today to describe food and culinary practices.
Interiew by: Mariangela Bianco
Video by: Mariangela Bianco and Marco Bottigliero
Video Editing by: Fischetti Sara
Document by: Fischetti Sara
Subtitle ita/eng by: Fischetti Sara
Translation by: Fischetti Sara
MedEatResarch – Center of Social Research on the Mediterranean Diet of the University of Naples Suor Orsola Benincasa, head by Marino Niola and Elisabetta Moro
Realized: 15/04/2025
