Culinary Aspects of Ancient Rome

Almudena Villegas Becerril received a PhD in Ancient History from the University of Cordoba, Spain, and is currently a Professor-Researcher at the Faculty of Veterinary Science, Bromatology and Food Technology at the same institution. She is a Fellow of the Royal Academy of Gastronomy, Spain, and the Institut Européen d’Histoire et des Cultures de l’Alimentation, France, and Director of the Master’s programme in Food History at the Faculty of Pharmacy of the Complutense University of Madrid. She specialises in the history of food, and received the International Prize on Gastronomy from the Royal Academy of Gastronomy in 2008 and the Gourmand World Cookbook Prize in 2015. Her publications include Ciencias de la Gastronomía (2019), Triclinium (2016), and Smartfood (2015), among others.