Veronika Grimm

Lecturer

Academic background and degrees

1959 B.A. Psychology (cum laude, Phi Beta Kappa) Wayne State University, Detroit, Michigan. 
1962 Ph.D. Experimental Psychology, University of Iowa, Iowa City, Iowa.
1995 D. Phil. Classics and Ancient History, Oxford University, U.K. D. Phil. Thesis: Ancient History
From Conviviality to the Mortification of the Flesh: Christian Attitudes to Food in the Roman Empire from New Testament Times to the Age of Jerome. (The manuscript was awarded the 1995 Routledge Prize for Ancient History).

Teaching Experience

In Psychology: Coe College Iowa; Oberlin College, and Cleveland State University, Ohio; 1971-1992 The Hebrew University of Jerusalem, Israel.
Classics and Ancient History: 1996 — present, Yale University, Department of Classics and History

Publications

(In addition to the 50 or more articles published in the field of Psychology and Psychopharmacology between 1973-1989 in various Neuroscience and Behavioral Science Journals).

Book

From Feasting to Fasting, the Evolution of a Sin, Routledge, 1996.

Articles

'On the mushroom that deified the Emperor Claudius' Classical Quarterly 41, 178-182 1991.
'Fasting Women in Judaism and Christianity in Late Antiquity' in J. Wilkins, D. Harvey & M. Dobson (eds.) Food in Antiquity, Exeter U. Press 1995 225-240.
'On the dietary habits of the Roman Empire as seen by Outsiders, Jews and Christians' Classics Ireland 6 43-61 1999.
'Keeping Body and Soul Apart: The Nature and Legacy of the Ancient "Philosophic Diet"' in Martin and Santich, Culinary History, 2004.
'On Food and the Body' D. Potter (ed.) Companion to the Roman Empire. Blackwell (2006) 
'The Good Things that Lay at Hand, Tastes of Ancient Greece & Rome' in Paul Friedman (ed.), A History of Taste, Thames & Hudson 2007.

Reviews

Brothwell & Brothwell, "Food in Antiquity", Bryn Mawr Classical Review, 1998
Pray Bober, "Art, Culture and Cuisine", Bryn Mawr Classical Review, 2000
Grant, "Galen on Food and Diet", Bryn Mawr Classical Review, 2001
Wilkins, "The Boastful Chef", Bryn Mawr Classical Review, 2001
Powell, "Galen on the properties of Foodstuffs", 2003
Effros, "Creating Community with Food and Drink in Merovingian Gaul", H-France Book Reviews, 2004

Teaching and research interests

Social and intellectual history of the Roman Empire; Religions of the Roman Empire; The "Second Sophistic," Greek intellectuals in the Roman Empire; Food and Diet in the Ancient World; Medicine in the Ancient World.