AIA Lecturer/Host: Maureen Fant
Maureen B. Fant is a food writer who specializes in the food of Rome, where she has lived for more than 30 years. Her work has appeared in the New York Times, Gourmet, and other periodicals, and her food-related books include Eat Like the Romans; Trattorias of Rome, Florence and Venice; Dictionary of Italian Cuisine (co-authored by Howard M. Isaacs); and Williams-Sonoma Rome: Authentic Recipes Celebrating the Foods of the World. She translated the award-winning Encyclopedia of Pasta (by Oretta Zanini De Vita) and The Food of Rome and Lazio by the same author (revised edition in press). She is currently writing a new book with Oretta Zanini De Vita on pasta sauces.
Maureen’s interest in Italian food took root as a college junior at the Intercollegiate Center for Classical Studies in Rome and developed further during her graduate studies in Classics and Classical Archaeology at the University of Michigan. There her principal interests were Latin funerary inscriptions and (pre-Zingerman) Ann Arbor’s excellent farmer’s market and burgeoning gourmet sector. Before food eventually won out, she collaborated with Mary R. Lefkowitz on Women’s Life in Greece and Rome, a source book now in its third revised edition. She maintains her interest in classical antiquity through lectures on the food of ancient Rome and translation of archaeological material from the Italian, which ranges from Antonio Varone’s Eroticism in Pompeii to wall panels in the renovated rooms of the Iraq Museum, Baghdad.
As occasions arise, she also edits, teaches, consults, and leads private tours around the most interesting food destinations of the Eternal City, including cooking in her kitchen near the Colosseum.