What is GASTEREA?
It is basically an interactive online searchable database of culinary words & contexts for Classical, Medieval, Renaissance and other period scholars and researchers in the fields of Language, History, and Food Studies.
Our project has two primary goals.
The second is to display the history of European Food Words in an approachable easy-to-use layout (thanks, GNU people!) of an online Thesaurus and bring to light the exciting links that mostly exist unappreciated between, say, an ancient Greek word and a modern Hungarian one. This will probably take us the rest of our lives to achieve but at least we'll keep trying. We a currently mostly working on the words that have some Classical Antiquity connections, but hopefully we'll be able to take our cause further sometime soon.
The project is called GASTEREA after Brillat-Savarin’s Muse of Culinary Art. Jean Anthelme Brillat-Savarin  was a French gastronome who wrote a ground-breaking book called Physiology of Taste (Physiologie du Gout, Paris, 1825) on all things gastronomic. In fact, Brillat-Savarin, very much a man of his time, didn't exactly follow the original Classical rules in choosing a name for his Muse - had he done so, the spelling would have been Gastrea. Thus we think it is a very fitting name indeed for our project: it symbolizes its joint & interdisciplinary nature, as it lies in the province of both Classical Antiquity and Food History, and it also depicts the inevitable twisting of forms and meanings of words that occurs with the passage of time.
Who we are
The principal investigator and instigator of the GASTEREA project is Alexandra (Sasha) Grigorieva, PhD in Classics, food and wine writer. She leads an international team of scholars, who, for the most part, hail from Interdepartmental Centre for Anthropological Study of Ancient Cultures, University of Siena, Italy, chaired by Prof. Maurizio Bettini.
Nothing is simpler. Just drop us an e-mail !