Photo of Laura Banducci

Laura Banducci

Assistant Professor

Degrees:B.A. (McMaster), M.Phil (Cambridge), M.A., M.A., Ph.D. (Michigan)
Phone:613-520-2600 x 2930
Office:2A52 Paterson Hall
Website:Prof. Banducci's website


Laura Banducci is an archaeologist, with a particular interest in the Roman republican period and in the Etruscan civilization of central Italy. She earned an MA in Latin and her MA and PhD in Classical Art and Archaeology from the University of Michigan. She has worked on archaeological projects in England, Greece, and Italy.

Research Interests

Her research focuses on three principal areas:

  • diet and dining practices, collectively referred to as ‘foodways’
  • how artefacts were made, used, re-purposed and discarded
  • entertainment and leisure culture

Her research is grounded in the idea that an individual’s daily behavior, as reflected by the material record, can provide important insights into large-scale societal changes in the ancient world. She is currently completing a book that investigates the foodways of several sites in central Italy.

Since 2009 she has been a staff member at the Gabii Project (excavating the town of Gabii, 18 km East of Rome). Excavations are leading to a number of important discoveries regarding urbanism in ancient Italy, burial practices, and domestic and public architecture in the Roman Republic. This ongoing project is run as a summer field school for interested students.

Courses Fall 2016

CLCV 1003A Survey of Roman Civilization
LATN 2200 Intermediate Latin I

Selected publications

2015. “Fuel, cuisine, and food preparation in Etruria and Latium: Cooking stands as evidence for change,” in Ceramics, Cuisine and Culture: the Archaeology and Science of Kitchen Pottery in the Ancient Mediterranean World. Edited by M. Spataro and A. Villing. Oxford: Oxbow, 157-169.

2014. “Roman pottery function and use: proposing a quantitative method for the assessment of use wear,” in Journal of Mediterranean Archaeology 27, 187-210.

2014. “Mourning deaths and endangering lives: Etruscan chariot racing between symbol and reality,” in Papers of the British School at Rome 82, 1-39.

Recent conference papers

2015. “Roman cooking ware terminology, function, real use: problems and solutions for standardization, recording, sharing,” in the roundtable, Linked Open Data Applied to Pottery Databases. Computer Applications and Quantitative Methods in Archaeology. Siena, Italy.

2015. “Roman foodways through integrated ceramic analysis,” in the panel, Exploring the development of food and foodways in ancient Italy. Archaeological Institute of America. New Orleans, USA.

2014. “Following the frying pan. Using internal red-slip wares in the Roman world,” in the panel Foodways in the Roman Provinces: continuity and change. Roman Archaeology Conference. University of Reading, UK.