A conversation with Gavin Kelly (University of Edinburgh) about the corpus of Latin literature from antiquity down to the present, where we discuss the reasons why most scholars focus on the period before 200 AD, why late antiquity is overlooked (despite having some first rate authors), and what can be done about that. Similar issues, we find, emerge from the study of Greek literature too. The conversation is based on Gavin's recent study of 'Periodisations' in R. K. Gibson and C. L. Whitton, eds., The Cambridge Critical Guide to Latin Literature (Cambridge 2024) 97-157.

A conversation with Tina Sessa (The Ohio State University) and Marion Kruse (University of Cincinnati) on the process of peer-review in the humanities: what it's for, how it can be done well, and where it can go awry. The conversation is based on many decades of collective experience of peer-review, on all sides of the process.

A conversation with Adam Morin (University of Ioannina) about categories of taste, the meal structure, and the food and ingredients that east Romans ate. What foods were prized and what looked down upon? How do we know what they ate? What do we know about individual preferences? The conversation is based on Adam's dissertation, Food and Food Culture in the Byzantine Empire, Seventh to Fifteenth Centuries (Queen's University, 2024).