Food and Drink in Archaeology 4

Wendy Howard, Kirsten Bedigan, Ben Jervis 

Paperback, 176 pp.

The papers given at this conference range over many historic and prehistoric periods as well as regions. Great strides have been made in recent decades in the various forms of botanical and physical analysis of archaeological finds which have enabled students to gain greater insight into diet and cooking technologies than was possible when all they had to go on was the survival of artefacts. These papers emanate from the cutting edge of archaeological research, among postgraduates and young lecturers from here and overseas.

Table of Contents

    Cookery in the Ertebølle Culture in Southern Scandinavia (5th millennium BC)
    Lifestyles in Early Iron Age Corinthia (1200–680 BC), Greece
    Provisioning and Diet in Anglo-Saxon Southampton
    Food and Drink in the London Playhouses of the 16th and 17th centuries.
    Honey and Bees in British Prehistory.
    Contextualising the Animal Remains from the Kabeirion Sanctuary at Thebes
    The Exploitation of Hares in British Prehistory
    Malting grains
    Evidence of Roman diet from the sewer at Herculaneum
    Nutritional Analysis of Medieval Skeletons from Durrës, Albania
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