Food and Drink in Archaeology I

by Baker, Sera; Allen, Martyn; Middle, Sarah; Poole, Kristopher

• ISBN13: 9781903018606
• ISBN10: 1903018609
• Format: Paperback
• Copyright: 2008-11-17
• Publisher: Prospect Books

Summary

This is the first volume of a projected series from the Department of Archaeology at Nottingham University. What sets it apart is that it is a postgraduate conference and the contributors are presenting research that is both new and at the cutting-edge of academic preoccupation.While the importance of nutrition for survival has long been recognised, increasing emphasis is being put on the cultural significance of the production, distribution and consumption of foodstuffs throughout all archaeological periods. The ancient Near East, the Mediterranean, Europe and the British Isles come under the microscope, even the household diet of the Willoughby family, former residents of Wollaton Hall in Nottingham. More than 20 researchers write on topics including hunting in Roman Britain, how food reached the Roman frontier, what was sold in the grocery shops of Roman Pompeii and Ostia, the use of stimulants in ancient societies, feasting in Mycenae and the Aegean, food storage and production in Norse Greenland and 17th century Iceland, and what was eaten in early medieval Ireland and late medieval London.

Table of Contents

List of Figures	p. 7
Preface	p. 9
Intoxication and Initiation: Alcohol and the Cult of the Kabeiroi	p. 11
Changing Tastes in Sixteenth-Century England: Evidence from the Household Accounts of the Willoughby Family	p. 20
An Invitation to War: Constructing Alliances and Allegiances through Mycenaean Palatial Feasts	p. 28
`The Privilege of Civilization': Cultural Change at the Victorian Dining Table	p. 38
Take it with a Pinch of Salt? Thinking About the Cultural Significance of Producing and Consuming Salt	p. 47
The Distribution of the Catering Trade in Ostia Antica	p. 57
Medieval Diet: Evidence for a London Signature?	p. 65
New Temptations? Olive, Cherry and Mulberry in Roman and Medieval Europe	p. 73
Gathered Food Plants at Dutch Mesolithic and Neolithic Wetland Sites	p. 84
Dinner at the Edge of the World: Why the Greenland Norse Tried to Eat a European Diet in an Unforgiving Landscape	p. 96
Living and Eating in Viking-Age Towns and their Hinterlands	p. 104
Stable Isotope Analysis of Skeletal Remains from Jordan: Environment, Diet and Societies of Past Southern Levant	p. 113
Feasting and Subsistence in Early Medieval Ireland and Wales: An Examination of the Literary and Archaeological Evidence	p. 122
The Origins of the Archaic Greek Symposium: Internal Developments and Near Eastern Influences	p. 131
Foodways as a Reflection of Cultural Identity in a Roman Frontier Province: Bridging the Gap from Theory to Material	p. 141
The Pewsey Middens: Centres of Feasting or Symbols of Community?	p. 149
Shorter Contributions
Zooarchaeological Research in Apulia, Southern Italy: Some Considerations of Animal Exploitation from Late Antiquity to the Early Middle Ages	p. 159
A Social Zooarchaeology of Feasting: The Evidence from the Ritual Deposit at Nopigeia, Crete	p. 163
Fourth-Century AD Glass Tablewares from the Small Bathhouse in Eleutherna-Sector I, Crete	p. 165
Trout Processing in the Upper Palaeolithic?	p. 167
`A People who Eat Wood and Drink Water, the Devil can not Persuade, nor can Man.' Food in Rural Areas During the Middle Ages (ca. AD 1050-1532) in County Dalarna, Sweden: An Example from Vastannorstjarn	p. 170
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