What were the eating and drinking habits of the inhabitants of Britain during the Roman period? Drawing on evidence from a large number of archaeological excavations, this fascinating study shows how varied these habits were in different regions and amongst different communities and challenges the idea that there was any one single way of being Roman or native. Integrating a range of archaeological sources, including pottery, metalwork and environmental evidence such as animal bone and seeds, this book illuminates eating and drinking choices, providing invaluable insights into how those communities regarded their world. The book contains sections on the nature of the different types of evidence used and how this can be analysed. It will be a useful guide to all archaeologists and those who wish to learn about the strength and weaknesses of this material and how best to use it.
Hilary Cool is a professional archaeologist who, for the past ten years, has run her own business providing post excavation services to the professional sector.
1. Aperitif; 2. The food itself; 3. The packaging; 4. The human remains; 5. Written evidence; 6. Kitchen and dining basics: techniques and utensils; 7. The store cupboard; 8. Staples; 9. Meat; 10. Dairy products; 11. Poultry and eggs; 12. Fish and seafood; 13. Game; 14. Greengrocery; 15. Drink; 16. The end of independence; 17. A brand new province; 18. Coming of age; 19. A different world; 20. Digestif.