Eating and Drinking in Roman Britain

H. E. M. Cool9780521802765, 0521802768, 052100327X, 9780521003278, 9780511261084

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 new 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.

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Table of contents :
Contents……Page 9
Figures……Page 11
Tables……Page 13
Preface……Page 15
Acknowledgements……Page 17
CHAPTER 1 Apéritif……Page 19
ANIMAL BONES……Page 26
PLANT REMAINS……Page 29
WHEN IS RUBBISH NOT RUBBISH?……Page 31
AMPHORAE……Page 33
OTHER CERAMIC VESSELS……Page 37
WOODEN BARRELS……Page 38
EVIDENCE FOR RICH DIETS……Page 39
EVIDENCE FOR POOR DIETS……Page 41
A WELL-FED POPULATION?……Page 42
WRITING TABLETS……Page 48
ANCIENT SOURCES……Page 50
POTS AND PANS……Page 55
UTENSILS……Page 68
SOURCES OF HEAT……Page 69
FROM KITCHEN TO DINING ROOM……Page 71
SALT……Page 74
FISH SAUCE……Page 76
OLIVE OIL……Page 80
SPICES AND FLAVOURINGS……Page 82
SWEET THINGS……Page 85
THE GRAINS THEMSELVES……Page 87
CLEANING AND MILLING……Page 89
BREAD OR PORRIDGE?……Page 92
WHITE BREAD, BROWN BREAD AND BARLEY CAKES……Page 95
BEEF, LAMB OR PORK?……Page 98
TOUGH BUT TASTY?……Page 103
CUTS OF MEAT AND PRESERVATION……Page 107
EATING HORSE – THE GREAT TABOO?……Page 109
MILK……Page 111
BUTTER AND CHEESE……Page 112
THE BIRDS……Page 116
EGGS……Page 120
FISH……Page 122
SHELLFISH……Page 124
INTRODUCTION……Page 129
VENISON, BOAR AND HARE……Page 130
WILD BIRDS……Page 132
ART, REALITY AND HUNTING……Page 134
FRUIT……Page 137
VEGETABLES……Page 144
INTRODUCTION……Page 147
WINE……Page 148
BEER……Page 158
SPICED AND INFUSED DRINKS……Page 161
PINTS AND HALF PINTS……Page 165
INTRODUCTION……Page 170
POTS AND PANS IN THE LATE IRON AGE KITCHEN……Page 171
TABLEWARES IN LATE IRON AGE SOCIETY……Page 173
NEW FASHIONS IN HERTFORDSHIRE……Page 176
NEW PLATES, NEW CUISINE?……Page 182
MEANWHILE ELSEWHERE……Page 186
CONCLUSIONS……Page 188
SOLDIERS AND SETTLERS AT COLCHESTER……Page 190
LONDON LIFE……Page 198
LIFE ON CAMPAIGN……Page 201
COUNTRY LIFE……Page 207
POLITE DINING……Page 211
CONCLUSIONS……Page 217
LEICESTER: A BRITISH TOWN……Page 218
THE COUNTRYSIDE REVISITED……Page 221
AN OUTING TO THE BATHS……Page 225
WORSHIPPING MERCURY AND MITHRAS……Page 228
FOOD AND DRINK FOR THE DEAD AT BROUGHAM……Page 234
CONCLUSIONS……Page 237
INTRODUCTION……Page 239
DATING PROBLEMS……Page 240
VESSELS IN THE FOURTH CENTURY AND LATER……Page 241
GUARDING THE NORTH YORKSHIRE COAST……Page 253
EATING AND CHRISTIANITY……Page 256
CONCLUSIONS……Page 260
CHAPTER 20 Digestif……Page 261
Appendix: data sources for tables……Page 264
ANCIENT SOURCES……Page 271
MODERN WORKS……Page 272
Index……Page 293