Eating and Drinking in Roman Britain
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Samenvatting 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.
Toon meer Toon minder. Recensie s 'With considerations of Romanisation and identity very much at the forefront of current thinking and research ion roman archaeology, it is a pleasure to welcome a book which makes such a substantive contribution to the subject By the end of the book, the reader has been provided with a mass of detailed archaeological evidence, laid out with admirable clarity, from which to make an informed attempt to judge for themselves 'who the Roman Britons were'.
The evidence available to her is peculiarly rich, extending beyond the confines of artefacts and environmental evidence to the treasure house of the Vindolanda tablets, and her masterly collation and interpretation of this evidence will be of interest to specialist and non-specialist alike.
Eating and Drinking in Roman Britain by H. E. M. Cool
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Her approach is tripartite. The first third of her book is devoted to introducing the types of evidence for the [End Page ] Romano-British diet, including food packaging materials; vessels and utensils used to store, prepare, and serve food and drink; faunal and paleobotanical remains; nutritionally-significant pathologies on human skeletons; and epigraphic and written evidence. The main approaches used to study these finds are explained and evaluated, providing the reader with a good base of knowledge.
She explains technical terminology and concepts in easily-understood language; if, further on in the text, readers forget a term, they can use the index to relocate the definition. In the second section of her book, Cool employs these basic principles and categories of evidence for examining the individual components of the Romano-British diet: The reader learns the techniques that were used for preparation, such as extracting salt from seawater, grinding grain, and brewing beer.
Eating and drinking in Roman Britain
Published finds of each food type allow Cool to assess its relative popularity over time and place. If you would like to authenticate using a different subscribed institution that supports Shibboleth authentication or have your own login and password to Project MUSE, click 'Authenticate'. View freely available titles: Book titles OR Journal titles. Project MUSE promotes the creation and dissemination of essential humanities and social science resources through collaboration with libraries, publishers, and scholars worldwide.
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Eating and Drinking in Roman Britain
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