Food & Drink in Archaeology 1

This is the first volume of a 4-volume series from the Department of Archaeology at Nottingham University.

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 is scrutinised.

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 they ate in early medieval Ireland and late medieval London.