A project – led by Dr Elizabeth Craig-Atkins from the University of Sheffield, and Dr Richard Madgwick and Dr Ben Jervis from the University of Cardiff – has examined the impact of the Norman Conquest on diet. Using finds excavated in Oxford and dated to between the 10th and 13th centuries, the team applied a multiproxy analytical approach, combining ceramic residue analysis, isotope analysis of both human and animal bones, incremental isotope analysis of tooth dentine, and palaeopathological analysis of skeletal remains.
A recent project analysing food residue on pottery from a medieval rural settlement in Raunds, Northamptonshire, has yielded detailed new information on the diet of peasants between the late Anglo-Saxon period and the 15th century – a vital aspect of medieval life that is often overlooked in the historical record.
In 1849, John Collingwood Bruce led an expedition to Hadrian’s Wall to tour the Roman remains. Since then, this trip – known as the Pilgrimage of Hadrian’s Wall – has been repeated every ten years, and in recent decades CA has marked the anniversary with a special themed issue. With the latest band of Pilgrims […]
A recent study, conducted by researchers from the Centre for Human Bioarchaeology at the Museum of London and Durham University, has looked into the diet of Roman London. Children were of particular interest to the team, as they may have had a different diet to that of adults due to their lower social status in Roman culture.
The 6th and 7th centuries in England were defined by great social change. Along with the gradual conversion to Christianity in many areas, there is also evidence for increasing social stratification, most clearly seen through the emergence of prominent princely burials such as Sutton Hoo. It seems the rich were getting richer, and the poor poorer. A new study by Emma Hannah (Queen’s University Belfast) and Susanne Hakenbeck (University of Cambridge) has analysed how this upheaval may have affected diet during this period. Early Christian proscriptions involving meat suggest that, as more of the population converted, they may have become increasingly reliant on fi sh. At the same time, with the development of a clear social hierarchy, a distinct dietary difference between social classes may also be expected.
A newly opened exhibition at Stonehenge documents the diet of the community thought to have been responsible for erecting the main phase of the monument – including the surprisingly far-flung origins of some of their food.
Bearsden: A Roman fort on the Antonine Wall David J Breeze Society of Antiquaries of Scotland, £30.00 ISBN 978-1908332080 Bearsden presents a challenge to anyone who believes that Roman forts are much of a muchness. This military base once formed part of a cordon of forts strung out along the length of the Antonine Wall, a frontier system […]