The papers given at this conference range over many historic and
prehistoric periods as well as regions. Great strides have been
made in recent decades in the various forms of botanical and
physical analysis of archaeological finds which have enabled
students to gain greater insight into diet and cooking technologies
than was possible when all they had to go on was the survival of
artefacts. These papers emanate from the cutting edge of
archaeological research, among postgraduates and young lecturers
from here and overseas. The main articles cover the following
topics: Cookery in the Ertebolle Culture in Southern Scandinavia
(5th millennium BC); Lifestyles in Early Iron Age Corinthia
(1200-680 BC), Greece; Provisioning and Diet in Anglo-Saxon
Southampton; Food and Drink in the London Playhouses of the 16th
and 17th centuries; Honey and Bees in British Prehistory;
Contextualising the Animal Remains from the Kabeirion Sanctuary at
Thebes; The Exploitation of Hares in British Prehistory; Malting
grains; Evidence of Roman diet from the sewer at Herculaneum;
Nutritional Analysis of Medieval Skeletons from Durres, Albania.
General
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