In this episode of The EXARC Show our host Matilda Siebrecht moderates a discussion about the bitter challenges and tasty triumphs of the archaeology of food – specifically bread – in different archaeological contexts.
Basic food made from flour mixed with water or milk and baked.
Definition source: Chambers 21st Century Dictionary
Both in the Middle Ages as in prehistory the same story: using a bread oven. For a bread, you need to grind corn (a very time consuming effort), make dough of it and let it rise with yeast...
Baking plates are known from the Cerny- und Chassey-cultures, the Bourgogne middle-Neolithic and the Michelsberg-culture, ca. 4500-3500 BC). Their use seem to stop abruptly around 3500 BC caused by another way of baking bread. Maybe from this time onward, people used to bake directly on hot ashes, hot stones, pots or the inner walls of furnaces...
The main foodstuff for the early medieval person was grain. It was cooked as a whole grain or ground down and used for porridge or bread. Meat, fish, vegetables, peas, beans and lentils were used in stews and soups which were seasoned with salt and herbs...
The islanders’ diet was very diverse – cereals, turnips, the meat of hunted and domestic animals, milk, eggs and fish. Vegetable oil was obtained from linseed and the seeds of gold-of-pleasure...
The Iberian Citadel of Calafell is a centre of experimental archaeology, an archaeological open-air museum where visitors can see what life was like in the Iron Age 2,500 years ago. It is the first archaeological site in the Iberian Peninsula to have been reconstructed by using experimental archaeological techniques.
The Iberian Citadel of Calafell is a centre of experimental archaeology, an archaeological open-air museum where visitors can see what life was like in the Iron Age 2,500 years ago. It is the first archaeological site in the Iberian Peninsula to have been reconstructed by...
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