food

An Analysis of Contemporary Sources to Uncover the Medieval Identity of the Drink Bochet

Author(s)
Susan Verberg
Publication Date
When Le Ménagier de Paris (1393), a medieval household manual detailing a woman's proper behavior in marriage and running a household, was newly translated and republished as The Good Wife’s Guide: a Medieval Household Book by the Cornell University Press in 2009, its collection of recipes – including one for bochet – became easily available to the general public...

The Vertical Olive Crushing Mill as a Machine and its Energy Balance - A Preliminary Approach

Author(s)
Antonis G. Katsarakis
Publication Date
The vertical crushing mill turns the olives into pulp by combining the rotational and rolling motion of a heavy upright stone wheel that moves with continuous contact along a circular horizontal trajectory on a stationary base which forms the system's frame of reference. It was devised during the Hellenistic period and served as one of the most important and impressive means of production in the pre-industrial...

Bottle Gourd as an Implement for the Poor in Roman Italy

Author(s)
Brittany Bauer
Publication Date
Bottle gourds, which are thought to have originated in Africa, have been collected and cultivated in Italy since antiquity for the making of vessels and utensils, as well as food, musical instruments, and fishing buoys. Columella and Pliny the Elder both write extensively about the uses of bottle gourds, yet the importance of this vegetable in antiquity is notably absent from modern scholarship...

Diet of the Poor in Roman Italy: An Exploration of Wild and Cultivated Plants as an Essential Dietary Component

Author(s)
Brittany Bauer
Publication Date
Most of the population of Roman Italy was poor, whether they were the poor who were constantly in search for food and shelter, or the temporarily poor who were artisans or shopkeepers but could fall into poverty at times. In classical literature, pleasures of the mind were favoured over pleasures of the body. Epictetus wrote that only stupid men spent time dwelling on matters of the body such as eating...

Columella’s Wine: a Roman Enology Experiment

Author(s)
Mario Indelicato
Publication Date
11th EAC Trento 2019
***The study of archaeological and written sources made it possible to commence an extensive research project on Roman viticulture, starting in 2013 on the slopes of Mount Etna, in Sicily (Indelicato, Malfitana and Cacciaguerra, 2017). The general aim is to thoroughly examine the knowledge of the Roman wine production cycle in...

Rubobostes' Feast

Author(s)
Marius Ardeleanu
Publication Date
In Romania, in recent years, numerous cultural events and projects have been developed to reconstruct some aspects of everyday life from the past, or to promote archaeological sites (Ardeleanu, 2012, pp.72-73). One of these sites is the Porolissum Archaeological Reserve (Sălaj County). It includes an important prehistoric centre (with discoveries from the Neolithic Age, Bronze Age, Hallstat, and...

Re-Creating an Aboriginal Earth Oven with Clayey Heating Elements: Experimental Archaeology and Paleodietary Implications

Author(s)
Maurizio Campanelli
Jane Muir
Alice Mora
Daniel Clarke
Darren Griffin
Publication Date
Earth ovens may relate to different ancestral cooking techniques, serving specific needs and functions. In eastern and south-eastern Australia, they were a significant element of a thriving pre-colonial Aboriginal culture. However, today it is extremely rare to find such structures well preserved. Based on archaeological and historical records...

Food

Anything eaten in a solid form eg meat, bread, vegetables to provide nourishment and energy.

Making Wine like Iberians: a Learning Experience with the International Workcamp at La Ciutadella Ibèrica of Calafell

Author(s)
Manel Gómez
Josep Pou
O. Saura
Publication Date
OpenArch Dialogue with Skills Issue
***The Youth Department of the Autonomous Government of Catalonia organises international summer workcamps in the region. In the framework of the 2014 workcamp, our proposal was to focus work on one of the aspects of the Iberian culture that has been more investigated lately: the production of wine...

Discussion: Food - Reconstruction and the Public

Author(s)
Thit Birk Petersen
Aidan O’Sullivan
John Majerle
Gary Ball
Edwin Deady
Torsten Neuer
Miika Vanhapiha
Darell Markewitz
Olaf Trollheimsfjord
Vicky Shearman
Del Elson
Daniel Serra
Publication Date
For a BBC program in 1954, Sir Mortimer Wheeler tasted a reconstruction of the Tollund Man’s last supper, which turned out to be a tasteless mush. This led him to announce: "I believe that the poor chap of Tollund committed suicide because he could stand his...