food

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

Antonis G. Katsarakis (GR)
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

Brittany Bauer (CA)
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

Brittany Bauer (CA)
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

Mario Indelicato (IT)
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

Marius Ardeleanu (RO)
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

Maurizio Campanelli,
Jane Muir,
Alice Mora,
Daniel Clarke and
Darren Griffin (AUS)
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

M. Gómez,
J. Pou and
O. Saura (ES)
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...

What’s in an Experiment? Roman Fish Sauce: an Experiment in Archaeology

Sally Grainger (UK)

In the summer of 2009 I was engaged in the preliminary preparations for extensive experiments to manufacture fish sauces for my MA dissertation in Archaeology at Reading University. In my previous research into Roman food, it was clear that it was not going to be possible to truly understand ancient cuisine without...