Food and Drink in Archaeology I University of Nottingham Postgraduate Conference 2007

This is the first volume of a projected series from the Department of Archaeology at Nottingham University. What sets it apart is that it is a postgraduate conference and the contributors are presenting research that is both new and at the cutting-edge of academic preoccupation. While the importance of nutrition for survival has long been recognised, increasing emphasis is being put on the cultural significance of the production, distribution and consumption of foodstuffs throughout all archaeological periods. The ancient Near East, the Mediterranean, Europe and the British Isles come under the microscope, even the household diet of the Willoughby family, former residents of Wollaton Hall in Nottingham. More than 20 researchers write on topics including hunting in Roman Britain, how food reached the Roman frontier, what was sold in the grocery shops of Roman Pompeii and Ostia, the use of stimulants in ancient societies, feasting in Mycenae and the Aegean, food storage and production in Norse Greenland and 17th century Iceland, and what was eaten in early medieval Ireland and late medieval London.

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