The extraordinary levels of preservation at the relatively ordinary Roman city of Pompeii and other sites in the Bay of Naples, where the eruption of Mount Vesuvius devastatingly interrupted the inhabitants as they went about their daily lives, provide remarkable insights into the production, distribution, and conspicuous consumption of food and wine.
Excavations in the historic heart of Oxford have shed light on the city’s origins and development – including uncovering some of its earliest-known Anglo-Saxon structures, remarkable evidence for the medieval city’s Jewish inhabitants, and aspects of city life away from the colleges, as Edward Biddulph explains.
A newly opened exhibition at Stonehenge documents the diet of the community thought to have been responsible for erecting the main phase of the monument – including the surprisingly far-flung origins of some of their food. Current Archaeology's Carly Hilts spoke to Susan Greaney, Richard Madgwick, and Mike Parker Pearson at the exhibition launch to find out more.
Alan Outram and Adrien Hannus uncover one of the earliest communities to take up farming on the Northern Plains of South Dakota.
As the asparagus season gets under way, and possible Romano-British asparagus beds are discovered in Cambridge, Stefanie Hoss explores how a Mediterranean passion for this delicacy developed offshoots in the northern provinces.
Olive trees thrive on poor soil where little else will grow, which means land that would otherwise be barren can produce food. This realisation triggered a true agricultural revolution – but when and where did it take place? Colin Renfrew and Evi Margaritis believe the clues were grown on Crete.