REVIEW BY CARLY JONES If there is one thing that unites the many, incredibly varied cultures that have inhabited the world throughout human history, it is that we all need to eat. Catching, cultivating, cooking, and consuming food have been…
REVIEW BY RP Have you ever wondered about the ancestor of the quiche? How about the origins of French toast? Who do we need to thank for the improvement of English cheese-making? Emma Kay has been foraging for tasty titbits…
In CA 419, Chris Catling reported on the history and development of kilns and oast houses used for drying the hops that help to preserve and give flavour to beer. This month, he reports on the buildings associated with the production of the malted grain used primarily in making beer and whisky, but also as an ingredient in a range of foods, from bagels to biscuits, and from vinegar to Ovaltine.
It has long been assumed that the advent of agricultural and pastoral practices during the Neolithic saw a major shift in human eating patterns, focusing more on a terrestrial diet than a marine-based one. Numerous isotopic analyses from across Europe…
The remains of a white cheese were found in pottery vessels unearthed at Saqqara
Analysis of Beveled Rim Bowls excavated from a Late Chalcolithic site in Iraq has challenged traditional interpretations that they were used for distributing cereal rations to state-dependent labourers.
The research focused on carbon and nitrogen signatures preserved in the bone collagen of 2,023 people buried in England between the 5th and 11th centuries AD.
According to Tacitus, which Roman emperor held a floating banquet at which guests were rowed by an army of slaves between 'brothels stocked with high-ranking ladies’?