Roman diet and trade: evidence from organic residues on pottery sherds recovered at the Roman town of Calleva Atrebatum (Silchester Hants.)
Marshall, L.-J., Cook, S. R., Almond, M. J. and Fulford, M. G.
It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing. To link to this item DOI: 10.3815/006811308785917187 Abstract/SummaryThe analysis of organic residues from pottery sherds using Gas-Chromatography with mass-spectroscopy (GC-MS) has revealed information about the variety of foods eaten and domestic routine at Silchester between the second and fourth–sixth centuries A.D. Two results are discussed in detail: those of a second-century Gauloise-type amphora and a fourth-century SE Dorset black-burnished ware (BB1) cooking pot, which reveal the use of pine pitch on the inner surface of the amphora and the use of animal fats (ruminant adipose fats) and leafy vegetables in cooking at the Roman town of Silchester, Hants.
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