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Food as embodied material culture: diversity and change in plant food consumption in Roman Britain
This paper was published as Journal of Roman Archaeology, 2008, 21, pp. 83-109. It appears here with the permission of the publisher. It is available from http://www.journalofromanarch.com (email:Expand
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When is food a luxury
This paper explores definitions of luxury foods and considers the role of luxuries in marking social distinction. It is proposed that luxury foods are those foods that offer a refinement in texture,Expand
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Formation processes of desiccated and carbonized plant remains - the identification of routine practice.
The taphonomic or formation processes of desiccated and carbonized plant remains are reviewed and compared. Both types of assemblage frequently consist of material of mixed origin, but despite a highExpand
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Crop husbandry regimes: an archaeobotanical study of farming in northern England, 1000 BC - AD 500.
This study presents a new synthesis of ancient agriculture in northern England based on a large and completely new data set of charred seed assemblages from late prehistoric and Roman-periodExpand
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Agricultural innovation: invention and adoption or change and adaptation?
Abstract Agricultural innovations are primarily concerned with a need for increasing production (of food, fodder, secondary products) as well as enhancing quality (of produce, production process,Expand
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The Exploitation of Plant Resources in Ancient Africa
1. Introduction M. van der Veen. 2. Sorghum in the economy of the early neolithic nomadic tribes at Nabta Playa, southern Egypt K. Wasylikowa, J. Dahlberg. 3.. Wild grasses as neolithic foodExpand
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Consumption, Trade and Innovation: Exploring the Botanical Remains from the Roman and Islamic Ports at Quseir Al-Qadim, Egypt
Foreword and Acknowledgements Chronology Table 1 INTRODUCTION 1.1 Aims and Research Questions 1.2 The Indian Ocean Trade Roman period trade Islamic period trade 1.3 Quseir al-Qadim - MyosExpand
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The economic value of chaff and straw in arid and temperate zones
Chaff and straw is extensively used as a source of fuel, building material and fodder in arid zones, but this by-product of the cereal harvest is generally under-represented in the archaeobotanicalExpand
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Social access and dispersal of condiments in North-West Europe from the Roman to the medieval period
The introduction and dispersal histories of eight common condiments in North-West Europe are explored: Apium graveolens (celery), Anethum graveolens (dill), Coriandrum sativum (coriander), BrassicaExpand
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The Archaeobotany of Roman Britain: Current State and Identification of Research Priorities
The archaeobotanical record of Britain in the Roman period is reviewed. The data are plotted against area of the country, phase of occupation, type of site, and mode of preservation. Lacunae in theExpand
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