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Food and drink in European prehistory

Author(s): Jacqui Wood ; Rüdiger Kelm

Year: 2000

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Abstract: There is a wealth of archaeological evidence, from bones excavated in prehistoric middens, piles of fruit stones and sea shells, that give us concrete indications of food consumed at various prehistoric sites around Europe. In addition to this information, we have pollen analysis from settlement sites and charred plant macrofossils. Wetland archaeology informs us in much more detail about not only the types of foods that were being eaten in prehistory but also, in some cases, their cooking techniques. This paper will explore whether or not a popular misconception about the daily diet in prehistory has its roots in the analysis of stomach contents of various bog bodies found in Europe.

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Cite this Record

Food and drink in European prehistory. Jacqui Wood, Rüdiger Kelm. European Journal of Archaeology. 3 (1): 89-111. 2000 ( tDAR id: 423200)



Individual & Institutional Roles

Contact(s): EXARC Experimental Archaeology Collection Manager

Record Identifiers

ExArc Id(s): 9990


Rights & Attribution: The information in this record was originally compiled by Dr. Roeland Paardekooper, EXARC Director.

Arizona State University The Andrew W. Mellon Foundation National Science Foundation National Endowment for the Humanities Society for American Archaeology Archaeological Institute of America