New Insights into Early Celtic Cooking and Drinking Practices: Organic Residue Analyses of Local and Imported Pottery

Summary

Our research focuses on consumption practices, particularly on feasting in Early Iron Age Central Europe (7th-5th cent. BC). The aim is to integrate the cooking and drinking practices to complete our knowledge of Early Celtic societies. We try also to identify exchange networks linked to biomaterial exploitation and circulation. To conduct this study, organic residues of pottery from several Central European sites (in particular the Heuneburg and Vix - Mont Lassois) were analysed. A wide range of local and imported pottery was studied to get an overview of dietary practices. A combination with paleoenvironmental data and studies of the origin of vessels provides potential to reconstruct resource acquisitions. In particular, a systematic consumption of beehive products appears to have been a common marker of Early Celtic diet. Importations of Southern plant oils and wine were also identified suggesting the integration of Mediterranean products and perhaps practices. Finally, meanings and functions of Mediterranean and local pottery could be specified.

This Resource is Part of the Following Collections

• Society for American Archaeology 82nd Annual Meeting, Vancouver, BC (2017)   •
• The Science of Organic Residue Analysis and the Art of Cultural Interpretation I

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Record Identifiers

Abstract Id(s): 15324