Eating and Drinking in Roman Britain

by H.E.M. Cool

What were the eating and drinking habits of the inhabitants of Britain during the Roman period? Drawing on evidence from a large number of archaeological excavations, this fascinating study shows how varied these habits were in different regions and amongst different communities and challenges the idea that there was any one single way of being Roman or native. Integrating a range of archaeological sources, including pottery, metalwork and environmental evidence such as animal bone and seeds, this book illuminates eating and drinking choices, providing invaluable insights into how those communities regarded their world. The book contains sections on the nature of the different types of evidence used and how this can be analysed. It will be a useful guide to all archaeologists and those who wish to learn about the strength and weaknesses of this material and how best to use it.

Genres: History, Roman Britain, Nonfiction, Archaeology

Paperback

First published December 30, 2002

Reviews

[Christopher · Rating 4 out of 5]

Some time ago I was interested in the Roman occupation of Britain and read some general histories of it, but a lot of general introduction to that era tend to be mainly concerned with political upheavals, giving little idea of the daily life of the inhabitants. I was happy to find H.E.M. Cool's Eating and Drinking in Roman Britain, as the archaeological record tells us much about what was being placed on Roman British tables.

Cool's survey manages to appeal to two demographics. For those with some training in archaeology, you can find tables with find counts and illustrations of finds that only the initiated could decipher. However, for readers without such specialized training, one can simply look past those parts and enjoy Cool's clear, accessible writing. There are no recipes here, and readers who want to recreate the food of the era in their own kitchens will have to look elsewhere. However, as a glimpse into the past this is a very helpful book. There are individual chapters dedicated to specific types of food such as grain staples, meat, dairy, poulty and eggs, fish and shellfish, game, fruit and veg, as well as a chapter dedicated to drinks.

However, Cool goes beyond a description of what was eaten and drunk to how it was made. We get a good idea of the various pots and utensils used in a Roman kitchen. I was surprised to learn that soldiers got only an allowance of unprocessed grain and had to grind their own flour. She also talks about how foodstuffs were transported, noting evidence for a steady trade in wine, garum and olives between Spain and Britain The most interesting fact I took from this part was that olives were packed not in brine or oil oil, but in a sweet sauce made by boiling down grape must. As this sauce was produced in lead cauldrons, this was a source of lead poisoning in the ancient world.

The one thing that stops me from being entirely content with the book is that some of the conclusions seem uncertain, Cool admits that they are guesswork. A second edition of this someday would be great, as Cool notes that some new archaeological techniques, only now being put into practice, are capable of producing more data from finds.

[Troy Ancona · Rating 3 out of 5]

The rating does not reflect the researcher’s work but instead, the lack of definition on key terms, the lack of illustrations (in some cases definitions of pottery). and to a lesser degree the dry nature in some sections of the book.

It should be noted the some pottery illustrations exists and this proved most helpful. More such illustrations would have been greatly beneficial for those unfamiliar with pottery terminology.

The book, though not marked as such, is broken into three parts. Part one deals in sources & evidence and serves as a basic introduction as well as the geographical area covered. As introductions go, this part is well done.

The second part looks at utensils, food, and drink. For my taste (what I was interested in) this part was the most interesting and on it’s on is easily four stars, possibly higher.

The last part looks at sites, times, and tastes. The manner in which it was covered seemed dry and harder, not impossible, to follow unless very familiar with certain archeological terms. On occasion I found it necessary to look up key terms, this section drew the rating down.

The author tends to offer much speculation, to some degree the nature of such studies, Cool does not fully discuss how the decline of Rome in Britain affected the pottery and food choices, at least not to level I was interested.

In the final section of the next to last chapter the rise of Christianity in the fourth century is briefly discussed, which in the area of food and utensils are concerned would seem to offer for some interesting analysis, it instead digressed into the treatment of women. It was thinly connected to the subject of food and fasting but seemed a rabbit trail from the overall focus of the book. (Various religious practices and their relation to food was discussed earlier in the book)

In conclusion this review is from a perspective of someone who has read a fair amount on the Roman history and culture but with Eating and Drinking in Roman Britain had ventured into new territory. My unfamiliarity with this area of studies influenced my review.

Overall I could have given it a four but took off a star keeping in mind those that may dive in yet lack the background to fully understand some of the archeological terms.

[Maggie Secara · Rating 4 out of 5]

A bit dry and full of statistics, but sometimes that's what you need to understand not only what we know but how we know it. Basically this is an analysis and report on the archaeology of middens and trash. Archaeologists usually search these sites for evidence of material culture and discard everything else. It's only in the last few decades that botanists and other have started looking for the seeds, pips, bones and so on that give evidence of what people ate. Lots of specifics, including comparisons where available to what Iron Age Britons ate before the Romans came and after they left.

[B. Rule · Rating 3 out of 5]

Very scholarly treatment of the archaeological record on eating and drinking practices in Roman Britain.