Food & Drink in Archaeology 4

The papers given at this conference range over many historic and prehistoric periods as well as regions. Great strides have been made in recent decades in the various forms of botanical and physical analysis of archaeological finds which have enabled students to gain greater insight into diet and cooking technologies than was possible when all they had to go on was the survival of artefacts. These papers emanate from the cutting edge of archaeological research, among postgraduates and young lecturers from here and overseas.This collection of academic papers includes: Cookery in the Ertebolle Culture on Southern Scandinavia (5th millennium BC), Lifestyles in Early Iron Age Corinthis (1200 - 680 BC), Greece, Provisioning and Diet in Anglo-Saxon Southampton, Food and Drink in the London Playhouses of the 16th and 17th centuries and Nutritional Analysis of Medieval Skeletons from Durres, Albania.