Author: Malcolm Todd
Publisher: John Wiley & Sons
ISBN: 0470998857
Category : History
Languages : en
Pages : 528
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Book Description
This major survey of the history and culture of Roman Britain spans the period from the first century BC to the fifth century AD. Major survey of the history and culture of Roman Britain Brings together specialists to provide an overview of recent debates about this period Exceptionally broad coverage, embracing political, economic, cultural and religious life Focuses on changes in Roman Britain from the first century BC to the fifth century AD Includes pioneering studies of the human population and animal resources of the island.
Author: Malcolm Todd
Publisher: John Wiley & Sons
ISBN: 0470998857
Category : History
Languages : en
Pages : 528
View
Book Description
This major survey of the history and culture of Roman Britain spans the period from the first century BC to the fifth century AD. Major survey of the history and culture of Roman Britain Brings together specialists to provide an overview of recent debates about this period Exceptionally broad coverage, embracing political, economic, cultural and religious life Focuses on changes in Roman Britain from the first century BC to the fifth century AD Includes pioneering studies of the human population and animal resources of the island.
Author: Robin Fleming
Publisher: University of Pennsylvania Press
ISBN: 0812297369
Category : History
Languages : en
Pages : 296
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Book Description
Although lowland Britain in 300 CE had been as Roman as any province in the empire, in the generations on either side of 400, urban life, the money economy, and the functioning state collapsed. Many of the most quotidian and fundamental elements of Roman-style material culture ceased to be manufactured. Skills related to iron and copper smelting, wooden board and plank making, stone quarrying, commercial butchery, horticulture, and tanning largely disappeared, as did the knowledge standing behind the production of wheel-thrown, kiln-fired pottery and building in stone. No other period in Britain's prehistory or history witnessed the loss of so many classes of once-common skills and objects. While the reasons for this breakdown remain unclear, it is indisputable the collapse was foundational in the making of a new world we characterize as early medieval. The standard explanation for the emergence of the new-style material culture found in lowland Britain by the last quarter of the fifth century is that foreign objects were brought in by "Anglo-Saxon" settlers. Marshalling a wealth of archaeological evidence, Robin Fleming argues instead that not only Continental immigrants, but also the people whose ancestors had long lived in Britain built this new material world together from the ashes of the old, forging an identity that their descendants would eventually come to think of as English. As with most identities, she cautions, this was one rooted in neither birth nor blood, but historically constructed, and advanced and maintained over the generations by the shared material culture and practices that developed during and after Rome's withdrawal from Britain.
Author: Jane M. Renfrew
Publisher: Historic England Press
ISBN:
Category : Cookery, Roman
Languages : en
Pages : 52
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Book Description
A short study describing the change in tastes that the Roman brought, Roman banquets, the evidence for foods eaten in Roman Britain, techniques for food preparation, cooking equipment, serving the food and some recipes, adapted for the modern kitchen.
Author: Martin Millett
Publisher: Oxford University Press
ISBN: 0199697736
Category : History
Languages : en
Pages : 945
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Book Description
This handbook is currently in development, with individual articles publishing online in advance of print publication. At this time, we cannot add information about unpublished articles in this handbook, however the table of contents will continue to grow as additional articles pass through the review process and are added to the site. Please note that the online publication date for this handbook is the date that the first article in the title was published online. Roman Britain is a critical area of research within the provinces of the Roman empire. Within the last 15-20 years, the study of Roman Britain has been transformed through an enormous amount of new and interesting work which is not reflected in the main stream literature.
Author: Andrew Dalby
Publisher: Routledge
ISBN: 1135954224
Category : History
Languages : en
Pages : 426
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Book Description
Sensual yet pre-eminently functional, food is of intrinsic interest to us all. This exciting new work by a leading authority explores food and related concepts in the Greek and Roman worlds. In entries ranging from a few lines to a couple of pages, Andrew Dalby describes individual foodstuffs (such as catfish, gazelle, peaches and parsley), utensils, ancient writers on food, and a vast range of other topics, drawn from classical literature, history and archaeology, as well as looking at the approaches of modern scholars. Approachable, reliable and fun, this A-to-Z explains and clarifies a subject that crops up in numerous classical sources, from plays to histories and beyond. It also gives references to useful primary and secondary reading. It will be an invaluable companion for students, academics and gastronomes alike.
Author: Joan P. Alcock
Publisher: Hachette UK
ISBN: 1849018138
Category : History
Languages : en
Pages : 384
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Book Description
In BC 55 Julius Caesar came, saw, conquered and then left. It was not until AD 43 that the Emperor Claudius crossed the channel and made Britain the western outpost of the Roman Empire that would span from the Scottish border to Persia. For the next 400 years the island would be transformed. Within that period would see the rise of Londinium, almost immediately burnt to the ground in 60 AD by Boudicca; Hadrian's Wall which was constructed in 112 AD to keep the northern tribes at bay as well as the birth of the Emperor Constantine in third century York. Interwoven with the historical narrative is a social history of the period showing how roman society grew in Britain.
Author: Paul Elliott
Publisher: Fonthill Media
ISBN:
Category : Art
Languages : en
Pages : 176
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Book Description
From spit roasting pig to hanging cream cheese from the rafters, from baking roast pork under the ground in pits to cooking trout on wicker frames over an open fire, cooking techniques in prehistoric Britain are ingenious and revealing. There were no ovens and many vegetables and breeds of animal familiar to us today had not yet arrived. In reconstructing some of these techniques and recipes, the author has discovered a different world, with a completely different approach to food. This is native cuisine, cooked in a manner that persisted through the Neolithic, Bronze and Iron Ages. This book first tells the story of prehistoric settlement, and moves on to explore the hunting and foraging techniques of the Mesolithic. After discussing the way in which the Britons farmed, and what they grew, the book moves into the roundhouse and the tools and utensils available. The final half of the book examines the varied techniques used, from covering fish in clay, to baking meat underground, spit roasting, brewing mead, boiling water with hot stones and so on. All the techniques have been carried out by the author.
Author: John Wilkins
Publisher: John Wiley & Sons
ISBN: 1405179406
Category : Literary Criticism
Languages : en
Pages : 484
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Book Description
A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity. • Provides an up-to-date overview of the study of food in the ancient world • Addresses all aspects of food production, distribution, preparation, and consumption during antiquity • Features original scholarship from some of the most influential North American and European specialists in Classical history, ancient history, and archaeology • Covers a wide geographical range from Britain to ancient Asia, including Egypt and Mesopotamia, Asia Minor, regions surrounding the Black Sea, and China • Considers the relationships of food in relation to ancient diet, nutrition, philosophy, gender, class, religion, and more
Author: H. E. M. Cool
Publisher: Cambridge University Press
ISBN: 9780521003278
Category : Social Science
Languages : en
Pages : 306
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Book Description
List of figures -- List of tables -- Preface -- Acknowledgements -- 1. Apéritif -- 2. The food itself -- 3. The packaging -- 4. The human remains -- 5. Written evidence -- 6. Kitchen and dining basics : techniques and utensils -- 7. The store cupboard -- 8. Staples -- 9. Meat -- 10. Dairy products -- 11. Poultry and eggs -- 12. Fish and shellfish -- 13. Game -- 14. Greengrocery -- 15. Drink -- 16. The end of independence -- 17. A brand new province -- 18. Coming of age -- 19. A different world -- 20. Digestif -- Appendix : data sources for tables -- References -- Index
Author: Claire Throp
Publisher: Raintree
ISBN: 1406291129
Category : Great Britain
Languages : en
Pages : 34
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Book Description
The Roman Empire and its Impact on Britain is a fascinating account of British history from a period that begins with the invasion of the Romans on Britain in 55BC to AD410, when they finally left. The book describes how Roman settlers have influenced everyday life, from their introduction of the hypocaust system for keeping houses and baths warm through to their building of roads. It also features important figures in this period of history, including Boudicca - a key figure of rebellion from Roman rule. Find out more about her as well as Hadrian's Wall, the Vindolanda Tablets and how the Roman language has survive in the current English language in this amazing history of early British life.
