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Among the novelties were foods and culinary habits. An interesting question is how the local rural population reacted to the wave of change. The excavations that were carried out at Oss-Ussen provided an opportunity to study this subject. A combination of botanical, zoological and other evidence on eating and drinking shows that the culinary habits of the native farmers indeed underwent some changes, but that the new customs were not uniformly adopted by all the households. Moreover, the main part of the daily diet remained unchanged. A reflection on the reasons why people change their culinary habits seeks to offer an explanation for this.","grobid_abstract_attachment_id":"46129270"},"document_type":"paper","pre_hit_view_count_baseline":null,"quality":"high","language":"en","title":"C. Bakels, D. Wesselingh, I. van Amen 1997. Acquiring a taste: the menu of Iron Age and Roman-period farmers at Oss-Ussen, the Netherlands","broadcastable":true,"draft":null,"has_indexable_attachment":true,"indexable":true}}["work"]; window.loswp.workCoauthors = [10301467]; window.loswp.locale = "en"; window.loswp.countryCode = "SG"; window.loswp.cwvAbTestBucket = ""; window.loswp.designVariant = "ds_vanilla"; window.loswp.fullPageMobileSutdModalVariant = "full_page_mobile_sutd_modal"; window.loswp.useOptimizedScribd4genScript = false; window.loswp.appleClientId = 'edu.academia.applesignon';</script><script defer="" src="https://accounts.google.com/gsi/client"></script><div class="ds-loswp-container"><div class="ds-work-card--grid-container"><div class="ds-work-card--container js-loswp-work-card"><div class="ds-work-card--cover"><div class="ds-work-cover--wrapper"><div class="ds-work-cover--container"><button class="ds-work-cover--clickable js-swp-download-button" data-signup-modal="{"location":"swp-splash-paper-cover","attachmentId":46129270,"attachmentType":"pdf"}"><img alt="First page of “C. 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Acquiring a taste: the menu of Iron Age and Roman-period farmers at Oss-Ussen, the Netherlands</h1><div class="ds-work-card--work-authors ds-work-card--detail"><a class="ds-work-card--author js-wsj-grid-card-author ds2-5-body-md ds2-5-body-link" data-author-id="10301467" href="https://leidenuniv.academia.edu/CorrieBakels"><img alt="Profile image of Corrie Bakels" class="ds-work-card--author-avatar" src="//a.academia-assets.com/images/s65_no_pic.png" />Corrie Bakels</a></div><div class="ds-work-card--button-container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--work-card","attachmentId":46129270,"attachmentType":"pdf","workUrl":"https://www.academia.edu/25772717/C_Bakels_D_Wesselingh_I_van_Amen_1997_Acquiring_a_taste_the_menu_of_Iron_Age_and_Roman_period_farmers_at_Oss_Ussen_the_Netherlands"}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--work-card","attachmentId":46129270,"attachmentType":"pdf","workUrl":"https://www.academia.edu/25772717/C_Bakels_D_Wesselingh_I_van_Amen_1997_Acquiring_a_taste_the_menu_of_Iron_Age_and_Roman_period_farmers_at_Oss_Ussen_the_Netherlands"}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div></div></div></div><div data-auto_select="false" data-client_id="331998490334-rsn3chp12mbkiqhl6e7lu2q0mlbu0f1b" data-doc_id="46129270" data-landing_url="https://www.academia.edu/25772717/C_Bakels_D_Wesselingh_I_van_Amen_1997_Acquiring_a_taste_the_menu_of_Iron_Age_and_Roman_period_farmers_at_Oss_Ussen_the_Netherlands" data-login_uri="https://www.academia.edu/registrations/google_one_tap" data-moment_callback="onGoogleOneTapEvent" id="g_id_onload"></div><div class="ds-top-related-works--grid-container"><div class="ds-related-content--container ds-top-related-works--container"><h2 class="ds-related-content--heading">Related papers</h2><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="0" data-entity-id="20286129" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/20286129/Acquiring_a_taste_the_diet_of_Iron_Age_and_Roman_period_farmers_at_Oss_Ussen_the_Netherlands">Acquiring a taste: the diet of Iron Age and Roman period farmers at Oss-Ussen, the Netherlands</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="28731806" href="https://independent.academia.edu/DiekeWesselingh">Dieke Wesselingh</a><span>, </span><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="10301467" href="https://leidenuniv.academia.edu/CorrieBakels">Corrie Bakels</a></div><p class="ds-related-work--abstract ds2-5-body-sm">The incorporation of the southern part of the Netherlands into the Roman Empire led to the introduction of customs, manners and ideas hitherto unknown or hardly known to the indigenous societies. Among the novelties were foods and culinary habits. An interesting question is how the local rural population reacted to the wave of change. The excavations that were carried out at Oss-Ussen provided an opportunity to study this subject. A combination of botanical, zoological and other evidence on eating and drinking shows that the culinary habits of the native farmers indeed underwent some changes, but that the new customs were not uniformly adopted by all the households. Moreover, the main part of the daily diet remained unchanged. A reflection on the reasons why people change their culinary habits seeks to offer an explanation for this.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Acquiring a taste: the diet of Iron Age and Roman period farmers at Oss-Ussen, the Netherlands","attachmentId":41190141,"attachmentType":"pdf","work_url":"https://www.academia.edu/20286129/Acquiring_a_taste_the_diet_of_Iron_Age_and_Roman_period_farmers_at_Oss_Ussen_the_Netherlands","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/20286129/Acquiring_a_taste_the_diet_of_Iron_Age_and_Roman_period_farmers_at_Oss_Ussen_the_Netherlands"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="1" data-entity-id="41751148" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/41751148/Same_Taste_Different_Place_Looking_at_the_Consciousness_of_Food_Origins_in_the_Roman_World">Same Taste, Different Place: Looking at the Consciousness of Food Origins in the Roman World</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="326127" href="https://royalholloway.academia.edu/EricaRowan">Erica Rowan</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Theoretical Roman Archaeology Journal, 2019</p><p class="ds-related-work--abstract ds2-5-body-sm">While an enormous variety and quantity of foodstuffs were moved around the Roman Empire, the general population may not always have reflected upon or valued knowledge regarding the origin of their foodstuffs. This article looks at the methodological challenges associated with identifying a consciousness of food origins and connectivity, particularly in the non-elite. Sensory archaeology is used to demonstrate a degree of consciousness based on the physical experience of consumption and the mnemonic links forged between consumption, emotion, and memory. Focusing on the sensory experiences of non-native soldiers, archaeobotanical assemblages from Roman military sites in Germania inferior are used as case studies. The article concludes with a closer look at the frequently mentioned, yet not fully explored notion of a 'taste of home' in the ancient world and at what point a foodstuff no longer evoked a reflection upon its place of origin.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Same Taste, Different Place: Looking at the Consciousness of Food Origins in the Roman World","attachmentId":61908259,"attachmentType":"pdf","work_url":"https://www.academia.edu/41751148/Same_Taste_Different_Place_Looking_at_the_Consciousness_of_Food_Origins_in_the_Roman_World","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/41751148/Same_Taste_Different_Place_Looking_at_the_Consciousness_of_Food_Origins_in_the_Roman_World"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="2" data-entity-id="7516533" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/7516533/The_archaeology_of_food_consumption">The archaeology of food consumption</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="13423038" href="https://exeter.academia.edu/MartinPitts">Martin Pitts</a></div><p class="ds-related-work--metadata ds2-5-body-xs">A Companion to Food in the Ancient World (edited by John Wilkins and Robin Nadeau), 2015</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"The archaeology of food consumption","attachmentId":49738949,"attachmentType":"pdf","work_url":"https://www.academia.edu/7516533/The_archaeology_of_food_consumption","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/7516533/The_archaeology_of_food_consumption"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="3" data-entity-id="95680546" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/95680546/COOKING_AND_FEASTING_CHANGES_IN_FOOD_PRACTICE_IN_THE_IRON_AGE">COOKING AND FEASTING: CHANGES IN FOOD PRACTICE IN THE IRON AGE</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="4056712" href="https://uio.academia.edu/GretheBj%C3%B8rkanBukkemoen">Grethe Bjørkan Bukkemoen</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Agrarian Life of The North 200 BC-AD1000. Studies in rural settlement and farming in Norway., 2016</p><p class="ds-related-work--abstract ds2-5-body-sm">This article seeks to explore to what extent food practices were altered with the establishment of a new social structure in the Late Iron Age, specifically in relation to an assumed abandonment of open air-cooking pit sites and changes in cooking utensils in the late 6 th century AD. In the Late Iron Age, new types of kitchen utensils, such as roasting spits, frying pans and various types of vessels appear in the grave material. New ways of handling waste may also be visible from the Viking Age onwards. These changes are discussed with reference to theories of commensality and feasting, and with regards to a newly excavated site at Guåker in Stange, Hedmark.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"COOKING AND FEASTING: CHANGES IN FOOD PRACTICE IN THE IRON AGE","attachmentId":97795683,"attachmentType":"pdf","work_url":"https://www.academia.edu/95680546/COOKING_AND_FEASTING_CHANGES_IN_FOOD_PRACTICE_IN_THE_IRON_AGE","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/95680546/COOKING_AND_FEASTING_CHANGES_IN_FOOD_PRACTICE_IN_THE_IRON_AGE"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="4" data-entity-id="108028934" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/108028934/Interdisciplinary_approaches_to_the_study_of_ancient_Roman_foodways">Interdisciplinary approaches to the study of ancient Roman foodways</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="12425396" href="https://independent.academia.edu/RoksanaChowaniec">Roksana Chowaniec</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Archaeological Science: Reports, 2018</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Interdisciplinary approaches to the study of ancient Roman foodways","attachmentId":106524763,"attachmentType":"pdf","work_url":"https://www.academia.edu/108028934/Interdisciplinary_approaches_to_the_study_of_ancient_Roman_foodways","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/108028934/Interdisciplinary_approaches_to_the_study_of_ancient_Roman_foodways"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="5" data-entity-id="8404815" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/8404815/Kubiak_Martens_L_O_Brinkkemper_T_F_M_Oudemans_2014_What_s_for_dinner_Processed_food_in_the_coastal_area_of_the_northern_Netherlands_in_the_Late_Neolithic">Kubiak-Martens, L., O. Brinkkemper , T. F. M. Oudemans 2014. What’s for dinner? Processed food in the coastal area of the northern Netherlands in the Late Neolithic. </a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="16861048" href="https://independent.academia.edu/LucyKubiakMartens">Lucy Kubiak-Martens</a></div><p class="ds-related-work--abstract ds2-5-body-sm">In the coastal area of the northwestern part of the Netherlands, dozens of sites dating to the Single Grave culture (or Corded Ware culture; 2850–2450 cal BC) have been located. Some of the sites have been excavated in the last decades of the 20th century. Within the framework of the Odyssey project of the Netherlands Organisation for Scientific Research, the excavated materials from three sites (Keinsmerbrug, Mienakker and Zeewijk) could be fully analysed. The results of archaeobotanical research, including the combined botanical and chemical analyses of organic residues (crusts) in ceramics, as well as the study of isolated remains of processed plant food and charred remains of parenchymatous tissue are presented. It is extremely challenging to find out what kind of food people prepared in the past and to determine actual prehistoric vessel use, to understand what kind of meals people prepared in ceramic vessels, what pots they used for what kind of foods, and if they used the same types of pots for the same foods all the time. The results obtained for the three sites are compared to the existing, dichotomous model developed for habitation of the Single Grave culture in the area, with small special activity sites and large permanent settlements.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Kubiak-Martens, L., O. Brinkkemper , T. F. M. Oudemans 2014. What’s for dinner? Processed food in the coastal area of the northern Netherlands in the Late Neolithic. ","attachmentId":35839025,"attachmentType":"pdf","work_url":"https://www.academia.edu/8404815/Kubiak_Martens_L_O_Brinkkemper_T_F_M_Oudemans_2014_What_s_for_dinner_Processed_food_in_the_coastal_area_of_the_northern_Netherlands_in_the_Late_Neolithic","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/8404815/Kubiak_Martens_L_O_Brinkkemper_T_F_M_Oudemans_2014_What_s_for_dinner_Processed_food_in_the_coastal_area_of_the_northern_Netherlands_in_the_Late_Neolithic"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="6" data-entity-id="111108390" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/111108390/Cooking_with_plants_in_Ancient_Europe_and_beyond_Interdisciplinary_approaches_to_the_archaeology_of_plant_foods_Book_Review_">Cooking with plants in Ancient Europe and beyond. Interdisciplinary approaches to the archaeology of plant foods (Book Review)</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="202728676" href="https://iitbhui.academia.edu/AkashKumarSrivastavaResScholarHumanisticStudiesIITBHU">Akash Kumar Srivastava Res. Scholar, Humanistic Studies, IIT(BHU)</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Norwegian Archaeological Review, 2023</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Cooking with plants in Ancient Europe and beyond. Interdisciplinary approaches to the archaeology of plant foods (Book Review)","attachmentId":108724394,"attachmentType":"pdf","work_url":"https://www.academia.edu/111108390/Cooking_with_plants_in_Ancient_Europe_and_beyond_Interdisciplinary_approaches_to_the_archaeology_of_plant_foods_Book_Review_","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/111108390/Cooking_with_plants_in_Ancient_Europe_and_beyond_Interdisciplinary_approaches_to_the_archaeology_of_plant_foods_Book_Review_"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="7" data-entity-id="80285609" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/80285609/The_New_Old_Interest_in_Roman_Foodways">The New-Old Interest in Roman Foodways</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="1146841" href="https://arizona.academia.edu/EmmaBlake">Emma Blake</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Ancient Egyptian Interconnections, 2016</p><p class="ds-related-work--abstract ds2-5-body-sm">What and how the Romans ate has long been of popular and academic interest, benefiting from a rich body of evidence from textual, iconographic, artefactual and environmental sources. Scholarly publications on Roman dietary practices have increased over the past hundred years, particularly in the last two decades. To what extent does the contemporary discourse on food influence this scholarship? This paper attempts to explain the growth in interest in this topic by examining the trends in scholarship on Roman food production and consumption over the past century. DOI:10.2458/azu_jaei_v10i1_blake</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"The New-Old Interest in Roman Foodways","attachmentId":86718248,"attachmentType":"pdf","work_url":"https://www.academia.edu/80285609/The_New_Old_Interest_in_Roman_Foodways","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/80285609/The_New_Old_Interest_in_Roman_Foodways"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="8" data-entity-id="12021679" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/12021679/1999_Eating_horse_meat_the_evidence_in_the_Roman_Netherlands">1999. Eating horse meat: the evidence in the Roman Netherlands</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="8049235" href="https://cultureelerfgoed.academia.edu/RoelLauwerier">Roel Lauwerier</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Lauwerier, R.C.G.M., 1999: Eating horsemeat: the evidence in the Roman Netherlands, Archaeofauna 8, 101-113., 1999</p><p class="ds-related-work--abstract ds2-5-body-sm">ABSTRACT: Bones of horses occur in almost every Roman site in the Netherlands: bones with and without butchering marks, found among other refuse and as separate burials, inside and outside settlements. The subject of this paper is whether horsemeat was eaten by the various population groups (military, native, villa, inside and outside the Roman empire) and what the reason was for this custom or avoidance,</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"1999. Eating horse meat: the evidence in the Roman Netherlands","attachmentId":37356272,"attachmentType":"pdf","work_url":"https://www.academia.edu/12021679/1999_Eating_horse_meat_the_evidence_in_the_Roman_Netherlands","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/12021679/1999_Eating_horse_meat_the_evidence_in_the_Roman_Netherlands"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="9" data-entity-id="66727705" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/66727705/_Mens_et_mensa_Thinking_of_Food_in_Medieval_Cultures_1000_1600_CE_Introduction">“Mens et mensa: Thinking of Food in Medieval Cultures (1000-1600 CE)” Introduction</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="4850921" href="https://temple.academia.edu/MontserratPiera">Montserrat Piera</a></div><p class="ds-related-work--metadata ds2-5-body-xs">2013</p><p class="ds-related-work--abstract ds2-5-body-sm">In the last few decades new theoretical perspectives have emphasized the significance of material culture for an understanding of historical and sociocultural developments. As a consequence of this renewed interest in more pragmatic aspects of daily life through the ages scholars have turned to the study of food as a window to the cultural dynamics that are embedded within. The acquisition, preparation and consumption of food is a basic human need that provides a lens through which scholars can explore relationships among economic, religious, literary, legal, political, cultural and social activity. Scholarly study of food, as well as its surrounding ideas and practices, illuminate the boundaries and nexus of material and mental exchanges which are so fundamental to human experience that they often escape a culture’s nominal categories to occasion the crossing of social and political borders. Scholarly interest in food and eating in the Middle Ages increased after the publication of...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"“Mens et mensa: Thinking of Food in Medieval Cultures (1000-1600 CE)” Introduction","attachmentId":77807526,"attachmentType":"pdf","work_url":"https://www.academia.edu/66727705/_Mens_et_mensa_Thinking_of_Food_in_Medieval_Cultures_1000_1600_CE_Introduction","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/66727705/_Mens_et_mensa_Thinking_of_Food_in_Medieval_Cultures_1000_1600_CE_Introduction"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div></div></div><div class="ds-sticky-ctas--wrapper js-loswp-sticky-ctas hidden"><div class="ds-sticky-ctas--grid-container"><div class="ds-sticky-ctas--container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--sticky-ctas","attachmentId":46129270,"attachmentType":"pdf","workUrl":null}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--sticky-ctas","attachmentId":46129270,"attachmentType":"pdf","workUrl":null}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div></div></div><div class="ds-below-fold--grid-container"><div class="ds-work--container js-loswp-embedded-document"><div class="attachment_preview" data-attachment="Attachment_46129270" style="display: none"><div class="js-scribd-document-container"><div class="scribd--document-loading js-scribd-document-loader" style="display: block;"><img alt="Loading..." src="//a.academia-assets.com/images/loaders/paper-load.gif" /><p>Loading Preview</p></div></div><div style="text-align: center;"><div class="scribd--no-preview-alert js-preview-unavailable"><p>Sorry, preview is currently unavailable. 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