Book contents
- Frontmatter
- Contents
- List of figures
- List of tables
- Preface
- Acknowledgements
- Chapter 1 Apéritif
- Chapter 2 The food itself
- Chapter 3 The packaging
- Chapter 4 The human remains
- Chapter 5 Written evidence
- Chapter 6 Kitchen and dining basics: techniques and utensils
- Chapter 7 The store cupboard
- Chapter 8 Staples
- Chapter 9 Meat
- Chapter 10 Dairy products
- Chapter 11 Poultry and eggs
- Chapter 12 Fish and shellfish
- Chapter 13 Game
- Chapter 14 Greengrocery
- Chapter 15 Drink
- Chapter 16 The end of independence
- Chapter 17 A brand-new province
- Chapter 18 Coming of age
- Chapter 19 A different world
- Chapter 20 Digestif
- Appendix: Data sources for tables
- References
- Index
Chapter 15 - Drink
Published online by Cambridge University Press: 22 September 2009
- Frontmatter
- Contents
- List of figures
- List of tables
- Preface
- Acknowledgements
- Chapter 1 Apéritif
- Chapter 2 The food itself
- Chapter 3 The packaging
- Chapter 4 The human remains
- Chapter 5 Written evidence
- Chapter 6 Kitchen and dining basics: techniques and utensils
- Chapter 7 The store cupboard
- Chapter 8 Staples
- Chapter 9 Meat
- Chapter 10 Dairy products
- Chapter 11 Poultry and eggs
- Chapter 12 Fish and shellfish
- Chapter 13 Game
- Chapter 14 Greengrocery
- Chapter 15 Drink
- Chapter 16 The end of independence
- Chapter 17 A brand-new province
- Chapter 18 Coming of age
- Chapter 19 A different world
- Chapter 20 Digestif
- Appendix: Data sources for tables
- References
- Index
Summary
INTRODUCTION
Prior to the advent of tea and coffee, much of what was drunk in Britain was alcoholic, and this is likely to have been the case during the Roman period as well. One of the advantages of alcoholic drinks was that they were frequently safer to drink than water. Though Roman engineering associated with water supply is often admired, it does not necessarily follow that a pure and healthy product was being delivered. Ancient writers were well aware of the problems that impure waters could bring. Pliny noted that everyone agreed water was better when boiled. It can also be doubted whether liquid milk formed a regular part of the diet of many in Roman Britain. The cattle herds do not appear to have been managed as dairy animals, and most milk would have been turned into cheese. Prior to modern refrigeration, milk would rapidly sour. There was also the problem that it could be disease-ridden. The modern levels of liquid milk consumption owe more to deliberate state-sponsored advertising campaigns to cope with over-production than to long-established drinking habits.
Of the various different types of beverages consumed, it is wine that leaves most evidence archaeologically, both in the packaging and in the utensils used in its consumption. There is also a certain amount of evidence for the brewing of beer. Other drinks may be suspected, but archaeological evidence for them is very scarce.
- Type
- Chapter
- Information
- Eating and Drinking in Roman Britain , pp. 129 - 151Publisher: Cambridge University PressPrint publication year: 2006