The analysis of organic residues from pottery sherds using Gas-Chromatography with mass-spectroscopy (GC-MS) has revealed information about the variety of foods eaten and domestic routine at Silchester between the second and fourth–sixth centuries A.D. Two results are discussed in detail: those of a second-century Gauloise-type amphora and a fourth-century SE Dorset black-burnished ware (BB1) cooking pot, which reveal the use of pine pitch on the inner surface of the amphora and the use of animal fats (ruminant adipose fats) and leafy vegetables in cooking at the Roman town of Silchester, Hants.

Fish bone assemblages from 109 sites were analysed for evidence of Roman influence on fish consumption. Temporal divisions within the period were not informative, but sites were divided by region. Secondary evidence, including amphorae and fishing tackle, was also considered. Eel was most common overall but some species were regionally important, e.g. salmon. Towns and villas showed the greatest range of fish, from freshwater and inland marine fisheries and also imported salted fish and fish-sauce. Native sites continued to show restricted fish consumption from very local sources, while Roman sites suggested an increase in variety and some evidence for status, which may result from cultural change in culinary practices.