Social access and dispersal of condiments in North-West Europe from the Roman to the medieval period
The introduction and dispersal histories of eight common condiments in North-West Europe are explored: celery, dill, coriander, black mustard, fennel, summer savory, caraway and parsley. The presence of these condiments in archaeobotanical reports from the study area was recorded, together with info...
| Main Authors: | , |
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| Format: | Article |
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Springer
2008
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| Online Access: | https://eprints.nottingham.ac.uk/2154/ |
| _version_ | 1848790722669445120 |
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| author | Livarda, Alexandra Van der Veen, Marijke |
| author_facet | Livarda, Alexandra Van der Veen, Marijke |
| author_sort | Livarda, Alexandra |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | The introduction and dispersal histories of eight common condiments in North-West Europe are explored: celery, dill, coriander, black mustard, fennel, summer savory, caraway and parsley. The presence of these condiments in archaeobotanical reports from the study area was recorded, together with information on chronological phase, type of site, social status and mode of preservation. Analysis of the data suggests the presence of very distinct patterns of dispersal that highlight the socio-cultural significance of the foods in question. |
| first_indexed | 2025-11-14T18:17:08Z |
| format | Article |
| id | nottingham-2154 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T18:17:08Z |
| publishDate | 2008 |
| publisher | Springer |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-21542020-05-04T20:27:48Z https://eprints.nottingham.ac.uk/2154/ Social access and dispersal of condiments in North-West Europe from the Roman to the medieval period Livarda, Alexandra Van der Veen, Marijke The introduction and dispersal histories of eight common condiments in North-West Europe are explored: celery, dill, coriander, black mustard, fennel, summer savory, caraway and parsley. The presence of these condiments in archaeobotanical reports from the study area was recorded, together with information on chronological phase, type of site, social status and mode of preservation. Analysis of the data suggests the presence of very distinct patterns of dispersal that highlight the socio-cultural significance of the foods in question. Springer 2008 Article PeerReviewed Livarda, Alexandra and Van der Veen, Marijke (2008) Social access and dispersal of condiments in North-West Europe from the Roman to the medieval period. Vegetation History and Archaeobotany, 17 (Supple). pp. 201-209. ISSN 0939-6314 http://link.springer.com/article/10.1007%2Fs00334-008-0168-4 10.1007/s00334-008-0168-4 10.1007/s00334-008-0168-4 10.1007/s00334-008-0168-4 |
| spellingShingle | Livarda, Alexandra Van der Veen, Marijke Social access and dispersal of condiments in North-West Europe from the Roman to the medieval period |
| title | Social access and dispersal of condiments in North-West Europe from the Roman to the medieval period |
| title_full | Social access and dispersal of condiments in North-West Europe from the Roman to the medieval period |
| title_fullStr | Social access and dispersal of condiments in North-West Europe from the Roman to the medieval period |
| title_full_unstemmed | Social access and dispersal of condiments in North-West Europe from the Roman to the medieval period |
| title_short | Social access and dispersal of condiments in North-West Europe from the Roman to the medieval period |
| title_sort | social access and dispersal of condiments in north-west europe from the roman to the medieval period |
| url | https://eprints.nottingham.ac.uk/2154/ https://eprints.nottingham.ac.uk/2154/ https://eprints.nottingham.ac.uk/2154/ |