Tag: Diet

York’s ‘Headless Romans’ (gladiators, according to some) had exotic origins and diet

One of the 'Headless Romans' found at Driffield Terrace, York. It clearly has a displaced skull. - Image York Archaeological TrustIn 2004, agroup of 80 individuals were discovered at Driffield Terrace, in York. They were buried between the late 1st and early 4th centuries AD, on a large cemetery on the outskirts of Eboracum, the Roman town of York.

They are unusual because they are all believed to be male,most are adults and more than half had been decapitated. When these 30 bodies were buried some got their heads in the right place on their shoulders. Others saw their heads placed between their knees, on their chests or down by their feet. In one double burial the two bodies even had had their heads swapped over.

Exotic Origins and Diet

Where these ‘headless Romans’ native Yorkshire-men or incomers, and might their origins be linked to the way they were buried? New research using isotope analysis has shown that the ‘Headless Romans’ found in a cemetery in York came from as far away as Eastern Europe.

A group of archaeological scientists from the University of Reading and the NERC Isotope Geosciences Laboratory in Nottingham took samples of teeth and bone and analysed isotopes atoms of the same element with different atomic weights of strontium, oxygen, carbon and nitrogen.

Scientists normally just look at strontium and oxygen isotopic systems to work out someone’s origins. But this time the archaeologists looked at the four isotopes together, combining information about the individual’s diet with the type of climate and geological setting they grew up in. At least two had a diet rich in plant probably millet that wasn’t grown in Britain at that time.

If anything, it’s the diversity of their backgrounds rather than any common origin that was the defining feature for this group of burials.

This approach was very important in this case, because it has given us information about these unusual burials that would have been missed if only strontium and oxygen had been analysed, said Dr Gundula Mldner of the University of Reading.

Isotopes are absorbed by our teeth and bones from our food, drinking water and the air. Their proportions vary around the world due either to differences in regional geology or climate, so they provide important clues about where individuals grew up or spent most of their lives.

It’s the first time that consumers of C4 plant products have been reported for any archaeological period in Britain, said Dr Mldner. Oxygen (O) and strontium (Sr) are fixed in dental enamel as our teeth form. The enamel doesn’t change much subsequently, so oxygen and strontium levels can be matched fairly closely to the geology and climate of the place we grew up.

Carbon (C) and nitrogen (N) isotopes are absorbed from our food and can be measured from dentine or bone collagen samples. They tell scientists about terrestrial and marine foods in an individual’s diet as well as the balance of plant and animal protein. They also distinguish plants that photosynthesis in different ways to produce different proportions of the isotopes C3 and C4.

However, as most diets look similar, isotopically speaking, over large parts of temperate Europe, C and N isotopes are not usually thought particularly useful for understanding how people have moved around.

From the 80 individuals discovered at Driffield Terrace, 18 were tested for oxygen and strontium. The strontium analysis showed that 11 of them grew up on food that wasn’t grown locally. Two oxygen results were well outside the estimated range for Britain one of the persons spent his childhood in a cooler climate and the other in a warmer one.

Where possible the team tested four isotopes in the same individual. In combination, the oxygen and strontium isotopes indicated that just five of the men tested grew up in York. The others either came from elsewhere in the north of England, or as far as France, Germany or central southern Europe or the Mediterranean.

In total 68 individuals were tested for carbon and nitrogen. Five of them were markedly different from local populations. Two in particular had eaten diets with distinctly high carbon isotope ratios, indicating the consumption of C4 plants or the products of animals raised on them.

The only ‘C4 plant’ cultivated in Europe at the time was millet, but it was almost certainly not grown in Britain during this period, possibly because the climate was too wet. To have eaten enough of their distinctive diets to produce these unusual isotope results, the scientists conclude, these two individuals must have come from abroad.

This was one of the most exciting results for me, says Mldner. It’s the first time that consumers of C4 plant products have been reported for any archaeological period in Britain.

Crucially, a number of the individuals identified as incomers from the carbon and nitrogen results would not have been picked though strontium and oxygen analysis alone.

Compared to what is known so far from cemeteries across York, the ‘Headless Romans’ do seem to have much more exotic origins than groups with less unusual burial rites. But the study didn’t find any consistent link between their geographical origins and whether they were decapitated.

If anything, says Mldner, it’s the diversity of their backgrounds rather than any common origin that was the defining feature for this group of burials.

Gladiators, Soldiers, Executedor Religious Fanatics?

There are many theoriesabout ‘the identity’of theheadless Romans and their decapitators. In 2006, isotope analysis suggested that three of the men were from Northern Europe (including Britain), one from the Alps, one from the Mediterranean, and the final one from north Africa. The 80 could have been soldiers or even according to the 2006 Timewatch special ‘The Mystery of the Headless Romans’ men from Emperor Severus’ household, executed by Caracalla.

June this year, it was announced York’s headless Romans might have been Gladiators the subject of the Channel 4 documentary ‘Gladiators: Back from the Dead’ (which you can see here). Evidence cited for Driffield Terrace being the ‘worlds only well-preserved gladiator cemetery’, isthe discoveryof a ‘large, carnivore bite mark’ and a high incidence of substantial arm asymmetry. Further, some healed and unhealed weapon injuries and possible hammer blows to the head (a feature attested as a probable gladiatorial coup de grce at another gladiator cemetery at Ephesus in Turkey).

Surely, the 30 decapitated individuals died a violent death, but they couldalso have been criminals one of the skeletons was found with heavy lead leg-shackles, or even members of a religious cult.

The research is part of the Arts and Humanities Research Council (AHRC) funded project A Long Way From Home: Diaspora Communities in Roman Britain, whichearlier identified the ‘Upper Class’ (and early-christian) Ivory Bangle Lady buried at York as African. The research byDr Gundula Mldner, Chenery and Dr Hella Eckardt is published as The ‘Headless Romans’: multi-isotope investigations of an unusual burial ground from Roman Britain in the Journal of Archaeological Science (2010).

Roman Food at the British Museum – Cooking the Apicius Recipes

Roman Food at the British Museum - Two 'Vicas' LadiesNowadays nobody could imagine Italian cuisine without tomatoes, aubergine, potatoes, maize or pasta as we know it today. The ancient Romans had none of those ingredients available to them. Then what did they eat (besides flamingo)? I visited the ‘Feasting’ event at the British Museum to find out.

In the early years of the ancient kingdom of Rome, dining habits were quite alike for all Romans, rich or poor: breakfast (or ientaculum) in the morning, a small lunch at noon and the main meal of the day, the cena, in the evening. Barely any food was roasted; instead the food was either boiled or fried in olive oil.

Then at least for the rich Greek culture started to influence the dishes as well as dining etiquette, and by the time the Roman Empire was set in stone Roman cooks had access to a wealth of exotic ingredients and recipes.

Some of these recipes were preserved as the ‘Apicius’, a collection thought to have been assembled around the 5th century AD. Additional information comes from Cato’s tips on preparing farm products, Petronius gave satirical descriptions of a Roman feast and various other historical sources mentioning Roman food, such as the Vindolanda tablets. Less conventional sources are mosaics that once adorned the villas of the wealthy (there’s a lovely one with fish dishes in the British Museum) and food remains found at excavations, notably thethermopolia (Roman snack bars) at Pompeii.

Ancient Roman Recipies

The recipes found in the Apicius are aimed at the wealthiest classes with exotic ingredients (even for an empire as vast as the Roman) and manydifferentsauces (such as the famous, garum, made from fermented fish intestines yikes). The Romans loved sweets andoften used large amountsof honey.(Honey might evenhave been used as a ‘biological weapon’ against a Roman army led by Pompey the Great.)

More photographs of the event (and food) are available in this Flickr set.Roman Food at the British Museum - Pomegranate Roman Food at the British Museum - Olive Oil Part II?

Pork was the most popular meat, with beef only mentioned occasionally in recipes. Seafood oysters were bred on a grand scale was popular as well. Poultry was often stuffed (consult the Apicius on how to handle ‘smelly’ poultry) and on special occasions birds like peacocks, swans and even flamingos were eaten. The Romans already figured out how to force-fed geese, making fois-gras as much of a delicacy as it is today.

There was a large choice of vegetables asparagus, cardoon (a sort of artichoke), leek, radish, cabbage, cucumbers,lettuce, endives, parsnip, lentils, pees and chick-peas. Fruits were also on offer, as were nuts.

Roman Influence on the British Diet – Definitely an Improvement

What did this mean for British cooking? When the Romans came to Britain in 43AD they brought with them garlic, leek, peas, onions and many other vegetables and herbs. Meat-lovers nor hunters should ever ask ‘what did the Romans do for us?’ – they introduced many new breeds of animals: chickens, rabbits, pheasants, guinea fowl, the brown hare and possibly even rabbits. Even the poor Britons gained with an upgrade of bread and the import of more productive grains. And let us not forget the most important Roman export product of all: they brought us wine!

Roman Feasting at the British Museum

A health and safety license is needed to feed the public, so no tasting of the Roman food was allowed at the ‘Feasting’. Sadly, as the cooking by ladies from the Vicus re-enactment society looked delicious, and I wouldn’t have minded taking a bit out of some of the cookies, or trying the ancient bread.

MacMummy in an Ancient Patina of Pears

Health and safety regulations care nothing of feeding the (already) dead, so MacMummy bravely took a dive into the ‘patina de piris’ (or patina of pears), which he seemed to enjoy immensely. Strange to me, as the recipe did seem a bit odd: Core and boil the pears, pound them with pepper, cumin, honey, passum, liquamen, and a little oil. Add eggs to make a patina, sprinkle with pepper and serve. This does mean combining pears with eggs and salty fish sauce. Not quite sure about that!

I plan to try out one of the more conventional Apicius recipes this weekend: Fresh mushrooms are stewed in reduced wine with a bunch of green coriander, which must be removed before serving. I know I chose one of the easiest ones. Even on Heritage Key (normally not that culinary oriented) we have more ‘advanced’ Prehistoric and Roman recipes available.But compared to the friendly Vicus re-enactment ladies I’m just a novice ‘ancient Roman’ cook. Surely nothing can go wrong with this one, and food poisoning won’t be on the menu. Right?

The ‘Roman Feast’ at the British Museum was part ofthe event ‘AHistory of the World in 100 Objects Evening: Feasting’. Other activities included the screening of sci-fi classic Soylent Green (surely, for good appetite), object handling and storytelling sessions. Next up on my ancient events calendar is – hopefully – a trip to the ‘Danube’ exhibition at Oxford’s Ashmolean this bank holiday weekend.

Tombs of the Pyramid Builders Discovered in Giza, Egypt

There is exciting news breaking right now in Egypt. An archaeological team led by Dr. Zahi Hawass has discovered several new tombs that belong to the workers who built the pyramids of Khufu and Khafre.

This is the first time to uncover tombs like the ones that were found during the 1990s, which belong to the late 4th and 5th Dynasties (2649-2374 BC), said Dr. Hawass in the press release.

When we think of Giza we tend to think of the Giza Pyramids. However, while the pyramids were under construction, there was an extensive city to the south that supported the workers. It included houses, bakeries, magazines and a hypostyle hall (See the video below, in which Mark Lehner descibes his work researching this area).

This system of support for the workers also included burials for those who died at Giza. These tombs were built beside the kings pyramid, which indicates that these people were not by any means slaves. If they were slaves, they would not have been able to build their tombs beside their kings, said Dr. Hawass.

The idea of theGiza Pyramidsbeing built by slaves is a myth it has never had any basis in archaeological fact.

One of tombs uncovered belongs to a man named Idu. The release says that it is a rectangular structure with a mud brick outside casing that is covered with plaster. It has several burial shafts, each cased with white limestone there are niches in front of each shaft.

Thepress releaseparaphrases Adel Okasha, the supervisor of the excavation, as saying that the upper part of the tomb had a vaulted shape which symbolizes, the eternal hill from which the human creation began, according to the Memphis religious tradition. This is strong evidence that the tomb dates to the early 4th dynasty. This shape is also similar to those of tombs located beside Snefrus pyramid in Dahshur.

More tombs, containing coffins, were found to the west of Idus resting place. Another tombhas beenfound to the south that is built of mud brick and has several burial shafts each of which contains a skeleton and pottery sherds.

21 Buffalo and 23 Sheep a Day

One statement in the release that really caught my eye, is that evidence uncovered also revealed that the families in the Delta and Upper Egypt sent 21 buffalo and 23 sheep to the plateau every day to feed the workers.

It isobviously no surprise that people would send food on a regular basis.It’s alsono surprisethat the foodwould be rich in protein -sincethat’s somethingthat you needif youre going to be doing heavy manual labour.

What does surprise me is the detail provided in the release. Im curious to know how Egyptologists were able to work this out so exactly.

Have there been written records found that provide such precise detail? Do we also have detailed info on the rations for grain and vegetables? If so can we tell if this diet ever changed?

This is very fascinating stuff as the diet of the workers would be important for a project like this. After all, you cant build the pyramids with a severely malnourished workforce!

Im going to finish up with another quote from the release. Hawass pointed out that the families who sent these were not paying their taxes to the Egyptian government, but rather they were sharing in one of Egypts national projects.

Video: Mark Lehner’s Search for the Pyramid Builders of Ancient Egypt

Eat Your Breakfast! Archaeologist Finds a Cave Full of Stone Age Cereal

Newsis breaking of a new discovery made by a Canadian archaeologist based in Calgary. Professor Julio Mercader, of the University of Calgary, has found evidence in a Mozambique cave thatHomo Sapienswere eating wild grains as early as100,000 years ago. The discoveryisreported today in the journal Science.

It’s being touted as theearliest direct evidence of humans using pre-domesticated cereals anywhere in the world, ina university press release.

Scientists have longbelieved that grains played little role in the Stone Age diet. Thisbelief isfueledbythe fact that its difficult to process grain using the tools of the time.

The cave thatMercader excavated had a layer that was usedby people from 105,000 years ago to 42,000 years ago.In it there was a vastnumberof tools.

Mercader took a sample of 70 from this assemblage.In particular he picked out the tools that could best be used to prepare Stone Age cereal, suggesting that stone age man was starting the day with porridge long before the Ready-Brek adverts came out.

These include cobble-sized core implements that have the right size and weight to be used as grinders of vegetable material: Cores and core scrapers make up more than one-third of the entire assemblage. Special pieces include a rhyolite grinder/core axe, a ground cobble, and a faceted quartz mortar, he said in his journal article.

Sure enough his work paid off, he recovered 2369 grains in all.

About 20% lack any starch residue (12 tools) but 80% have some, he said, adding, the average number of grains on lithics is 270 times larger than that in the sites free-standing sediments.

Grain city!

Hefound that most of the grain in question is an ancient variety of wild sorghum. A modern version of this wild plant grows nearby.

The conclusion:

“Middle Stone Age groups routinely brought starchy plants to their cave sites and that starch granules got attached to and preserved on stone tools.”

Mozambican data show that Middle Stone Age groups routinely brought starchy plants to their cave sites and that starch granules got attached to and preserved on stone tools.

So there we have it. What surprises me about this isnt that humans were eating grains 100,000 years ago (its a sticky business trying to date when humans first consumed grain),but the sheer amount of cereal that was found.

It certainly does blow a hole in the idea that grain wasnt significant during this period. It would be interesting to know why these people used grain to the degree that they did.

The long stretch of time of these tools (60,000 years!) suggests that it wasnt some one-time event precipitated by a famine. It seems to be constant.

But why just in this area? Why dont we have evidence on this all across the archaeological record? Are there more examples waiting to be found?

So many questions which (as is usually the case) only more archaeological work will answer.

Supervolcano Ash Crushed Early Europeans’ Teeth

Laacher See

Crushed teeth, sore eyes and itchy skin. Sound bad? This was the fate that befell central Europeans 13,000 years ago, according to new research. A study released by Aarhus University’s Felix Riede and Jeffrey Wheeler of the University of Cambridge suggests that particles shot into the sky by a huge supervolcano eruption were about twice as hard as human teeth. This led to widespread devastation of the region’s plant and animal life, and would have left local human tribes stranded to face the wrath of the volcano’s destruction.

The explosion came from Laacher See (Lake Laach), central Europe’s only caldera, in modern southwest Germany. Its gigantic eruption coated an area the size of the UK in nasty tephra particles, which would have clogged up lungs, irritated skin and turned anything edible into a gritty nightmare.

Animals faced widepread famine and population crashes, as teeth were ground to the gum by the particles. A similar fate would have befallen the area’s human tribes, with the scary seasoning accounting for not only starvation and death, but a regression of technology. Archaeological evidence suggests that the region’s humans downed advanced hunting tools like bows and arrows in favour of primitive spears.

“We have very little information on how small scale hunter-gatherer societies would respond to this,” says Riede. “Would they just leave? Or would they try and deal with the tephra?” Research shows that while many left the areas comprising much of modern Germany, the Netherlands and southern Sweden, some stayed on to continue their miserable dietary habits. The report also claims the tephra clouds continued to terrorise the region for up to 300 years, brought back regularly by strong winds.

Would humans leave? Or would they try and deal with the tephra?

Yet Aberystwyth University’s John Gratten suggests the supervolcano may have allowed its victims a greater stress tolerance, akin to the majority of the world’s earliest humans. “The people living in central Europe adapted to these intense stresses,” he says. “They were able to cope with them, and to survive.

“We grew up in a volcanic environment. (alluding to early human fossils in eastern Africa) That kind of pressure and stress, if it doesn’t kill you, it makes you stronger, as our friend Nietzsche would say.”

The ancient Europeans would have done well to follow the Egyptians’ health tips. They evolved a whole range of techniques to help deal with the effects of relentless sandstorms and dust on their eyes and teeth, inlcluding kohl to protect the eyes, and falsies for those whose real teeth had been ground down by gritty bread.

Prehistoric diets have hogged the evolutionary spotlight recently. Not only has the hatred of sprouts been touted as an evolutionary mystery, but dismembered limbs in Britain show early man enjoyed cuts of his own kind as part of a balanced meal.

Human Hatred of Sprouts ‘Evolutionary Mystery’

Brussels SproutsWho likes sprouts? Thought not, and now it seems we’ve got a solid excuse for our parents when they try to force the fetid, vile veg down our throats – we’ve been programmed to hate them since we were Neanderthals! A new study by the Spanish National Research Council claims to have debunked a mystery of evolution this week, by discovering a gene which makes us dislike a bitter taste common in some food. The gene, which causes an adverse reaction to phenylthiocarbamite – or PTC as it’s mercifully known – has been present in hominids for nearly 50,000 years. The findings follow the sequencing of 48,000 year-old Neanderthal bones at El Sidron, northern Spain. The researchers claim the gene is there to prevent us from eating other toxic plants which contain PTC, but they are mystified as to why the Neanderthals they studied possessed a recessive variant – meaning they wouldn’t have been able to detect the taste.

Prehistoric man may not have enjoyed sprouts, but he did enjoy a spot of cannibalism.

“This indicates that variation in bitter taste perception predates the divergence of the lineages leading to Neanderthals and modern humans,” says the team’s report, published in the Royal Society journal Biology Letters. “The sense of bitter taste protects us from ingesting toxic substances.” The recessive gene, however, has the team stumped: “This feature … is a mystery of evolution,” the report adds. “These (bitter) compounds can be toxic if ingested in large quantities, and it is therefore difficult to understand the evolutionary existence of individuals who cannot detect them.” The report gives modern man a unique look into his prehistoric past. And on a personal note it’s nice to think of Neanderthals spitting out sprouts in disgust, echoing the scene at Christmas dinner tables all over the world. There have been, however, some subtle changes in human diets over the years – only 9,000 years ago prehistoric Britons were tucking into succulent cuts of their own kind and a recent discovery on the Isle of Man suggests hazelnuts played an vital role in the diets of these cannibals’ contemporaries. Still, human and nuts or sprouts? Close call.

Image by Jane Hudson.

Pass the Grouper but spare the fish sauce! Lunch time in Roman Tunisia!

Residents of Leptiminus, a city in Roman occupied Tunisia, ate a diet heavy in vegetables and marine life (including Grouper). However they avoided millet and legumes, dietary staples in other parts of the Empire.

They also avoided eating large amounts of the local fish sauce which they were trying to sell to other people. These are the findings of a Canadian science team that analyzed skeletons from the cemetery of Leptiminus.

The scientists were led by Professor Anne Keenleyside of Trent University in Peterborough.

The skeletons they analyzed date from the 2nd century A.D. to 5th century A.D. To determine the societys diet, the team used a method called stable carbon isotope analysis. Simply put this form of analysis measures the amount of different isotopes of carbon in the bone. Depending on the diet a person eats during their life, these amountswill be different.

So, how much did they like their fish at Leptiminus? A lot!

In fact the analysis says that people in the settlement ate a significantly higher proportion of marine animals than those in Portus, a harbour just south of Rome. They alsohad a bigger portion thanthe residents ofPoundbury camp inDorchester England. A fact that is not terribly surprising considering that raisingand hunting animals in Italy or England was likely a bit easier than in North Africa.

But what kind of fish were they eating?

Lentil, pea, and grass pea were well represented.

It definitely wasnt the food they were trying to sell to other people.

Fish Sauce (Garum) was exported from North Africa, including Leptiminus. However, the local fish sauce has an isotope value that is different than those found in the skeletons, so that isnt the culprit.

The scientists think that people were eating a variety of high trophic fish including sea bream and grouper. They may also have also been eating octopus, squid, anglerfish, mackerel and mullet.

Fish bones representing primarily gilthead sea bream and grouper have been recovered from Leptiminus, the scientists say in their research report.

Two things the residents didnt consume were millet and legumes. The scientists found no evidence in their analysis that the residents consumed a significant amount of those.

Instead, the residents appear to havestuck to their vegetables. The scientists finish offthe discussionchapter, in their research report,by noting that archaeologists have found that in the Roman-era farms of the Libyan pre-desert, lentil, pea, and grass pea were well represented.