This paper deals with prehistoric charred organic material, interpreted as bread, found in graves and in the underlying settlement at Kalvshälla, Järfälla parish in Uppland. The aim was to categorize the organic material morphologically and with the help of Fourier transformed Infrared spectroscopy (FT-IR) to see whether it was bread or not. Material from 13 graves (dated to Late Roman Iron Age until Viking Age) and 3 finds from the settlement have been analysed. Differences were noted both in shape, porosity and structure. Some of the material has been interpreted as cereal based foodstuff instead of bread due to morphological discrepancies. No clear differences between material from the graves and the settlement can be seen. One find from...
The paper deals with the results of a study on food habits during the Archaic Age in the Messapian s...
The following paper is the final thesis of two years long experimental work conducted on two differe...
This study is aimed at the molecular characterisation of solid organic (food) residues preserved in ...
This paper deals with prehistoric charred organic material, interpreted as bread, found in graves an...
Bread is an important cultural and social marker, and it occurs in many contexts, often preserved as...
Bread is an important cultural and social marker, and it occurs in many contexts, often preserved as...
This paper deals with the connection between food and burial habits during the late Iron Age in pres...
This paper deals with the connection between food and burial habits during the late Iron Age in pres...
The site of Parkhaus Opéra is located on the north-eastern shore of Lake Zürich (Switzerland) and wa...
Remains of ancient dishes can contribute significantly to the knowledge of past dietary habits, addi...
Accompanying the rich and highly individualized Swedish Late Iron age graves are often charred remai...
Accompanying the rich and highly individualized Swedish Late Iron age graves are often charred remai...
This paper is about food culture in Uppland under early iron age in Upplans, Sverige. Gas chromatogr...
This paper is about food culture in Uppland under early iron age in Upplans, Sverige. Gas chromatogr...
This paper is about food culture in Uppland under early iron age in Upplans, Sverige. Gas chromatogr...
The paper deals with the results of a study on food habits during the Archaic Age in the Messapian s...
The following paper is the final thesis of two years long experimental work conducted on two differe...
This study is aimed at the molecular characterisation of solid organic (food) residues preserved in ...
This paper deals with prehistoric charred organic material, interpreted as bread, found in graves an...
Bread is an important cultural and social marker, and it occurs in many contexts, often preserved as...
Bread is an important cultural and social marker, and it occurs in many contexts, often preserved as...
This paper deals with the connection between food and burial habits during the late Iron Age in pres...
This paper deals with the connection between food and burial habits during the late Iron Age in pres...
The site of Parkhaus Opéra is located on the north-eastern shore of Lake Zürich (Switzerland) and wa...
Remains of ancient dishes can contribute significantly to the knowledge of past dietary habits, addi...
Accompanying the rich and highly individualized Swedish Late Iron age graves are often charred remai...
Accompanying the rich and highly individualized Swedish Late Iron age graves are often charred remai...
This paper is about food culture in Uppland under early iron age in Upplans, Sverige. Gas chromatogr...
This paper is about food culture in Uppland under early iron age in Upplans, Sverige. Gas chromatogr...
This paper is about food culture in Uppland under early iron age in Upplans, Sverige. Gas chromatogr...
The paper deals with the results of a study on food habits during the Archaic Age in the Messapian s...
The following paper is the final thesis of two years long experimental work conducted on two differe...
This study is aimed at the molecular characterisation of solid organic (food) residues preserved in ...