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Lyons, Susan, “Food plants, fruits and foreign foodstuffs: the archaeological evidence from urban medieval Ireland”, Proceedings of the Royal Irish Academy 115 C (2015): 111–166.

  • journal article
Citation details
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Article
“Food plants, fruits and foreign foodstuffs: the archaeological evidence from urban medieval Ireland”
Periodical
Proceedings of the Royal Irish Academy 115 C (2015)
FitzPatrick, Elizabeth, and James Kelly (eds), Proceedings of the Royal Irish Academy 115 C — Food and drink in Ireland (2015), Royal Irish Academy.  
abstract:

Though subjects of enduring interest in their own right, food and drink are still more revealing archaeologically and historically when they amplify and illuminate broader societal behaviours and trends. This multi-disciplinary collection of fourteen essays explores the collection, cultivation, consumption and culture of food and drink in Ireland from the beginnings of settlement in the Mesolithic to the present. Among its themes, it engages with what the first settlers gathered; how people ate in Neolithic times; cooking in the Bronze Age; the diet of rich and poor in the medieval era; the impact of conquest on culinary patterns; the differences in the diet of different classes in pre-Famine and the impact of the Famine; the history of haute cuisine in Ireland; the impact of modernisation in the twentieth century, and the changing role of drink in society.

Volume
115 C
Pages
111–166
BibTeX
Description
Abstract (cited)
The historical record is largely used to qualify the consumption of cultivated crops, and other food plants, such as fruits, vegetables, herbs and imported goods in the medieval Irish diet. Despite our rich literary sources, evidence for horticulture as well as the use of collected and exotic foodstuffs in medieval Ireland is still under-represented, and the remains of such plants rarely survive to make any inferences on the subject. The increase in archaeobotanical research in Ireland is producing a valuable archaeological dataset to help assess the nature, composition and variation of food plants in the medieval diet. Botanical remains preserved in anoxic deposits provide a unique snapshot of the diversity of plants consumed at a site, including information on processing techniques, storage and seasonality. With particular reference to urban medieval sites dating from the tenth to the fifteenth centuries, this paper will present and appraise the archaeological evidence for the use and consumption of cultivated, wild and imported foodstuffs, and the areas of research that still need to be addressed.
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Contributors
Dennis Groenewegen
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February 2023
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