IoA/BM Medieval Seminar: Dr Steve Ashby

Though often seen in purely nutritional terms, food is central to the production of identity. This is especially true in contexts of migration, culture contact, and social/economic change, and thus holds significant interpretative potential in the study of the Viking Age. Through a combination of traditional and novel approaches to ceramic study, archaeobotanical and biomolecular techniques, and zooarchaeological, historical and literary contextualisation, this AHRC-funded project seeks to explore the cooking and eating habits of the occupants of 9th-11th century England.

Followed by a summer party in the IoA Staff Common Room.