Guest blogger Mark McKerracher considers the fate of foodstuffs after Roman rule…
The boats safely beached, four Germanic feet touched the sands of old Britannia. The heavily moustached faces of Hengest and Horsa looked out over these strange new shores, littered with imperial detritus. A limp, decaying sack lay at Horsa’s feet.
‘Spelt flakes,’ it read, ‘naturally rich in Romanitas.’
‘Pah,’ muttered Horsa. ‘Foreign muck.’
Behind this stirring vignette of the birth of England lies a real archaeological conundrum: why didn’t the Anglo-Saxons eat more spelt? The facts are simply stated. When charred crop deposits are excavated from Romano-British settlements, the wheat component is practically always dominated by one type: spelt wheat. Yet from the 5th century AD onwards, in deposits from Anglo-Saxon settlements, bread wheat takes its place, dominating the wheats to the near-total exclusion of spelt – as it has done, pretty much, ever since…
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