Feeding Stonehenge: cuisine and consumption at the Late Neolithic site of Durrington Walls

• Oliver E. Craig ^[3] ; Lisa-Marie Shillito ^{[3] [4]} ; Umberto Albarella ^[1] ; Sarah Viner-Daniels ^[1] ; Ben Chan ^{[1] [5]} ; Ros Cleal ^[7] ; Robert Ixer ^[2] ; Mandy Jay ^[6] ; Pete Marshall ^[8] ; Ellen Simmons ^[1] ; Elizabeth Wright ^[1] ; Mike Parker Pearson ^[2]
  1. [1] University of Sheffield

     University of Sheffield

     Reino Unido

     
  2. [2] University College London

     University College London

     Reino Unido

     
  3. [3] University of York

     University of York

     Reino Unido

     
  4. [4] Newcastle University

     Newcastle University

     Reino Unido

     
  5. [5] Leiden University

     Leiden University

     Países Bajos

     
  6. [6] Max Planck Institute for Evolutionary Anthropology

     Max Planck Institute for Evolutionary Anthropology

     Kreisfreie Stadt Leipzig, Alemania

     
  7. [7] Alexander Keiller Museum, High Street, Avebury, Marlborough
  8. [8] Historic England, 1 Waterhouse Square, 138–142 Holborn, London,

  Mostrar afiliaciones +
• Localización: Antiquity, ISSN 0003-598X, Vol. 89, Nº 347, 2015, págs. 1096-1109
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • The discovery of Neolithic houses at Durrington Walls that are contemporary with the main construction phase of Stonehenge raised questions as to their interrelationship. Was Durrington Walls the residence of the builders of Stonehenge? Were the activities there more significant than simply domestic subsistence? Using lipid residue analysis, this paper identifies the preferential use of certain pottery types for the preparation of particular food groups and differential consumption of dairy and meat products between monumental and domestic areas of the site. Supported by the analysis of faunal remains, the results suggest seasonal feasting and perhaps organised culinary unification of a diverse community.