Abstract and Keywords
The archaeobotanical evidence for food and farming in Roman Britain reveals continuity in the two principal cereals grown, but a marked increase in the scale of arable production in central-southern and eastern England, though not in the western and northern areas of Britain. Innovation comes in the form of horticulture: the growing of fruits, vegetables, and herbs for market. Exotic foods brought in by the Roman army created diverse consumer groups. Combined, these developments resulted in larger dietary breadth, growing diversity and regionality, increased social inequality in diet and economic opportunity, and new social realities at household and community levels.
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