Flavours of Pictish life: using starch grains and phytoliths to trace late Roman and early medieval culinary traditions

Abstract

Understanding the seasonal and daily aspects of late Roman and early medieval life in northern Britain has been hugely challenging due to a dearth of excavated sites and poor preservation of settlement features where identified. This problem has been compounded by a very limited historical record for this era and region. But a new generation of archaeological data has begun to illuminate the Picts, a group first mentioned in late Roman sources and one that went on to become the dominant kingdom of early medieval northern Britain. These new datasets include innovative microbotanical analyses that can shed light on Pictish foodways, including culinary traditions, and specific plant foods consumed. This study employs non-destructive microbotanical analysis of pot sherds from Pictish settlement contexts and human teeth from Pictish burials, examining the presence of starch grains and phytoliths from six prominent sites spanning the Pictish period (AD∼300 – 900). Our research confirms that cereals such as oats and barley were the primary plants cultivated, cooked, and consumed in northeast Scotland during the late Roman Iron Age and early medieval period. These microbotanical residues add detailed evidence to previous studies of isotopic, pollen, and trace macrobotanical proxies, but also offer fresh insights into the potential composition of specific Pictish meal types. The approaches outlined here have greatly expanded and enriched our understanding of the dietary habits and lifestyle of the Picts, an important, but under-researched group.