Wild fruits, berries and plants played a large part in the diet, since they could be preserved by drying. Livestock and arable farming were able to meet day-to-day needs, as the domestic rubbish demonstrates. Iron skewers enabled meat to be spit roasted and several elements of these have been found. Some jars could be used for stewing meat and this cooking method seems to have been developed in about 80 BC when the sheep flock considerably increased. Several two-pronged meat forks and fragments of cauldrons have also been found.
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