engleski

Eating well on the Danube: Early Roman graves from Ilok

Changes in dietary habits are often mentioned as one of the staples of Romanisation. Nothing seems to be more „Roman“ than consuming olive oil and wine, particularly in regions not familiar with these products before Roman conquests, and their consumption seems to be easily observed through the presence of different amphorae types. The same can be applied on the regions along the Danubian limes in present-day Croatia, where a small Early Roman cemetery has been excavated in Ilok, on the Danube bank. They are interpreted as burials of a small auxiliary unit, probably of local origin judging by the presence of pottery with autochthonous La Tène characteristics. Imported finds are, however, more relevant in terms of dating and pointing to trade networks, possibly even procurement strategies of the military unit. Different amphora types and tableware point to introduction of new food products, but also changes in vessel shape that suggest the integration of new methods for cooking and food preparation and consumption. Although some changes in dietary habits can be observed already in the mentioned imported goods and accompanying ceramic vessels, the real „treats“ are much less detectable at first sight –plant remains found in the burials (mostly carbonised). Archaeobotanical analysis for the first grave have already demonstrated the appearance of clearly non-domestic species such as fig, olive and grape. Further analysis is currently being made for other grave assemblages. Comparisons in the region and beyond suggest as very likely the idea that plant remains were deposited as part of a burial ritual. Besides the obvious conclusions on appearance of new food products, the finds from Ilok are significant in observing burial rituals, as well as changes these rituals underwent during Romanisation, with implications on the importance of food as a means to express one's status and identity.

Ilok; Danube; auxiliary graves; diet; Romanisation

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