Consumption, Trade and Innovation

Foreword and AcknowledgementsChronology Table1 INTRODUCTION1.1 Aims and Research Questions1.2 The Indian Ocean TradeRoman period tradeIslamic period trade1.3 Quseir al-Qadim - Myos Hormos/Kusayr1.4 Data Collection and MethodsSampling strategyIdentificationQuantification and data presentationPreservation1.5 Chronology (Marijke van der Veen and Derek Hamilton)Dating the Islamic assemblage - ceramics, coins and textsDating the Islamic assemblage - radiocarbon datesChronology of the Islamic assemblageSummary1.6 Contexts and Botanical DatasetContextual information - RomanContextual information - IslamicThe botanical assemblage2 SPICES - CULINARY AND MEDICINAL COMMODITIES (Marijke van der Veen, Alison Cox & Jacob Morales)2.1 Introduction2.2 Spices at the PortsPepper RiceCoconutMung beanMyrobalansGingerTurmericCardamomFagaraBetelnutSummary: patterns of trade at the ports2.3 The Luxury of Long-Distance TradeSpices as preservativesSpices as commoditiesSpices as articles of desire3 SUMMER CROPS - FROM TRADE TO INNOVATION(Marijke van der Veen & Jacob Morales)3.1 Introduction3.2 Summer Crops at the PortsRiceCitrus fruitsCottonSugar caneAubergineTaroBananaSorghumPearl milletCowpeaWatermelonSummary3.3 Dispersal of Summer Crops into the Islamic WorldPre-Islamic dispersalIslamic-period dispersalPatterns of dispersal3.4 Agricultural InnovationTypes of agricultural innovationNature of agricultural innovationAgricultural innovation in EgyptCOLOUR PLATES4 FOOD AND FOODWAYS - PATTERNS OF EVERYDAY LIFE(Marijke van der Veen, Alison Cox & Jacob Morales)4.1 Introduction4.2 Food Consumption at the PortsCerealsPulsesFruitsNutsOilseedsVegetablesHerbs and spicesOthersPreservation - desiccation versus carbonizationSummary4.3 Animals, Fodder and Dung4.4 Identifying FoodwaysWatermelon - fruit flesh versus seedsCitrus fruits - rind versus juiceGrapes and pomegranates - fresh versus dried fruitsPulses - cooked dish versus snack foodAubergine - overcoming bitternessOthers4.5 Spatial

Marijke van der Veen is Professor of Archaeology at the University of Leicester. Her research focuses on ancient agriculture and the archaeology of food, with a specialization in archaeobotany. Current research projects include a reconstruction of foodways and the development of horticulture in north-west Europe. She is author of Crop Husbandry Regimes (1992), and editor of The Exploitation of Plant Resources in Ancient Africa (1999), Luxury Foods (2003), Garden Agriculture (2005) and Agricultural Innovation (2010), the latter three issues of the journal World Archaeology.