Overcooked: the importance of experimental archaeology as a part of a method to study food. The case of bread from Välsgarde and Gnista (Uppland, Sweden).

Abstract

This article aims to raise a new sensibility towards the macro morphological aspects of food remains recovered in archaeological contexts. Identifying such remains in early excavation phases is crucial. Studying foodstuffs in archaeological contexts allows not only to detect the ingredients selected in the past but also to deepen our understanding of cultural identity and traditions. As study cases, some bread remains were selected. By analysing the bread fragments from Valsgärde and Gnista (Uppsala County, Sweden), preliminary experiments were elaborated, and the results were used as reference material for archaeological bread. Three charring experiments were set outdoors to simulate possible carbonising environments: with oxygen, poor-oxygen, and oxygen-free. Only by familiarising ourselves with the appearance of these fragments would it be possible to do more detailed analyses.