Dietary Tendencies Between Social and Religious Groups in Vilnius During the 13th–18th Centuries
Bibliographic Data
This study examined the dietary tendencies of individuals from Vilnius, Lithuania, between the 13th and 18th centuries using stable isotope analysis of carbon (δ 13 C) and nitrogen (δ 15 N). Combining newly obtained stable isotope data with previously published data, 238 bulk collagen samples were analyzed, representing individuals from diverse socioeconomic and religious backgrounds. Statistical analyses, including one‐way ANOVA and univariate linear regression models, were applied to assess diachronic trends and dietary differences among social and religious groups. The results indicated a significant increase in δ 15 N values over time, suggesting a shift in dietary practices possibly influenced by economic, environmental, and cultural factors. This pattern likely reflected greater reliance on higher‐trophic‐level protein foods, such as freshwater fish or terrestrial animal products, along with likely manured crops. Additionally, differences among individuals of varying socioeconomic status suggested disparities in food access, with higher‐status individuals exhibiting increased δ 15 N values indicative of a protein‐rich diet. In contrast, lower‐status individuals may have consumed more plant‐based or lower‐trophic‐level foods. Dietary choices may have also been influenced by confession, as Protestants, Catholics, and Orthodox Christians exhibited distinct isotopic signatures, likely reflecting fasting traditions and dietary restrictions. These findings provide a better understanding of dietary variation in historical Vilnius, demonstrating how social, economic, and religious differences were reflected in the diet. By linking stable isotope data with historical and archaeological contexts, this study contributed to the growing research on past dietary practices in Late Medieval and Early Modern urban contexts
Ancient history · Sociology · Anthropology · Archaeology and ancient environmental studies · Culinary Culture and Tourism · Historical and Archaeological Studies · History
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| Unique citing works | 4 |
|---|---|
| Citations per year | 4 |
| Citation span | 2025 - 2026 (2) |
| Citation velocity | current |
| Highly cited | No |
| Citation types | Neutral: 3 |