Erica Rowan
Biographic Data
| ID | 1002090 |
|---|---|
| NAME | Erica Rowan |
| GIVEN NAMES | Erica |
| FAMILY NAME | Rowan |
| SIGNATURE | ROWAN E |
| AFFILIATIONS | Royal Holloway University of London |
| ORCID | 0000-0002-0700-5651 |
| VERIFIED | Yes |
| TOTAL WORKS | 10 |
| TOTAL CITATIONS | 36 |
| AUTHOR COUNT | 10 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2014 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 4 |
The Pedagogical Benefits of Sensory Archaeology: A Case Study on Roman Britain
Archaeology, by its very nature, is a highly sensorial discipline. Teaching archaeology should be equally sensorially engaging. However, modern higher education prioritizes the visual and the auditory, and while handling sessions, laboratory work, and site visits are often part of a standard archaeology degree, they vary heavily based on departmental and student resources. At the same time, archaeology is in something of a crisis, tackling a lack…
Archaeobotanical Research in Classical Archaeology
The recovery, identification, and analysis of archaeobotanical remains can help address a wide range of archaeological and historical research questions, from foodways, to the agricultural economy, to ritual practice and social identity. This state of the discipline article reviews the application of archaeobotanical techniques to classical archaeology from historical, regional, and thematic perspectives. It also highlights current challenges and…
The Story of Garum: Fermented Fish Sauce and Salted Fish in the Ancient World
Ancient descriptions of fish sauce and their associated terminology are opaque and often contradictory. To complicate matters, they are not always in alignment with the vast body of archaeological evidence we have for these fish products. This dissonance has led to considerable confusion and debate within the academic community. What we think we know about the production, trade, and consumption of fish products in the Greco-Roman world undergoes …
Intestinal Parasitic Infection in the Eastern Roman Empire During the Imperial Period and Late Antiquity
While there have been numerous studies investigating intestinal parasitic infection in the Roman period, much of this work has been focused in northern Europe, with major gaps in the eastern empire. In order to further elucidate regional patterns in parasitic infection in the Roman empire, we looked for evidence for parasites in sites from Anatolia and the Balkans. Sediment samples from drains as well as coprolites were studied to find evidence f…
Same Taste, Different Place: Looking at the Consciousness of Food Origins in the Roman World
While an enormous variety and quantity of foodstuffs were moved around the Roman Empire, the general population may not always have reflected upon or valued knowledge regarding the origin of their foodstuffs. This article looks at the methodological challenges associated with identifying a consciousness of food origins and connectivity, particularly in the non-elite. Sensory archaeology is used to demonstrate a degree of consciousness based on th…
Sustainable Fuel Practices in Roman North Africa and the Contemporary Mediterranean Basin
As a readily available and renewable resource, olive pomace has been used as a fuel throughout the Mediterranean for centuries. This article will first discuss the extensive use of pomace fuel in Roman North Africa, introducing and adding the once coastal city of Utica to our growing list of sites with archaeobotanical evidence for pomace residue. The paper will then focus on the ways in which the Romans linked olive oil and pottery production. W…
From the Waters to the Plate to the Latrine: Fish and Seafood from the Cardo V Sewer, Herculaneum
The excavation of an ancient sewer in the town of Herculaneum, Italy, provided the opportunity to study Roman diet in the Bay of Naples, including the marine component. The sewer served an apartment block which was buried by the eruption of Vesuvius in AD 79 and retained human and kitchen waste of the non-élite individuals living above. The remains showed a high degree of dietary diversity with around 70 fish, 48 marine mollusc and three marine a…
Bioarchaeological preservation and non-elite diet in the Bay of Naples: An analysis of the food remains from the Cardo V sewer at the Roman site of Herculaneum
Due to its burial by the eruption of Vesuvius in AD 79, the level of biological preservation in the Roman town of Herculaneum is very high. The recovery and analysis of large quantities of material from the city's Cardo V sewer has provided the rare opportunity to study the diet of middle and lower class Romans living in an urban context in mid-1st century AD Italy. The sewer lacked an outflow point and instead functioned as a cesspit to collect …
Olive Oil Pressing Waste as a Fuel Source in Antiquity
The recovery of large quantities of fragmented carbonized olive stones from archaeological sites around the Mediterranean indicates that olive oil pressing waste (pomace) was used as a domestic and industrial fuel source throughout antiquity. Olive pomace burns at a high and constant temperature, making it an ideal fuel for heating and cooking as well as firing pottery and lime kilns. The Roman period is characterized by an expansion in pomace us…
The fish remains from the Cardo V sewer: New insights into consumption and the fishing economy of Herculaneum
Introduction The role of fish consumption and fishing in the Roman world as an important part of the diet and food economy has, until recently, been underplayed. However, during the past decade, renewed scholarly interest in the use and acquisition of fish during the Roman period, and in particular the production and transport of salted fish products, has demonstrated the falsity of that view. The fish economy is much larger than was previously t…
Bioarchaeological preservation and non-elite diet in the Bay of Naples: An analysis of the food remains from the Cardo V sewer at the Roman site of Herculaneum
Due to its burial by the eruption of Vesuvius in AD 79, the level of biological preservation in the Roman town of Herculaneum is very high. The recovery and analysis of large quantities of material from the city's Cardo V sewer has provided the rare opportunity to study the diet of middle and lower class Romans living in an urban context in mid-1st century AD Italy. The sewer lacked an outflow point and instead functioned as a cesspit to collect …
Olive Oil Pressing Waste as a Fuel Source in Antiquity
The recovery of large quantities of fragmented carbonized olive stones from archaeological sites around the Mediterranean indicates that olive oil pressing waste (pomace) was used as a domestic and industrial fuel source throughout antiquity. Olive pomace burns at a high and constant temperature, making it an ideal fuel for heating and cooking as well as firing pottery and lime kilns. The Roman period is characterized by an expansion in pomace us…
Intestinal Parasitic Infection in the Eastern Roman Empire During the Imperial Period and Late Antiquity
While there have been numerous studies investigating intestinal parasitic infection in the Roman period, much of this work has been focused in northern Europe, with major gaps in the eastern empire. In order to further elucidate regional patterns in parasitic infection in the Roman empire, we looked for evidence for parasites in sites from Anatolia and the Balkans. Sediment samples from drains as well as coprolites were studied to find evidence f…
Archaeobotanical Research in Classical Archaeology
The recovery, identification, and analysis of archaeobotanical remains can help address a wide range of archaeological and historical research questions, from foodways, to the agricultural economy, to ritual practice and social identity. This state of the discipline article reviews the application of archaeobotanical techniques to classical archaeology from historical, regional, and thematic perspectives. It also highlights current challenges and…
From the Waters to the Plate to the Latrine: Fish and Seafood from the Cardo V Sewer, Herculaneum
The excavation of an ancient sewer in the town of Herculaneum, Italy, provided the opportunity to study Roman diet in the Bay of Naples, including the marine component. The sewer served an apartment block which was buried by the eruption of Vesuvius in AD 79 and retained human and kitchen waste of the non-élite individuals living above. The remains showed a high degree of dietary diversity with around 70 fish, 48 marine mollusc and three marine a…
Sustainable Fuel Practices in Roman North Africa and the Contemporary Mediterranean Basin
As a readily available and renewable resource, olive pomace has been used as a fuel throughout the Mediterranean for centuries. This article will first discuss the extensive use of pomace fuel in Roman North Africa, introducing and adding the once coastal city of Utica to our growing list of sites with archaeobotanical evidence for pomace residue. The paper will then focus on the ways in which the Romans linked olive oil and pottery production. W…
The fish remains from the Cardo V sewer: New insights into consumption and the fishing economy of Herculaneum
Introduction The role of fish consumption and fishing in the Roman world as an important part of the diet and food economy has, until recently, been underplayed. However, during the past decade, renewed scholarly interest in the use and acquisition of fish during the Roman period, and in particular the production and transport of salted fish products, has demonstrated the falsity of that view. The fish economy is much larger than was previously t…
Olive Oil Pressing Waste as a Fuel Source in Antiquity
The recovery of large quantities of fragmented carbonized olive stones from archaeological sites around the Mediterranean indicates that olive oil pressing waste (pomace) was used as a domestic and industrial fuel source throughout antiquity. Olive pomace burns at a high and constant temperature, making it an ideal fuel for heating and cooking as well as firing pottery and lime kilns. The Roman period is characterized by an expansion in pomace us…
Bioarchaeological preservation and non-elite diet in the Bay of Naples: An analysis of the food remains from the Cardo V sewer at the Roman site of Herculaneum
Due to its burial by the eruption of Vesuvius in AD 79, the level of biological preservation in the Roman town of Herculaneum is very high. The recovery and analysis of large quantities of material from the city's Cardo V sewer has provided the rare opportunity to study the diet of middle and lower class Romans living in an urban context in mid-1st century AD Italy. The sewer lacked an outflow point and instead functioned as a cesspit to collect …
Sustainable Fuel Practices in Roman North Africa and the Contemporary Mediterranean Basin
As a readily available and renewable resource, olive pomace has been used as a fuel throughout the Mediterranean for centuries. This article will first discuss the extensive use of pomace fuel in Roman North Africa, introducing and adding the once coastal city of Utica to our growing list of sites with archaeobotanical evidence for pomace residue. The paper will then focus on the ways in which the Romans linked olive oil and pottery production. W…
From the Waters to the Plate to the Latrine: Fish and Seafood from the Cardo V Sewer, Herculaneum
The excavation of an ancient sewer in the town of Herculaneum, Italy, provided the opportunity to study Roman diet in the Bay of Naples, including the marine component. The sewer served an apartment block which was buried by the eruption of Vesuvius in AD 79 and retained human and kitchen waste of the non-élite individuals living above. The remains showed a high degree of dietary diversity with around 70 fish, 48 marine mollusc and three marine a…
Same Taste, Different Place: Looking at the Consciousness of Food Origins in the Roman World
While an enormous variety and quantity of foodstuffs were moved around the Roman Empire, the general population may not always have reflected upon or valued knowledge regarding the origin of their foodstuffs. This article looks at the methodological challenges associated with identifying a consciousness of food origins and connectivity, particularly in the non-elite. Sensory archaeology is used to demonstrate a degree of consciousness based on th…
Intestinal Parasitic Infection in the Eastern Roman Empire During the Imperial Period and Late Antiquity
While there have been numerous studies investigating intestinal parasitic infection in the Roman period, much of this work has been focused in northern Europe, with major gaps in the eastern empire. In order to further elucidate regional patterns in parasitic infection in the Roman empire, we looked for evidence for parasites in sites from Anatolia and the Balkans. Sediment samples from drains as well as coprolites were studied to find evidence f…
The Story of Garum: Fermented Fish Sauce and Salted Fish in the Ancient World
Ancient descriptions of fish sauce and their associated terminology are opaque and often contradictory. To complicate matters, they are not always in alignment with the vast body of archaeological evidence we have for these fish products. This dissonance has led to considerable confusion and debate within the academic community. What we think we know about the production, trade, and consumption of fish products in the Greco-Roman world undergoes …
Archaeobotanical Research in Classical Archaeology
The recovery, identification, and analysis of archaeobotanical remains can help address a wide range of archaeological and historical research questions, from foodways, to the agricultural economy, to ritual practice and social identity. This state of the discipline article reviews the application of archaeobotanical techniques to classical archaeology from historical, regional, and thematic perspectives. It also highlights current challenges and…
The Pedagogical Benefits of Sensory Archaeology: A Case Study on Roman Britain
Archaeology, by its very nature, is a highly sensorial discipline. Teaching archaeology should be equally sensorially engaging. However, modern higher education prioritizes the visual and the auditory, and while handling sessions, laboratory work, and site visits are often part of a standard archaeology degree, they vary heavily based on departmental and student resources. At the same time, archaeology is in something of a crisis, tackling a lack…
Geography (7 works) · Ancient Mediterranean Archaeology and History (6 works) · Archaeology (6 works) · Archaeology and ancient environmental studies (5 works) · History (5 works) · Archaeology and Historical Studies (4 works) · Biology (4 works) · Fish (4 works) · Fishery (4 works) · Aesthetics (3 works)