"Neemt groene cruyden [Take green herbs]”: an archaeobotanical perspective on vegetal ingredients bought, prepared and consumed in the city of Delft between 1600-1800.

Activity: Talk and presentationAcademic presentationAcademic


This paper looks at the discrepancy between food items home-grown or purchased at the market and discovered by bio-archaeologists, and those items which are listed in culinary recipes. By looking more closely at the results of archaeobotanical analyses of cesspit samples, we can better interpret the vegetal variety of plants often only generically mentioned in culinary texts, such as green herbs, pulses or leafy greens. Vice versa, historical recipes help bio-archaeologists better understand how food was prepared and why certain vegetal food items will be absent in the bio-archaeological record. Combining archaeobotanical and culinary historical research, we will gain a better understanding not only of the produce available but the regional and local preferences too.
Held atUniv Tours, University of Francois Rabelais - Tours
Degree of RecognitionInternational


  • Archaeobotany
  • Culinary history
  • Recipes
  • Food preparation
  • Food consumption
  • History
  • Cookbooks