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.
Univ Tours, University of Francois Rabelais - Tours