Menu

• Introduction
• Visit
• Preface
• Content
  1. Environment
     1. The geological context
     2. The Aisne valley
     3. Flora
     4. Fauna
     5. The first settlements
  2. The Gallic village
     1. The story of a Remi village
     2. The birth of the village
     3. Establishing the village
     4. Village life
  3. Daily life
     1. Agriculture and subsistence
     2. Men and animals
     3. Fishing
     4. Meat in the diet
     5. The table and crockery
     6. Craftsmanship
     7. Trade
  4. The Necropolises
     1. Distribution of the necropolises
     2. Funerary rituals
     3. Funeral plots
     4. The funerary population
     5. Funerary buildings
     6. Food for the dead
     7. Tombs of the sacrificers?
     8. A hierarchy of tombs
  5. Sacred sites
     1. Large sacred sites
     2. The environs of the village in the 1^st century BC.
     3. Another Gallic village: Avançon
     4. Acy-Romance and Romanisation
  6. Archaeological research
     1. 20 years of archaeological research
     2. Methodology
     3. Archeozoology
     4. Experimental archaeology
     5. Acy-Romance seen from the air
     6. Reconstruction and archaeology
     7. Acy-Romance at the Museum of the Ardennes
• Appendices
  1. Resources
  2. Site map
  3. Chronology
  4. Accessibility policy
  5. Credits
• Versions
  1. Version française
  2. Version Flash

Meat in the diet

The meat eaten at Acy-Romance was mostly beef and horsemeat. While beef consumption was very common throughout the sites of this period, the same was not true of horsemeat, which was not eaten everywhere. At Acy-Romance, horsemeat accounts for over a quarter (27.4%) of the total.

The study of kitchen waste has provided some information on the choice of subjects (age, sex) and on which cuts were consumed. This information has enabled researchers to reconstruct the rules of distribution for meat in the village and to follow the changes in dietary habits during the two centuries of occupation. These changes show a clear decline in both the quantity and quality of the meat (older animals, lesser cuts).

For the early days, when the village was quite wealthy, the results of the analysis of the meat consumed can be charted, revealing a quality scale from good cuts (chops, fillets) to poorer cuts (heads and feet). This chart reveals a structure in kitchen waste which may partly reflect the social organisation of village.

Welcome in the virtual visit of gallic village of Acy-Romance (France)

/1/ If you would like to see the Flash version of the site, you must download and install Adobe Flash Player and make sure that JavaScript is enable in your browser.

/2/ If you do not have Flash Player installed, you may still access the HTML version of the site..