Kron Food Production Docx
Supplementary Material 8 FOOD PRODUCTION (Expanded Version) Geoffrey Kron INTRODUCTION Although it would be attractive to offer a survey of agriculture throughout the ancient Mediterranean, the Near East, and those regions of temperate Europe, which were eventually incorporated into the Roman empire, I intend to concentrate primarily upon the best attested and most productive farming regime, that of Augustan Italy, 1 which was broadly comparable in its high level of intensification and agronomic sophistication with that of Greece, Western Asia Minor, North Africa, Baetica and Eastern Tarraconensis. Within the highly urbanized and affluent heartland of the Roman empire, our sources and archaeological evidence present a coherent picture of market-oriented intensive mixed farming, viticulture, arboriculture and market gardening, comparable, and often superior, in its productivity and agronomic expertise to the best agricultural practice of England, the Low Countries, France (wine), and Northern Italy in the mid 19th century. Greco- Roman farmers supplied a large urban population equal to, if not significantly greater than, that of early 19th century Italy and Greece, with a diet rich, not just in cereals, but in meat, wine, olive oil, fish, condiments, fresh fruit and vegetables. Anthropometric evidence of mean heights, derived from skeletal remains, reveal that protein and calorie malnutrition, caused by an insufficient diet based overwhelmingly on cereals, was very acute throughout 18th and 19th century Western Europe, and drove the mean
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