Ancient Celtic fare Much is known about what ancient Celtic foods, dining customs, and cooking methods: "The eating and feasting habits of the Celts were recorded by a number of classical writers, the most important of these being Posidonius, a Syrian Greek philosopher who in his Histories provides eyewitness accounts of the Gauls in the 1st Century BC. Detailed accounts are also found throughout the corpus of early medieval Irish saga literature, much of which is believed to reflect Iron Age Celtic society.
Although his work does not survive intact, it was an important sources of information for a number of later Greek writers, notably Diodorus Siculus (1st century BC) and Athenaeus (fl. Athenaus, quoting Posidonious, describes the informal feasting arrangements of the Celts as follows: 'the Celts place dried grass on the floor when they eat their meals, using tables which are raised slightly off the ground.' The classical material indicates that the feast was centered around the cauldron and roasting spits and was characterized by an abundance of roasted and boiled meat, which were eaten with bare hands...feast was a ceremonial manifestation of the warfaring nature of society." ---Oxford Compantion to Food, Alan Davidson [Oxford University Press: Oxford] 1999 (p.
The wheat was then winnowed and baked, and saddle querns were used to grind it into flour.
The diners sat on the ground on straw or hides, and ate their meat with their fingers in a cleanly by leonine fashion, raising up whole limbs in both hands and biting off the meat, while any part that is hard to tear off they cut through with a small dagger which hangs attached to their swordsheath in its own scabbard'.
They were waited upon by t heir older sons and daughters.
According to an Italian recipes of the mid-second century BC, hams had to be covered with salt and steeped in their own brine for seventeen days, dried for two, rubbed over with oil and vinegar, and them smoked for a further two days.
It is likely that Celtic Britons followed similar practices, barring the oil and vinegar dressing." ---Food and Drink in Britain (p.
They were not liable to be broken through over-heating or by being accidentally dropped.
They were even more hygienic, for they could be cleaned with sand or ask and water more thoroughly than earthenware pots." ---Food and Drink in Britain From the Stone Age to the 19th Century, C. 67) [NOTE: This book is an excellent source for your project.68) "The Celts, who began to settle in Britain from the eighth century B.C., added hens, ducks, and geese to the list of Britain's domeseticated animals.Their vessels of riveted sheet bronze were seen and copied by itinerant Irish smiths about the eighth or seventh century BC.Soon cauldrons began to made in Britain too, though there were rare at first and were probably reserved for ritual meals rather than everyday use. The new containers could be placed directly over the flames of a fire.1217-8) [NOTE: page 1217 contains a summary of foods known in the British Isles prior to the Celts. Lucas, Gwerin: A Half-Yearly Journal of Folk Life, Volume III, No. This scholarly article is not available via the Internet or academic databases.