These ten papers from two Theoretical Roman Archaeology Conference (2007) sessions bring together a growing body of new archaeological evidence in an attempt to reconsider the way in which the Roman army was provisioned. Clearly, the adequate supply of food was essential to the success of the Roman military. But what was the nature of those supply networks? Did the army rely on imperial supply lines from the continent, as certainly appears to be the case for some commodities, or were provisions requisitioned from local agricultural communities? If the latter was the case, was unsustainable pressure placed on such resources and how did local communities respond? Alternatively, did the early stages of conquest include not only the development of a military infrastructure, but also an effective supply-chain network based on contracts? Beyond the initial stages of conquest, how were provisioning arrangements maintained in the longer term, did supply chains remain static or did they change over time and, if so, what precipitated those changes? Addressing such questions is critical if we are to understand the nature of Roman conquest and the extent of interaction between indigenous communities and the Roman army. Case studies come from Roman Britain (Alchester, Cheshire, Dorset), France, the Netherlands and the Rhine Delta, looking at evidence from animal products, military settlements, the size of cattle, horses, pottery and salt. The editors also provide a review of current research and suggest a future agenda for economic and environmental research.

This work is devoted to a study fo Roman logistics from the Punic Wars through the Principate. It explores various aspects of supply: rations, trains, foraging, supply lines; administration and logistics in warfare. The book traces the increasing sophistication of the Roman military supply system.

An in-depth look at the world’s first ever military logistical supply system and how it fed Caesar’s armies in the field. Logistics have become a principal, if not a governing factor, in modern military operations. Armies need to be fed and supplied, and the larger the army, the greater the logistical difficulties that have to be overcome. Two thousand years ago, when communications were far more primitive, the size of armies was limited by the difficulties of supply. It was because the Romans developed a sophisticated supply system that they were able to maintain large armies in the field—armies that conquered much of the then known world. In Caesar’s Great Success, the authors examine and detail the world’s first ever fully-developed logistical supply system—the forerunner of today’s complex arrangements. This includes an examination of the sea, river, and land transportation of food while on campaign, and of how the food was assembled at the operational bases and subsequently distributed. The defense of the Roman food supplies, and especially of lines of communication, was an important factor in Caesar’s operational planning, as was interdicting the enemy’s supplies. The eating habits of Caesar’s men are considered and what items could be obtained locally by forage and which were taken by requisition—and how much food a legionnaire was expected to carry on campaign. With this, the nature of the actual food consumed by the legionnaires is therefore examined and sample recipes are provided with each chapter of the book to enable the reader to relive those momentous days when Caesar and Rome ruled the world.

Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this entertaining romp through the secret military history of practically everything you buy at the supermarket. In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny kitchen equipment belonged to one of the giant food conglomerates responsible for your favorite brand of frozen pizza or microwavable breakfast burritos. So you’d be surprised to learn that you’ve just entered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry. Ever since Napoleon, armies have sought better ways to preserve, store, and transport food for battle. As part of this quest, although most people don’t realize it, the U.S. military spearheaded the invention of energy bars, restructured meat, extended-life bread, instant coffee, and much more. But there’s been an insidious mission creep: because the military enlisted industry—huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever—to help develop and manufacture food for soldiers on the front line, over the years combat rations, or the key technologies used in engineering them, have ended up dominating grocery store shelves and refrigerator cases. TV dinners, the cheese powder in snack foods, cling wrap . . . The list is almost endless. Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military—unveiling the twists, turns, successes, failures, and products that have found their way from the armed forces’ and contractors’ laboratories into our kitchens. In developing these rations, the army was looking for some of the very same qualities as we do in our hectic, fast-paced twenty-first-century lives: portability, ease of preparation, extended shelf life at room temperature, affordability, and appeal to even the least adventurous eaters. In other words, the military has us chowing down like special ops. What is the effect of such a diet, eaten—as it is by soldiers and most consumers—day in and day out, year after year? We don’t really know. We’re the guinea pigs in a giant public health experiment, one in which science and technology, at the beck and call of the military, have taken over our kitchens.

A major new book on the archaeology of Rome. The chapters, by an impressive list of contributors, are written to be as up-to-date and useful as possible, detailing lots of new research. There are new maps for the topography and monuments of Rome, a huge research bibliography containing 1,700 titles and the volume is richly illustrated. Essential for all Roman scholars and students. Contents: Preface: a bird's eye view ( Peter Wiseman ); Introduction ( Jon Coulston and Hazel Dodge ); Early and Archaic Rome ( Christopher Smith ); The city of Rome in the Middle Republic ( Tim Cornell ); The moral museum: Augustus and the image of Rome ( Susan Walker ); Armed and belted men: the soldiery in Imperial Rome ( Jon Coulston ); The construction industry in Imperial Rome ( Janet Delaine and G Aldrete ); The feeding of Imperial Rome: the mechanics of the food supply system ( David Mattingly ); `Greater than the pyramids': the water supply of ancient Rome ( Hazel Dodge ); Entertaining Rome ( Kathleen Coleman ); Living and dying in the city of Rome: houses and tombs ( John Patterson ); Religions of Rome ( Simon Price ); Rome in the Late Empire ( Neil Christie ); Archaeology and innovation ( Hugh Petter ); Appendix: Sources for the study of ancient Rome ( Jon Coulston and Hazel Dodge ).

Examines the fascinating role of medicine in ancient military cultures; Shows how the ancients understood the body, patched up their warriors, and sent them back into battle; Reveals medical secrets lost during the Dark Ages; Explores how ancient civilizations' technologies have influenced modern medical practices