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The University of Southampton
ArchaeologyPart of Humanities

Research project: St Albans Abbey, Hertfordshire: Food in a High Status Benedictine Abbey

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The excavations at St Albans Abbey were carried out by Martin Biddle and Birthe Kjølbye-Biddle in 1978 and 1983-5.

The aim of this project, by Dale Serjeantson, Pam Crabtree and Claire Ingrem, is to re-examine how the diet at the abbey reflected changes in the Benedictine rule and in the wealth and status of the abbey between the Late Saxon and Norman period.

Showing that many young chickens as well as hens and capons were eaten
Tarsometatarsi of chickens from 11th century levels at St Albans Abbey
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