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From the same journal

Feeding Stonehenge: cuisine and consumption at the Late Neolithic site of Durrington Walls

Research output: Contribution to journalArticlepeer-review



Publication details

DateSubmitted - 18 Aug 2014
DateAccepted/In press - 14 Nov 2014
DatePublished (current) - 9 Oct 2015
Issue number347
Number of pages14
Pages (from-to)1096–1109
Original languageEnglish


The discovery of Neolithic houses at Durrington Walls that are contemporary with the main construction phase of Stonehenge raised questions as to their interrelationship. Was Durrington Walls the residence of the builders of Stonehenge? Were the activities there more significant than simply domestic subsistence? Using lipid residue analysis, this paper identifies the preferential use of certain pottery types for the preparation of particular food groups and differential consumption of dairy and meat products between monumental and domestic areas of the site. Supported by the analysis of faunal remains, the results suggest seasonal feasting and perhaps organised culinary unification of a diverse community.

Bibliographical note

Publisher Copyright:
© Antiquity Publications Ltd 2015.

    Research areas

  • feasting, isotopic lipid residue analysis, Neolithic, public and private consumption, Stonehenge, UK


  • The impact of knowledge of prehistoric food procurement on modern consumers


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