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Publications
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| Iron
Age Dean
- Forest of Dean circa 800 B.C. to A.D.
50 Published Oct 2006 |
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"
It was another man's dream but Phil Riches was the man that
did most of the heavy earthmoving, log cutting and other
ground works to build the Cinderbury Iron Age Experience
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In
the course of this work Phil Riches has learnt a great deal
about Iron Age life in Britain, and has joined with Alf Webb,
the President of Dean Archaeological Group, to write a
publication which we hope will enlighten readers on the life
and times of the Iron Age peoples, and at the same time,
illustrate some of the sites that are still to be seen in the
Forest of Dean.
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| Mortrews
for my Lady - Food and feasting in the Later Medieval
period |
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Another
in DAG's series of cookery books, 'Mortrews ... ' looks
at food and feasting in the period 1272 - 1485 AD.
Throughout history both religion and the Class system had a
direct influence on the types of food eaten. This book examines
those influences on the kinds of food we would have eaten during
the period, and as ever, provides the reader with ingredients,
recipes, and a handy 'tips' guide, to try for themselves. All
the recipes in the book have been tried and tested before publication.
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The
Archaeology and History of Ancient Dean and the Wye Valley.
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Written
by DAG's founder Bryan Walters, with a Forward by Dr. Cyril
Hart OBE.
Published by Thornhill Press 1992.
The book covers the history & archaeology of the Forest of Dean
and Wye Valley from the end of the last Ice Age to the Norman Conquest.
With more than 160 illustrations and photographs - fully referenced,
and including twenty footpath guides to archaeological and historical
sites for visitors to the area. |
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Archaeology
of Archery
Archers
will find this book enthralling. Nobody takes up the sport of
archery without having a 'feel for the past', no matter how deep
back into the subconscious that feel is. It gives a good picture
of archery right from its very beginnings and, at the same time,
illustrates the old story 'There is nothing new in archery'.
Archaeologists will find much to enlighten them. The distinctive
breakage patterns of bows and what each small portion is likely
to represent will enable archaeologists to easily specify the
type of bow in use. It offers a contact point where the archaeologist
can find an archer willing to construct replica equipment, to
help the archaeologist fully clothe their reconstruction
of the past scene.
Full glossary of archery related terms.
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Ordering
Information
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| Dean
Archaeology - Annual publication of DAG's activities
and research. |
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To
view contents of DA No.s 1 - 18
Click
Here
The
contents page will open in a separate window - when finished, close
the window to return to the Publications page.
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| Early
Medieval Dean
- Dean and West Gloucestershire 409 - 1272 A.D. |
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Number
6 of our occasional publications, it is a consensus of information
obtained by walking the area, by reading earlier books, and flying
over the area. Set in context of national events, the book examines
the written record, field and place names, castles, churches and
religious sites, and finds of the Forest of Dean and West Gloucestershire
during the Early Medieval Period, with a detailed look at both
Offa's Dyke, and the King's Great Arsenal at St. Briavels Castle.
62 pages - 30 illustrations
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| First!
Catch Your Ostrich
- an insight into Roman cuisine |
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For
the Romans, food was more than a means of survival - it was an aesthetic
experience. Plenty of dishes here from which to choose
your first
course (Gustatio), main course (Mensea Primae)
and dessert (Mensea Secundae).
All you have to do is just pop down to your local Tesco and ask
them for a dozen stuffed Dormice and an oven-ready Flamingo! |
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| Garlic
in my Cauldron
- Food and cookery following the Romans |
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Time
to dust off those cauldrons, baking ovens, waffle irons and roasting
spits, and try your hands at cooking such early medieval favourites
as Crompid Cakes, Rastons and Griddled Herb Cakes. Find out about
the new foods introduced by the Normans, and if you find that you
are a bit low on the Marigold flowers there are plenty of things
you can do with a Turnip! |
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| Pass
the Pork Scratchings
- What were we eating before the Romans |
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follow-up to that light hearted insight into Roman cuisine - "
First Catch Your Ostrich", the recipes
here are based on archaeological
knowledge, on fine seeds of pollen, and dating techniques showing
the period when these food remains are present. Generally you
will find that our Iron Age forefathers had what we would consider
now a good healthy diet - a 'White Meats diet', eggs milk and
grains.
So wash down your cig oen a mel with a large mug of swats! |
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| Riverine
Dean - The
Maritime & Waterfront Archaeology of The Forest of Dean |
| Because
of the heavily wooded and rugged terrain of the Forest of Dean,
overland travel has never been easy. But the presence of the Rivers
Severn & Wye have provided a simpler and faster method of transport.
Because of this, a thriving industry once existed on the two rivers,
with ships and boats of all sizes carrying a wide range of cargoes
to destinations at home and abroad from simple riverside quays and
purpose-built harbours.
This book aims to provide the reader (both residents & visitors)
with a comprehensive account of the Forest's maritime heritage:
its history, ports, the ships & boats used, the cargoes that
were carried and the remains that can be seen today. Fully illustrated
throughout. |
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| Roman
Dean - The
Forest of Dean in the Roman Period |
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This,
the first of a series of occasional
publications of the DEAN
ARCHAEOLOGICAL GROUP, aims at introducing residents and visitors
to some of the historical and archaeological evidence for the
Roman occupation in the Forest of Dean.
Sites covered include:
Roman Temple Site at Lydney Park; Dean Road, Blackpool Bridge;Chesters
Roman Villa, Woolaston; Boughspring Villa; Littledean Hall; High
Nash, Coleford (A Romano-Celtic Temple); Ariconium.
Plus chapters on Roman Finds; The Roman Road System, The Roman
Iron Industry, & The Forest of Dean as a Roman Imperial Estate. |
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| Taynton
Parva -
Deserted Medieval Village |
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Deserted
Medieval Villages are one of the commonest features of the British
landscape, but for such a common feature they are relatively little
understood, save for the impressive examples like that of Wharram
Percy. This study aims to show that by studying sites like these
a detailed knowledge of the local area can be achieved, which
can only compliment the national picture as a whole. Fully
illustrated, including a detailed site plan competed by DAG
members as part of their Site Surveying & Drawing Day School. |
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Why
Seven Fish ? -
The Resources of the Rivers Severn and Wye
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Using
archaeological and historical evidence, and covering the period
from Mesolithic to Norman times, the booklet features the dishes
and recipes
for the kinds of fish and shellfish available to
the fishermen of the Rivers Wye and Severn - including Samphire
Delicacy; Eel Stew; Pike with Sour Cream; and Lamprey in Galentyne! |
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Civil
War in Dean -
History & Archaeology of the Civil War in Dean &
W. Glos
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A
historical overview; local engagements; the use of the bow during
the Civil War - historical evidence enhanced with a look at both
the surviving Civil War sites in the Forest of Dean and West Gloucestershire,
as well as the numerous finds from the area. |
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When
did you last ...? -
Life and food in the Civil War
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Continuing
the theme of food throughout the ages, this time a look at the
food available in the seventeenth century, the new imported foods;
surviving the lean times during the Civil War; and as usual, plenty
of recipes
for you to try at home - surprise your loved ones
by serving them up a 'Roundhead Pudding'! |
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| Later
Medieval Dean -
Forest of Dean & W. Gloucestershire 1272 - 1485 AD |
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The
first three chapters provide the historical background to what was
happening throughout the country during the period, providing the
context for what was happening in the Forest of Dean. Other chapters
include: Edward I's Castle Building; Crossbow v Longbow; Place-Names;
The Buildings; The Finds. |
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| Tudor Dean
- Forest
of Dean & W Gloucestershire 1485-1642 AD |
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The
first two chapters provide the historical background to what was
happening throughout the country during the period, providing the
context for what was happening in the Forest of Dean. Further chapters
go to look at some of the important people of the time, including
John Winter; Ironworking in the Forest; The Economy;Tudor Buildings;
The Finds. |
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| Rhinoceros,
of course - Life in the
stone ages and their food |
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As is our practice, a
light-hearted cookery book for the same stone-using period, which
is very attractive to children. It is a simple text outlining the
archaeological periods, some food tasting - what child could
resist "Drunken Grouse" - it makes learning fun! |
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Stone
Age Dean
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This is a special
twenty-first anniversary publication celebrating 21 years of Dean
Archaeology. It concentrates purely on the stone and flint finds
made in the Forest of Dean over that time,and in doing so
celebrates the life of the late Bryan Walters and our
"Project Prehistory". Two good appendices are
included, one covering all rocks and stones used in tools and
weapons found in our area, the second, a very much enlarged
version of an earlier published article "Prehistoric Archery:
Some Considerations".
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Home
Front Dean
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Released
on the 15th August 2004, one complete year before the expected
celebrations of the 60th Anniversary of the end of
World War II, this publication was aimed at telling the story of
the archaeology and history of World War II in the Forest of Dean
and West Gloucestershire. Many primary schools have purchased copies and have found it
invaluable in teaching the youngsters. Whether you lived through
the period or whether you have only heard about it from older
relatives, this will bring the life and conditions of World War II
at home to life.
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Whalemeat
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Of
Whalemeat and Rissoles
As
is customary a cookery book is also published with the main
publication. This seeks to tell how life went on in World War II
and republishes a range of war-time cookery recipes. It tells of
the time when Lord Woolton took over as Minister of Food in April
1940, the chef at the Savoy Hotel, London, created a dish which he
called ‘Lord Woolton’s Vegetable Pie’, soon to be called
simply ‘Woolton Pie’. When this dish was made recently the
grandchildren thought it was so great they asked for second
helpings.
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Done
to a Turn
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Done
to a Turn.
Food and cooking 1485 to 1642 A.D. by Mandy Fyfe. Done to a Turn:
this expression arose from the days when a spit was still one of
the most useful ways of cooking at a floor-level hearth. The
skewered roast was turned by a servant child, dog, or in one case,
by an ass. Fat dripped into a tray. This is a follow-up
publication from Mandy’s Mortrews for my Lady which covered food
for the period 1272 to 1485 A.D. Once again all recipes fully
researched and tested.
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BARGAIN BASEMENT.
We have a number of spare photocopies of Research Projects and Day
School Notes which can be yours for basically the cost of postage.
These include: Field Name Studies; Vernacular Architecture Studies;
Country Houses of Dean; Deserted Settlements of Dean; Named Wells of
Dean, Moated Sites of Dean - all Research Notes filed looseleaf, plus
Day School notes on Pottery Firing and Introduction to Stoneware
Also have a few Evening Class Notes - Landscape Studies and Building
Recording Studies.
To Clear
Taynton Parva - Deserted Medieval Village £2.00 inc. postage
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Dean Archaeological Group 1999-2008
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Dean Archaeological Group
