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They were not liable to be broken through over-heating or by being accidentally dropped.
These industrious farmers also began beekeeping, with conical hives made from wickerwork daubed with mud or dung.
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.
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.
Finally, they also imported wine and, later, began to grow vines themselves." ---Cambridge World History of Food, Kenneth F.