Pyre wood fuel and food remains in a necropolis of Barcino (Barcelona, NEIberian Peninsula): The case of Sant Antoni Market site (1st century CE)

Abstract

Funerary cremations in Roman times were important rites of passage that involved the use of fire to accompany the dead into the afterlife. In the present study, we investigated the wood fuel that was used to build cremation pyres and the foodstuffs involved in offerings and funerary feasts in a necropolis of Barcino (present-day Barcelona), dated to the 1st century CE and located at the Sant Antoni Market site. Our approach began with the analysis of wood charcoal and fruit/seed remains, which were preserved over time through carbonisation. These archaeobotanical remains offer valuable insights into the selection of woody species and the condition of wood logs used for cremations. Additionally, they shed light on the food composition of offerings and feasts in this area of the Mediterranean coast, where data on such practices are scarce. The anthracological analysis of different combustion structures revealed that the principal taxon used for the stacks was evergreen oak, with deciduous oak playing a significant role during the initial use of the necropolis. Dendro-anthracological analysis indicated that medium to large diameters wood logs of deciduous oak obtained from mature individuals were commonly employed. Moreover, charcoal analysis suggested the use of pruning remains from fruit trees such as olive, grapevine, walnut, plums, and members of the apple family, providing evidence of arboriculture practices in the city. Additionally, various minor woody species (Aleppo and mountain pines, juniper, cypress, mastic, and rockroses) may have had several functions, including symbolic sensory aspects relating to smell and good flammability, the constitution of small objects or furniture placed on the stack (boxwood), and fire kindling or decoration (mastic, rockroses, honeysuckle, and laurustinus). Carpological analysis indicated that the most abundant offerings and/or feast remains consisted primarily of cultivated fruits such as figs, walnuts, and grapes, while pulses and cereals were comparatively scarce or absent. Finally, a noteworthy quantity of Arbutus berry remains was recorded, marking the first occurrence of such findings in similar Roman contexts to date.