A Lady of York: migration, ethnicity and identity in Roman Britain

Modern methods of analysis applied to cemeteries have often been used in our pages to suggest generalities about mobility and diet. But these same techniques applied to a single individual, together with the grave goods and burial rite, can open a special kind of personal window on the past. Here, the authors of a multidisciplinary project use a combination of scientific techniques to illuminate Roman York, and later Roman history in general, with their image of a glamorous mixed-race woman, in touch with Africa, Christianity, Rome and Yorkshire.

The Identity of the St Bees Lady, Cumbria: An Osteobiographical Approach

Using an Osteobiographical approach, this contribution considers the identity of the woman found alongside the St Bees Man, one of the best-preserved archaeological bodies ever discovered. Osteological, isotopic and radiocarbon analyses, combined with the archaeological context of the burial and documented social history, provide the basis for the identification of a late 14th-century heiress whose activities were at the heart of medieval northern English geopolitics.

Flavour profile of three novel acidic varieties of muskmelon (Cucumis melo L.)

Novel acidic varieties of muskmelon (Cucumis melo L.) are emerging onto the UK market. These melons contain almost twice the amount of citric acid compared to standard melons and are described as ‘zesty and fresh’. This study compared the flavour components of three acidic varieties with a standard Galia-type melon. The volatile and semivolatile compounds were extracted using dynamic headspace extraction (DHE) or solid-phase microextraction (SPME) and solid phase extraction (SPE) respectively, followed by gas chromatography – mass spectrometry (GC-MS) and gas chromatography – olfactometry (GC-O). More than 50 volatile and 50 semivolatile compounds were identified in the headspace and the SPE extracts respectively. GC-O revealed 15 odour-active components in the headspace, with esters being consistently higher in acidic variety. This study showed quantitative and qualitative differences between all four varieties and key differences between acidic varieties and standard melons.