Richard III's bone chemistry reveals fine taste in food, wine
A new study on Richard III's remains has revealed that he liked to indulge in the fine feasting and heavy drinking.
The findings of the research by experts from the British Geological Survey and the University of Leicester established his love of fine food and wine, which showed another side to the king dubbed a "poisonous bunchback'd toad" in Shakespeare's Richard III, the Independent reported.
Richard III embarked upon an orgy of drinking and eating, consuming an array of rich food including exotic meats, freshwater fish such aspike, and birds such as swan, egret and heron after rising to the throne in 1483. It was also probable that he was getting through up to three litres of alcohol a day in total during the last three years of his life.
The discovery enabled researchers to conduct 21st-century scientific tests to reveal new insights into his life. Isotope analysis of bone and tooth samples was used to measure the levels of certain chemicals, such as strontium, nitrogen, oxygen, carbon and lead, which relate to geographical ocation, pollution and diet.
Researchers stated that variations in Richard III's diet could be traced through his life using carbon and nitrogen isotope compositions and in medieval England; the wealthier people were the more variety of meat and fish they consumed.
The paper is published in the Journal of Archaeological Science.
(Posted on 17-08-2014)