In Oxford, he and his team examined animal and human remains, as well as analyzing the fat residues on the fragments of old cooking pots.

So we see an increase in consumption of pork and chicken.

We see an increasing interest in the use of spices, so things like black pepper, mustard, which can be cultivated in Britain, become more common and become cultivated by peasants.

So we can potentially see that kind of trickle down of that kind of elite taste for spicy foods, which could be fueled in part by the fact that the Normans also held Sicily, so they had that link to those Mediterranean trade networks and made those kind of condiments more accessible.

After the Norman Conquest, we see venison becoming much more prevalent.

In archeological assemblies, we see processes of impartment associated with castles and palaces, so creating hunting grounds, places where rabbits and deer can effectively be cultivated as, as domestic animals, although living in a kind of quasi wild way, waiting to be hunted and consumed at the elite table.

We see consumption of older animals.

And the Norman changes that we see also are reflected in our language, aren't they?

And you'll see that in a second with all the exciting stuff we've got up our sleeve when it comes to CMAP intelligence.

Thanks, Tom.

And Tom will be back shortly to actually give us a bit of a demo of what we've been up to.

Firstly, again, like I said, Ben, great day that you put on.

Well done to everyone that's stuck around for the rest of today.

Thank you.

I know it's been a long day.

capacity.