ABSTRACT
The previous chapters have discussed producer and consumer sites separately; this chapter compares the results from both types of site. By comparing the data from rural and consumer sites, it is possible to investigate the hypothesis that most of the food was acquired locally. Furthermore, comparing the data will give insight into production strategies employed at the rural sites and relationships between producers and consumers. The layout of this chapter will be the same as that of the two previous chapters, looking first at species proportions and slaughter ages, then at skeletal elements, butchery methods and biometric data, and finally at archaeobotanical data. The chapter will end with a discussion and the most important conclusions with regard to developments in agriculture and food supply.
