Food

I am a research assistant at the German Archaeological Institute. Currently I am writing my PhD on “Ancient Near Eastern Amulets“ at Freie Universität Berlin (DE). Since several years I am giving workshops on gruitbeer and mead production at Museumsdorf Düppel.

I am focused on food and cooking, mostly in the medieval Islamic world, but with occasional investigations around the Mediterranean.

I am researcher in Medieval Archaeology from 1986 and I teach also (from 1996) Methodology of archaeology research. I'm very interested to experimental, archaeometric and public experience in archaeology.

I am an archaeological scientist interested in ancient labour division in past and traditional societies. I study the impact on health of ancient crafting activities. I am particularly interested in 'dusty' crafts such (as pottery, pigments, dyes making, textile production).

I am a post graduate student at University of York in Material Culture and Experimental Archaeology.

I have been a PhD scholar in the School of Archaeology, UCD, since 2016. My research relates to food, culture and identity in Ireland c. 1200-1500. My focus is on the culinary aspect of food, with a particular interest in bread.

I have studied Prehistory at Leiden University and got my master's degree there. After a few years of excavating I turned my attention to archaeology & education.

In 2002, I decided to actively pursue my historical interest and incorporate my skills in physics, electronics and engineering.

Farrell Monaco is an archaeologist whose research centres on foodways, food preparation, ceramics, cooking and dining practices in the Roman Mediterranean.

I am a historian who teaches early American and First Nations' history at Moravian College. Together with Sandy Bardsley, a Medieval historian, we will be offering a course on experimental archaeology in the spring.