Food

My main interest is food, cooking techniques and culinary experiences from the 8th to 17th century Europe and Scandinavia.

I started doing re-enactment in 2005, quickly getting involved in keeping other reenactors feed.

Daily life in the paleolithic in South-Germany/North-Switzerland, cooking in rawhide, brain tanning, flintknapping. Working with museums in Switzerland and Germany at open days events. Present project is tanning with pigments. 

Municipal Archaeologist of Wijk bij Duurstede/ Dorestad. I have been involved in experimenting with food in the past 25 years.

MSc in Experimental Archaeology, University College Dublin, 2018
Career database administrator and developer
Interested in: fire simulation, textiles, meadmaking, digital archaeology

Master's student in Archaeology at Cardiff University, specialising in British Prehistory and experimental/experiential archaeology.  I am doing my dissertation on the use of experiential and experimental archaeology in studying prehistoric societies under the supervision of Ian Dennis.

I am a Classics student currently between my undergrad degree and Masters. I have a strong interest in ancient food, primarily Roman food and dining.

Dr Scott Stull is a medieval and experimental archaeologist with a particular interest in ceramics and food.

I am an Australian Research Council DECRA Fellow in Archaeology at La Trobe University, specialising in late Quaternary Australian Indigenous archaeology. I have a particular research focus on zooarchaeology, with formal qualifications in both Archaeology and Zoology.

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.