Food

I’m an Archaeologist, living in Austria, studies in pre- and early history with professional combination of classical archeology, numismatics, paleontology, ethnology and human biology. Formerly employee of the Austrian Academy of Science, Vienna (Department of Prehistoric Commission) and Archaeo

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.