Food

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

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.

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

Having received my MA in Material Culture and Experimental Archaeology from the University of York, I am now a PhD

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 award-winning Classical archaeologist and foodwriter whose research centers on food, food preparation, and bread in the Roman Mediterranean.