Food

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.

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.

I have been a founding board member of REARC in the US and have taught experimental archaeology courses at Western Carolina University since 2013. My research interests include foodways, pottery use and manufacture, Cherokee Studies, Neolithic Britain, Woodland and Mississippian studies.

I am member of a registered society named "RAUZWI - Lebendige Archäologie Mittelweser e.V.". This association is going to construct an Old Saxon farmyard nearby the burial ground of Liebenau near Nienburg in Lower Saxony, Germany. I am practising different types of handicraft.

Since 1993 I work on the field of living history, mainly covering the Middle Ages. I hold lectures in schools, kindergartens & universities in medieval clothing and equipment. I explain the development of arms and armour.

Jaap Hogendoorn, Springlevend Verleden (Alive and kicking past)
Organiser, producer, storyteller, craftsman, builder, fighter.

I first ventured into the history and heritage industry with my husband in 1988, presenting living history for heritage and education. As part of this, we presented both the social and military aspects of the past.

My interest is the craft and technology of making malt and beer brewing over the ages. Wine is fermented from grapes. Mead is fermented from honey. Both grapes and honey contain natural sugars.