Living History

More than 25 years a Roman re-enactor with an interest in all aspects of human life as it was. But as a cheese maker by profession particularly interested in the dairy products of ancient times, both local and Roman.

I have been involved in Historic Building Conservation for 40 years including Experimental Archaeology. I am currently a conservation consultant and historic materials practitioner.

My research and experimentation activity started in summer 2008 with the first pit-firings and the first mono-chamber kiln (Bronze Age).

My interest in archaeology has developed as I grew up in Indonesia, a country rich with archaeological sites. Although I do not have any archaeology degree, my passion has led me to join the EXARC Team.

I am a Phd student of the Charles University, Prague. My current Phd research deals with technological innovations involved in pottery production during the European Iron Age, inquiring both the material aspects of production and the social role of craftspeople.

I am a medieval historian, researching, publishing and teaching on aspects of medieval military culture.

I have twenty years' experience as a guide in museums and heritage sites, including the Roman Baths in Bath and Goodrich Castle in Herefordshire.

Professional Ceramist and Trainer sins 1987 In Cyprus. Vocational Trainer and Caregiver for People with Disabilities, Certified on Social Entrepreneurship Vocational Education, Host Entrepreneur for Erasmus Internships and for Erasmus for Young Entrepreneur. Event organizer. 

I'm an archaeologist and a postgraduate student at the Università Cattolica del Sacro Cuore di Milano specializing in Early Medieval Archaeology and Landscape Archaeology; I'm particularly interested in longobard material culture and I have a long experience in archaeological excavations.

My name is Ronja Lau, I studied prehistoric archaeology at the Freie Universität Berlin and since my Bachelor degree I'm dealing with textile archaeology and experiments concerning textile research.

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