I am focused on food and cooking, mostly in the medieval Islamic world, but with occasional investigations around the Mediterranean. I try to replicate the dishes described in extant medieval cookbooks using ingredients that come as close as possible to what would have been used historically, as well as historically and regionally appropriate cookware and heat sources. For the past year or so, I have been focusing on early non-bread foods from Old World grains — porridges, gruels, and similar foods. As part of this project I am currently working on making proto-Neolithic quern stones.