This Summer School is aimed at broadening and deepening your knowledge of traditional food practices. Food from Field to Fork engages with key questions that arise from the archaeobotanical study of past food practices. However, it is not restricted to archaeologists and archaeobotanists. We aim for a diverse group of researchers interested in reconstructing past food practices to do with food processing, food preparation and food consumption. We will assist you and help you learn by studying examples of recent traditional food products, subfossil samples from Early Modern cesspits as well as a variety of historical recipes. In order to adequately interpret the archaeological record in relation to the aforementioned themes, the program of this Summer School will be divided into a theoretical and a practical session, during which there is always time for discussion. Deadline 1 April 2020
Additional information can be found via the following website.
If you have any questions, do not hesitate to contact us: archaeobotany.summerschool