History in Bite-Sized Chunks

In this episode of The EXARC Show our host Matilda Siebrecht moderates a discussion about the bitter challenges and tasty triumphs of the archaeology of food – specifically bread – in different archaeological contexts. Tune in for a discussion which touches on the variable nature of the archaeological and historical record, class divisions in food consumption, the practice and practicalities of doing experimental archaeology, as well as the sensorial benefits of this approach.

Maeve is a PhD candidate at University College Dublin investigating food, culture, and identity in medieval Ireland from the 13th to 16th centuries, focusing especially on the culinary aspect of breadmaking. She also writes a regular column for the Dublin Enquirer describing how to cook a variety of medieval dishes.

Farrell is an MA candidate at the University of Leicester whose research centres on foodways, food preparation, food technologies, bread and bakeries in the Roman Mediterranean. She publishes recipes and food archaeology articles on her award-winning blog Tavola Mediterranea. Farrell also holds regular presentations and workshops in museum, educational, and private settings, focusing on cooking in the Greco-Roman world.