What did our distant ancestors eat and how did they prepare their food? For the length of a month, experimental archaeologist Diederik Pomstra subjects himself to a rigorous palaeodiet. He is vlogging about his experiences to reach a non-academic audience.

Two years ago, Amanda Henry joined the Faculty of Archaeology’s Archaeological Sciences department. She investigates diet and human evolution, with a specific focus on plant foods. ‘Most of the studies on the prehistoric diet focus on meat and hunting. This just didn’t make sense to me.’

Banquets for the rich, porridge for the poor and a standard diet of bread, olive oil and wine. Just a few assumptions about the Roman diet.

Joanita Vroom, Associate Professor Archaeology, regularly tries out old recipes, together with a group of Archaeology students. 'You really need to love garlic.'

For a new food-related exhibition in the Wereldmuseum, Rotterdam, archaeologist Dr. Joanita Vroom has cooperated in creating the Taste Lab, where one can look, listen, taste and cook. Moreover, she designed a series of food workshops.

‘Archeologists don’t dig up explanations, let alone certainties,’ says Joanita Vroom, Professor of Archaeology of Medieval and Early Modern Eurasia. ‘Their job is to bridge the gap between the sherds that they find and people’s everyday lives. What do ceramics from the past say about people’s eating…