Cheese has always fascinated me. Ever since I was a young child I have loved everything about the experience of eating cheese. I loved the way it looked, the way it tasted, the way it smelled (well, most of it), and I even loved the texture. My parents also love cheese – and growing up …
Although I’m here in Iceland to take a traditional cheese making class, I took full advantage of the one day we had off to drive eight hours to try hákari, the traditional Icelandic fermented Greenlandic shark. This is a traditional food is at least 400 years old and is considered by many to be the most …
In addition to learning as much as humanly possible from food acquirers and producers this project is also about disseminating information to a broad audience. I had a unique opportunity to do just that alongside Chef Kevin Thornton when we co-taught a foraging class in the Wicklow Mountains just south of Dublin, Ireland. Kevin recently opened up his cooking school, Kevin …
Sharing Food Insight through an Experimental Archaeology Lens at Washington Ideas . . . this was by far the biggest event I ever had the opportunity at which to speak! I was invited last spring to take part in this year’s Washington Ideas event. I was honored and assumed that it had something to do with the …
Brianna has an insatiable appetite for good – I mean really good – chocolate and well, . . . just about anything sweet. She knows that in order for something containing sugar to be allowed in our house it has to meet three requirements: It had to be made entirely from scratch; It had to …
Today Dr. Roeland Paardekooper and I met with the new MSc students in the experimental archaeology and material culture program at University College Dublin. This incredible opportunity is one of only a few experimental archaeology graduate programs in existence worldwide and is the result of the hard work and ingenuity of Dr. Aidan O’Sullivan. Today marked the …
This morning Christina and I made sure the kids were settled at their schools and rushed as quickly as possible to County Waterford located on the southeast coast of Ireland to meet Marie Power. The drive to the town of Tramore (Trá Mhór, Irish for Big Strand) where we were meeting Marie is a full …
Today, I met with the students in the one-week intensive experimental archaeology class at University College Dublin at the Centre for Experimental Archaeology and Material Culture. I was invited to guest teach because the entire day was focused on food and using the experimental approach to understanding food-related technologies in the past. The day kicked off …
The Food Evolutions project is about finding ways to connect modern Westerners with ancient and time-honored food technologies from the past. This weekend I am thankful to have had the opportunity to spend two days fulfilling this mission at the Airfield Food Festival. The Airfield Food Festival was a 2-day festival organized for the public to “engage with …
