Cooking With Archaeologists: Food, Fieldwork, And Stories.


The purpose of this podcast is to share the stories and food recipes of the people who uncover our shared past-the field archaeologist. The field archaeologists is a unique individual. Their work is to excavate, recover, and survey our human past. In some sense they are modern-day nomads following the seasonal cycle of available work across the globe. Like all nomads they have few personal possessions and only live at one location for a short period of time. This non-traditional life is challenging in terms of having a normal life but with it comes unique experiences that few people get to enjoy. For the field archaeologist one of the most important experiences of their day is the shared evening meal.The evening meal is probably the most important part of the day. This is when everyone comes together and shares food. Like traditional family meals this is when the day is discussed, stories are shared, and food is enjoyed.Food is culture. It defines who we are and it is one of the cultural artifacts that brings people together. For the field archaeologist there are memories involved in the making and eating food that we the editors of this blog believe that are important to share with the world. What better way to learn and experience archaeology then from the women and men doing the hard work- the field archaeologist!


  • Vegan chili and a Viking grave from Norway

    Vegan chili and a Viking grave from Norway

    28/06/2016 Duración: 25min

    Our good friend Howell Roberts from Iceland spoke with us this winter about some of his work over the years. Howell is based in Iceland where he works at the Instiute of Archaeology. For over 20 years Howell has been working within archaeology. He's an expert in domestic architecture of the Viking Period, pre-christian burial practices, and field methodology. In the last 4 years Howell has also been working in Norway with the Univiersity of Bergen Museum. He's an all-round great archaeologist, great person, and a fabulous cook! Checkout his vegan chili dish.

  • Early Historic Period in India with Pani Puri

    Early Historic Period in India with Pani Puri

    29/05/2016 Duración: 27min

    Namita Sugandhi is an adjunct professor at Hartwick College in New York. She talks with us today about Indian archaeology, her research of the Early Historic Period (600 B.C. to A.D. 600) in India, and shares with us a nice recipe for Pani Puri. Anyone interested in South Asian Archaeology should have a listen to this fascinating talk about the Early Historic Period and the Mauryan Empire. Namita is an expert in political organisation and is interested in the influences of the Mauryan Empire in the rural areas of South India. Have a listen!

  • French Canadian meat pie and the Midnight Sun

    French Canadian meat pie and the Midnight Sun

    17/05/2016 Duración: 11min

    Briana Myers of New York City shares with us her experience when she first went into the field in Iceland. Briana is  currently working outside of archaeology but she tells this story with such excitement as though it were yesterday. For anyone who has never been in the field or has plans to for the first time, or who's been in the field too long her story is a great account of an archaeologist's first time in the field confronted with the unknown. Briana's recipe for French Canadian meat pie is the perfect dish for those working in the field or during the colder months of winter.

  • The megalithic burials of Tamilnadu India with rice and Tur Dal

    The megalithic burials of Tamilnadu India with rice and Tur Dal

    10/05/2016 Duración: 15min

    Savitha Gokulraman from the CUNY Graduate Center in New York talks about her interesting research into megalithic burials from the Indian Iron Age. The sites are relatively dated by ceramics from the 3rd century BC to the 4th century AD. These burial structures come in many forms from dolmens, stone circles to cairns. You can learn more about them within this post.  Savitha talks about her unwavering passion for archaeology and shares with us an interesting story from one of her megalith excavations. Her Tur Dal recipe is something you should not look past. It's super easy and perfect for a quick and delicious meal!

  • Flint knapping, Mesolithic Norway, and Goulash

    Flint knapping, Mesolithic Norway, and Goulash

    03/05/2016 Duración: 34min

    Ever wonder how arrowheads and other stone tools are made? Well, look no further! In this episode world renowned flint knapper Morten Kutschera from Bergen Norway joins us. Morten has an unparalleled passion for learning about this timeless craft and passing it on to others. It's obvious in this interview how much this topic is important to him. We talk about his devotion to flint knapping, his business venture with Kutschera Crafts, what he's learned over the years from flint knapping and how it applies to his work with material from the mesolithic. Morten is also passionate about food especially goulash. He shares with us one of his favorite dishes in this episode. Hope you enjoy it! 

  • Cultural Heritage and Tanzanian Fish Curry

    Cultural Heritage and Tanzanian Fish Curry

    26/04/2016 Duración: 24min

    Tom Davies from Oslo, Norway joins us in this podcast. We have a great discussion about what influenced him to become an archaeologist when he took a trip to Turkey at a young age. Tom shares with us some of his fascinating work within Industrial Archaeology like working for two years in underground quarries. After that project and a few others Tom found himself in Norway getting deeply involved in local heritage projects. He is currently working on a fascinating local heritage project in his Oslo neighborhood. If you are interested in connecting cultural heritage with the present this is a podcast you must give a listen to.     

  • Orcas, pizza, and coastal erosion

    Orcas, pizza, and coastal erosion

    19/04/2016 Duración: 19min

    Frank Feeley is a Ph. D. student from the City University of New York. He works with animal bone remains from archaeological sites. Frank is what we call a zooarchaeologist. In Frank's case, he works with bone material from medieval fishing sites in Iceland. He has an intense passion for archaeology and a deep interest to preserve our coastal heritage from coastal erosion. It's a topic that everyone  should be concerned with.   Frank also shares with us a great story of nature at its best and the ever popular pizza recipe! 

  • Spaghetti Aglio E Olio at the Archdiocese of Nidaros

    Spaghetti Aglio E Olio at the Archdiocese of Nidaros

    12/04/2016 Duración: 15min

    Hanne Mette Rendall is a Norwegian archaeologists with over 20 years of fieldwork experience. She's mostly worked in the United Kingdom and Norway. Currently she works for the Museum of Cultural History in Oslo and in the evening she works at the Oslo Opera House. Hanne Mette is a woman who is following her passion for archaeology and the theatre. When she isn't excavating she is singing and acting. In this podcast she shares with us her recipe for Spaghetti Aglio E Olio and her work in Trondheim some 20 years ago.

  • Lost streets of New York, geothermal pools, and Scotts rice surprise

    Lost streets of New York, geothermal pools, and Scott's rice surprise

    05/04/2016 Duración: 26min

    Scott Schwartz is a City University of New York Ph.D. student in archaeology. Scott didn't enter archaeology through the traditional path via Indiana Jones, but through his undergraduate work in media studies. It is through this background he developed an interest in how knowledge moves through time. In respect to archaeology, Scott is interested in how material culture carries knowledge and when and how knowledge changes. When he isn't working on his Ph.D. research Scott is doing some interesting projects with local artists in New York City. Scott offers us an "everything but the kitchen sink" recipe!

  • Buck-eyes, food consumption and procurement, and the Mesolithic boy

    Buck-eyes, food consumption and procurement, and the Mesolithic boy

    27/03/2016 Duración: 25min

    Researcher and field archaeologist Sean Denham from the Museum of Archaeology at the University of Stavanger talks with us today about his past and current research. Dr. Denham is a zooarchaeologist and now a human osteologist trained in the research of analyzing animal and human bones from archaeological sites. We talk about some interesting food practices he's observed from his work as well as his current fascinating study of human skeletal remains from the Mesolithic and curious results they are finding. Sean also provides us with a great recipe for Buck-eyes!

  • Thoughts about archaeology, foraging, and berry liqueurs

    Thoughts about archaeology, foraging, and berry liqueurs

    02/03/2016 Duración: 14min

    Kevin Wooldridge joins us today to share with us his thoughts about being an archaeologists for close to 30 years. In our chat he talks about his foraging berries in the countryside for making berry liqueurs, reveals the funny side of archaeology, and discusses some of the differences he observed between American and European archaeology.

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