Date: 4 & 5 November 2021
Credits: 2 ECTS
What did people eat in the past? How did this change through time? How was food gathered and how was it processed? Food procurement, preparation and consumption form one of the major themes in archaeological research. Nowadays, next to “traditional” settlement archaeology, archaeozoology and archaeobotany, a range of new techniques and approaches are used to study (aspects of) subsistence and diet, from isotopes and chemical fingerprints to micromorphology and landscape-scale modelling.
The present course will give an introduction to the application of a range of different approaches to the study of human subsistence, many of which are newly developed scientific methods. With a strong emphasis on discussion, we will combine presentations of specialists with oral and poster presentations.
The subject is divided in studies at different scales:
● Human and human-derived remains
● Settlement: Fingerprints of food processing
● Settlement: Food and food remains
After plenary sessions, the course will consist of several parallel workshops. The workshops include poster sessions that will give students the opportunity to present their own research, and discussion sessions. Students are required to present a poster, or to prepare a role in the discussion sessions.
Programme: To be announced soon.
Credits: ARCHON members can receive 2 ECTS for attending both days + presenting an online poster or preparing a role in the discussion sessions.