Our understanding of people, food and diet in the past is informed by archaeology, history, ethnography, enviornmental science, food science and experimental archaeology.

These multidisciplinary approaches will be used in an exciting and innovative new research program called Food Evolutions that is aimed at understanding and documenting ancestra and traditional food practices. Project outcomes include developing new strategies top increase the density and bioavailabiity of nutrients in modern diets, and to use these in modern culinary techniques primariy focused on taste, texture and visual appeal.