Recent discussions about health, food safety and an awareness of vanishing traditions have resulted in an increasing interest in traditional foods and food heritage. The summer school Food fromField to Fork: an archaeobotanical approachis organised by the Groningen Institute of Archaeology, an institution well known for its advanced research of subfossil plant remains.
This summer school is aimed at broadening and deepening your knowledge of traditional food practices. It will help you to learn to recognize them in your archaeobotanical assemblage.
Food from Field to Fork engages with key questions that arise from the archaeobotanical study of past food practices. For instance:
This summer school challenges you to think about how to tackle these key questions. We will assist you and help you learn to do so by studying examples of recent traditional food products, subfossil samples from Early Modern cesspits as well as a variety of historical recipes. In order to adequately interpret the archaeological record in relation to the aforementioned themes, the programme of this summer school will be divided into a theoretical and a practical session, during which there is always time for discussion.
20 Jul 2019 - 26 Jul 2019
Bachelor / Undergraduate
Master / Graduate
|Program fee||425 EUR|
|Accommodation fee||245 EUR|
|Extra information about the fee:
(Under)Graduate students: € 150. PhD-students and Postdocs: € 275.
|Application deadline||1 April 2019|
For this summer school it is required to have a basic training in Archaeobotany (macro plant remains). Undergraduate and Gra duate students are asked to provide a letter of motivation for enrolling in this summer school. Furthermore, it is expected that the participants have a sufficient command of the English language to actively participate in the discussions and to present their own work in English.