Food From Farm to Fork in the Ancient World: Exploring new methods to assess diet, nutrition, and resilience through ancient and traditional crops and foodstuffs.

This project consists of four interconnected pilot studies that concretely carry out the interdisciplinary ZAP-BOF-TT program Food From Farm to fork in the Ancient World. Pilot One aims to assess the nutritional composition of charred ancient crop remains to be able to better understand the nutritional value of ancient ingredients. Pilots Two and Three are of a methodological nature and aim to assess the isotopic variation between different cereal cultivars as well as the effects of various agricultural and food processing practices on isotope ratios. These results will help us better understand past diets, agrifood practices, and proxy data for historical climate change. Finally, Pilot Four uses new data and so-called ‘food baskets’ to make nutritionally focused dietary reconstructions of both historical and traditional/ethnographic diets. The work conducted within these pilot studies will not only provide valuable new insights into ancient and traditional diets, nutrition, and food and agricultural practices but also valorize upon previous and ongoing research by the applicant. In addition, it will serve as ‘proof of concept’ and form a springboard for a new series of grant applications by the applicant, designed to culminate in a successful ERC Starting Grant