Oliver Craig

Prof. Oliver E. Craig, BioArCh, University of York, UK

Oliver CraigI specialise in biomolecular archaeology, ie. the recovery of proteins, lipids and DNA from ancient skeletal remains and archaeological artefacts to provide insights into past human activities. My main archaeological research interest lie in temporal transitions and variability in human diets, cuisine and subsistence practices and the impact that dietary changes had on social evolution,health and the environment particularly during prehistoric periods. A major research focus is to understand the motivations for pottery use by hunter-gatherers. However, I join PLANTCULT to bring in expertise in organic residue analysis of food remains on ceramics using novel isotopic and mass spectrometry approaches for the detection of plant products.



Homepage:  https://www.york.ac.uk/archaeology/staff/academic-staff/oliver-craig/

Publications: https://pure.york.ac.uk/portal/en/researchers/oliver-edward-craig(a7639100-88dc-409c-8c86-710e535f9eb7).html

Early pottery research group: http://www.earlypottery.org/



Project Partners

Hans-Peter Stika

Hans-Peter Stika

Assistant Lecturer of Archaeobotany, University of Hohenheim Read More
Stefi Jacomet

Stefi Jacomet

Professor of Archaeobotany, Basel University Read More
Andreas Heiss

Andreas Heiss

Scientific collaborator, Austrian Archaeological Institute of the Austrian Academy of Sciences Read More
  • 1
  • PlantFoods


    The project will examine an impressive body of actual food remains and will generate a solid methodological tool for ancient
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  • Grinding Tools & Cooking Facilities

    Grinding Tools & Cooking Facilities

    The project will address variability and change of food preparation technologies, by assembling information on grinding stone tools, cooking facilities
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  • Ethnography & Ancient texts

    Ethnography & Ancient texts

    Ethnographic fieldwork will offer insights into traditional ways of transforming plants into food, daily meals as well as food for
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  • Experimentation


    The Project will experiment with processing and cooking different plant species, generating different kinds of recipes and end-products.
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