I’m a PhD student delving into the culinary practices of epipalaeolithic hunter-gatherer communities in SW Asia, driven by a fascination with ancient societies and cultural foodways. This passion began with my Archaeology BA thesis (UAB), exploring organic microresidues in Indian chalcolithic cooking potsherds. Building on this, my BSc thesis (BCC) in Gastronomy and Culinary Arts examined the (pre)history of bread making. Subsequently, my MSc thesis (University of Leiden) focused on starch grain morphology changes in wild plants after cooking.

During my academic journey, I conducted research for Peruvian restaurants ‘Central’ and ‘Mil’, intertwining their narratives with the country’s archaeological heritage. Recently, I honed my culinary skills as a sous-chef at Amsterdam’s Vuurtoreneiland, blending my passion for food with experimentation in ‘ancestral’ cooking methods.