Microwear and starch grain analysis on experimental and archaeological grinding tools from Central

Surveying Indigenous Peoples’ culinary practices prior to the advent of European invasions in the Greater Caribbean

How do the starchy botanical foodways reflect upon previous archaeological understandings in the northern and circum-Caribbean?

What did our distant ancestors eat and how did they prepare their food? For the length of a month, experimental archaeologist Diederik Pomstra subjects himself to a rigorous palaeodiet. He is vlogging about his experiences to reach a non-academic audience.

Sustainably produced food reduces CO2 emissions during production and promotes the region’s economy. The University is working to increase the number of organic, fair trade, vegetarian and vegan products in its restaurants.

Nearly all the university buildings have cafés and restaurants and in the city there are plenty of places to eat or drink. These include regular or fast-food facilities at local supermarkets, food stalls, snack bars or restaurants of all types and nationalities.

When following a course on archaeology of the Crusaders, five archaeology students were presented the unique opportunity to create a small exhibition at the National Museum of Antiquities. The coronavirus situation made a complex task even more challenging. ‘We had to work through the lockdown with…

A study by a Leiden-Wageningen group shows that present-day humans are biologically poorly equipped to deal with the toxins they are regularly exposed to in smoky environments: compared to earlier hominins, we modern humans are probably even worse off. The study appeared in Molecular Biology and Evolution.…

Grasseni's contribution to this special feature on food cultures, food systems, and agriculture in Europe builds upon her ongoing project Food citizens? Collective food procurement in European cities: solidarity and diversity, skills and scale.

Cristina Grasseni’s project

The HARVEST project explores the dietary choices that our hominin ancestors and relatives made, by recovering information on what they consumed, and how factors like environmental variation, intrinsic biology, and development of food processing technologies could have influenced their decisions.

The ERC project 'Food citizens?' is a comparative analysis of a growing phenomenon in Europe: collective food procurement, namely networks of people who organize direct food production, distribution, and consumption.

Archaeological and Historical Perspectives on Eastern Cuisine and Western Foodways

This project intends to provide the required knowledgebase for the design of novel mild intervention protocols to prevent fungal food spoilage.

What does it mean to eat healthily and responsibly? This question is gaining a new urgency now that in many countries undernourishment is being overtaken by diseases of affluence, such as obesity, and we are also becoming more aware of the environmental impact of our eating habits. It’s time to take…

The project 'Food citizens?' examines the consequences and premises of collective food procurement in three European cities (Rotterdam, Turin, and Gdańsk).

The major objective of the study is to ascertain how Japanese colonialism affected the manner in which food was produced, processed, prepared and consumed in the colony, and how new attitudes towards these practices were constructed.

How do different communities of residents in The Hague perceive and manage food waste in relation to citizenship (rights and responsibilities)?

Are you a great photographer? Or not at all, but you do have a brilliant photo that captures the relationship between food and people? Join the photo contest ‘Food & Society’ of our Faculty and send in your best photo before 3 April 2018!

Two Leiden research projects that focus on increasing the biodiversity of Dutch production systems for food and ornamental horticulture have started thanks to funding from the Dutch Research Council's KIC research programme.

By placing food at the centre of investigation, this Minor explores current-day debates on political, environmental, economic and cultural change at both the local and global levels.

Cristina Grasseni, Federico de Musso, Ola Gracjasz, Maria Vasile, Vincent Walstra and Marilena Poulopoulou are part of the 'Food citizens?' Research project.

Today, humanity produces sufficient calories, in theory, to feed the 7.7 billion people on the planet: the amount of food produced per person on the planet has gone up more than 40% since the 1960s. Yet, ironically, the prevalence of undernourishment – which had been declining for decades – has started…

Snellius, Niels Bohrweg 1, 2333 CA, Leiden

University Library, Witte Singel 27, 2311 BG, Leiden

Schouwburgstraat, Schouwburgstraat 2, 2511 VA, The Hague

Van Steenis, Einsteinweg 2, 2333 CC, Leiden

Plexus Student Centre, Kaiserstraat 25, 2311 GN, Leiden

Huygens, Niels Bohrweg 2, 2333 CA, Leiden

Lecture Hall, Einsteinweg 57, 2333 CC, Leiden

Lipsius, Cleveringaplaats 1, 2311 BD, Leiden

Kamerlingh Onnes Building, Steenschuur 25, 2311 ES, Leiden

Wijnhaven, Turfmarkt 99, 2511 DP, The Hague

A multi-disciplinary approach to past lifestyles and cultural practices

ASLU 7 - A.E. de Hingh

Pieter de la Court, Wassenaarseweg 52, 2333 AK, Leiden

Anna van Buerenplein, Anna van Buerenplein 301, 2595 DG, The Hague

This is the first special issue of any organisation studies journal on food labour. Why is this a big deal? In this Introduction, we argue that the field should pay much more attention to the agri-food system and the work that goes into producing, distributing and consuming foodstuff. Food is such an…

Lecture

The archaeology of food is in all sorts of ways ‘hot’. To illustrate this, recently the book Medieval MasterChef was published, focusing on cuisine and foodways in the Mediterranean and north-western Europe during Medieval and Post-Medieval times.

Comparing gazes between Turin and other cities in the global north.

The global agri-food system plays a critical role in food security and environmental issues.

Is Europe skilling for sustainable food?

At the project closure on February 29, 2024.

In September 2023 the new minor Sustainability, Climate Change and Food starts. This minor critically examines the complexities of food sustainability through ecological, socio-economic, political, and cultural systems.

Creating a good life and new work values through foodwork?