FARRELL MONACO

Archaeologist, Baker, Food-Intaker

Farrell Monaco is an archaeologist and food-writer whose research centres on foodways, food preparation and food-related ceramics in the Roman Mediterranean. In recent years she has worked as a team-member on Roman food archaeology projects with CEIPAC (University of Barcelona) at Monte Testaccio (Rome, Italy); and The Pompeii Food & Drink Project (Naples, Italy). Both long-term projects have provided critical data and insight into Classical Roman economy, politics, food ways and cultural identity. 

Taking Roman food archaeological data one step further, Farrell is well known for her experimental archaeology projects where she painstakingly recreates Roman recipes using instruction and ingredients sourced from the archaeological, written and pictorial records. When possible, she uses original Roman food preparation and cooking technologies as well. Farrell’s take on this method of interpreting Roman food archaeology is unique in that she focusses on the sensory aspects of Roman food preparation itself to better understand the labour involved and the flavour profiles that Romans preferred. In her own words, Farrell uses more than just her eyes to interpret Roman food archaeology data; she uses elbow grease and her taste buds as well. Farrell immerses herself into the interpretive process as the ‘missing human component’, making note of all sensory aspects of the reconstructive process, in order to better understand Roman food preferences, flavour profiles and the centrality of food preparation in the daily lives of Romans. Her recreations are published weekly on her food blog, www.tavolamediterranea.com, and have been circulated and shared online by institutions such as The British Museum, The Penn Museum, and Cornell University. Farrell’s work has also been covered by Atlas Obscura, Radio New Zealand, and Heritage Radio Network.