Some Indigenous peoples in the U.S. Southwest have a long relationship with turkeys, which they use for their feathers, eggs, meat, and more.

An archaeologist and TV star transforms ancient hunting, gathering, and food processing technologies into lessons on how to prepare and consume nourishing food today—and he runs into his own past struggles with disordered eating.

In this live interview, archaeologist, primitive technologist, and chef Bill Schindler discusses his new book, Eat Like a Human: Nourishing Foods and Ancient Ways of Cooking to Revolutionize Your Health.

Archaeologists, armed with new technology and old fragments of food containers, are piecing together what humans in the past cooked and ate.

Archaeologists are investigating foodways and re-creating meals prepared by enslaved people who lived in North America and the Caribbean to better understand their everyday lives and fill gaps in the historical record.

In recent years, the guinea pig has gone from a humble and ceremonial food eaten in the Andes to a delicacy among urbanites. What’s behind this change in tastes?

Zooarchaeologists and geneticists are exploring how wolves and domestic dogs have been humanity’s predator, prey, and partner.

During the pandemic, an anthropologist finds new meaning in the everyday ritual of preparing and drinking coffee.

Experimental archaeologist Bill Schindler’s globe-trotting research has led him to champion a diet based on humanity’s long history of inventive food preparation techniques, from nose-to-tail butchery to sourdough bread.

An archaeologist considers the history and biology of what defines a taste of home.