This course explores how food has been used in archaeology to address cultural phenomena. The study of the archaeological record (faunal remains, botanical data, pottery analysis) has traditionally provided an indirect evidence of food consumption, while it is only through the application of biomolecular techniques that we were able to determine directly what people ate in the past. This has changed the way we have used food consumption to define past cultures and has often challenged hitherto believes: from the main ‘revolutions’ of European prehistory to the feastings of Roman times.