Recent Posts

The Old School Kitchen: For Leaven's Sake
Ancient Recipes, Bread, Classes and Retreats, Edible Archaeology, The Old-School Kitchen

The Old School Kitchen: For Leaven’s Sake – June 26/July 3

As featured in this month’s issue of National Geographic! Join award-winning culinary archaeologist, Farrell Monaco, for a two-part sensory journey into the world of Roman leavened breads and bread starters. Let’s cook it old school!

The Old School Kitchen: For Leaven's Sake
Ancient Recipes, Bread, Classes and Retreats, Edible Archaeology, The Old-School Kitchen

The Old School Kitchen: For Leaven’s Sake – June 26/July 4

As featured in this month’s issue of National Geographic! Join award-winning culinary archaeologist, Farrell Monaco, for a two-part sensory journey into the world of Roman leavened breads and bread starters. Let’s cook it old school!

Farrell Monaco | Winner of Best Special Interest Food Blog by Saveur Magazine
Feature Articles, News, The Old-School Kitchen

2019 in Review: Milestones, Media, Master Classes, and Marathons!

2019 was such a fast-moving and action-packed year filled with archaeology, baking, master classes, travel, museums, media coverage, and awards! 2020 promises to be a wonderful year with many surprises in store… but before we press on to the new year ahead, let’s have a quick look back at some of the memorable highlights from 2019!

Farrell Monaco National Geographic Roman Bread Experimental Archaeology
Ancient Recipes, Bread, Experimental Archaeology, Italy, Pompeii

Re-creating 2,000-year-old bread found in Pompeii, post-Vesuvius

In A.D. 79 the eruption of Mount Vesuvius buried the Roman cities of Pompeii and Herculaneum in ash and pumice, and carbonized many of their organic contents—including the bread in Pompeii’s bakeries. Farrell Monaco, a culinary archaeologist, researched one popular bread’s history and has re-created the recipe.