The Himalayan Food and Cuisine Project has been established to study the origins, nature and impact of prehistoric cuisine along the southern Himalayan rim. The international team include participants in Australia, India, Nepal, Japan and the UK, with a core of specialists in innovative techniques of organic residue analysis.  The project builds on well-established research partnerships in Kashmir and Nepal and will work closely with local collaborators in archaeology and ethnobotany. The team will study the prehistoric spread of domesticated foods, culturally specific patterns of food processing and consumption, and will address health implications of these prehistoric diets.


Near Eastern Archaeological Foundation
Level 4, CCANESA Madsen F09, University of Sydney NSW 2006 Australia
+61 2 9351 4151