Andrew Donnelly

Andrew is assistant professor of the history of the early Mediterranean world at Texas A&M University-Commerce. His work currently focuses on textual and material evidence for cooking and foodways in the ancient world, especially in late antiquity. He has been involved in several excavations, including at Ostia Antica and Marzamemi as well as the new work at Vendicari, and can usually be found in the field lab analyzing ceramics with an eye toward piecing together evidence for changing patterns of food preparation. He recently co-wrote an article on the Marzamemi 2 wreck for the American Journal of Archaeology and wrote a chapter on the phenomenology of the Roman meal for a volume on food and memory, and he is now co-editing Sauces and Identity in the Western World (Oxford). His current projects explore the relationship between performativity, poverty, and dining in monastic communities as well as how shipboard ceramics can provide evidence for the lives of crews and nature of seaborne labor in antiquity.