Institute at Brown for Environment and Society

My research focuses on the diet, foodways, and agricultural practices of the pre-Hispanic Classic Maya (300-900 AD), in the Middle Usumacinta region in Mexico. Employing a paleoethnobotanical approach that involves identifying starch grains, phytoliths, and macrobotanical remains, I aim to comprehend the combinations, cooking techniques, and ancient culinary preferences and their social connotations. More broadly, I am interested by the intricate interplay between the senses, food, and production practices within Maya society.