Although ancient authors had little interest in recording the details of daily life of the Gauls, excavation and research has generated a large corpus of relevant data especially from Hellenistic houses (333 – 189 BCE) at Gordion, an archaeological site in central Turkey. When considered together, the evidence reveals much about food in its original quotidian context and even more about the residents themselves: what they ate and drank, how it was prepared and served, and how and why these culinary customs changed over time.

Shannon Stewart has excavated in Israel, Cyprus, Turkey and Albania. Her areas of specialization are Hellenistic pottery, the archaeology of domestic life, ”Hellenization,” and Anatolia in the First Millenium BCE.