University of York
University of York (UoY) 🇬🇧
Founded in 1963, the University of York is renowned as a young research-led University. With a flat management structure that encourages interdisciplinary collaboration across departmental boundaries, UoY consistently out-performs all other large civic universities. The University is a member of the Russell Group, a leading organisation of UK universities committed to the highest levels of academic excellence in both teaching and research. UoY is also a member of the World University Network, a worldwide alliance of thirteen research-led universities, and is one of few universities less than 50 years old to reach the world top 100 (it has done so for 5 consecutive years); unsurprisingly, it is the top UK University under 50 years of age (Times).
Academic supervisor of Carla Soto
David is a Lecturer in Zooarchaeology. Following a BA in Archaeology & Anthropology from Cambridge, David took the MSc in Zooarchaeology at York - a programme he now directs - before returning to Cambridge for his PhD. His thesis, completed in 2008, focused on the links between herding practices and the gradual development of large, settled communities in the central Balkan Neolithic. Since then he has worked as a researcher on a number of projects, ranging from Halaf-period zooarchaeology in south-east Turkey to (post)medieval fish trade in north-west Europe, and most recently returning to Neolithic research in the former Yugoslavia with a role in the ERC-funded EUROFARM project.
Supervisor of Miranda Evans
Jessica Hendy joined the Department of Archaeology at the University of York as a lecturer in Palaeoproteomics in July 2019. Prior to this, she held a post-doctoral position at the University of York, then postdoctoral and group leader positions at the Max Planck Institute for the Science of Human History in Jena, Germany. Her PhD, part of the Marie Curie Training Site EUROTAST, explored the application of ancient protein analysis for understanding past human health and diet. Her current research focuses on how ancient proteins can be used for understanding past diets and culinary practices, exploring the survival of ancient proteins in ancient dental calculus (tooth tartar) and ceramic residues.