Erica Rowan (DPhil, University of Oxford) is a lecturer in Classical Archaeology in the Department of Classics at Royal Holloway, University of London. Her research focuses on ancient consumption practices, the evolution of food identities, and the economies of production and alternative fuel sources, particularly in the Roman period. She has written extensively on non-elite diet in the Bay of Naples and on the use of olive oil pressing waste as an important fuel source in the ancient Mediterranean. Her current book project explores dietary changes and developments in Roman Italy. She is the current environmental specialist on excavations at Utica (Tunisia), Aphrodisias and Sardis (Turkey), and Orvieto and the Villa d’Orazio in Vacone (Italy).